Victor Scargle Named Executive Chef of The Culinary Institute of America at Copia

Former Executive Chef at Copia’s Julia’s Kitchen Returns to Napa

Napa, CA – Well-respected California chef Victor Scargle is returning to Copia. The former executive chef of Julia’s Kitchen at Copia has been appointed executive chef of The Culinary Institute of America at Copia, now part of the college’s Napa Valley-based California campus. In this role, Chef Scargle will oversee a new restaurant and other special events at the venue in the city of Napa.

Before rejoining the CIA staff in his current role, Chef Scargle served on the faculty of the college’s Greystone campus in St. Helena from 2009 to 2011. He was at Julia’s Kitchen from 2003 to 2007.

“Chef Scargle’s return to Copia is a ‘coming home’ for someone who is truly at the forefront of California cuisine,” says Thomas Bensel, managing director of the CIA’s California campus. “Importantly, it also signals the first of more than 60 new jobs the CIA expects to bring to Napa with the college’s revitalization of a venue that has been closed for eight years.”

During more than two decades working in top restaurants in California and elsewhere, Chef Scargle was executive chef of Lucy Restaurant & Bar at the Bardessono Hotel in Yountville, Go Fish Restaurant in St. Helena, Grand Café at the Hotel Monaco in San Francisco, and Pisces in Burlingame; chef de cuisine at Jardiniére in San Francisco; chef at Aqua in Las Vegas and San Francisco; sous chef at Tribeca Grill in New York City; and tournant at Aqua in San Francisco, Patria in New York City, and Colony Bistro in Miami Beach.

Scargle was named a Rising Star Chef by both the San Francisco Chronicle and KRON television. The Chronicle also awarded three-and-a-half stars to Julia’s Kitchen and three stars to Pisces with Chef Scargle at the helm. He was featured in Sunset magazine’s “Chefs of the West” story in 2001. Scargle studied economics at the University of California, Santa Barbara before pursuing his culinary career.

The CIA is still determining the concept for the new restaurant at Copia, which is scheduled to open in late spring.

Photo Caption and Hi-Res Image:

Victor Scargle, executive chef of The Culinary Institute of America at Copia. (Photo credit: CIA/John Barkley)
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Media Contact:

Jeff Levine
Communications Manager

Founded in 1946, The Culinary Institute of America is the world’s premier culinary college. Dedicated to driving leadership development for the foodservice and hospitality industry, the independent, not-for-profit CIA offers associate degrees in culinary arts and baking and pastry arts; bachelor’s degree majors in management, culinary science, and applied food studies; and executive education through its Food Business School. Its conferences and consulting services have made the CIA the think tank of the food industry in the areas of health & wellness, sustainability, world cuisines & cultures, and professional excellence & innovation. The college also offers certificate programs and courses for professionals and enthusiasts. Its worldwide network of 48,000 alumni includes leaders in every area of foodservice and hospitality. The CIA has campuses in New York, California, Texas, and Singapore.

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