Sep 24, 2018  
2018-2019 Undergraduate and Graduate Catalog 
    
2018-2019 Undergraduate and Graduate Catalog

Faculty and Staff



At the CIA, students benefit from a curriculum developed by an international faculty composed of experts in their fields. CIA faculty and staff members were a vital part of the American teams that won three consecutive world championships at the international Culinary Olympics and the Culinary World Cup.

The college’s faculty and administrators have won numerous honors and awards, and have written many highly acclaimed culinary texts, including The Professional Chef®, The Professional Chef’s® Techniques of Healthy Cooking, Baking and Pastry: Mastering the Art and Craft, An American Bounty, The Professional Chef’s® Knife Kit, Garde Manger: The Art and Craft of the Cold Kitchen, At Your Service, Culinary Math, and Exploring Wine.

For a legend of professional certifications, please see below. For full bios, please visit www.ciachef.edu.

Board of Trustees

Trustees Emeriti

Honorary Trustees

Richard Mazer William C. Anton Christopher (Kit) Goldsbury
  Chairman of the Board   Chairman Emeritus Barron Hilton
Robert A. Muh   William N. Hulett
  Vice Chairman Frank Arthur Banks ‘57 I. Pano Karatassos ‘60
Roy Yamaguchi ‘76 Robert Berenson J. Willard Marriott, Jr.
  Secretary Jeffrey P. Berlind John J. Profaci
Lori Daniel ‘79 Richard Bradley James D. Robinson III
  Treasurer   Chairman Emeritus Allan Schuman
Raymond Bickson Fred Carl, Jr.  
Elizabeth Blau August J. Ceradini, Jr.  
Ralph Brennan   Chairman Emeritus  
Stanley Cheng Lee A. Cockerell  
Alice Elliott Dr. John J. Connolly  
Noah Glass   Chairman Emeritus  
Shep Gordon John N. Daly  
Cheryl Henry Marcel Desaulniers ‘65  
Philip Jones Sebastian J. DiMeglio  
Jonathan Kaplan James Doherty  
Thomas A. Keller Frank J. Fahrenkopf, Jr.  
Jon Luther Daniel A. Gescheidle  
  Chairman Emeritus Burton Hobson  
John C. Metz, Jr. ‘92 Michael Kaufman  
Michael Mina ‘89 Karl Kilburg  
Ted Rich Abigail Kirsch  
Steve Romaniello Peter Kleiser  
Harold Rosser Ted J. Kleisner  
Steve Rushmore Takeshi Kohjima  
Marc J. Sarrazin Charles La Forge  
Dr. Joel M. Spiro Richard Lavin  
Robert Unanue Dr. Barbara Lawrence  
  Tony May  
  Charles Merinoff II  
  M. Cameron Mitchell ‘86  
    Chairman Emeritus  
  Charlie Palmer ‘79  
    Chairman Emeritus  
  John L. Patten  
  Margaret E. Happel Perry  
  Alan R. Plassche  
    Chairman Emeritus  
  Melinda R. Rich  
  Richard J. Ripp ‘55  
  Harris H. Rusitzky  
    Chairman Emeritus  
  Arno B. Schmidt  
  John L. Sharpe  
  Richard Smucker  
  Arnym Solomon ‘69  
  Rodney Stoner ‘65  
  Donald G. Tober  
  Nick Valenti  
    Chairman Emeritus  
  Joseph W. Vannucci  
  Kevin Zraly  

President and Cabinet

Dr. L. Timothy Ryan ‘77, CMC, AAC
  President
  EdD, University of Pennsylvania
  MBA, BS, University of New Haven
  AOS, The Culinary Institute of America
Kevin Allan
  Vice President—Advancement
  MS, Milano School for Public Engagement, The New School
  BA, Manhattanville College
Susan Cussen
  Associate Vice President—Branch Campuses
  MBA, State University of New York at Albany
  BS, State University of New York at Oneonta
Greg Drescher
  Vice President—Strategic Initiatives and Industry Leadership
Mark Erickson ‘77, CMC
  Provost
  MBA, Marist College
  BS, University of New Haven
  AOS, The Culinary Institute of America
Maria Krupin
  Vice President—Finance and Administration
  MS, New Jersey Institute of Technology
  BBA, Pace University
Dr. Kathleen Merget
  Associate Vice President and Dean—Student Affairs
  PhD, MA, Fordham University
  MA, Marist College
  BS, State University of New York at Cortland
Dr. Jackie Nealon
  Vice President—Enrollment, Marketing, and Communication
  EdD, University of Pennsylvania
  MA, Seton Hall University
  BA, Adelphi University
Dr. Michael Sperling
  Vice President—Academic Affairs
  PhD, MS, University of Massachusetts at Amherst
  BA, University of Pennsylvania
Rick Tietjen
  Associate Vice President, Chief of Staff, and CIO
  MBA, Capella University
  BS, Marist College

