Dr. Tim Ryan Honored with Luminaries Like Warhol,
Heinz, and Carnegie
Hyde Park, NY – What do Jonas Salk, Andy Warhol, Mister Rogers, and CIA President Tim Ryan have in common? All
are on the Pittsburgh Magazine list
of the 50 Greatest Pittsburghers of All
During his 37 years at The Culinary
Institute of America—the last 17 as the college’s president—Dr. Ryan has always
honored his Pittsburgh roots and how they shaped his life story. Now his hometown
is honoring him, with the magazine’s editors selecting him as one of the 50 men
and women from Pittsburgh who have had the greatest impact both locally and
nationally over the last 200 years.
Dr. Ryan has been a revolutionary leader in generating the
sustained excellence, innovation, and growth that shaped the CIA and the
direction of culinary education. Dr. Ryan has guided the college to a position
of prominence on such important matters as health and wellness, world flavors,
food ethics, and sustainability. Under his direction, the CIA has expanded to
open new locations in San Antonio, TX; Napa, CA; and Singapore. Dr. Ryan has established landmark educational and professional programs, including collaborations with Harvard, MIT, Stanford, Cornell, and Carnegie Mellon; a master’s degree in Food Business; and new bachelor’s majors in Food Business Management, Culinary Science, Applied Food Studies, and Hospitality Management.
He also captained the U.S. Culinary Team, leading it to
victories at the first Culinary World Cup and the Culinary Olympics—serving
American cuisine—against teams of talented chefs from all around the globe. Tim
Ryan is recognized as a pioneer in the American cuisine movement, not only for
his success in international competitions, but also for his pivotal role in
developing the CIA’s groundbreaking American Bounty Restaurant in 1982. He
holds the distinction of being the youngest national president of the American
Culinary Federation and was named the organization’s Chef of the Year in 1998. Perennially
named “One of the 50 Most Powerful People in Food” by Nation’s Restaurant News, Dr. Ryan much sought out for his views on
the future of the food world. He is also a director of the National Restaurant
Association and serves on the board of its Educational Foundation.
This is not the first time that Dr. Ryan has been recognized
by Pittsburgh Magazine. In 1980,
Ryan—then the 22-year-old executive chef of La Normande—was
featured on the cover, in an issue devoted to the city’s burgeoning food scene
at the time and he was cited as one of the young chefs who were leading the
charge. La Normande, now closed, is still considered
to be the finest restaurant in Pittsburgh’s distinguished history.
Dr. Ryan epitomizes what the CIA is all about—transforming
lives. From modest beginnings, he cultivated his craft at the college and rose
through the culinary ranks back in Pittsburgh, before returning to his alma
mater to teach and eventually become its president.
“At CIA commencement ceremonies, I advise graduates to
‘dream big dreams,’” Dr. Ryan says. “Pittsburgh is where I first saw the
opportunities the food world could offer and, thanks to my CIA education and
the chefs who mentored me, my career has taken me from the dishroom to the boardroom. Earning this recognition, among names all Pittsburghers grew
up knowing, is bigger than the biggest dream I could ever have had.”
The household names on the list are known not only in
Western Pennsylvania, but throughout the United States and around the world. Luminaries
such as Jonas Salk, Andy Warhol, Fred Rogers, H.J. Heinz, Martha Graham,
Roberto Clemente, and Andrew Carnegie also grace the list, which was developed
to mark the magazine’s 50th anniversary.
Dr. Ryan will receive his award during a gala ceremony at
the Heinz Field Champions Club on January 14.
Photo Caption and Hi-Res Image:
CIA President Dr. Tim Ryan, one of the 50 Greatest Pittsburghers of All Time. (Photo credit: CIA/Phil Mansfield)
View hi-res image >
About The Culinary Institute of America:
Founded in 1946, The Culinary Institute of America is the world’s premier culinary college. Dedicated to developing leaders in foodservice and hospitality, the independent, not-for-profit CIA offers master’s, bachelor’s, and associate degrees with majors in culinary arts, baking & pastry arts, food business management, hospitality management, culinary science, and applied food studies. The college also offers executive education, certificate programs, and courses for professionals and enthusiasts. Its conferences, leadership initiatives, and consulting services have made the CIA the think tank of the food industry and its worldwide network of more than 50,000 alumni includes innovators in every area of the food world. The CIA has locations in New York, California, Texas, and Singapore.
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