Reduced Hours and Activities During Late July/August

We love to welcome campus visitors, but before you make your plans, please note that amazing changes are underway at the CIA campuses during the summer and our visiting hours and restaurant hours may be affected.

Please note that classes for degree and certificate program students at all of our U.S. campuses will not be in session from July 27–August 20, 2018. Classes will resume on August 21.


  • The Admissions Office at all three campuses will be open to welcome prospective students and their families.


  • Since many of our restaurants rely on our students for the full CIA dining experience, please refer to for the most up-to-the-minute information.
  • At the New York campus, all restaurants will be closed during this period.
  • At the CIA at Greystone in St. Helena, California, The Bakery Café by illy will be open, but Gatehouse Restaurant will be closed.
  • At the CIA at Copia in Napa, California, The Restaurant at CIA Copia and Contimo Provisions will be open.
  • At the Texas campus, the CIA Live Fire Kitchen will be open Thursday–Sunday, and Nao will be closed.

Shopping, Classes, and More for Enthusiasts

Mauro Sessarego, CIA Associate Professor—Hospitality and Service Management

Faculty Bio: Mauro Sessarego

Hospitality and Service Management
Associate Professor—Hospitality and Service Management
MS, Rochester Institute of Technology, Rochester, NY. BPS, Empire State College, Saratoga Springs, NY. Istituto Tecnico Nautico, Genoa, Italy.

Professional Background:
Owner/Manager, Le Firme Restaurant, Genoa, Italy. Manager, Morgan Restaurant, Greenwich, CT; Remi Restaurant, NYC; Le Madri Restaurant, NYC. Partner/General Manager, Maxx Restaurant, NYC. General Manager, Moreno's Restaurant, NYC. Harry's Bar, Genoa, Italy.

Marc Sarrazin Trophy (CIA team), Salon of Culinary Arts, NYC, 2007, 2006.

In Their Own Words:

Key Experience:
"In Italy, I studied to become a nautical engineer. The studies do not prepare you for the many months spent on a merchant marine vessel. Like any career, you must have a passion for it. Without it, you will be miserable. While I was on one particular three month cruise, I began to think about how much I enjoyed working with my mother and father at the family restaurant. It was then, that I decided to build a career in hospitality."

Proudest Accomplishment:
"The accomplishment that I am most proud of is to have come to the United States and followed my family's path in the world of hospitality. Working at the CIA affords me the opportunity to teach the students not only the skills but also give them the perspective of old world hospitality."

Advice to students:
"I tell my students to take the time to learn as much as possible now before entering the real world. I advise them to remember to balance their personal life and their work life. Don't put your dreams on hold for too long because time passes quickly."

What attracted you to the CIA:
"I was attracted to the CIA's stellar reputation. Above all, having the opportunity to be associated with some of the best professionals in our industry was a huge draw. At the CIA, I can teach and share my experiences with new professionals, but I can also be a student and learn from my colleagues."

What do you enjoy most about the CIA:

"The opportunity to be exposed to innumerable events, meet unique and prestigious icons in our field, and the ability to give back to the students my life learning and passion, that has driven me so far."

Favorite class:
"Hospitality and Guest Satisfaction. I believe that hospitality is something that comes from within. There is nothing better than transforming a diner's negative experience into a positive one or just cheering someone up."

Contact Us

The Culinary Institute of America
1946 Campus Drive
Hyde Park, NY 12538-1499
Phone: 845-452-9600