Bradley Ogden ’77, Co-founder and Culinary Advisory, Lark Creek Group

Bradley M. Ogden set the stage for his accomplished career at the CIA, graduating with honors and receiving the Richard T. Keating Award as the student most likely to succeed. Within two years, he was hired as sous chef at the American Restaurant in Kansas City and was promoted to executive chef only six months later. In 1983, Chef Ogden moved to San Francisco as executive chef of the newly … [Read more...]

Cameron Mitchell ’86, President of Cameron Mitchell Restaurants

Cameron Mitchell ’86, President of Cameron Mitchell Restaurants

Restaurateur and entrepreneur Cameron Mitchell, president and founder of Cameron Mitchell Restaurants, started as a dishwasher in a steakhouse in his hometown of Columbus, OH, and worked his way to become president of his own successful, multi-concept restaurant company. And, in October of 2008, Mitchell became the first CIA graduated to become Chairman of the Board of Trustees of The Culinary … [Read more...]

Michael Mina ’89, Founder of the Mina Group

Michael Mina '89, Founder of the Mina Group

Michael Mina began his culinary career at the age of 15, when he was hired as garde manger for a small French restaurant in his hometown. He also worked in the restaurant at the Seattle Space Needle before launching his formal culinary training at the CIA. As a Culinary Institute student, Chef Mina spent his weekends in New York City working for Charlie Palmer '79 at the renowned Aureole. After … [Read more...]

Nick Livanos ’83, Owner of Livanos Restaurant Group

Nick Livanos '83 oversees all restaurant operations for the Livanos Restaurant Group, which has received critical acclaim for its seven restaurants in the New York City metro area, including several three-star ratings from The New York Times and consistently high scores from Zagat. Chef Livanos, along with his brother Bill and sister Corina, grew up working in diners on weekends and school … [Read more...]

Todd English ’82 Executive Chef and Restauranteur for The Olive Group

Todd English ’90 Executive Chef and Restauranteur for The Olive Group

Todd  English is executive chef and restaurateur for The Olive Group, which he began in 1989 with the opening of Olives in Charlestown, MA, and which has since grown to 15 restaurants nationwide. After graduating from the CIA in 1982, he continued to hone his craft with Jean Jacques Rachou at La Côte Basque in New York City and through apprenticeships in Italy at Dal Pescatore and Paraccuchi, … [Read more...]

Barton Seaver ’01, Chef, Author, and National Geographic Fellow

Barton Seaver ’01, Chef, Author, and National Geographic Fellow

Barton Seaver, who graduated from the CIA in 2001, returned to his alma mater to speak with students about his mission to restore our relationship with the ocean, the land, and with each other—through dinner. He believes food is a crucial way for us to connect with the ecosystems, people, and cultures of our world. Seaver explores these themes through healthful, planet-friendly recipes in his … [Read more...]

Steve Ells ’90 Founder of Chipotle Mexican Grill and ShopHouse Southeast Asian Kitchen

Steve Ells ’90 Founder of Chipotle Mexican Grill

Founder and CEO of Chipotle Mexican Grill and ShopHouse Southeast Asian Kitchen, CIA alumnus Steve Ells has unlocked the secret to a successful and sustainable business model with his “Food with Integrity” initiative. “We decided long ago that we didn’t want our success to be tied to the exploitation of animals, farmers, or the environment, but the engagement of our customers,” he says. … [Read more...]

Tim Curci ’87, Founder of the Bonefish Grill

Tim Curci ' 87

A casual dining innovator, Tim Curci has played a key role in helping the Bonefish Grill chain grow to more than 150 units since its January 2000 launch in St. Petersburg, FL. Bonefish features a "polished casual" atmosphere and, with fresh fish being flown in every day, the restaurant consistently offers at least eight varieties of fish on its menu. Thanks in large part to Tim's vision and … [Read more...]

Andrew Weissmann ’96, San Antonio Restaurateur

Andrew Weissman ‘96 and the CIA President Dr. Tim Ryan

Andrew Weissman graduated from The Culinary Institute of America (CIA) in Hyde Park in 1996 before finding himself back in his hometown of San Antonio, TX, where he opened the award-winning Le Rêve two years later. One of the city's top culinary stars now has the new CIA San Antonio campus as a neighbor to two of his four restaurants. Chef Weissman is a two-time nominee for the James Beard … [Read more...]