Dr. Tim Ryan has served as president of The Culinary Institute of America (CIA) since 2001. Dr. Ryan graduated from the CIA in 1977 and received bachelor’s and Master of Business Administration (MBA) degrees from the University of New Haven. He earned his doctorate degree in education from The University of Pennsylvania. With the unique background of being a Certified Master Chef and Culinary Olympic champion with an Ivy League doctoral degree, he is the first alumnus and faculty member to rise through the CIA to become president.
In more than three decades at the college, Dr. Ryan has been instrumental in generating the sustained excellence, innovation, and growth that have shaped today’s CIA. His thought leadership has guided The Culinary Institute of America to a position of prominence on such important matters as health and wellness, world flavors, food ethics, and sustainability.
As president, Dr. Ryan broadened the reach of The Culinary Institute of America by establishing two new campuses. In 2008, the college opened a CIA campus in San Antonio, TX emphasizing Latin American cuisines and the tremendous opportunities in the food world for the growing Latino population. Two years later, The Culinary Institute of America celebrated the grand opening of the college’s first international campus in
Singapore, extending the CIA’s culinary leadership to Asia. In 2018, the college launched a unique online master’s degree program in Food Business.
Under his leadership, the CIA has established landmark professional programs, including the college’s collaborations with the Harvard T.H. Chan School of Public Health to create the “Menus of Change,” “Healthy Kitchens, Healthy Lives,” and “Worlds of Healthy
Flavors” conferences. Core CIA offerings have also been expanded to include the annual “Worlds of Flavor® International Conference and Festival” at the CIA’s Napa Valley campus. Worlds of Flavor is widely acknowledged to be our country’s most influential forum on world cuisines, food cultures, and flavor trends.
Dr. Ryan’s presidency builds on his history of leadership in culinary education and the foodservice industry. Working as a successful chef and restaurateur, he was recruited back to his alma mater in 1982 to serve on the faculty and to develop and run the CIA’s ground-breaking American Bounty Restaurant. Chef Ryan was also the captain of the
U.S. Culinary Team, leading the group to victories at the first Culinary World Cup (held in Luxembourg) and the Culinary Olympics (held in Germany) against teams of talented chefs, selected by their respective countries, from all around the globe. Drawing from our rich culinary traditions, Chef Ryan’s teams featured highly innovative approaches in preparing American ingredients. To this day, no other American team has been as successful in international competition. For his work in the American Bounty and with the U.S. Culinary Team, Tim Ryan is recognized as a pioneer in the American cuisine movement.
Advancing to CIA executive vice president in the 1990s, Dr. Ryan supervised all the college’s degree programs and continuing education, as well as faculty development, intellectual properties, and the library. Under his direction, the college developed major innovations, including the world’s first bachelor’s degrees in culinary arts management and baking & pastry arts management, a highly successful publishing program, award- winning videos and television shows, and dramatically expanded continuing education programs, all while strengthening an already gifted faculty.
Tim Ryan is well-known throughout the hospitality world. He holds the distinction of being the youngest national president of the American Culinary Federation (ACF), elected at age 36, and the youngest chef to receive Master Chef Certification from the ACF, at age 26. In 1998, Chef Ryan was named the ACF Chef of the Year. He has also served as ACF vice president, president, and chairman. He currently serves on the Board of Trustees of the National Restaurant Association Educational Foundation and is a Director of the National Restaurant Association.
Named “One of the 50 Most Powerful People in Food” four times by Nation’s Restaurant News, Dr. Ryan has received awards from virtually every food industry organization. He is especially proud of being one of five Americans ever to receive the Presidential Medal from the World Association of Chefs Societies and his induction into the James Beard Foundation’s Who’s Who of Food & Beverage in America.
A native of Pittsburgh, PA, Dr. Ryan was honored in 2019 as one of “The 50 Greatest Pittsburghers of All Time” by Pittsburgh Magazine, among world-renowned luminaries such as Jonas Salk, Andy Warhol, Fred Rogers, H.J. Heinz, Martha Graham, Roberto Clemente, and Andrew Carnegie. He lives in Hyde Park, NY with his wife Lynne and their children, Jackson, Sawyer, and Mutala.
We hope that everyone is staying safe and healthy during these uncertain times. We recognize with the growing evolution of the COVID-19 virus, the next few weeks will continue to be filled with new updates, challenges and emotions. We want you to know that we are here to support you in whatever ways we can. Each day we are receiving new details and information and our hope is that we continue to comfort and support each other throughout this crisis.
The coming weeks will continue to be difficult and the impact of this situation will keep unfolding and growing. As our focus is on the culinary world, we are feeling and seeing the impact deeply and it is difficult to witness. Hospitality is about welcoming guests and taking care of people and those in this profession are often the first to step in to help and support in whatever capacity they can and to help make a difference. This culinary community always comes together, but the current atmosphere has created a particularly challenging time for our community. These chefs, restaurants, and bars have all been there to support Ment’or as they care about people and giving back. Ment’or has always focused on supporting those in this profession and we will continue to focus on our young chef programs, but we also need your help now to help these individuals that always give back but need our help now. This community is a large family and has always had our backs, so we hope that we can all do our part to take care of our family.
We urge you to support the hospitality and restaurant businesses as it is now more important than ever and can help keep their businesses alive. We encourage you to also explore these other initiatives:
We are greatly appreciative of all those who are already showing support for their local restaurants and we thank you for giving back. As we have updates on other ways in which you can support, we will continue to share them with you.
We know this is a tough time for everyone, and we are here for you if you have any questions, concerns or suggestions. We thank you for your support and we hope that you will continue to stay safe and healthy.
