Howie Velie

Faculty Bio: Howie Velie

Culinary Arts
Assistant Professor—Culinary Arts
Certification Credentials: CEC

Professional Background:
Director of Culinary Operation, Healthcare Division/Education Division, AVI Foodsystems, Cleveland, OH. Culinary Director, Delta Sky Club, Sodexo—MAGIC Aviation Services, Atlanta, GA. Director—Education, Associate Dean—Culinary Arts, Assistant Professor, CIA, Hyde Park, NY. Freelance food, restaurant, and technical writer. Corporate Executive Chef, Majestic America Line/Windstar Cruises, Seattle, WA; Nestlé Foodservices USA, Cleveland, OH. Chef/Owner, Magnolia, Charlottesville, VA. Chef Educator, Ecco Italy/Ecco Cibo, Charlottesville. Executive Chef/Culinary Director, HCAT Institute/Anne Arundel Community College, Arnold, MD. Executive Chef, Sheraton Reston Hotel, Reston, VA. District Executive Chef, Eurest Dining Services, Compass Group NA, Bethesda, MD. Executive Chef and Food & Beverage Director, Classic Collection of Hotels—Hotel Lombardy and State Plaza Hotel, Washington, DC. Third Class Petty Officer, U.S. Navy Submarine Service.

Bronze Medal, Garde Manger, Société Culinaire Philanthropique Salon of Culinary Art, 2013. First prize, Salon of Culinary Art, NYC, 2010. Second prize, Turkey Trendsetter Recipe Contest, National Turkey Federation, 2005. First prize, Annapolis Mardi Gras Gumbo Competition, Annapolis, MD, 2003. First prize, Turkey with a Twist Recipe Contest, Sandwich Division, National Turkey Federation, 1999. President’s Award, ACF—Washington, DC chapter, 1999.

ACF. Slow Food.

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