CIA faculty teaching a class about wine.

WORLD-CLASS
CROSS-DISCIPLINARY FACULTY

With the CIA’s long history and connection to the food industry, we are able to bring practicing industry professionals along with our faculty experts to teach our master’s program with a unique grounding in both practice and theory.

Food Business Faculty

Scott Allmendinger

Marketing and Brand Strategies for the Restaurateur

Don Buder

Capstone Project (Food Business Playbook)

Chris Cornyn

Sales, Marketing, and Distribution

Philip Colicchio, Esq.

Legal Strategies and Challenges for the Restaurateur

Dr. Bruce German, CIA faculty and industry expert in food systems.

Brooke Golden

Differentiation, Branding, and Packaging

Jean Hagan

Restaurant Operations and Management Strategies

Jaimi St. John, CIA faculty, online Food Business Master's degree program.

Jaimi St. John ’10

Food Systems

Cathy Jorin, CIA faculty, Director of The Food Business School.

Jen Paragallo

Building, Proving, and Prototyping

Kyleigh Wawak

Design Thinking for Food

Helene York

Manufacturing, Co-Packing, Supply Chain, and Legal Contracts

Sustainable Food Systems Faculty

Dr. Scott Alves Barton

Race, Class, and Justice from the Field to the Table

Leanne Demery, CIA faculty, online Sustainable Food Systems Master's Degree.

Dr. Anne E. McBride

Making Change in the Food System: Leadership Perspectives

Katherine Miller, CIA faculty, online Sustainable Food Systems Master's Degree.

Robert A. Perillo ’86

Local, Regional, and Global Food Systems

Mary Purdy

Sustainable Diets and Public Health

Taylor Reid, CIA faculty, online Sustainable Food Systems Master's Degree.

Dr. Taylor Reid

Sustainable Agriculture

Gerard Viverito ’20

Culinary Strategy and Food Systems Innovation

Helene York

Manufacturing, Co-Packing, Supply Chain, and Legal Contracts

The master’s degree in Sustainable Food Systems at the Culinary Institute of America is informed by the contributions of an external Advisory Council, comprised of leaders in sustainability and organizational strategy from top companies, foundations, and nonprofits.

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Wine and Beverage Management Faculty

Tim Buzinski, CIA faculty, online Wine & Beverage Management Master's degree program.

Timothy Buzinski ’97

Sommelier and Wine Business Owner

Christie Dufault

Named “Great Wine Mentor” by Wine & Spirits magazine

Alan Murray, CIA faculty, online Wine & Beverage Management Master's degree program.

Alan M. Murray

Master Sommelier

Keith Rada

Spirits, Fermented, and Non-Alcoholic Beverages

Rusty Rastello

Global Wine Business

Andrea Robinson

Master Sommelier

Dustin Rogge ’00

Advanced Beverage Management

Michael Wolf

Spirits, Fermented, and Non-Alcoholic Beverages

Culinary Arts Faculty

Scott Allmendinger

Marketing and Brand Strategies for the Restaurateur

Mark Erickson

Philip Colicchio, Esq.

Legal Strategies and Challenges for the Restaurateur

Andrew Friedman

Culinary History and Culture

Bruce Mattel

Katherine Miller

Leadership, Engagement, and Impact

Dr. Taylor Reid

Sustainable Agriculture

Dustin Rogge ’00

Advanced Beverage Management

Gerard Viverito ’20

Culinary Strategy and Food Systems Innovation

Culinary Arts Mentors

Val Cantú

Californios

Kyle Connaughton

SingleThread

Thomas Keller

The French Laundry

Niki Nakayama

N/Naka

Daisy Ryan

Bell’s

Guest Innovators

Debi Benedetti

Founder and CEO of Beyond the Possible.

Dondeena Bradley

Health and Well-being Expert; Global Head of Innovation at Weight Watchers; former VP of Nutrition Ventures at PepsiCo

Kevin Brown

CEO and Co-founder of Innit Inc; accomplished tech sector entrepreneur and executive

Rocco Cardinale

VP of Marketing at Franklin Foods (U.S. Subsidiary, Hochland SE of Germany).

Steve Case

Co-Founder, America Online; Chairman and CEO, Revolution LLC; and Chairman, The Case Foundation

Susan Mac Cormac

Partner, Morrison Foerster; Co-chair, Environmental, Social, and Governance (ESG), Social Enterprise + Impact Investing, and Energy practices

Lisa Curtis

Founder and CEO of Kuli Kuli.

David Lee

COO and CFO, Impossible Foods

Laurie Demeritt

Chief Executive Officer, The Hartman Group

Sophie Egan

Author and founder of Full Table Solutions, a catalyst for food systems transformation

Sangita Forth

Start Up Advisor; Former Chief Marketing Officer, Pendulum Therapeutics; Former Chief Marketing Officer, Pique Tea

Karen Frank

Partner, Coblentz Patch Duffy & Bass LLP

Elizabeth Glenewinkel

Associate Partner, gravitytank; Experience Designer; Creative Educator

Kara Goldin

Chief Executive Officer and Founder, hint, Inc.

Gary Hirshberg

Chairman, Stonyfield Farm and Managing Director, Stonyfield Europe; Chairman and Founding Partner, “Just Label It!"

Steve Howard

Founder and CEO of Appanite, Inc..

Cleveland Justis

Executive Director, UC Davis Child Family Institute for Innovation and Entrepreneurship; Principal, Potrero Group

Cathy Jörin

Residency Experiences

Sam Kass

Senior Food Analyst, NBC News; Chief Consumer Experience Officer, Innit; and Former Executive Director of Let’s Move!

Amy Klein

VP Product Innovation of SpoonfulOne.

Colleen McClellan

Director of Client Solutions for Datassential.

Diane Mina

Founder and Creator of Diane’s Bloody Mary Mixers.

Megan Mokri

Founder and CEO, Byte

Lisa Mosconi

Associate Professor, Department of Neurology and Radiology, Weill Cornell Medicine/NY-Presbyterian Hospital

Kara Nielsen

Vice President of Trends & Marketing at CCD Innovation.

Sheryl O’Loughlin

CEO, REBBL; Author, Killing It! An Entrepreneur’s Guide to Keeping Your Head Without Losing Your Heart

Kristin Groos Richmond

CEO and Co-Founder, Revolution Foods

Rusty Schwartz

Co-founder and Chief Executive Officer, Kitchentown

Jon Sebastiani

Founder of Sonoma Brands and KRAVE Pure Foods

Nikki Silvestri

Founder and CEO, Soil and Shadow, LLC

Naomi Starkman

Founder and Editor-in-Chief, Civil Eats

Ron Tanner

Vice President of Philanthropy, Government & Industry Relations for the Specialty Food Association, owner of the Fancy Food Shows®, and the publisher of Specialty Food Magazine.