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, CIA online Master's degree faculty.

Scott Allmendinger

Marketing and Brand Strategies for the Restaurateur

Don Buder

Don Buder

Capstone Project (Food Business Playbook)

Chris Cornyn, CIA faculty, online Food Business Master's Degree.

Chris Cornyn

Sales, Marketing, and Distribution

Philip M. Colicchio, Esq.

Philip M. Colicchio, Esq.

Legal Strategies and Challenges for the Restaurateur; Real Estate, Capitalization, and Partnership Strategies for the Restaurateur

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

Dr. Bruce German

Food Systems

Brooke Golden

Brooke Golden

Differentiation, Branding, and Packaging

Jean Hagan

Jean Hagan

Restaurant Operations and Management Strategies; Business Fundamentals

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

Cathy Jörin

Residency Experiences; Capstone Projects

Jen Paragallo, CIA online Master's degree faculty.

Jen Paragallo

Building, Proving, and Prototyping

Dustin Rogge, CIA online Master's degree faculty.

Dustin Rogge ’00

Advanced Beverage Management; Ethical Leadership in the Food Business

Kyleigh Wawak, CIA faculty, online Food Business Master's Degree.

Kyleigh Wawak

Design Thinking for Food

Helene York, CIA faculty, online Food Business Master's Degree.

Helene York

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

 



 

 

SUSTAINABLE FOOD SYSTEMS FACULTY

 

Dr. Scott Alves Barton

Dr. Scott Alves Barton

Race, Class, and Justice from the Field to the Table; Food Movement Voices: How to Create Change

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

Leanne Demery

Systems Thinking Seminar

Anne McBride, CIA faculty, Sustainable Food Systems Master's degree program.

Dr. Anne E. McBride

Making Change in the Food System: Leadership Perspectives

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

Katherine Miller

Leadership, Engagement, and Impact

Dr. Deirdre Murphy, CIA online Sustainable Food Systems Master's degree faculty.

Dr. Deirdre Murphy

Sustainability and Climate Change

Robert Perillo, CIA online Sustainable Food Systems Master's degree faculty.

Robert A. Perillo ’86

Local, Regional, and Global Food Systems

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

Dr. Taylor Reid

Residency II; Sustainable Agriculture

Allison Righter, CIA faculty, online Sustainable Food Systems Master's Degree.

Allison C. Righter

Sustainable Diets and Public Health

Gerard Viverito ’20

Gerard Viverito ’20

Culinary Strategy and Food Systems Innovation

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. Learn more


 

 

WINE AND BEVERAGE MANAGEMENT FACULTY

 

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

Timothy Buzinski ’97

Global Wine Business Operations; The New World—Southern Hemisphere; Entrepreneurial Innovation and Business for Wine and Beverage

Christie Dufault, CIA faculty, online Wine & Beverage Management Master's degree program.

Christie Dufault

Viticulture and Viniculture/Tasting; The New World—Northern Hemisphere; and more...

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

Alan M. Murray

The Old World—Southern and Eastern Europe

Keith Rada, CIA faculty, online Wine & Beverage Management Master's Degree program.

Keith Rada

Spirits, Fermented, and Non-Alcoholic Beverages

Dustin Rogge, CIA online Master's degree faculty.

Dustin Rogge ’00

Advanced Beverage Management; Ethical Leadership in the Food Business

Michael Wolf, CIA faculty, online Wine & Beverage Management Master's degree program.

Michael Wolf

Spirits, Fermented, and Non-Alcoholic Beverages

 

 

GUEST INNOVATORS

 

Debi Benedetti, Guest Innovator at the CIA's Food Business School

Debi Benedetti

Founder and CEO of Beyond the Possible.

Dondeena Bradley, Guest Innovator at the CIA's Food Business School

Dondeena Bradley

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

Kevin Brown, Guest Innovator at the CIA's Food Business School

Kevin Brown

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

Rocco Cardinale, Guest Innovator at the CIA's Food Business School

Rocco Cardinale

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

Steve Case, Guest Innovator at the CIA's Food Business School and co-founder, America Online

Steve Case

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

Susan Mac Cormac

Susan Mac Cormac

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

Lisa Curtis, Guest Innovator at the CIA's Food Business School.

