CIA Faculty and Alumni

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The Culinary Institute of America isn’t just about having the best learning facilities and academic programs in the food industry—it’s about people. Whether it’s the phenomenal knowledge and dedication of our faculty, the boundless energy and enthusiasm of our students, or the wide-ranging successes of our alumni, the CIA family is rich with talent, personality, and passion.

Explore CIA through the people who have experienced it firsthand—our students, faculty, and alumni.

Explore the Faces of CIA

Two chefs wearing white uniforms and tall chef hats are working together in a kitchen. One chef is holding a small item, possibly food, and explaining something to the other chef. A table in front of them has plates with cookies and other food items.

CIA Faculty Bios

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CIA Alumni Bios

Alumni and Faculty Spotlight

“CIA exposes you to what’s trending right now.”

Brandon Walker Chef/Owner Essie’s Restaurant

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“Graduates of CIA have enormous career potential. The culinary and hospitality industries are exploding, and they need both trained professionals and new ideas.”

Christie Dufault Professor—Wine and Beverage Studies CIA

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“Learn to talk about food, taste, and your experience. The future is in front of you and, if you’re like me, you’ll never want to take your apron off.”

Scott Conant Chef, Restaurateur, Author, TV Personality

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“This place is full of food and people dedicated to the world of food. Immerse yourself!”

Richard J. Coppedge, Jr. Professor—Baking and Pastry Arts CIA

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“I was taking the tour and looking through the glass at CIA students in the bakeshops and kitchens. I got tears in my eyes envisioning myself in those kitchens and seeing the potential that they held for me.”

Camille Cogswell Pastry Chef Zahav

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“Our college embraces students who come from many different backgrounds. Everyone is treated equally and has the same opportunity to succeed if they are focused, determined, and dedicated.”

Melissa Fritz Professor—Baking and Pastry Arts CIA

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