The Culinary Institute of America - Hyde Park (CIA)

1946 Campus Drive, Hyde Park, NY, United States

College / University - Degree Program

101-200 Employees • 316 Employees on Culinary Agents

6 Employee Recommendations

Hospitality Career Paths

Leaders who currently or have previously worked here
  • Present
  • The most significant lessons I have learned in my career are: (1) Sometimes good enough, for now, is the current...
    Alice Cheng
    Alice Cheng
    Founder & CEO
    Culinary Agents
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  • Never be afraid to ask questions. If you're intimidated by other Chefs and don't ask questions about new techniques,...
    Melissa Walnock
    Melissa Walnock
    Lecturing Instructor & Pastry Chef
    The Culinary Institute of America
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  • 2021
  • Learning how to keep a team inspired is a lifelong pursuit and I can't say that I've mastered this yet. For me, one...
    Peter Kim
    Peter Kim
    Podcast Host & Creator and Head of Creator Partnerships, North America
    Food52 and Pinterest
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  • 2016
  • The first time I experienced a “perfect service”, I knew this profession was for me. The team was in sync: timing was...
    Mark Yu
    Mark Yu
    Executive Chef
    53
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  • I am inspired by the drive to be better—as a human being, as a chef, as an innovator, as a creator. It’s not about...
    Kimberly Camara
    Kimberly Camara
    Chef, Owner & Co-Founder
    Kora
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  • 2014
  • I look for individuals who possess the relentless pursuit of perfection. Not just showing up on time, but showing up...
    Anton Kinloch
    Anton Kinloch
    Owner / Operator
    Lone Wolf
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  • 2013
  • To me, being a leader in this industry is setting an example to inspire others to follow. Pay close attention to...
    Rachel Wong
    Rachel Wong
    Food & Beverage Consultant
    MISE
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  • 2012
  • Work with other leaders who can be both complementary and a worthwhile challenge to each other. When looking at what...
    Christine Langelier
    Christine Langelier
    General Manager
    ōkta and Tributary Hotel
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  • 2011
  • A lot of the growth happens when you are a part of a team where everyone plays a role and exists in the circle of...
    Daniel Boulud
    Daniel Boulud
    Chef/Owner
    The Dinex Group
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  • I knew this industry was for me when I was taking wine classes in culinary school. I am a curious person, and I...
    Amy Racine
    Amy Racine
    Beverage Director & Partner
    JF Restaurants
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  • First and foremost, my love for good food inspires me to work in the industry. I also take a lot of pleasure in...
    Benjamin Weisberger
    Benjamin Weisberger
    Sales Representative
    Vineyard Road Inc.
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  • 2009
  • Put out the best work you can because you're doing it for yourself, not for me or anyone else: the idea of pride and...
    Lena Ciardullo
    Lena Ciardullo
    Executive Chef
    Union Square Cafe
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  • What keeps me motivated in my job is that we create experiences and put smiles on people’s faces by cooking beautiful...
    Jessica Nowicki
    Jessica Nowicki
    Former Chef de Cuisine
    Safta
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  • Patience is key to getting the most out of your team. All great things take time to develop and being patient allows...
    Carina Barrera
    Carina Barrera
    Director of Operations
    ACME Fine Wines
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  • 2008
  • I refer to my team as an orchestra, the violinist, the piano, the drums, the trumpet, the saxophone, and the...
    Sol Han
    Sol Han
    Executive Chef
    LittleMad NY
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  • The most important Chief People Officer skills are authenticity and attention to detail. Actions speak louder than...
    Stephanie Jackson
    Stephanie Jackson
    Former Chief People Officer
    Aurify Brands
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  • 2007
  • Success, for me, is not about fortune or fame. Success is about giving to our team, our guests, our friends and...
    Thomas Keller
    Thomas Keller
    Chef/Proprietor
    Chef, Restaurateur, and Cookbook Author
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  • I’m continually inspired by the people around me! Our industry is known to be a hard and not necessarily an...
    Anna McGorman
    Anna McGorman
    VP of Culinary and Operations
    Milk Bar
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  • People inspire me. I continue to work in this industry because of the ability to connect with people on so many more...
    Joseph Yardley
    Joseph Yardley
    Chef Owner
