Culinary News from The Culinary Institute of America

New York Gourmet Food Innovator Joe Gurrera Speaks to CIA Graduates

Hyde Park, NY – Joe Gurrera, best known for his Citarella epicurean markets, spoke to associate degree graduates of The Culinary Institute of America during commencement ceremonies at the college’s New York campus on December 20.

At the forefront of New York City’s gourmet food revolution for decades, Mr. Gurrera also owns Lockwood & Winant at the Fulton Fish Market and hospitality seafood purveyor Meat Without Feet. Continuing as a trailblazer and innovator in the gourmet hospitality scene, he is growing his online seafood store and recently opened his first wine shop, Citarella Wines & Spirits.

“Know that you have to recognize talent in others,” Mr. Gurrera told recipients of degrees in Culinary Arts and Baking & Pastry Arts. “A key ingredient to success is surrounding yourself with the right people: those with the same high standards, experts in their field, who share your passion and vision, and make you better.”

Mr. Gurrera gives back to the community in his native New York, as an active supporter of organizations like Citymeals on Wheels, City Harvest, The American Cancer Society, and Long Island Hospice Care Network. In addition to being a member of the CIA’s Society of Fellows, Mr. Gurrera is a member of the board of the New Fulton Fish Market Cooperative.

The entire CIA graduation ceremony, including Mr. Gurrera’s keynote address, can be seen online.


Photo Caption and Hi-Res Image:

Gourmet hospitality innovator Joe Gurrera speaks to graduates of The Culinary Institute of America at the college’s New York campus on December 20, 2017. (Photo credit: CIA/Phil Mansfield)
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Media Contact:

Jeff Levine
Communications Manager
845-451-1372
Jeff.Levine@culinary.edu


Founded in 1946, The Culinary Institute of America is the world’s premier culinary college. Dedicated to developing leaders in foodservice and hospitality, the independent, not-for-profit CIA offers bachelor’s degrees in management, culinary arts, culinary science, and applied food studies, and associate degrees in either culinary arts or baking and pastry arts. The college also offers executive education through its Food Business School along with certificate programs and courses for professionals and enthusiasts. Its conferences, leadership initiatives, and consulting services have made the CIA the think tank of the food industry and its worldwide network of nearly 50,000 alumni includes innovators in every area of the food business. The CIA has locations in New York, California, Texas, and Singapore.

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