Culinary News from The Culinary Institute of America

Celebrated Houston Chef Justin Yu Delivers CIA Commencement Address

Oxheart Chef/Owner Speaks at San Antonio Campus of His Alma Mater

San Antonio, TX – Justin Yu, executive chef and co-owner of Oxheart and Public Services Wine & Whisky in Houston, was the keynote speaker during commencement ceremonies at The Culinary Institute of America, San Antonio on April 15. Chef Yu is a 2005 graduate of the CIA’s New York campus.

At age 31, Chef Yu has already received numerous honors during his young career. In 2013, Food & Wine magazine named him one of the Best New Chefs in America. That same year, he was a semifinalist for the James Beard Foundation Award for Rising Star Chef of the Year, and 2016 marks the third consecutive year he has been a finalist for the Beard Award for Best Chef: Southwest.

Since Oxheart opened in 2012, Yu’s restaurant has earned its own accolades, including the Houston Chronicle twice naming it the number one restaurant in Houston and number two the other year. Oxheart was also a 2013 semifinalist for the Beard Award for Best New Restaurant, Bon Appétit called it one of America’s 10 Best New Restaurants, Condé Nast Traveler cited it as one of the Best New Restaurants in the World, and GQ magazine named it one of the hottest openings of the year.

Chef Yu’s second restaurant, Public Services Wine & Whisky, opened in September 2014.

The CIA San Antonio offers associate degrees in Culinary Arts and Baking & Pastry Arts. Graduates can then transfer to the college’s New York campus to complete bachelor’s degrees in Management, Culinary Science, or Applied Food Studies.

Photo Caption and Hi-Res Image:

Justin Yu ’05, three-time James Beard Award nominee for Best Chef: Southwest, speaks to graduates of the Texas campus of his alma mater, The Culinary Institute of America, on April 15, 2016. (Photo credit: Darren Abate/CIA)
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Jeff Levine
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Founded in 1946, The Culinary Institute of America is the world’s premier culinary college. Dedicated to driving leadership development for the foodservice and hospitality industry, the independent, not-for-profit CIA offers associate degrees in culinary arts and baking and pastry arts; bachelor’s degree majors in management, culinary science, and applied food studies; and executive education through its Food Business School. Its conferences and consulting services have made the CIA the think tank of the food industry in the areas of health & wellness, sustainability, world cuisines & cultures, and professional excellence & innovation. The college also offers certificate programs and courses for
professionals and enthusiasts. Its worldwide network of 48,000 alumni includes leaders in every area of foodservice and hospitality. The CIA has campuses in New York, California, Texas, and Singapore.

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