Unfortunately, the fires affecting our community continue to grow. Yesterday, Red Flag warnings were issued through Friday afternoon representing ideal conditions for fire combustion and spread.

Given this, we have made the decision to delay a return to in-person instruction at Greystone until Monday, October 12. All campus buildings will remain closed until that time. Our intention is to reopen the Residence Halls on Sunday, October 11. While we expect the situation to be resolved by then, we must acknowledge this is a fluid situation; we will continue to remain in touch with students via email and the Everbridge Emergency Notification system as further information becomes available.

Classes, which resumed Wednesday, September 30 online, will continue to be delivered virtually during this interim period. By continuing in this way, instructors will be able to keep pace with the semester—providing lecturing instruction now on theory and techniques, and enabling students to get right back into the kitchens and bakeshops once campus reopens. Students, please continue to monitor the student portal and your Moodle sites for further information regarding your classes.

Most students have returned home already or are staying with family or friends. If you are unable to do this for an extended period, or if you have remained behind and are staying at Copia, our Student Affairs team can offer assistance. Please update your status on the "2020 Glass Fire Status" form on the Residence Life portal to keep us apprised of your status or to indicate that you need assistance.

Martin Matysik, CIA Lecturing Instructor—Culinary Arts

Faculty Bio: Martin Matysik

Culinary Arts
Assistant Professor—Culinary Arts
Certification Credentials: CHE

MBA, Canterbury University, England. Higher National Diploma, Bournemouth University, England.

Montana Hotel School, Lucerne, Switzerland

Professional Experience:
Executive Chef, Ripplecove Lakefront Hotel, Ayer’s Cliff, Canada; Thatched Cottage Hotel & Restaurant, Brockenhurst, England. Executive Chef/Owner, Martin Kitchen at the Snakecatcher Public House, Martin’s Larder Delicatessen and Artisan Bakery, Brockenhurst. Food & Beverage Director/Executive Chef, Atalaya Park Golf Hotel & Resort, Málaga, Spain. Assistant Food & Beverage Director, Hilton Nogoya Hotel, Nagoya, Japan. Restaurants Manager, Hilton Tokyo Bay Hotel, Urayasu-shi, Japan. Chef de Partie de la Cuisine, Hyatt Regency, Nice, France. Commis de Cuisine/Demi Chef de Partie de la Cuisine, La Bonne Auberge, Antibe, France; Noga Hilton Geneva, Geneva, Switzerland. Commis de Patisserie, Hilton Munich City, Munich, Germany. Management Trainee, Hilton Hotel, Tokyo, Japan; Atlanta, GA; Miami, FL.

Third Prize, British Gas Kitchen Design Competition. Morris Raymond Award, Hilton International. Best Pasta Dish, Hobart UK, 2007. Best UK Starter, Chambord National Competition, 2012.

Chefs of Distinction, UK. Maître Rotisseur, Confrérie de la Chaîne des Rôtisseurs.

Contact Us

The Culinary Institute of America
1946 Campus Drive
Hyde Park, NY 12538-1499