New York Campus Faculty and Staff

Academic Deans

Dr. Denise Bauer
  Dean—School of Liberal Arts and Food Studies
  PhD, MA, New York University
  BA, Dickinson College
Dr. Annette Graham ‘88
  Dean—School of Business and Management
  PhD, The Pennsylvania State University
  MS, Purdue University
  BBA, Morehead State University
  AOS, The Culinary Institute of America
Marc Haymon ‘81, CMB, CHE
  Associate Dean—Baking and Pastry Arts
  AOS, The Culinary Institute of America
Cynthia Keller ‘83, PC II, CHE
  Associate Dean—Culinary Arts
  AOS, The Culinary Institute of America
Bruce Mattel ‘80, CHE
  Senior Associate Dean—Culinary Arts
  AOS, The Culinary Institute of America
Tony Nogales ‘88, PC III, CEC, CHE
  Associate Dean—Culinary Arts
  MBA, Sustainability, Bard College
  BS, Culinary Education, SUNY Empire College
  AOS, Culinary Arts, The Culinary Institute of America
Ted Russin
  Acting Dean—School of Culinary Science and Nutrition
  MSc, McGill University, Canada
  BSc, University of Manitoba, Canada
  BA(Hons), University of Winnipeg, Canada
  Certificate, Pierre Radisson Collegiate, Canada
Carolyn M. Tragni, CHE
  Dean—Academic Engagement and Administration
  MA, Long Island University
  BS, Mercy College
Thomas Vaccaro ‘85, CMB, CEPC, CHE
  Dean—School of Baking and Pastry Arts
  AOS, The Culinary Institute of America
Brendan Walsh ‘80
  Dean—School of Culinary Arts
  AOS, The Culinary Institute of America

Administration

Betsy Carroll
  Director—Assessment and Institutional Research
  MBA, Binghamton University
  BA, University of Rochester
Crystal DeCarolis
  Director—Center for Career and Academic Advising
  BS, Johnson & Wales University
Emily Franco
  Director—Cornell School of Hotel Administration-The Culinary Institute of America Alliance
  BS, Cornell University School of Hotel Administration
Jon Grennan
  Director—Library and Information Services
  MLS, Indiana University
  BA, University of Oklahoma
Chet Koulik
  Registrar
  MA, Indiana University of Pennsylvania
  BS, The Pennsylvania State University
Waldy D. Malouf, Jr. ‘75
  Senior Director—Food and Beverage Operations
  AOS, The Culinary Institute of America
Joseph Morano, PHR
  Senior Director—Faculty Relations
  Title IX/Age Discrimination Act Coordinator
  JD, Brooklyn Law School
  BA, Syracuse University
  Certificate, Fairleigh Dickinson University

Faculty—Baking and Pastry Arts

Mark Ainsworth ‘86, PC III, CEC
  Professor—Culinary Arts
  BA, Communications, University of South Carolina
  AOS, Culinary Arts, The Culinary Institute of America
Aleishe Baska ‘05
  Lecturing Instructor—Baking and Pastry Arts
  BA, English and Psychology, Macalester College
  AOS, Baking and Pastry Arts, Culinary Institute of America
Didier Berlioz, CMB, CHE
  Lecturing Instructor—Baking and Pastry Arts
  Brevet of Professional Studies; Certificate of Professional Abilities, Cuisine Classique; Brevet d’Etudes du Premier Cycle, Lycée Technique d’Hôtellerie et de Tourisme Nice, France
Noah Carroll ‘06
  Lecturing Instructor—Baking and Pastry Arts
  AOS, Baking and Pastry Arts, Culinary Institute of America
Kate Cavotti, CMB
  Professor—Baking and Pastry Arts
  BA, Speech Pathology, Denison University
  AAS, Hotel & Restaurant Management, New York City Technical College
Richard J. Coppedge, Jr., CMB
  Professor—Baking and Pastry Arts
  BS, Food Service Management; AS, Culinary Arts, Johnson & Wales University
Kristin Egan ‘04, CMB, CHE
  Lecturing Instructor—Baking and Pastry Arts
  BS, Hotel Restaurant Management, Drexel University
  AOS, Baking and Pastry Arts, The Culinary Institute of America
Stephen J. Eglinski, CMB
  Associate Professor—Baking and Pastry Arts
Peter Greweling, CMB
  Professor—Baking and Pastry Arts
  AOS, Culinary Arts, New England Culinary Institute
George B. Higgins ‘78, CMB
  Professor—Baking and Pastry Arts
  AOS, Culinary Arts, The Culinary Institute of America
Rowan Johnson ‘00, CHE
  Lecturing Instructor—Baking and Pastry Arts
  AOS, Culinary Arts, The Culinary Institute of America
Todd R. Knaster, CMB
  Associate Professor—Baking and Pastry Arts
  Certificate, Pastry Arts, New York Restaurant School
William McCarrick, CMB, CHE
  Lecturing Instructor—Baking and Pastry Arts
  AAS, Culinary Arts, Academy of Culinary Arts
Genevieve Meli ‘07, CMB, CHEP
  Lecturing Instructor—Baking and Pastry Arts
  AOS, Baking and Pastry Arts, The Culinary Institute of America
  Certificate, Sugar Fundamentals and Trends, Notter School of Pastry Arts
Zachary Miller
  Lecturing Instructor—Baking and Pastry Arts
Dianne Rossomando ‘95
  Associate Professor—Baking and Pastry Arts
  Certificate, Baking and Pastry Arts, The Culinary Institute of America
Rudolf Spiess
  Lecturing Instructor—Baking and Pastry Arts
  Baker-Konditor Diploma, Association of Master Bakers and Pastry Chefs, Switzerland
Jürgen Temme, CMB
  Associate Professor—Baking and Pastry Arts
  Community College for Professions, Trade and Economics, Germany
  Apprenticeship, Bakery Schulte-Woestmann, Germany
Joseph Utera, CMB, CEPC
  Professor—Baking and Pastry Arts
  MEd, Education, Instructional Design; BS, Business, Western Governors University
  AOS, Pastry Arts, Johnson & Wales University
  Certificate, Computer Programming and Analysis, Valencia Community College
Melissa Walnock ‘01, CHE
  Lecturing Instructor—Baking and Pastry Arts
  BPS, Baking and Pastry Arts Management; AOS, Culinary Arts, The Culinary Institute of America
Stéphane Weber, CMB
  Associate Professor—Baking and Pastry Arts
  Certificat, Aptitude Professionnelle, Jean-Ferandi, France
  Apprenticeship, Jean Jeudon, France
Hans J. Welker, CMB
  Associate Professor—Baking and Pastry Arts
  Master’s degree, F.U.U. Gemeinnuetzige Fortbildung Schule, Germany
  Apprenticeship, Café Brenner, Germany
Michael Zebrowski
  Lecturing Instructor—Baking and Pastry Arts
  AAS, Dietetics, Portland Community College