Lisa Curtis

Founder and CEO of Kuli Kuli.

David Lee, Guest Innovator at the CIA's Food Business School

David Lee

COO and CFO, Impossible Foods

Laurie Demeritt, Guest Innovator at the CIA's Food Business School

Laurie Demeritt

Chief Executive Officer, The Hartman Group

Sophie Egan, Guest Innovator at the CIA's Food Business School

Sophie Egan

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

Sangita Forth, Guest Innovator at the CIA's Food Business School

Sangita Forth

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

Karen Frank, Guest Innovator at the CIA's Food Business School

Karen Frank

Partner, Coblentz Patch Duffy & Bass LLP

Elizabeth Glenewinkel, Guest Innovator at the CIA's Food Business School

Elizabeth Glenewinkel

Associate Partner, gravitytank; Experience Designer; Creative Educator

Kara Goldin, Guest Innovator at the CIA's Food Business School

Kara Goldin

Chief Executive Officer and Founder, hint, Inc.

Gary Hirshberg, Guest Innovator at the CIA's Food Business School

Gary Hirshberg

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

Steve Howard, Guest Innovator at the CIA's Food Business School

Steve Howard

Founder and CEO of Appanite, Inc..

Cleveland Justis, Guest Innovator at the CIA's Food Business School

Cleveland Justis

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

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

Cathy Jörin

Residency Experiences; Capstone Projects

Sam Kass, Senior Food Analyst, NBC News and CIA guest innovator.

Sam Kass

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

Amy Klein, Guest Innovator at the CIA's Food Business School

Amy Klein

VP Product Innovation of SpoonfulOne.

Colleen McClellan

Colleen McClellan

Director of Client Solutions for Datassential.

Diane Mina, Guest Innovator at the CIA's Food Business School

Diane Mina

Founder and Creator of Diane’s Bloody Mary Mixers.

Megan Mokri, Guest Innovator at the CIA's Food Business School

Megan Mokri

Founder and CEO, Byte

Lisa Mosconi, Guest Innovator at the CIA's Food Business School

Lisa Mosconi

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

Kara Nielsen, Guest Innovator at the CIA's Food Business School

Kara Nielsen

Vice President of Trends & Marketing at CCD Innovation.

Sheryl O'Loughlin, Guest Innovator at the CIA's Food Business School

Sheryl O’Loughlin

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

Kristin Groos Richmond, Guest Innovator at the CIA's Food Business School

Kristin Groos Richmond

CEO and Co-Founder, Revolution Foods

Rusty Schwartz, Guest Innovator at the CIA's Food Business School

Rusty Schwartz

Co-founder and Chief Executive Officer, Kitchentown

Jon Sebastiani, Guest Innovator at the CIA's Food Business School

Jon Sebastiani

Founder of Sonoma Brands and KRAVE Pure Foods

Nikki Silvestri

Nikki Silvestri

Founder and CEO, Soil and Shadow, LLC

Naomi Starkman

Naomi Starkman

Founder and Editor-in-Chief, Civil Eats

Ron Tanner, Guest Innovator at the CIA's Food Business School

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.

Kirsten Tobey, Guest Innovator at the CIA's Food Business School

Kirsten Tobey

Founder and Chief Impact Officer, Revolution Foods

Karen Trilevsky

Karen Trilevsky

Founder, FullBloom Baking Company; Board Member, Smart Cookie Scholarship Fund and Food, Family and Farming

Eve Turow-Paul, Guest Innovator at the CIA's Food Business School

Eve Turow-Paul

Author, Founder and Executive Director, Food For Climate League

Zak Weston, Guest Innovator at the CIA's Food Business School

Zak Weston

Foodservice & Supply Chain Manager at The Good Food Institute (GFI).