The Culinary Institute of America's six award-winning restaurants offer extraordinary cuisines in a variety of settings. Although securing reservations on a Friday or Saturday can require advance planning, same-day reservations are often readily available for lunch and dinner on weekdays.
Please note: The Wine Spectator Greystone restaurant is located in St. Helena, CA; all other restaurants are located in Hyde Park, NY.
For Reservations:
Hyde Park, NY restaurants:
Call 845-471-6608 or reserve online
Wine Spectator Greystone restaurant (St. Helena, CA): Call 707-967-1010
CHEF INSTRUCTOR FOR LUNCH
David Kamen '88, PCIII/C.E.C., C.C.E., C.H.E.
Professor in Culinary Arts
David Kamen is a professor in Culinary Arts at The Culinary Institute of America (CIA) and is executive chef in the kitchen of St. Andrew's Café, one of five student-staffed restaurants at the CIA. His students learn the principles and preparation of wholesome, nutritionally balanced meals using traditional foods and ingredients. Chef Kamen teaches the importance of alternative preparation techniques using the fundamentals of nutrition.
Since joining the CIA faculty in 1999, Chef Kamen has also taught Culinary Skill Development, Meat & Seafood Identification and Fabrication, and Breakfast Cookery in the college's degree programs and various courses for industry professionals through the CIA's Continuing Education Department.
A 1988 graduate of the CIA, Chef Kamen was chef/instructor at the New York Restaurant School prior to returning to his alma mater. He also served as culinary department chairman at the New York Food and Hotel Management School.
His professional kitchen experience includes positions at several New York City establishments, including banquet chef for the catering company Robins Wolfe Eventures, executive chef at the Fitzpatrick Manhattan Hotel, sous chef at the Novotel Hotel, and day chef at Poccino's in the Empire Hotel. Chef Kamen is also chef/owner of Patience Desserts, a company that creates elaborate wedding and occasion cakes, caters events, and provides desserts to restaurants and gourmet shops.
While a student at the CIA, he completed his externship field study as tournant and pastry cook at Manhattan's famed Plaza Hotel.
A Certified Culinary Educator (C.C.E.) and Certified Hospitality Educator (C.H.E.), David Kamen holds a bachelor's degree from Empire State College in addition to his CIA degree. He holds dual certification from the CIA and the American Culinary Federation as a ProChef Level III (PCIII) and Certified Executive Chef (C.E.C.).
Chef Kamen has won many culinary competitions throughout his career, earning gold medals at the Westchester Chefs Association Culinary Salon in 2007 and Chefs' Championships in New York in 1999. He won silver medals at the 1997 International Geneva Society Salon of Culinary Arts and the 1996 Société Culinaire Philanthropique Salon of Culinary Arts in New York City, and bronze medals at the 1997 Chefs' Championships in New York and 1998 Feesers Culinary Competition in Harrisburg, PA.
