Michael Pardus, CIA Professor—Culinary Arts

Faculty Bio: Michael Pardus ’81

Culinary Arts
Professor—Culinary Arts

BS summa cum laude, Johnson and Wales University, Providence, RI; AOS with honors, CIA, Hyde Park, NY.

Professional Background:
Executive Chef, The Swiss Hotel, Sonoma, CA. Freelance Chef, Napa Valley, CA. Sous Chef, Mustard's Grill, Yountville, CA; The Country Inn at Princeton, Princeton, MA. Saucier, Miramonte Restaurant, St. Helena, CA; Las Colinas Sports Club, Dallas. Chef, Arturo’s Ristorante, Worcester, MA.

Outstanding Community Service Award, New Paltz Health Food Initiative, Ulster County YMCA, 2006. East Coast regional winner, Maple Leaf Farms Duckling Recipe Contest, 1999.

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