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!

Sarah Linkenheil, CIA Chef-Instructor—Culinary Arts

Faculty Bio: Sarah Linkenheil

Culinary Arts
Assistant Professor—Culinary Arts
Education and Credentials: CHE

Apprenticeship:
Albrecht-Dürer Berufsschule, Düsseldorf, Germany.

Professional Experience:
Executive Chef, Hyatt Andaz Hotel, Napa, CA. Chef de Cuisine, Sally’s Seafood on the Water, Manchester Grand Hotel, San Diego, CA; Vue, Park Hyatt Beaver Creek, CO. Sous Chef, Bivans, Park Hyatt Beaver Creek, Beaver Creek. Culinary positions, Fischstube Zurichhorn, Zurich, Switzerland; Hotel Walserhof, Faschina, Austria; Hotel Montana, Lucerne, Switzerland; The Lodge at Vail, Vail, CO; Hotel Steigenberger Belvedere, Davos, Switzerland, Swissôtel Düsseldorf, Düsseldorf.

Awards:
Manager of the Year, Manchester Grand Hyatt, San Diego, CA. Third Place, Chef of the Fest Competition, San Diego Food and Wine Festival, 2008.

Contact Us

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