Faculty—Business and Management

Dr. Patrick Bottiglieri, CHA
  Professor—Business Management
  EdD, Higher Education Leadership, Nova Southeastern University
  MS, BS, Hotel/Tourism Industries Management, Rochester Institute of Technology
  AAS, Hotel Management, Sullivan County Community College
Barbara Campbell, SPHR, SHRM-SCP, CMRDP, CHE
  Lecturing Instructor—Business Managment
  MS, Adult Education, SUNY Buffalo
  BS, Biology and Chemistry, Excelsior College
  AS, Biological Science, Columbia Greene Community College
Anthony J. Chando
  Assistant Professor—Business Management
  MBA, Marketing; MS, Management, Long Island University
  BS, Business Administration, Fordham-Marymount College
Laura Dreesen
  Associate Professor—Business Management
  MS, Education; BS, Business Finance, State University of New York at New Paltz
Lynne Eddy, RDN, FAND, CHE
  Associate Professor—Business Management
  MS, Nutrition, Case Western Reserve University
  BS, Nutrition, University of Cincinnati
Gerard Fischetti ‘78, CCM
  Associate Professor—Business Management
  MS, Service Management, Rochester Institute of Technology
  BS, Hospitality Management, Florida International University
  AOS, Culinary Arts, The Culinary Institute of America
Dr. Raimundo Gaby, Jr. ‘97
  Associate Professor—Business Management
  EdD, Education, Columbia University
  MS, Adult Learning, Teachers College, Columbia University
  BPS, Culinary Arts Management; AOS, Culinary Arts, The Culinary Institute of America
Bill Guilfoyle
  Associate Professor—Business Management
  MBA, Marketing, Pace University
  BA, English Literature, State University of New York at New Paltz
Pierre LeBlanc
  Associate Professor—Business Management
  BS, Foodservice Manager, Institut de Tourisme et d’Hotellerie du Quebec, Canada.
Denise Mazzei ‘96
  Assistant Professor—Business Management
  BA, Conflict Management and Corporate Negotiation Strategy, Vassar College
  AOS, Culinary Arts, The Culinary Institute of America
Stephanie Murphy, CPA
  Associate Professor—Business Management
  MBA, Accounting, Bernard Baruch College
  BA, Accounting, State University of New York at Stony Brook
Alisa Neuneker, CHE
  Associate Professor—Business Management
  MHRTA, BS, Hotel, Restaurant, Tourism Administration, University of South Carolina
Cameron F. Rabe, CPA, CHE
  Associate Professor—Business Management
  MBA, Professional Accounting, Rutgers University Graduate School of Management
  BA, Cultural Studies, University of California, Santa Cruz

