Rowan Johnson ’00

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