John Reilly, CIA Associate Professor—Culinary Arts

Spotlight On: John Reilly ’88Culinary Arts

Associate Professor—Culinary Arts


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.

The Culinary Institute of America

1946 Campus Drive
Hyde Park, NY 12538-1499

Close Menu