CIA Alumni Profiles

Lifetime membership in an exclusive club—that’s what awaits you as a graduate of The Culinary Institute of America. Our 48,000-strong network of alumni can testify to the exceptional value of a CIA education. With your CIA degree in hand, you don’t just have a foot in the door—you have thousands of feet in the door. The list of celebrated CIA alumni is as diverse as it is extensive. John Besh, Cat Cora, Duff Goldman, Susan Feniger, Johnny Iuzzini, Roy Yamaguchi, Sherry Yard—these are just a small sampling of our many alumni leaders. They’ve found success doing what they love. They fully embraced the idea that Food is Life. Now it’s your turn.

Scott Fredel ’93 Executive Chef /Owner of Pilar

Scott Fredel is the Executive Chef/Owner of Pilar, a Aventura, FL restaurant venture. Selected as one of the 10 Top Chefs in South Florida by Ocean Drive Magazine, Scott, like so many other successful foodservice professionals, got his start at The Culinary Institute of America. After graduating from the CIA in 1993, Scott honed his skills with culinary masters and successful restaurateurs such … [Read more...]

Marcel Desaulniers ’65 owner Mad about Chocolate!

I attribute my success in life to three things," says Marcel Desaulniers. "A great upbringing, my service in the Marine Corps, and the CIA." And what success he's had. The former executive chef and co-owner of The Trellis Café, Restaurant, and Grill in Williamsburg, VA, Marcel is also a prolific cookbook author perhaps best known for Death by Chocolate. In addition, Marcel, his restaurant, and … [Read more...]

Jorge Collazo ’82, Executive Chef for the New York City Public School System

As executive chef for the public school system, Jorge Collazo is on the front lines of New York City's school food revolution inspired by Mayor Michael Bloomberg's Child First initiative. Jorge is involved in training, developing culinary concepts, writing standards, reformulating recipes, and collaborating with manufacturers to offer superior nutritional choices to young students. Since he … [Read more...]

Maneet Chauhan ’00, Co-Owner and Executive Chef, Chauhan Ale & Masala House

Degree: Associate in Occupational Studies Major: Baking & Pastry Arts Campus: Hyde Park, NY Hometown: Ludhiana, India Best known as one of the panel of judges on the award-winning Food Network program, Chopped, Maneet Chauhan’s energy and creativity, combined with polished culinary skills and the courage to follow her passion, have proven to be the right ingredients for success. In … [Read more...]

Andrew Carmellini ’91, Executive Chef/Partner, NoHo Hospitality Group

Degree: Associate of Occupational Studies Major: Culinary Arts Chef Andrew Carmellini has certainly been busy since his days as executive chef for Café Boulud, shaping dynamic and award-winning menus at his restaurant concepts under the NoHo Hospitality Group: Locanda Verde, The Dutch, Lafayette, and Bar Primi. From a family rich in food traditions, Chef Carmellini’s culinary passion is … [Read more...]

Molly Brandt ’06, Chef de Cuisine 150 Central Park on Allure of the Seas

Molly Brandt has been around water right from the start. In Stillwater, MN, where she grew up near the banks of the placid St. Croix River, kayakers can be seen paddling their way past the town. Today, you'll find Molly surrounded by water—the kind with waves, whitecaps, and an uninterrupted horizon. And she's not exactly paddling around in a tiny kayak, enjoying the scenery. Molly is aboard Royal … [Read more...]

Robert Kinsloe Bell ’87, Executive Chef Sandi Pointe Coastal Bistro

It's clear that Robert Bell was destined to study at The Culinary Institute of America and become a chef. Not only was his uncle president of the National Restaurant Association, he was also a friend of Frances Roth, the visionary co-founder of the CIA. Robert began his culinary career as a foodservice specialist in the U.S. Army. After his tour of duty, he came directly to the CIA. With … [Read more...]

Jonathan Benno ’93, Executive Chef Lincoln

Jonathan Benno spent 15 years in some of the nation's finest kitchens before working for renowned Chef Thomas Keller at Per Se. As chef de cuisine, Jonathan oversaw all aspects of the kitchen, and Food & Wine magazine recognized his talents by naming him one of its Best New Chefs of 2006. Also, the Mobil Travel Guide lauded Per Se as one of only 15 restaurants with a five-star rating, and the … [Read more...]

Bryan Voltaggio ’99 Chef and Restaurateur

Bryan Voltaggio is the chef/owner of VOLT, a three-star restaurant located in his hometown of Frederick, MD and Range, the 14,000 foot market-style restaurant and retail spot located in the newly renovated Chevy Chase Pavilion in Washington DC. Range opened in December 2012 with 300 seats and includes a charcuterie station, raw bar, rotisserie, bakery, wood fired hearth, candy counter, coffee bar, … [Read more...]

Chad Robertson ’93 and Elisabeth Prueitt, Owners of Tartine Bakery

Texas native Chad Robertson didn’t set out to be a maverick of the baking world when he enrolled in The Culinary Institute of America at Hyde Park. “I figured if I learned how to cook, I’d always be able to find a job,” he recalls. It was there he met his future wife, Elizabeth Prueitt. Initially both were interested in the culinary arts but once they experienced the baking and pastry course … [Read more...]