Culinary News from The Culinary Institute of America

Lupe Tortilla’s Peter Holt Speaks to CIA Graduates

San Antonio, TX – Peter Holt, vice president and chief development officer of Lupe Tortilla’s parent company RDM Inc., delivered the commencement address at the Texas campus of The Culinary Institute of America on December 19.

A 1997 graduate of the CIA’s Hyde Park, NY campus, Mr. Holt and his partners formed RDM to develop and manage restaurants. (RDM stands for Restaurant Development and Management.) The company owns and operates the chain’s 23 locations throughout Texas. Lupe Tortilla was founded in 1983 by Holt’s father, Stan.

“Everyone is always looking for the key to success,” Mr. Holt told graduates earning associate degrees in Culinary Arts. “In this profession, there is no one key. It’s more like a combination lock with lots of possibilities. And the different codes can each open a different door.”

Peter Holt has participated in San Antonio’s annual Paella Challenge to support CIA scholarships, taking third place in 2012. His brother Judson, who is the chief executive officer of Lupe Tortilla, is also a CIA graduate.

The CIA San Antonio offers degrees in both Culinary Arts and Baking & Pastry Arts. Graduates can then transfer to the college’s New York campus to complete bachelor’s degrees in Food Business Management, Culinary Science, Applied Food Studies, or Hospitality Management.

Photo Captions and Hi-Res Image:

CIA alumnus Peter Holt, vice president and chief development officer of Lupe Tortilla, speaks to graduates at The Culinary Institute of America, San Antonio on December 19, 2018. (Photo credit: Darren Abate/CIA)
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About The Culinary Institute of America:

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 master’s, bachelor’s, and associate degrees with majors in culinary arts, baking & pastry arts, food business management, hospitality management, culinary science, and applied food studies. The college also offers executive education, certificate programs, and courses for professionals and enthusiasts. Its conferences, leadership initiatives, and consulting services have made the CIA the think tank of the food industry and its worldwide network of more than 50,000 alumni includes innovators in every area of the food world. The CIA has locations in New York, California, Texas, and Singapore.

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