Rudolf Spiess

Faculty Bio: Rudolph Spiess

Baking and Pastry Arts
Lecturing Instructor—Baking and Pastry Arts

Baker-Konditor Diploma, Association of Master Bakers and Pastry Chefs, Switzerland.

Professional Experience:
Head Pastry Chef, Dutchess Manor, Beacon, NY. Founder and Operator, Rudy’s Country Bakery, Beacon. Head Baker and Manager, Swiss Bakery, Sag Harbor, NY. Head Pastry Chef and Assistant Sous Chef, Plumbush Inn, Cold Spring, NY. Baker-Konditor, Wagners Bakery, Olympia, WA; Dutch Bakery, Sydney, Australia; Swiss Bakery, Auckland, New Zealand; Gloritte Bakery, London; Tschiertschen Mountain Resort, Switzerland. Baker, Swiss Army.

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The Culinary Institute of America
1946 Campus Drive
Hyde Park, NY 12538-1499