Culinary News from The Culinary Institute of America

What a Concept! CIA Alumni and Trustees Honored by Restaurant Hospitality

Hyde Park, NY – The Culinary Institute of America is well-represented in Restaurant Hospitality magazine’s new list of the “25 Most Powerful Multiconcept Operators” in America.

Among the CIA graduates whose restaurant groups made the list are Michael Mina, chef and owner of the Mina Group; Rich Torrisi and Mario Carbone, co-founders of Major Food Group (MFG); and Ron Parker, chief operating officer, and Richard Coraine, chief of staff, at Union Square Hospitality Group.

Mina’s San Francisco-based company now has 32 restaurants. Major Food Group and Union Square Hospitality Group are each based in New York City. MFG has 13 restaurants with eight different concepts, and Union Square consists of 14 restaurants.

Trustees and fellows of the college named to the list include Mina, as well as Thomas Keller, chef and owner of the Thomas Keller Restaurant Group, known for Per Se and The French Laundry; Daniel Boulud, chef and owner of The Dinex Group, with 20 restaurants in New York City; and Nick Valenti, CEO of Patina Restaurant Group with nearly 60 units across the United States and in Japan.

“These companies are powerful for a number of reasons,” writes Restaurant Hospitality editor Lisa Jennings. “They are operators everyone is watching because of their innovation. They are evolving with the changing consumer, although most have been around for decades. They are breaking old models and reinventing the way restaurants operate. And they are crossing segment lines, moving deftly from fine dining to quick service, while maintaining a reputation for excellence.”

The list was released during the annual Multi-Unit Foodservice Operators (MUFSO) Conference in Dallas, TX on October 3.

Photo Caption and Hi-Res Image:

Restaurateur Mario Carbone (left) with CIA President Tim Ryan in 2014. Carbone and business partner Rich Torrisi, both CIA alumni, were named among the Restaurant Hospitality “25 Most Powerful Multiconcept Operators” for 2017. (Photo credit: CIA/Phil Mansfield)
View hi-res image >

Media Contact:

Jeff Levine
Communications Writer

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 degrees in management, culinary arts, culinary science, and applied food studies, and associate degrees in either culinary arts or baking and pastry arts. The college also offers executive education through its Food Business School along with 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 nearly 50,000 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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