Paul Bocuse

The Culinary Institute of America salutes the life and legacy of the most important chef in history—Paul Bocuse. We are deeply saddened by his passing, but have been greatly enriched by his friendship and will continue to be inspired by his example. He was the greatest ever. Au revior M. Paul. Merci Bocuse!

Michael Pardus, CIA Professor—Culinary Arts

Faculty Bio: Michael Pardus ’81

Culinary Arts
Professor—Culinary Arts

Education:
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.

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

Contact Us

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