Scott Swartz, CIA Associate Professor—Culinary Arts

Faculty Bio: Scott Swartz ’89

Culinary Arts
Professor—Culinary Arts
Certification Credentials: CEC

MA, Goucher College, Baltimore, MD. BS, University of New Haven, New Haven, CT. AOS, CIA, Hyde Park, NY.

Le Feu Follet, Mougins, France. La Pyramide, Vienne, France.

Professional Background:
Chef-Instructor, The Art Institute of New York City. Dining Room Manager, Executive Chef, Consultant, Scooter’s Ink 2, New Jersey. Café Manager, Restaurant Associates, NYC. Executive Chef, Rialto Restaurant, NYC. Executive Sous Chef, Union Square Café, NYC. Sous Chef, Lutèce, NYC. Assistant Restaurant Manager, Bruxelles; Executive Sous Chef, Bruxelles and Scoozi; United Restaurant Services, New Haven, CT. Lead Line Cook, Gotham Bar & Grill, NYC. Banquet Chef, Catering by Leah, North Brunswick, NJ; Robbins Wolfe Eventeurs, NYC; Le Moulin Catering, Irvington, NY; Abigail Kirsch, Tappan Hill, NY.

ACF. Union of Concerned Scientists. Chef’s Collaborative. Northeast Organic Farming Association.

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The Culinary Institute of America
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