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!

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

Faculty Bio: Rowan Johnson ’00

Baking and Pastry Arts
Lecturing Instructor—Baking and Pastry Arts
Education and Credentials: CHE

Education:
AOS, CIA.

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.

Contact Us

The Culinary Institute of America
1946 Campus Drive
Hyde Park, NY 12538-1499
Phone: 845-452-9600