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!

Raimundo Gaby, Jr., CIA Associate Professor—Business  Management

Faculty Bio: Dr. Raimundo Gaby, Jr. ’97

Business Management
Associate Professor—Business Management

Education:
EdD, Columbia University, NYC. MA, Teachers College, Columbia University, NYC. BPS, AOS, CIA, Hyde Park, NY. Higher Certificate in Wines, Spirits, and Liqueurs, International Wine Center, NYC.

Professional Experience:
Sommelier/Dining Room Manager, Lutèce Restaurant, NYC. Dining Room Manager/Captain, Oceana Restaurant, NYC. Catering Manager, Back-of-the-House Manager, Restaurant Associates at Goldman Sachs, NYC. Assistant Beverage Manager, The Waldorf-Astoria Hotel, NYC. Lead Line Cook, Jared Coffin House, Nantucket, MA. Night Shift Supervisor, Espresso Café, Nantucket, MA. Chef/Manager, Restaurant Talisma, Belém, Pará, Brazil.

Awards:
Julius Wile Scholastic Achievement Award. Jacob Rosenthal Leadership Award. The Culinary Institute of America Scholastic Achievement Award. Aramark Award for Baccalaureate Study.

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Phone: 845-452-9600