Tiya Gandhi ’24 returned to CIA to share her experience as a lead pastry cook at Le Bernardin, a three‑Michelin‑star kitchen. Her visit gave students a real look at post‑CIA career pathways. Her ...

Roy Yamaguchi ’76 is the founder of numerous restaurants, executive director of the Culinary Institute of the Pacific at Kapiʻolani Community College, and a co-founder and chair of the Hawaii Food & ...

Long known as the “Father of Southwestern Cuisine,” Dean Fearing ’78 credits his passion for food to days spent in his grandmothers’ kitchens. In the early 1980s, he began perfecting traditional ...

Scott Ota is a lecturing instructor of Hospitality and Service Management at CIA San Antonio, where he teaches beverage strategy, hospitality leadership, and the role of beverage programs in building ...

Gerard Kenny ’11 was named executive chef at Hotel Viata, a boutique retreat outside Austin, TX, where he will oversee food and beverage operations, including the hotel’s signature Laurel Restaurant, ...

CIA alumni are always cooking up something interesting, and with a network of more than 55,000 strong, there’s never a shortage of highlights! Chef Luis Cuadra ’07 was featured in Forbes for creating ...

CIA alumni are always cooking up something interesting, and with a network of more than 55,000 strong, there’s never a shortage of highlights! Dean Fearing’s ’78 star on CIA’s Alumni Walk of Fame was ...

If you work in the kitchen, are you a chef, or are you a cook? It’s a simple question, but the answer depends on your position, responsibilities, and even what type of kitchen you’re working in.

CIA alumni are always cooking up something interesting, and with a network of more than 55,000 strong, there’s never a shortage of highlights! Forbes profiled Chef Dwynesha “Dee” Lavigne ’03 about her ...

Brent Holten ’93 is an assistant professor of Hospitality and Service Management and café manager at CIA San Antonio. He joined CIA in 2025, bringing more than 20 years of experience in hospitality, ...

CIA alumni are always cooking up something interesting, and with a network of more than 55,000 strong, there’s never a shortage of highlights! Chef Lance Nitahara ’08, CIA associate professor of ...

CIA alumni are always cooking up something interesting, and with a network of more than 55,000 strong, there’s never a shortage of highlights! A press release announced the addition of Robin Seward ...