    Rébellion Wine Bar and Rébellion Beachside Bar & Bistro
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  • We get the most phenomenal products at the market here in San Francisco – “materia prima”, which inspires me to come...
    Jonathan Black
    Jonathan Black
    Chef Owner
    Chez Noir
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  • 2006
  • It’s not about the mistakes you have made, it’s about how you recover from them. Mistakes are always going to...
    Mark Lockard
    Mark Lockard
    General Manager
    Marea
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  • Take the good qualities/philosophies of previous bosses with you, add them to your management toolbox. Be sure to...
    Lauren DeSteno
    Lauren DeSteno
    Corporate Executive Chef & Executive Chef
    Altamarea Group
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  • Know your worth and be willing to walk away. Some jobs are more headache than they are worth, especially if they are...
    Danielle Alex
    Danielle Alex
    Private Chef, TV/Digital Content & Recipe Developer
    Diversity Kitchen
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  • I truly feel that to be successful in this industry we must look to those who have come before us and learn from the...
    Aaron Bludorn
    Aaron Bludorn
    Executive Chef & Owner
    Bludorn & Navy Blue
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  • The people I work with keep me level headed, grounded, motivated, and excited about my job. The nature of the...
    Carlton McCoy
    Carlton McCoy
    Master Sommelier, President and CEO
    Lawrence Wine Estates and The Roots Fund
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  • Going to the Culinary Institute of America, working for Daniel Boulud, and traveling to learn and work at some of the...
    AJ Schaller
    AJ Schaller
    Principal
    Inspired Eats, LLC
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  • 2005
  • I have learned that everything happens for a reason and hard work pays off. I know it sounds cliché but there's a...
    Leah Cohen
    Leah Cohen
    Chef / Owner
    Pig & Khao / Piggyback NYC
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  • The positions I have had throughout my career have all impacted who I am today as a Chef. They all have shaped who I...
    Ariana Quant
    Ariana Quant
    Executive Pastry Chef
    Hai Hospitality
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  • The best advice I have received is to take your time, and don’t rush. Learn all you can from every station/position...
    Jason Pfeifer
    Jason Pfeifer
    Executive Director of Food & Beverage
    Mattos Hospitality
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  • Whether it is to a different part of town or new corner of the world, you can always find inspiration in traveling....
    Spike Mendelsohn
    Spike Mendelsohn
    Co-Founder
    PLNT Burger
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  • We try to provide opportunities to learn while continuing to challenge our team. We try to put people outside of...
    Katianna Hong
    Katianna Hong
    Chef/Partner
    Yangban Society
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  • 2004
  • Everyday is a day of education for the team and me. I tell them everyday we do 1% better and after 100 days we start...
    Andy Knudson
    Andy Knudson
    Executive Chef
    All Pro Smoke Show
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  • My style of cheffing is very open – when I have a new dish, I have everyone on my team taste it and provide feedback....
    Grayson Schmitz
    Grayson Schmitz
    Private Chef
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  • 2003
  • I think it's important to recognize the jobs that excite you and scare you. Those are really the things that you...
    Gerald Ford
    Gerald Ford
    Founder & Culinary Director
    Legit Concepts
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  • I am extremely lucky to have chosen such a rewarding industry. On a daily basis I get to tell the story of...
    Daniel Toral
    Daniel Toral
    Sales Representative
    Florida Wine Company
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  • Passion and Coffee continue to inspire me to excel in this industry.
    Jason Neve
    Jason Neve
    Chef
    Oak Spring Garden Foundation
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  • 2002
  • I treat my team the way I would have liked to have been treated growing up in the industry. Don’t micromanage. Teach...
    Nicholas Elmi
    Nicholas Elmi
    Chef and Owner
    Nicholas Elmi Restaurants
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  • 2001
  • Early in my career, I decided to focus my energy on taking care of the people that I worked with. I believe that as a...
    Anthony Rudolf
    Anthony Rudolf
    Partner & Managing Director
    Union Square Play & Stockton Inn
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  • 2000
  • When I was training for Bocuse d'Or, my good friend Rich Rosendale gave me a solid piece of advice which has stuck...
    Philip Tessier
    Philip Tessier
    Chef / Partner
