Thomas B. H. Wong ’86
Biography of Culinary Institute of America faculty, Thomas B. H. Wong, professor of culinary arts, California campus.
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Liana M. Wood ’06/’08
Education: MS, Florida International University—Chaplin School of Hospitality, Miami, FL. BPS, AOS, CIA, Hyde Park, NY. ServSave Certification.
Rachel Wyman ’05
How did you decide to work at the Culinary Institute of America? It has been my goal to teach at CIA since graduating with…
Antonella Piemontese
Education: MFA, School of Visual Arts, New York City. BFA, State University of New York, College at Purchase, Purchase, NY.
Cameron Rabe
Education: MBA, Rutgers University Graduate School of Management, Newark, NJ. BA, University of California, Santa Cruz. Professional Experience: Owner, Cameron F.
Dr. Taylor Reid
Why did you choose to go into your profession here at CIA? Where did this passion come from? I worked in an industry with…
John Reilly ’88
Learn more about John Reilly ’88, faculty member at The Culinary Institute of America.
Dr. Nilsa Rodríguez-Jaca
Education: PhD, MA, State University of New York at Albany; Advanced doctoral course work, Consejo Superior de Investigaciones Científicas, Málaga, Spain; BA, University of…
Theodore Roe ’91
Education: AOS, CIA, Hyde Park, NY. Apprenticeships: Bistro Roti, San Francisco, CA. Professional Experience: Chef/Consultant, Montage, Aspen, CO.
Dustin Rogge ’98/’00
Education: MBA, Sonoma State University, Rohnert Park, CA. BPS, AOS, CIA. Higher Wine Certificate, Wine & Spirit Education Trust, Boston, MA.
Dianne Rossomando ’95
Education: Certificate in Baking and Pastry Arts, CIA, St. Helena, CA. Professional Experience: Pastry Chef-Instructor, The French Culinary Institute, New York City.
Adam Royster ’12
Education: AOS, CIA, Hyde Park, NY. Professional Experience: Seafood Inventory Manager, CIA, Hyde Park. Owner, Operator, Scratch Roots Farmstead, Hyde Park.