Faculty—Culinary Arts

Pierre Baran, CHE
  Assistant Professor—Culinary Arts
  Le Certificat d’Aptitude Professionnelle, École Supérieure de Cuisine Française, France
Elizabeth E. Briggs, CHE
  Professor—Culinary Arts
  BPS, Psychology, State University of New York, Empire State College
  AAS, Culinary Arts, New Hampshire Vocational Technical College
David J. Bruno ‘88, PC III, CEC, CHE
  Associate Professor—Culinary Arts
  AOS, Culinary Arts, Certificate, The Culinary Institute of America
Dominick Cerrone
  Associate Professor—Culinary Arts
  AAS, Electrical Technician, Hudson Valley Community College
Shirley Shuliang Cheng
  Professor—Culinary Arts
  MS, Hospitality Administration, Johnson & Wales University
  BA, English Literature, Sichuan University, China
  AOS, Culinary Arts, Sichuan Culinary Institute, China
Raymond Dawson
  Lecturing Instructor—Culinary Arts
  AOS, Culinary Arts, New York Institute of Technology
Paul DelleRose ‘94, CHE
  Professor—Culinary Arts
  AOS, Culinary Arts, The Culinary Institute of America
Joseph De Paola ‘94
  Assistant Professor—Culinary Arts
  BA, History, Niagara University
  AOS, Culinary Arts, The Culinary Institute of America
Joseph W. DiPerri ‘77
  Associate Professor—Culinary Arts
  BPS, Culinary Arts Instruction, State University of New York, Empire State College
  AOS, Culinary Arts, The Culinary Institute of America
Anita Olivarez Eisenhauer
  Professor—Culinary Arts
  Sustainable MBA, Green Mountain College
  BS, Educator in Culinary Arts, State University of New York, Empire State College
Mark Elia
  Assistant Professor—Culinary Arts
Joseba Encabo, CHE
  Associate Professor—Culinary Arts
  Diploma, San Sebastian Culinary Institute, Spain
  Diploma, Professional Business Administration School, Spain
Michael A. Garnero
  Associate Professor—Culinary Arts
  AA, Business Administration, Seattle Central Community College
Carol Hawran ‘93, CHE
  Assistant Professor—Culinary Arts
  AOS, Culinary Arts, The Culinary Institute of America
Sean Kahlenberg ‘04
  Lecturing Instructor—Culinary Arts
  AOS, Culinary Arts, The Culinary Institute of America
Morey Kanner ‘84
  Associate Professor—Culinary Arts
  BS, Psychology, State University of New York at New Paltz
  AOS, Culinary Arts, The Culinary Institute of America
  AA, Liberal Arts, Ulster County Community College
Brian Kaywork ‘02, CHEP
  Lecturing Instructor—Culinary Arts
  BA, Exercise Science, McDaniel College
  AOS, Culinary Arts, The Culinary Institute of America
Thomas Kief ‘78
  Professor—Culinary Arts
  BS, Marketing, Marist College
  AA, Liberal Arts, University of Cincinnati
  AOS, Culinary Arts, The Culinary Institute of America
Joseph F. Klug ‘82, CHE
  Assistant Professor—Culinary Arts
  BPS, Culinary Arts Instruction, State University of New York, Empire State College
  AOS, Culinary Arts, The Culinary Institute of America
John Kowalski ‘77
  Professor—Culinary Arts
  BPS, Culinary Education, State University of New York, Empire State College
  AOS, Culinary Arts, The Culinary Institute of America
Dwayne LiPuma ‘86
  Assistant Professor—Culinary Arts
  BS, Environmental Science, University of New Mexico
  AOS, Culinary Arts, The Culinary Institute of America
James Maraldo
  Associate Professor—Culinary Arts
  BS, Liberal Arts, State University of New York at New Paltz
  AA, Liberal Arts, New York City Community College
Hubert J. Martini, CEC, CCE, AAC
  Assistant Professor—Culinary Arts
  Certificate, Lycée Technique Hôtelier de Strasbourg, France
  Apprenticeship, Hotel-Restaurant “Pax,” France
Martin Matysik, CHE
  Assistant Professor—Culinary Arts
  MBA, Catering and Hospitality Management, Canterbury University, England
  Higher National Diploma, Bournemouth University, England
Xavier Mayonove
  Lecturing Instructor—Culinary Arts
  Certificate of Professional Studies, Hospitality; Diploma of Professional Education, Hospitality, L’école Hôteliers de Haute-Corse, France
David McCue ‘93, CHE
  Professor—Culinary Arts
  BA, Sociology, University of Scranton
  AOS, Culinary Arts, The Culinary Institute of America
Darryl J. Mosher, CHE
  Associate Professor—Culinary Arts
  MS, Sustainable Food Systems, Green Mountain College
  BS, Mathematics, State University of New York at Oneonta
  Certificate, Business Strategy/Decision Making, Rensselaer Polytechnic Institute
Robert Mullooly ‘93
  Associate Professor—Culinary Arts
  BPS, Culinary Education, State University of New York, Empire State College
  AOS, Culinary Arts, The Culinary Institute of America
Lance Nitahara ‘08, PC III, CEC, CPC, CHE
  Lecturing Instructor—Culinary Arts
  BPS, Culinary Arts Management; AOS, Culinary Arts, The Culinary Institute of America
  AA, Culinary Arts; AA, Baking and Pastry Arts, The Culinary Institute of the Pacific
Michael Pardus ‘81
  Professor—Culinary Arts
  BS, Restaurant Management, Johnson & Wales University
  AOS, Culinary Arts, The Culinary Institute of America
Robert A. Perillo ‘86, CHE
  Professor—Culinary Arts
  Sustainable MBA, Green Mountain College
  BPS, Culinary Education, State University of New York, Empire State College
  AOS, Culinary Arts, The Culinary Institute of America
William Phillips ‘88
  Associate Professor—Culinary Arts
  AOS, Culinary Arts, The Culinary Institute of America
Katherine M. Polenz ‘73
  Professor—Culinary Arts
  BPS, Culinary Education, State University of New York, Empire State College
  AOS, Culinary Arts, The Culinary Institute of America
Jason Potanovich ‘96, CHE
  Assistant Professor—Culinary Arts
  AOS, Culinary Arts, The Culinary Institute of America
John Reilly ‘88, CEC, CHE
  Associate Professor—Culinary Arts
  AOS, Culinary Arts, The Culinary Institute of America
  BA, Interdisciplinary Studies, State University of New York, Empire State College
Theodore Roe ‘91
  Assistant Professor—Culinary Arts
  AOS, Culinary Arts, The Culinary Institute of America
Gabriel Ross
  Lecturing Instructor—Culinary Arts
  BA, Philosophy, Dartmouth College
Giovanni Scappin
  Assistant Professor—Culinary Arts
  Diploma, Culinary Arts, Recoaro Terme Culinary Institute, Italy
Eric L. Schawaroch ‘84, CHE
  Associate Professor—Culinary Arts
  BPS, Culinary Education, State University of New York, Empire State College
  AOS, Culinary Arts, The Culinary Institute of America
Thomas Schneller
  Associate Professor—Culinary Arts
George Shannon, CEC, CHE
  Assistant Professor—Culinary Arts
  AS, Business Administration, Thomas Nelson College
Scott Swartz ‘89, CEC
  Associate Professor—Culinary Arts
  MBA, Cultural Sustainability, Goucher College
  BS, Hotel/Restaurant Management, University of New Haven
  AOS, Culinary Arts, The Culinary Institute of America
Bryan Tobias, PC III, CEC, CHE
  Assistant Professor—Culinary Arts
Gerard Viverito, CEC
  Associate Professor—Culinary Arts
  BS, Hospitality Management, University of Maryland
  AOS, Culinary Arts, Scottsdale Culinary Institute
Gregory Zifchak ‘80
  Associate Professor—Culinary Arts
  AOS, Culinary Arts, The Culinary Institute of America

