Culinary News from The Culinary Institute of America

CIA Grad Who Has Run Major Resort & Cruise Line Food Operations Returns for Commencement

Hyde Park, NY – John Suley, vice president of food and beverage for Great Wolf Resorts, delivered the commencement address at the New York campus of The Culinary Institute of America on January 19.

A 1996 CIA graduate, Chef Suley develops and delivers inspired food and beverage experiences for guests at the largest family of water park resorts in North America. Before joining Great Wolf Resorts, he held a similar position at Royal Caribbean International, where he was responsible for food and drink operations for the cruise line’s 25-ship fleet.

Prior to Royal Caribbean, he oversaw food and beverage operations for Celebrity Cruises. His professional experience also includes cooking at big-name hotels such as the Fontainebleau and Ritz-Carlton, South Beach in Miami; Waldorf-Astoria and St. Regis in New York City; The Watergate Hotel in Washington, DC; and the Palms Casino and Resort in Las Vegas. He has worked with many renowned chefs during his career, including Daniel Boulud, Laurent Gras, Gray Kunz, and fellow CIA alumnus Alfred Portale.

The entire CIA commencement ceremony, including Chef Suley’s address to associate degree graduates, can be seen online.

Photo Caption and Hi-Res Image:

CIA President Dr. Tim Ryan and keynote speaker John Suley congratulate a graduate during commencement ceremonies at the New York campus of The Culinary Institute of America on January 19, 2018. (Photo credit: CIA/Phil Mansfield)
View hi-res image >

Media Contact:

Jeff Levine
Communications Writer

About The Culinary Institute of America

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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