OCTOBER 18, 2010

Thomas Keller Joins The Culinary Institute of America
Board of Trustees

Thomas Keller, one of America's most inventive and celebrated chefs,
was appointed to The Culinary Institute of America (CIA) Board of Trustees
at the college's annual meeting on Thursday, October 14, 2010.

"Thomas Keller is perhaps the most influential chef in the nation-if not the entire world," said CIA President Dr. Tim Ryan. "Countless CIA students aspire to work with him, and many more hope to be similarly accomplished one day. We are delighted to welcome Chef Keller to our distinguished Board of Trustees, where his leadership and presence will further reinforce the CIA's position as the world's premier culinary college."

Thomas Keller is the only American-born chef to hold multiple three-star Michelin Guide ratings, with The French Laundry in Yountville, CA and Per Se in New York City. He is also chef and owner of Ad Hoc in Yountville, Bouchon in Yountville and Las Vegas, and Bouchon Bakery in Yountville, Las Vegas, and New York City. Keller won the James Beard Award for Outstanding Chef in 1997 and was named America's Best Chef by Time magazine in 2001. The French Laundry was honored as the World's Best Restaurant by the UK-based Restaurant magazine in 2003. Two years later, the same magazine named Per Se the Best New Restaurant in the World. Chef Keller also serves as president of the Bocuse d'Or USA Foundation.

"In the beginning of my career there were very few options for a young cook to receive a formal education. I instead learned from reading, watching, practicing and working for any chef that would teach me," explains Chef Thomas Keller. "I was happy and at home in a kitchen working with food. My world was in the kitchen no matter how many hours or how hot it was. And it was this constant perseverance that allowed me to grow and become more accomplished in my career. My hope then was to one day own a restaurant. As it turned out my dreams did become reality and for that I am forever grateful to all those who helped me reach my goals.

Now, another dream that I could not have foreseen-my becoming a Trustee of the CIA, the most prestigious culinary school in the world-has come true once more. Be assured that I will do my best to be of service, so that the next generations of young culinarians may also realize their own dreams someday."

The CIA Board of Trustees consists of 25 highly respected leaders in the foodservice industry and business world. They provide guidance and act in an advisory manner for the college, and are not compensated for their services.

Founded in 1946, The Culinary Institute of America is an independent, not-for-profit college offering bachelor's and associate degrees in culinary arts and baking and pastry arts, and certificate programs in culinary arts and wine and beverage studies. As the world's premier culinary college, the CIA has a network of more than 40,000 alumni that includes industry leaders such as Grant Achatz, Anthony Bourdain, Michael Chiarello, Cat Cora, Steve Ells, Todd English, Duff Goldman, Sara Moulton, Charlie Palmer, and Roy Yamaguchi. The college has campuses in New York (Hyde Park), California (The CIA at Greystone, St. Helena), and Texas (San Antonio), and an international location in Singapore. In addition to its degree programs, the CIA offers courses for professionals and enthusiasts, as well as consulting services for the foodservice and hospitality industry. For more information, visit

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Dr. L. Timothy (Tim) Ryan

CONTACT: Stephan Hengst of the Culinary Institute of America, +1-845-905-4288,

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