The Culinary Institute of America

  • Patrick Clark, CIA Chef-Instructor—Culinary Arts

    Spotlight On: Patrick ClarkCulinary Arts

    Professional Background:
    Chef, Sutro's at The Cliff House, San Francisco, CA. Executive Chef, California Café, Palo Alto, CA. Food and Beverage Consultant, Interim Executive Chef, Xebec Bar/Dining, Brisbane, CA. Executive Chef, Santa Barbara Grill, Cupertino, CA. Executive Chef/Director of Food and Beverage, The Gold Club at Lightning W. Ranch, Carson City, NV. Executive Chef, Silver Creek Valley Country Club, San Jose, CA.
  • Faces of the CIA

    Sure The Culinary Institute of America has world-class facilities and a reputation for education excellence. But when it gets right down to it, it’s the amazing people who have made—and will continue to make—the CIA experience something truly unique and special. Whether it’s the phenomenal knowledge and dedication of our instructors, the great energy and enthusiasm of our students, or the wide-ranging success of our alumni, these members of the CIA family enrich the world’s premier culinary college in so many ways.

  • The Culinary Institute of America

    1946 Campus Drive
    Hyde Park, NY 12538-1499


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