Rowan Johnson '00, CIA Lecturing Instructor—Baking and Pastry Arts, CIA New York campus

Faculty Bio: Rowan Johnson ’00

Baking and Pastry Arts
Assistant Professor—Baking and Pastry Arts
Education and Credentials: CHE


Professional Experience:
Pastry Chef, Altamarea Group, NYC; Veritas, NYC; Redd Restaurant, Yountville, CA. Pastry Consultant. Lead Tournant/Baker, L’Atelier de Joël Robuchon, Four Seasons Hotel, NYC. Pastry Sous Chef, Picholine, NYC; Gordon Ramsay, The London Hotel, NYC. Pastry Assistant, Auberge du Soleil, Rutherford, CA. Seasonal Chocolatier, L.A. Burdick Chocolates, Walpole, NH. Seasonal Pastry Chef, Red Sky Ranch Golf Club, Vail Valley, CO; Edgartown Yacht Club, Martha’s Vineyard, MA. Seasonal Pastry Assistant, Larkspur Restaurant, Vail, CO. Event Coordinator, Capers Catering, Arlington, MA.

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The Culinary Institute of America
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Phone: 845-452-9600