One of New York City’s Best Chefs, Missy Robbins, Speaks to CIA Graduates

Hyde Park, NY – Missy Robbins, executive chef and owner of Lilia in Brooklyn’s North Williamsburg neighborhood, was commencement speaker at the New York campus of The Culinary Institute of America on July 7. Chef Robbins was a 2017 James Beard Foundation Award nominee for Best Chef: New York City.

Lilia, her first restaurant, opened in 2016 to critical and popular acclaim, earning a three-star review from The New York Times.

Before creating her own concept, she spent five years as executive chef for A Voce restaurants in New York City, earning a star in the Michelin Guide at two different A Voce locations. Chef Robbins was a 2010 Food & Wine magazine Best New Chef.

The Connecticut native’s first cookbook, Breakfast, Lunch, Dinner…Life!: Recipes and Adventures from My Home Kitchen, is due to be published later this year.

The entire CIA graduation ceremony, including Chef Robbins’s address to 56 recipients of CIA associate degrees in culinary arts and baking and pastry arts, can be seen online.


Photo Caption and Hi-Res Image:

Acclaimed Brooklyn chef Missy Robbins delivered the commencement address at the New York campus of The Culinary Institute of America on July 7, 2017. Robbins is executive chef and owner of Lilia restaurant and a 2017 James Beard Foundation Award nominee for Best Chef: New York City. (Photo credit: CIA/Phil Mansfield)
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Media Contact:

Jeff Levine
Communications Manager
845-451-1372
jeff.levine@culinary.edu


Founded in 1946, The Culinary Institute of America is the world’s premier culinary college. Dedicated to developing leaders in foodservice and hospitality, the independent, not-for-profit CIA offers bachelor’s degree majors in management, culinary science, and applied food studies; associate degrees in culinary arts and baking and pastry arts; and executive education through its Food Business School. The college also offers certificate programs and courses for professionals and enthusiasts. Its conferences and consulting services have made the CIA the think tank of the food industry and its worldwide network of 49,000 alumni includes innovators in every area of the food business. The CIA has locations in New York, California, Texas, and Singapore.

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