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
Philip M. Colicchio, Esq.
Legal Strategies and Challenges for the Restaurateur; Real Estate, Capitalization, and Partnership Strategies for the Restaurateur
SUSTAINABLE FOOD SYSTEMS FACULTY
Dr. Scott Alves Barton
Race, Class, and Justice from the Field to the Table; Food Movement Voices: How to Create Change
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
Timothy Buzinski ’97
Global Wine Business Operations; The New World—Southern Hemisphere; Entrepreneurial Innovation and Business for Wine and Beverage
GUEST INNOVATORS
Dondeena Bradley
Health and Well-being Expert; Global Head of Innovation at Weight Watchers; former VP of Nutrition Ventures at PepsiCo
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
Sangita Forth
Start Up Advisor; Former Chief Marketing Officer, Pendulum Therapeutics; Former Chief Marketing Officer, Pique Tea
Gary Hirshberg
Chairman, Stonyfield Farm and Managing Director, Stonyfield Europe; Chairman and Founding Partner, “Just Label It!"
Cleveland Justis
Executive Director, UC Davis Child Family Institute for Innovation and Entrepreneurship; Principal, Potrero Group
Sam Kass
Senior Food Analyst, NBC News; Chief Consumer Experience Officer, Innit; and Former Executive Director of Let’s Move!
Lisa Mosconi
Associate Professor, Department of Neurology and Radiology, Weill Cornell Medicine/NY-Presbyterian Hospital
Sheryl O’Loughlin
CEO, REBBL; Author, Killing It! An Entrepreneur’s Guide to Keeping Your Head Without Losing Your Heart
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.
Karen Trilevsky
Founder, FullBloom Baking Company; Board Member, Smart Cookie Scholarship Fund and Food, Family and Farming