Faculty—Culinary Science and Nutrition

Suki Hertz, RD
  Associate Professor—Culinary Science
  MS, Clinical Nutrition, New York University
  BA, Geography, University of Colorado
  Certificate, Culinary Arts, New York Restaurant School
J. J. Lui, MCGB, CHE
  Associate Professor—Culinary Science
  MBA, Further Education Management, King’s College University of London, England
  BSc, International Culinary Arts, Thames Valley University, England
  Diploma, Teaching in the Lifelong Learning Sector, City & Guilds of London Institute, England
Marisa Monaghan
  Lecturing Instructor—Culinary Science
  MST, Biology, Pace University
  BS, Reactions, State University of New York, Cortland
Allison Righter, RDN
  Lecturing Instructor—Culinary Science
  MS, Public Health, John Hopkins Bloomberg School of Public Health
  BS, Public Health Studies and History of Science, John Hopkins University
Jennifer Stack ‘03, RDN, CDE
  Associate Professor—Culinary Science
  MS, Nutrition, New York University
  BS, Dietetics, Bowling Green State University
  AOS, Culinary Arts, The Culinary Institute of America
Jonathan A. Zearfoss, CEC, CCE, CCP
  Professor—Culinary Science
  MA, Liberal Studies, Empire State College
  AB, English, College of William and Mary

Faculty—Hospitality and Service Management

Rory Brown ‘06, CSW
  Lecturing Instructor—Hospitality and Service Management
  MS, Hospitality and Tourism Management, University of New Orleans
  BPS, Culinary Arts Management; AOS, Culinary Arts, The Culinary Institute of America
Alex Cutler ‘08
  Lecturing Instructor—Hospitality and Service Management
  BA, Anthropology, The University of Florida
  AOS, Culinary Arts, The Culinary Institute of America
Courtnay Dittbrenner, CHE
  Assistant Professor—Hospitality and Service Management
  MBA, University of Phoenix
  BA, Hotel Administration, Cornell University
Ezra Eichelberger
  Professor—Hospitality and Service Management
  BS, Speech, Southern Illinois University
John W. Fischer ‘88
  Professor—Hospitality and Service Management
  MS, Educational Technology, Walden University
  BA, Psychology, Swarthmore College
  AOS, Culinary Arts, The Culinary Institute of America
Charles A. Garibaldi ‘84
  Lecturing Instructor—Hospitality and Service Management
  AOS, Culinary Arts, The Culinary Institute of America
Vincenzo Lauria
  Associate Professor—Hospitality and Service Management
  Diploma di Maturità Professionale per Operatore Turistico, Istituto Professionale di Stato per il Commercio
  Certified Sommelier, Sommelier Society of America
Bruce W. Lavender ‘82
  Lecturing Instructor—Hospitality and Service Management
  AOS, Culinary Arts, The Culinary Institute of America
Mauro M. Sessarego
  Associate Professor—Hospitality and Service Management
  MS, Hospitality Management, Rochester Institute of Technology
  BPS, State University of New York, Empire State College
  Nautical Engineering, Istituto Tecnico Nautico, Italy
Carleen von Eikh
  Lecturing Instructor—Hospitality and Service Management
  BFA, Dramatic Art/Dance, University of California, Berkeley
Michael Weiss, CWE
  Professor—Wine Studies and The Charmer Sunbelt Group Endowed Chair in Wine and Spirits
  BS, Wine Education, State University of New York, Empire State College
  CEGEP, Liberal Arts, Dawson College, Canada

