Culinary News from The Culinary Institute of America

Union Square Hospitality Group Exec Speaks to CIA Graduates

Chief of Staff Richard Coraine Returns to Alma Mater for Commencement

Hyde Park, NYRichard Coraine, chief of staff at Union Square Hospitality Group (USHG), delivered the commencement address at the New York campus of The Culinary Institute of America on November 9. Mr. Coraine serves as liaison between CEO Danny Meyer, the leadership team, and USHG’s family of restaurants.

The 1980 CIA graduate joined USHG as a partner more than 20 years ago, holding several leadership positions during that time, including chief operations officer and chief development officer.

“Always go back and ask yourself, ‘Why did I do this in the first place?’” Mr. Coraine advised graduates. “We cook to make people feel joy. We serve people because it makes us feel good to give somebody else joy. At the very essence of all of this is we make lives better.”

Before enrolling at the CIA, Mr. Coraine graduated from the Whittemore School of Business and Economics at the University of New Hampshire.

The entire CIA commencement ceremony, including Richard Coraine’s address to recipients of associate degrees in Culinary Arts and Baking & Pastry Arts, can be seen online.


Photo Caption and Hi-Res Image:

Richard Coraine congratulates a graduate during commencement ceremonies at the New York campus of The Culinary Institute of America on November 9, 2018. Coraine, a 1980 CIA alumnus, is the chief of staff at Union Square Hospitality Group. (Photo credit: CIA/Phil Mansfield)
View hi-res image >


Media Contact:

Jeff Levine
Communications Writer
845-451-1372
Jeff.Levine@culinary.edu


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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