John Reilly, CIA Associate Professor—Culinary Arts

Faculty Bio: John Reilly ’88

Culinary Arts
Professor—Culinary Arts
Certification Credentials: CEC, CHE
“Certainly, we teach cooking at the CIA. At the same time, we focus on developing critical thinking skills in our students.”

What is your current role at the CIA?
I teach the Modern Banquet Cookery course, which for most students is their very first production class.

How does your work—and the CIA—prepare students for success in the food world?
Certainly, we teach cooking at the CIA. At the same time, we focus on developing critical thinking skills in our students. We also hope to instill a little grit, and open their eyes to the world of food and all it has to offer.

What do you want students to remember after graduation?
Hard work pays off.

MBA, BS, SUNY Empire State College, Saratoga Springs, NY. AOS, CIA, Hyde Park, NY.

Professional Background:
Executive Sous Chef, Hotel Metropol, Moscow, Russia. Sous Chef, Hotel Splugenschloss, Zurich, Switzerland; Cafe Madeline, Gallows Bay, St. Croix, U.S. Virgin Islands; Radisson Empire Hotel, NYC. Chef Entremetier, Maritime Hotel Koln, Zurich. Chef Garde Manger, Grand Hotel Kurhaus Alpina, Switzerland. Roundsman, Hyatt Regency, Minneapolis. Cook, Klondike Hotel, Skagway, AK.

Best of Show (Fish), First Prize, Salon of Culinary Art, NYC 2009. Marc Sarrazin Cup (CIA team), Salon of Culinary Arts, NYC, 2007, 2006. Third Place, Hot Foods Cooking Competition, Chefs Association of Westchester and Lower Connecticut, 2006. Five silver medals, Cold Food category (CIA Culinary Team 2000), International Culinary Olympics, Erfurt, Germany; Hot Foods class winner and triple gold medal winner in Cold Food (CIA Culinary Team 2000), Hotelympia Salon Culinaire, London; Team silver medal, Modified Hot Food Competition at the International Hotel, Motel, and Restaurant Show, NYC. Gold and silver medals, 1998 New Hampshire Culinary Classic.


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