The Culinary Institute of America

Jonathan Zearfiss

Spotlight On: Jonathan A. ZearfossCulinary Science

Professor—Culinary Science
CEC, CCE, CCP
Email: j_zearfo@culinary.edu
“A traditional kitchen is like a pirate ship. We like our flames, we like our noise, we have our scars. We'd like to create a kitchen that’s more like a luxury yacht.”

Education:
AB, College of William and Mary, Williamsburg, VA. Nutritional Cuisine course, CIA. EFNRA; sanitation course, Thomas Nelson Community College, Hampton, VA. Supervisory management course, American Academy of Independent Studies.

Professional Background:
Professor—Culinary Arts; Professor—Culinary Science; Associate Dean for Curriculum and Instruction; Chef-Instructor, American Bounty Restaurant and St. Andrew's Café, CIA. Assistant Chef, The Trellis Restaurant, Williamsburg. ACF Apprentice Instructor. Cook, Shamrock Food Service, Williamsburg. Waiter, Sheraton Patriot Inn. Cook, Waiter, The Greenhouse Restaurant, Radnor, PA.

Awards:
The Honorable Order of Kentucky Colonels, Commonwealth of Kentucky, 2013. Culinary Instructor Hall of Fame, Chef2Chef.Net, 2006. Chef of the Year, Virginia Chefs' Association, 1987. Winner, Governor's Cup, Virginia Seafood Challenge, 1986.

Author:
The Great Chefs of Virginia.

Member:
Board of Directors, International Association of Culinary Professionals. ACF. Order of the White Jacket. Flagon and Trencher Society. Confrérie de la Chaîne des Rôtisseurs. L'Ordre Mondial.

Biography:
In addition to his duties as professor of culinary arts, Chef Jonathan Zearfoss has been a key player in the launch of the CIA's ground-breaking culinary science bachelor's degree program. It's just the latest in a long list of accomplishments for Chef Zearfoss at the world's premier culinary college. Since joining the faculty in 1989, he has taught in two of the college's on-campus restaurants—American Bounty Restaurant and St. Andrew's Café—and, as associate dean for curriculum and instruction, has helped develop the CIA's advanced cooking curriculum. He was also content leader for the second edition of the CIA's classic text, The Techniques of Healthy Cooking, and is a founding member of the Faculty Council. Today he is a popular instructor who also serves as a valued mentor to both culinary arts and culinary science students.

Before joining the CIA faculty in 1989, Chef Zearfoss was assistant chef at The Trellis in Williamsburg, VA, where he taught an American Culinary Federation (ACF) apprenticeship program. He conducts seminars throughout the country on healthy cooking, flavor development, ethnic cuisine, aphrodisiacs, and the pairing of food with wine and beer.

Chef Zearfoss holds a Bachelor of Arts degree in English from the College of William & Mary, and is the author of The Great Chefs of Virginia. The Virginia Chef's Association named him 1987 Chef of the Year.

A member of the International Association of Culinary Professionals (IACP) since 1988, and former member of the IACP Board of Directors, Chef Zearfoss served as a judge for the Awards of Excellence Committee for chefs and restaurateurs and for educators. He is also a member of the Order of the White Jacket and the Flagon and Trencher Society.

The Culinary Institute of America

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