Faculty—Liberal Arts and Food Studies

Regina Dahlgren Ardini
  Associate Professor—English as a Second Language
  MS, TESOL, State University of New York at New Paltz
  BA, English, Fordham University, Bronx, NY
Bonita Bogush
  Associate Professor—Liberal Arts
  MEd, Adult Education; BS, Secondary Mathematics; Post-Baccalaureate Certificate, Distance Education, The Pennsylvania State University
James V. Brady
  Associate Professor—Liberal Arts
  MA, Psychology; MA, Educational Psychology; BA, Psychology, Marist College
Vivian C. Cadbury
  Associate Professor—Writing and Communications
  MA, English Literature; BA, English, University of Illinois at Chicago
Lina Castellanos Hermberg
  Associate Professor—Foreign Language
  MEd, Language Arts, Carthage College
  Licenciatura en Español e Inglés, Universidad Pedagógica Nacional, Colombia
Dr. Maureen Costura
  Professor—Liberal Arts
  PhD, Anthropology; MA, Archeology, Cornell University
  BA, History, Dickinson College
David Flynn
  Associate Professor—Liberal Arts
  MIA, Political and Economic Development, Columbia University School of International and Public Affairs
  BA, Political Science and Honors majors, Sociology minor, Hunter College, City University of New York
Dr. Beth Forrest
  Professor—Liberal Arts
  PhD, MA, BA, History, Boston University
Anne M. Henry
  Associate Professor—Writing and Communications
  MA, BA, Literature, State University of New York at New Paltz
Dr. Richard P. Horvath
  Professor—Writing and Communications
  PhD, English Literature and Humanities, Stanford University
  MA, English Literature, University of Rochester
  AB, English Literature, Dartmouth College
Dr. Robert J. Johnson, Jr.
  Professor—Liberal Arts
  PhD, History, City University of New York
  JD, New York Law School
  MA, History, Hunter College
  BA, Social Studies, Niagara University
Dr. Deirdre Murphy
  Professor—Liberal Arts
  PhD, American Studies, University of Minnesota
  MA, BA, English, University of Massachusetts at Amherst
  One-Year Diploma, University of Kent at Canterbury, U.K.
Michael J. Nothnagel
  Associate Professor—Liberal Arts
  MAT, Mathematics Education; BS, Mathematics Education, University of New Hampshire
Antonella Piemontese, CHE
  Associate Professor—Foreign Language
  MFA, Drawing and Painting, School of Visual Arts
  BFA, Drawing and Painting, State University of New York, College at Purchase
Dr. Nilsa Rodríguez-Jaca
  Professor—Foreign Language
  PhD, MA, Spanish and Latin American Literatures and Cultures, State University of New York at Albany
Dr. Willa Y. Zhen, CHE
  Professor—Liberal Arts
  PhD, Anthropology, University of London, England
  MA, Anthropology, University of Sussex, England
  BA, International Relations and Chinese Studies, University of the Pacific

California Campus Faculty and Staff

Academic Deans and Administration

Thomas Bensel
  Managing Director—California Campus
  AOS, The Culinary Institute of America
Adam Busby, CMC, CHE
  General Manager—Greystone
  Canadian Interprovincial Seal Diploma and Journeyman Certification,
  Algonquin College of Applied Arts, Canada
Jennifer Purcell ‘96, CHE
  Director—Education
  ABD, The George Washington University
  MS, University of Massachusetts at Amherst
  BPS, AOS, The Culinary Institute of America

