Bruce Mattel

Faculty for In-Person Residencies.

Bruce Mattel previously was the senior associate dean of culinary arts at the Culinary Institute of America (CIA). Chef Mattel is responsible for the curriculum, instruction, program development, and food quality in both the kitchens and dining rooms of four on-campus public restaurants, as well as in the teaching kitchens and front-of-house classrooms for the High-Volume Production/Non-Commercial Foodservice, including breakfast, lunch, and dinner cookery; Wine Studies; and Beverage Operations Management courses.

Chef Mattel also served two years as interim associate dean of curriculum and Instruction for Culinary Arts. He was also an associate professor of culinary arts, where, since joining the CIA faculty in 1998, he taught Product Knowledge, Banqueting and Catering, Garde Manger, and Seafood Identification and Fabrication.

The college’s Faculty Member of the Year for 2005, Chef Mattel has also been the faculty liaison with the CIA’s Admissions Office, assisting in student recruitment efforts.

A Certified Hospitality Educator (CHE), Bruce Mattel graduated with honors from the Culinary Institute of America in 1980. He is the founder of the SkillsUSA postsecondary chapter at CIA. Since its creation in 2006, student members of the chapter have consistently earned top awards at state and national competitions. Chef Mattel is also co-chair of the SkillsUSA national culinary competition. He mentored the culinary competitor representing the United States at WorldSkills Competitions in Calgary in 2009 and London in 2011.

Bruce Mattel is the author of Catering: A Guide to Managing a Successful Business Operation (John Wiley & Sons, 2008).

Chef Mattel’s industry experience includes chef/owner of Custom Cuisine in Tarrytown, NY, a catering company and gourmet shop; executive chef at Coq d’Or; fish butcher, poissonier, and chef de partie at Le Bernardin; and chef poissonier and sous chef at Prunelle, all in New York City. Chef Mattel won the award for “Best Seafood Platter” at the 2007 Salon Société Culinaire Philanthropique in New York and the 1997 award from the United Way for “Best Chef in Sleepy Hollow Country.”