Paul Bocuse

The Culinary Institute of America salutes the life and legacy of the most important chef in history—Paul Bocuse. We are deeply saddened by his passing, but have been greatly enriched by his friendship and will continue to be inspired by his example. He was the greatest ever. Au revior M. Paul. Merci Bocuse!

Gregory Zifchak, CIA Associate Professor—Culinary Arts

Faculty Bio: Gregory Zifchak ’80

Culinary Arts
Associate Professor—Culinary Arts

Professional Background:
Entremetier, The Petroleum Club of Houston. Assistant Garde Manger, The Inn on the Park, London, England. Chef de Partie, The Inn on the Park, Houston. Etager, The Frantel Windsor Hotel, Paris, France; Vettard Restaurant, Lyon, France; The Frantel Lyon, Lyon. Sous Chef, The Woodlands Inn and Country Club, The Woodlands, TX; The Ritz-Carlton Hotel, Chicago. Executive Chef, Zincs Brasserie/Restaurant, Chicago; Ciel Bleu Restaurant, The Mayfair Regent Hotel, Chicago.

Member:
American Institute of Wine and Food.

Contact Us

The Culinary Institute of America
1946 Campus Drive
Hyde Park, NY 12538-1499
Phone: 845-452-9600