Howie Velie, CIA Associate Dean—Culinary Specializations

Spotlight On: Howie VelieEducational Administration

Associate Dean—Culinary Arts

Professional Background:
Food & Beverage Director/Executive Chef, Hilton DeSoto Savannah Hotel, Savannah, GA. 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.

ACF. Slow Food. Research Chefs Association.

The Culinary Institute of America

1946 Campus Drive
Hyde Park, NY 12538-1499