    Press Restaurant
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  • I always say I was born with a ladle in my hand, and I have always been obsessed with eating. So, the natural...
    Maneet Chauhan
    Maneet Chauhan
    President & Founding Partner, Judge
    Morph Hospitality Group, Food Network
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  • 1999
  • I love being challenged and I love working with people from all different walks of life. I’ve always had the drive to...
    Melissa Rodriguez
    Melissa Rodriguez
    Executive Chef and Partner
    85 Tenth Restaurant Group
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  • 1998
  • I want someone that is positive, and genuinely has a good outlook on things. Someone that can withstand the unknowns...
    Josh Henderson
    Josh Henderson
    Chef and Founder
    Huxley Wallace Collective
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  • 1997
  • Burnout can happen with repetition. I believe that due to our ever-changing menu and allowing our farmers and...
    Steve McHugh
    Steve McHugh
    Executive Chef / Owner
    Cured, Landrace and Luminaire
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  • Every job I've had as a cook has helped me grow in a different way.
    Shawn Cirkiel
    Shawn Cirkiel
    Executive Chef and Owner
    Parkside Projects
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  • There is no better thrill than being cooked for by a former student who is a chef in her or his own right. What keeps...
    Jonathan Deutsch
    Jonathan Deutsch
    Professor of Culinary Arts and Food Science
    Drexel University, Center for Hospitality and Sport Management
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  • 1995
  • As chefs, our number one role is the passing of what we've learned. My job is to train chefs to be chefs. I've been...
    Linton Hopkins
    Linton Hopkins
    Chef & Co-Owner
    Hopkins & Company
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  • I'm inspired every day by the people that surround and support me. Our staff at both restaurants are the best and...
    Melissa Perello
    Melissa Perello
    Chef Owner
    M. Georgina, Octavia, and FRANCES
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  • 1994
  • Some of the best lessons I’ve learned throughout the years have come from making mistakes. Mistakes should always be...
    Frank Proto
    Frank Proto
    Instructor, Host
    Wilton Public Schools, ProtoCooks!
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  • The restaurant industry is rare in that unlike other arts, you start over everyday. You do not cut an album, take a...
    Grant Achatz
    Grant Achatz
    Chef & Owner
    The Alinea Group
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  • Daniel Boulud is like a father to me. I worked for him from ages 19-26. He made it possible for me to travel around...
    Johnny Iuzzini
    Johnny Iuzzini
    Consultant
    Freelance
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  • When I reflect upon the places I've been, the wines that I have been privileged to taste, but most of all, the people...
    Christie Dufault
    Christie Dufault
    Wine Instructor & Beverage Instructor
    Culinary Institute of America at Greystone
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  • 1993
  • Back in the days of watching Julia Child on PBS, on black and white TV, on Saturday nights with my family, that’s...
    Cynthia Mejia
    Cynthia Mejia
    Dean
    UCF Rosen College of Hospitality Management
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  • Work for great people and take your time. Developing a craft takes time. Most importantly, always do your best.
    Jonathan Benno
    Jonathan Benno
    Culinary Director
    Four Twenty Five
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  • I strive to teach and inspire the younger generations to become hardworking, passionate and successful in this...
    Jeremy Sewall
    Jeremy Sewall
    Chef / Partner
    Row 34
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  • 1992
  • Food is part of my DNA. Being in the hospitality industry and a chef is a way of life for me and it's what I live...
    George Mendes
    George Mendes
    Executive Chef
    Amar, Long Bar & Terrace, and Cafe Pastel
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  • 1989
  • I am lucky to say that unlike most people, my hobby is my career. The creativity in this industry constantly pushes...
    Ken Oringer
    Ken Oringer
    Chef and Owner
    JK Food Group and Uni Boston
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  • 1988
  • There is an infinite number of possibilities that come from working with food, flavors, and a great team. The...
    Carmen Quagliata
    Carmen Quagliata
    Vice President of Business Development
    Select Restaurants
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  • 1986
  • I have always or most always had the gift of letting go. I really focus on not letting "things" gnaw on me or get to...
    Pete Blohme
    Pete Blohme
    Chef/Owner
    PP Hospitality Group
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