Faculty

Robert Bath, MS, CHE
  Professor—Wine and Beverage Studies
  BS, Business Administration, California Polytechnic University
Amber Brodie
  Instructor—Liberal Arts
  MFA, Creative Writing, Fresno Statue University
  BA, English, California Polytechnic State University, San Luis Obispo
Geralyn Brostrom, CWE
  Instructor—Wine and Beverage Studies
  MBA, Marketing; BS, Management, Widener University
  Certificate, Court of Master Sommeliers
  Level III Certificate, Wine & Spirit Education Trust
Aaron Brown, CB, CHE
  Associate Professor—Baking and Pastry Arts
  AA, Culinary Arts, Western Culinary Institute
Almir Da Fonseca, CEC
  Professor—Culinary Arts
  Culinary Arts, Senace Culinary School/Le Cordon Bleu, Brazil
  Apprenticeship, Chef Jacques Arpi, Charron, France
Sanna Delmonico, RDN, CHE
  Lecturing Instructor—Nutrition and Food Safety
  MS, Human Nutrition, Louisiana State University
  BS, Dietetics, San Francisco State University
John Difilippo
  Instructor—Baking and Pastry Arts
Christie Dufault, ACWP, CHE
  Professor—Wine and Beverage Studies
  BA, French and Art, Simmons College
Stephen L. Durfee, CEPC
  Professor—Baking and Pastry Arts
  AB, American Studies, Hamilton College
  Certificate, Pastry and Baking, Peter Kump’s New York Cooking School
Sean Fry, CS, MFP
  Lecturing Instructor—Hospitality and Service Management
  BS, Hotel and Restaurant Management, Johnson & Wales University
  AS, Culinary Arts, Johnson & Wales University
  Certified Sommelier, Court of Master Sommeliers
William P. Heubel, CHE
  Associate Professor and Team Leader—Culinary Arts
  AOS, Culinary Arts, California Culinary Academy
Paul Irving, CHE
  Assistant Professor—Culinary Arts
  BA, Literature and Creative Writing, University of California, Santa Cruz
  AA, Hotel and Restaurant Management, City College of San Francisco
Steven E. Isaac ‘97, CMB, CEPC, CHE
  Associate Professor—Baking and Pastry Arts
  AOS, Baking and Pastry Arts, The Culinary Institute of America
Eugenio Jardim
  Instructor—Wine and Beverage Studies
  BA, Communications, Federal University of Goias, Brazil
Robert Jörin, CMB, CEPC, CCE, CHE
  Professor—Baking and Pastry Arts
  Bakery Pastry Chef, Wirtefachschule, Switzerland
  Apprenticeship, Konditorei-Restaurant Bräm, Switzerland
Jennifer Kaplan
  Instructor—Liberal Arts
  MFA, Creative Writing, University of San Francisco
  MBA, Marketing, Stern School of Business, NYU
  BA, English, Barnard College, Columbia University
Dr. Jeffrey Klopatek, CWP
  Instructor—Liberal Arts
  PhD, Ecology, University of Oklahoma
  MS, Botany, University of Wisconsin, Milwaukee
  BS, Biological Conservation, University of Wisconsin, Milwaukee
Lars Kronmark, CWP
  Professor and Team Leader—Culinary Arts
  Chef College, Restaurationsindustriens Laerlingeskole, Denmark
  Apprenticeship, Grande Café, Denmark
Tyler Kyle
  Instructor—Wine and Beverage Studies
  MA, Teaching, University of Southern California, Los Angeles
  MA, Spanish, California State University, Sacramento
  BA, Spanish, California State University, Stanislaus
Sarah Linkenheil, CHE
  Assistant Professor—Culinary Arts
  Apprenticeship, Albrecht-Dürer Berufsschule, Germany
Steve Mercer
  Lecturing Instructor—Hospitality and Service Management
  BS, Psychology, Sonoma State University
  AA, Liberal Arts, Napa Valley College
Kelly M. Mills
  Assistant Professor—Culinary Arts
  Degree, Culinary Arts, British Columbia Vocational School, Canada
Rebecca B. Peizer ‘00, CEC, CHE
  Professor—Culinary Arts
  BA, Communication and Media Studies, State University of New York at Geneseo
  AOS, Culinary Arts, The Culinary Institute of America
  Level 2 Fundamentals Diploma, International Sommelier Guild
Dustin Rogge ‘00, CHE
  Associate Professor—Hospitality and Service Management
  BPS, Culinary Arts Management; AOS, Culinary Arts, The Culinary Institute of America
  Higher Wine Certificate, Wine & Spirit Education Trust
Wendy Sherwood
  Lecturing Instructor—Baking and Pastry Arts
  MA, Cinema Studies, University of Iowa
  BA, Film Studies, University of Minnesota
  Diplôme de Pâtisserie, Le Cordon Bleu
Michael Wille ‘89
  Assistant Professor—Culinary Arts
  MA, Hospitality Administration, University of Nevada, Las Vegas
  BA, Journalism, San Francisco State University
  AOS, Culinary Arts, The Culinary Institute of America
Nancy Willis, CHE
  Instructor—Art and Design
  MFA, Painting, San Francisco Art Institute
  BFA, Fine Arts, University of Cincinnati
Michael K. Wolf, CHE
  AssociateProfessor—Hospitality and Service Management
  BA, Marketing, California State University
Thomas B. H. Wong ‘86, CEC, CHE
  Professor and Team Leader—Culinary Arts
  AOS, Culinary Arts, The Culinary Institute of America
  Certificate, Culinary Arts, Kapiolani Commmunity College
Ken Woytisek, CEC, CCE, CHE
  Professor—Culinary Arts
  BA, Special Education, Tusculum College

Texas Campus Faculty and Staff

Academic Directors and Administration

April Goess ‘03, CHE
  Managing Director
  BPS, AOS, The Culinary Institute of America

