Reduced Hours and Activities During Late July/August

We love to welcome campus visitors, but before you make your plans, please note that amazing changes are underway at the CIA campuses during the summer and our visiting hours and restaurant hours may be affected.

Please note that classes for degree and certificate program students at all of our U.S. campuses will not be in session from July 27–August 20, 2018. Classes will resume on August 21.

Admissions

  • The Admissions Office at all three campuses will be open to welcome prospective students and their families.

Restaurants

  • Since many of our restaurants rely on our students for the full CIA dining experience, please refer to www.ciarestaurantgroup.com for the most up-to-the-minute information.
  • At the New York campus, all restaurants will be closed during this period.
  • At the CIA at Greystone in St. Helena, California, The Bakery Café by illy will be open, but Gatehouse Restaurant will be closed.
  • At the CIA at Copia in Napa, California, The Restaurant at CIA Copia and Contimo Provisions will be open.
  • At the Texas campus, the CIA Live Fire Kitchen will be open Thursday–Sunday, and Nao will be closed.

Shopping, Classes, and More for Enthusiasts

Hubert J. Martini, CIA Assistant Professor—Culinary Arts

Faculty Bio: Hubert J. Martini

Culinary Arts
Assistant Professor—Culinary Arts
Education and Credentials: CEC, CCE, AAC

Education:
Certificat d'Aptitude Professionnelle de Cuisinier, Lycée Technique Hôtelier de Strasbourg, Strasbourg, France.

Apprenticeship:
Hotel-Restaurant "Pax," Strasbourg.

Professional Background:
Chef-Instructor, Director of the Culinary Program, Kendall College, Evanston, IL. Executive Chef, Executive House Hotel, Chicago. Executive Chef, Assistant Food & Beverage, Alsacienne de Restauration, Strasbourg-Schiltigheim, France. Executive Sous Chef, CIT-Alcatel Restauration, Illkirch-Graffenstaden, France. Chef de Brigade/Sous Chef de Cuisine, Four Seasons Hotel, Montreal, Canada. Chef de Cuisine, Restaurant "Aux Vieux Moulin," Pointe-Claire, Canada. Chef Saucier, Banquet Chef, Sous Chef de Cuisine, Montreal Airport Hilton, Dorval, Canada. Sous Chef de Cuisine, Chef Tournant, Chef Entremetier, Chef Saucier, and Commis de Cuisine in Switzerland, Norway, France, and Germany. Commis de Cuisine, French Embassy, Vienna, Austria.

Awards:
Silver Medal, Société Culianaire Philanthropique Salon of Culinary Art, NYC, 2009. Who's Who, Teacher's Industry, 1998. Who's Who, Lodging Industry, 1994, 1993. Gold medal, Team Vision USA Hot Food Competition, Seoul, South Korea, 1994. Silver medal, ACF-Approved Culinary Food Show, Harvey, IL, 1994. Gold medal, "Chefs in America" competition, Chicago, 1992.

Member:
ACF. American Academy of Chefs. World Association of Cooks Societies.

Contact Us

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