Paul Bocuse

The Culinary Institute of America salutes the life and legacy of the most important chef in history—Paul Bocuse. We are deeply saddened by his passing, but have been greatly enriched by his friendship and will continue to be inspired by his example. He was the greatest ever. Au revior M. Paul. Merci Bocuse!

Zachary Miller,  CIA Lecturing Instructor—Baking and Pastry Arts, CIA New York

Faculty Bio: Zachary Miller

Baking and Pastry Arts
Lecturing Instructor—Baking and Pastry Arts

Professional Experience:
Pastry Chef, Coquette, New Orleans, LA; PS7’s Restaurant, Washington, DC; Citronelle, Washington, DC; Blue Hill at Stone Barns, Pocantico Hills, NY; Picholine, NYC; Asiate at the Mandarin Oriental, NYC. Adjunct Pastry Instructor, John Folse Culinary Institute, Nicholls State University, Thibodaux, LA. Corporate Pastry Chef, D&M Restaurant Group, NYC. First Cook, Fine Dining Pastry, New Orleans Grill at the Windsor Court Hotel, New Orleans; Victor’s at The Ritz-Carlton, New Orleans.

Awards:
Team Grand Prize, Big Gateux Show Pastry Competition, New Orleans, 2013.

Contact Us

The Culinary Institute of America
1946 Campus Drive
Hyde Park, NY 12538-1499
Phone: 845-452-9600