Culinary News from The Culinary Institute of America

CIA Management Graduates Make Big Impact on World’s 50 Best Restaurants List

Hyde Park, NY – Bachelor’s degree graduates of The Culinary Institute of America figure prominently on the 2016 list of the World’s 50 Best Restaurants, announced this week. The list includes two restaurants with owners and a third with a general manager who are alumni of the CIA bachelor’s degree program in management. Since its launch in 1993, the program has positioned graduates to become leaders in the foodservice and hospitality industry.

Enrique Olvera ’99 is the chef and owner of Pujol (#25) in Mexico City and Thomas Carter ’04 is co-owner and director of beverage service at Estela (#44) in New York City. Estela is a new entry to the list this year. While Pujol has made the list for several years, Olvera’s new restaurant, Cosme in New York City, was recognized as a member of the second 50, giving him two of the 100 best restaurants in the world!

CIA bachelor’s graduate Christine Langelier ’12 is general manager of Blue Hill at Stone Barns (#48) in Pocantico Hills, NY.

“I am pleased but not surprised that the CIA’s bachelor’s degree in management launched these alumni on their road to success,” said Dr. Annette Graham, dean of business and management studies at the college. “For more than two decades, the CIA’s management program has been preparing students for leadership roles and many have gone on to great achievements in both restaurants and other areas of the diverse food world.”

Also making the list for the 10th consecutive year is Alinea (#15) in Chicago, under chef/owner Grant Achatz ’94, a graduate of the CIA associate degree program. In all, CIA alumni work in the kitchen, dining room, or management at nine of the World’s 50 Best Restaurants, including seven graduates at Eleven Madison Park (#3) in New York City.

The World’s 50 Best Restaurants list began in 2002, sponsored by Restaurant magazine in the U.K. It is now independently run, and the new rankings are eagerly awaited in the food business each June.

Photo Caption and Hi-Res Image:

CIA bachelor’s degree graduate Enrique Olvera ’99, who owns two of the 100 best restaurants in the world, meeting with students in the college’s management program in 2015. (Photo credit: CIA/Phil Mansfield)
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Jeff Levine
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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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