Faculty

Lilla Bernal ‘99
  Lecturing Instructor—Baking and Pastry Arts
  AOS, Baking and Pastry Arts, The Culinary Institute of America
Amandy Carranza
  Instructor—Hospitality and Service Management
  BA, Fine Arts, School of the Art Institute of Chicago
  AAS, Baking and Pastry Arts, Kendall College
Vincent Carvalho
  Lecturing Instructor—Culinary Arts
  Diplôme de cuisine, Lycée hotelier, France
Edward Casey ‘85
  Instructor—Hospitality and Service Management
  AOS, Culinary Arts, The Culinary Institute of America
Ana Sofia Sada Cervantes
  Lecturing Instructor—Culinary Arts
  BA, Centro de Estudios Culinarios Roccatti SUGAR, Mexico
  BA, Instituto Tecnológico de Monterrey, Mexico
Corrie Clark ‘09, RDN, LD
  Instructor—Hospitality and Service Management
  BS, Family and Consumer Sciences—Food and Nutrition, Texas State University
  Certificate Culinary Arts, Culinary Institute of America
Louis Dominquez
  Instructor—Business Management
  MEd, Secondary Mathematics Education, Our Lady of the Lake University
  BS, Mathematical Studies with minor in Engineering, St. Mary’s University
Alain Dubernard, CMB, CHE
  Professor and Team Leader—Baking and Pastry Arts
  Diploma, Instituto Tecnológico y de Estudios Superiores de Monterrey, Mexico
  Escuela Panamericana de Hoteleria, Mexico
Samantha Fletcher, CHE
  Lecturing Instructor—Hospitality and Customer Service
  BA, Communications with a Concentration in Public Relations, The University of Texas at San Antonio
Melissa Fritz, CEPC, CHE
  Associate Professor—Baking and Pastry Arts
  BS, Food Service Management; AS, Baking and Pastry, Johnson & Wales University
Melissa Guerra
  Instructor—Liberal Arts
  BFA, Music, Mount Holyoke College
Michael S. Katz ‘93, CEC, CFSM, CHE
  Associate Professor—Culinary Arts
  AOS, Culinary Arts, The Culinary Institute of America
Sarah Mejias
  Instructor—Writing and Communication
  J.D., Civil and Family Law, Loyola College
  MA, English Literature, University of New Orleans
  BA, Political Science and History, Louisiana State University, Baton Rouge
Uyen Pham ‘04, CEC
  Lecturing Instructor—Culinary Arts
  MEd, Physical Education, University of Houston
  BS, Kinesiology, University of Houston
Dr. Ela Poursani
  Adjunct Instructor—Baking and Pastry Arts
  PhD, Architecture, Gazi University, Turkey
  MS, BS, Architecture, Mimar Sinan University, Turkey
Hinnerk von Bargen, CHE
  Professor and Team Leader—Culinary Arts
  Master Chef Diploma, Hotelschool, Germany
  Apprenticeships, Hotel Tietjens Hütte, Germany; Parkhotel Grüner Jäger, Germany
Justin Ward ‘88, CEC, CHE
  Assistant Professor—Culinary Arts
  BS, Hospitality Management, The International Culinary School at The Art Institute of Atlanta
  AOS, Culinary Arts, The Culinary Institute of America

CIA Singapore Faculty and Staff

Administration

Eve Felder ‘88, CEC, CHE
  Managing Director
  MS, Rochester Institute of Technology
  BS, College of Charleston
  AOS, The Culinary Institute of America

Faculty

Jorg Behrend
  Lecturing Instructor—Culinary Arts
  Master Chef Diploma, Hotelschool, Germany
  Apprenticeship, Hotel Schaperkrug, Germany
Gypsy Gifford ‘99, CHE
  Assistant Professor—Culinary Arts
  AOS, Culinary Arts, The Culinary Institute of America
Yvonne Ruperti ‘96, CHE
  Instructor—Baking and Pastry Arts
  BA, Art History, Vassar College
  AA, Liberal Arts and Social Sciences, Dutchess Community College
  Certificate, Baking and Pastry Arts, The Culinary Institute of America
Michael Sanson ‘96
  Assistant Professor—Culinary Arts
  AOS, Culinary Arts, The Culinary Institute of America

Legend of Certifications

AAC American Academy of Chefs CS Certified Sommelier
ACWP Advanced Certified Wine Professional CSW Certified Specialist in Wine
CB Certified Baker CWE Certified Wine Educator
CCE Certified Culinary Educator CWP Certified Wine Professional
CCM Certified Club Manager DWS Diploma in Wine and Spirits
CCP Certified Culinary Professional FAND Fellow of the Academy of Nutrition and Dietetics
CDE Certified Diabetes Educator FWS French Wine Scholar
CEC Certified Executive Chef LD Licensed Dietitian
CEPC Certified Executive Pastry Chef MCGB Master Chef of Great Britain
CFBE Certfied Food and Beverage Executive MFP ManageFirst Professional
CFSM Certified Food Service Manager MS Master Sommelier
CHA Certified Hotel Administrator MCII ProChef Level II
CHE Certified Hospitality Educator PC III ProChef Level III
CHEP Certified Higher Education Professional PHR Professional in Human Resources
CMB Certifited Master Baker RD Registered Dietition
CMC Certified Master Chef PDN Registered Dietition Nutritionist
CMRDP Certified Menu Research and Development Professional RS Registered Sanitarian
CPA Certified Public Accountant SHRM-SCP SHRM Senior Certified Professional
CPC Certified Pastry Culinarian SPHR Senior Professional in Human Resources