The Culinary Institute of America
The Culinary Institute of America
For many, success is measured in personal ownership and the ability to fashion a company exactly the way they envision. The restaurateur utilizes the business and culinary skills learned at the CIA to create businesses that express their culinary point of view and maximize their management skills. Some of the leading restaurateurs in the world like Todd English, Steve Ells, Cameron Mitchell, and Charlie Palmer, got their start at the CIA.
Jasper White is the acclaimed chef behind the renowned Jasper's Restaurant, a Boston, MA landmark famous for seafood and other New England specialties that opened in 1983 on Boston's waterfront. In May 2000, Chef White surprised people who thought he was inextricably linked with upscale cuisine with the opening of his new restaurant, Jasper White's Summer Shack, in Cambridge, MA. It only took a … [Read more...]
As chef and owner of Modern Mexican Restaurants, Richard Sandoval brings the vibrant flavors of Mexico to the world. The international restaurant group has more than a dozen locations in the United States, Mexico, and the United Arab Emirates. Growing up in Mexico City, the young Richard and his family would gather at his grandmother's table each Sunday for large, lively meals. He would often … [Read more...]
One of the most highly regarded chefs in America today, Charlie Palmer has received critical acclaim for his signature "Progressive American" cuisine, a style which reinterprets classic European cooking using American artisanal products and small farm producers. Beginning in 1988 with the opening of Aureole in New York, Charlie has combined his creative cooking spirit with his flair for … [Read more...]
Enrique Olvera is chef/owner of Pujol, widely recognized as one of Mexico's most interesting and creative gastronomic destinations. At the helm of this celebrated restaurant, Chef Olvera is a key participant in the Mexican culinary avant-garde that in recent years has raised that nation's cuisine to the highest and most demanding international standards. Chef Olvera was born in Mexico City but … [Read more...]
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...]
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 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 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 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...]
Founder and CEO of Chipotle Mexican Grill and CIA alumnus Steve Ells has unlocked the secret to a successful, and sustainable, business model with his "Food with Integrity" initiative. From humanely raised beef to hormone-free sour cream, Steve incorporates high-quality ingredients into his menu because, as he says, "they ultimately result in better-tasting food." The transformation to a more … [Read more...]
