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

Culinary News from The Culinary Institute of America

First-Ever U.S. Medalist at Bocuse d’Or Delivers Commencement Keynote

Philip Tessier ’99 Advises CIA Graduates of the Importance of Preparation

St. Helena, CA – Philip Tessier, who led the American team to the silver medal at the 2015 Bocuse d’Or, delivered the commencement address at The Culinary Institute of America at Greystone in St. Helena, CA on September 9.

“Simply put, success is when preparation meets opportunity,” Tessier told 44 recipients of degrees in culinary arts and baking & pastry arts. “Listen, learn, taste, ask, practice. Build your confidence on the back of preparation and experience. If you don’t want opportunity to pass you by on your journey to success, be prepared.”

Chef Tessier estimates he trained 3,000 hours over two years for the single 5 ½-hour cook-off. No American had ever finished higher than sixth place in the world’s most prestigious culinary competition before Tessier’s second-place finish last year. The 1999 CIA graduate is now head coach of Bocuse d’Or Team USA, where he is preparing his successor for the biennial event, next held in Lyon, France in January.

Chef Tessier is writing a book about his Bocuse d’Or experience to be published in 2017. When not involved in Bocuse d’Or activities, he is culinary director at Hestan Smart Cooking Systems and is developing plans for a restaurant in the Napa Valley.

Photo Caption and Hi-Res Image:

Philip Tessier ’99 was commencement speaker at The Culinary Institute of America at Greystone on September 9, 2016, where he told graduates about the importance of preparation. As the American entry in the 2015 Bocuse d’Or, Chef Tessier spent two years preparing for the competition and his silver medal was the best finish ever by an American. (Photo credit: Kristen Loken/CIA)
View hi-res image >

Media Contact:

Jeff Levine
Communications Manager

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 campuses in New York, California, Texas, and Singapore.

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