Dr. Tim Ryan has served as president of The Culinary Institute of
America (CIA) since 2001. Dr. Ryan graduated from the CIA in 1977 and
received bachelor's and Master of Business Administration (MBA) degrees
from the University of New Haven. He earned his doctorate degree in
education from The University of Pennsylvania. With the unique
background of being a Certified Master Chef and Culinary Olympic
Champion with an Ivy League doctoral degree, he is the first alumnus and
faculty member to rise through the CIA to become president.
In more than three decades at the college, Dr. Ryan has been instrumental in
generating the sustained excellence, innovation, and growth that have
shaped today's CIA. His thought leadership has guided The Culinary
Institute of America to a position of prominence on such important
matters as health and wellness, world flavors, food ethics, and
As president, Dr. Ryan broadened the reach of The
Culinary Institute of America by establishing two new campuses. In
2008, the college opened a CIA campus in San Antonio, TX, emphasizing
Latin American cuisines and tremendous opportunities in the food world
for the growing Latino population. Two years later, The Culinary
Institute of America celebrated the grand opening of the college's first
international campus in Singapore, extending the CIA's culinary
leadership to Asia.
Under Ryan's leadership, the CIA has launched landmark educational
programs, including the college's collaborations with Harvard to create
the "Healthy Kitchens, Healthy Lives" and "Worlds of Healthy Flavors"
professional conferences. Core CIA offerings have also been expanded to
include the annual "Worlds of Flavor® International Conference and
Festival" at the CIA's Napa Valley campus. Worlds of Flavor is widely
acknowledged to be our country's most influential forum on world
cuisines, food cultures, and flavor trends.
Dr. Ryan's presidency builds on his history of leadership in culinary
education and the foodservice industry. Working in the industry as a
successful chef and restaurateur, he was recruited back to his alma
mater in 1982 to serve on the faculty and to develop and run the CIA's
ground-breaking American Bounty Restaurant. Chef Ryan was also the
captain of the U.S. Culinary Team, leading the group to victories at the
first Culinary World Cup (held in Luxembourg) and the Culinary Olympics
(held in Germany) against teams of talented chefs, selected by their
respective countries, from all around the globe. Drawing from our rich
culinary traditions, Chef Ryan's teams featured highly innovative
approaches in preparing American ingredients. To this day, no other
American team has been as successful in international competition. For
his work in the American Bounty and with the U.S. Culinary Team, Tim
Ryan is recognized as a pioneer in the American cuisine movement.
Advancing to CIA executive vice president in the 1990s, Dr. Ryan
supervised all the college's degree programs and continuing education,
as well as faculty development, intellectual properties, and the
library. Under his direction, the college developed major innovations,
including the world's first bachelor's degrees in culinary arts
management and baking & pastry arts management; a highly successful
publishing program; award-winning videos and television shows; and
dramatically expanded continuing education programs; while strengthening
an already gifted faculty.
Tim Ryan is well-known throughout the hospitality world. He holds the
distinction of being the youngest national president of the American
Culinary Federation (ACF), elected at age 36, and the youngest chef to
receive Master Chef Certification from the ACF, at age 26. In 1998, Chef
Ryan was named the ACF Chef of the Year. He has also served as ACF vice
president, president, and chairman. He currently serves on the Board of
Trustees of the National Restaurant Association's Educational
Dr. Ryan has received awards from virtually every food industry
organization. He is especially proud of being one of five Americans ever
to receive the Presidential Medal from the World Association of Cooks
Societies and his induction into the James Beard Foundation's Who's Who
of Food & Beverage in America.
A native of Pittsburgh, PA, Dr. Ryan lives in Hyde Park, NY with his wife Lynne and their two children, Jackson and Sawyer.