Cangshan has been an incredible partner of Ment’or over the years. From their support for Team USA for the Bocuse d’Or, to their creation of beautiful limited edition cutlery; Cangshan always shows exemplary support and craftsmanship. We are honored to once again partner with Cangshan on this limited edition knife series inspired by Team USA. These knives are not only stunning, but are also incredible tools in the kitchen. Each knife is forged and handcrafted from high alloy Swedish Sandvik® 14C28N Steel creating an incredibly sharp knife with phenomenal durability and edge retention. These hand sharpened blades feature a keen 16° Asian style edge making the knife both precise and nimble. A bolster free design accommodates a firm and natural pinch grip while also ensuring the knife is easy to sharpen and maintain. A distinct star rivet compliments the unique handle design which is inspired by the historic American flag.
When you purchase a set of the United Series by Cangshan, all net proceeds are donated towards Team USA for the Bocuse d’Or and other Ment’or initiatives. Ment’or’s programs include offering Grants to culinary professionals looking to expand their education and skill sets and also supporting the “Young Chef & Commis Competitions” which identify and promote young chefs in America via an annual competition.
Thank you, Cangshan, for your continuous support and generosity to the culinary community!
Bullion Restaurant
Dallas, TX
Daniel
New York, NY
Cleveland Marriot Downtown at
Key Tower Cleveland, OH
Coquette
New Orleans, LA
Fairmont Austin
Austin, TX
Blackbelly
Boulder, CO
Crown Shy
New York, NY
Del Posto
New York, NY
Bar Boulud
New York, NY
Per Se
New York, NY
Verjus Cave
San Fransisco, CA
Estuary
New York, NY
Blackberry Mountain
Walland,TN
Roses Luxury
Washington, DC
Jérôme Bocuse Inc.
Orlando, FL
Good Life
Park Rapids, MN
Bar Agricole
San Francisco, CA
Del Posto
New York, NY
Del Posto
New York, NY
Bas Rouge
Easton, MD
La Folie
San Francisco, CA
Crown Shy
New York, NY
Dinex
New York, NY
Lukshon
Culver City, CA
Gramercy Tavern
New York, NY
Fairmont Hotel Austin
Austin, TX
Sushi ii
Honolulu, HI
Bellecour
Wayzata, MN
Spoon and Stable
Minneapolis, MN
Bullion
Dallas, TX
Blackbird
Bozeman, MT
Born and Raised
San Diego, CA
Husk Charleston
Charleston, SC
Per Se
New York, NY
Garrison at the Fairmont Austin
Austin, TX
The NoMad
New York, NY
Épicerie Boulud
New York, NY
Here’s Looking at You
Los Angeles, CA
EMP Winter House
Aspen, CO
Pineapple & Pearls
Washington, D.C.
Bellecour
Wayzata, MN
Bar Boulud Boston
Boston, MA
Hawaii Convention Center
Honolulu, HI
Union Square Café
New York, NY
Spoon and Stable
Minneapolis, MN
Travail Kitchen and Amusements
Minneapolis, MN
Peche Seafood Grill
New Orleans, LA
SingleThread Farms
Healdsburg, CA
The French Laundry
Yountville, CA
The Willows Inn
Lummi Island, WA
Piggy Smalls
Honolulu, HI
Californios
San Francisco, CA
Roy’s Ko Olina – Kapolei, HI
Grant locations:
Den & La Bonne Table – Tokyo, Japan
L’Appart – New York, NY
Grant Location:
Le Meurice – Paris, France
South Congress Hotel – Austin, TX
Grant Location:
The French Laundry – Yountville, CA
Per Se – New York, NY
Grant Location:
Amass – Copenhagen, Denmark
BOKA – Chicago, IL
Grant Location:
Attica – Melbourne, Australia
Pineapple and Pearls – Washington, DC
Grant Locations:
Benu & Atelier Crenn – San Francisco, CA
Bellecour – Wayzata, MN
Grant Location:
Attica – Melbourne, Australia
Cured – San Antonio,
TX
Grant location TBD
Café Boulud – New York, NY
Grant Location:
Amass – Copenhagen, Denmark
Blue Hill – New York, NY
Grant Location:
Central – Lima, Peru
Del Posto – New York, NY
Grant Locations:
Saison & PABU Izakaya – San Francisco, CA
Uncle Nick’s – New York, NY
Grant Location TBD
The NoMad – New York, NY
Grant Location:
L’Astrance – Paris, France
Benu – San Francisco, CA
Grant locations:
Pavillion Ledoyen, Alléno Paris – Paris, France
Newhall Refinery – Santa Clarita, CA
Grant Location:
Meyers Bageri – Copenhagen, Denmark
Ad Hoc – Yountville, CA
Grant Location:
Le Bernardin – New York, NY
Juniper – Austin, TX
Grant Location TBD
The Carolina Inn – Chapel Hill, NC
Grant Location:
L’Auberge du Pont de Collognes – Lyon, France
Del Posto – New York, NY
Grant Locations:
Atelier Crenn/Petit Crenn & Flour + Water – San Francisco, CA
Coquette – New Orleans, LA
Grant Location TBD
Canoe Bay – Chetek, WI
Grant Location: Restaurant AT – Paris, France
Momofuku Ko – New York, NY
Grant Locations:
Den – Tokyo, Japan
Esther – Sydney, Australia
Daniel – New York, NY
Grant Location:
Plaza Athénée – Paris, France
Barley Swine – Austin, TX
Grant Location TBD
Minibar by Jose Andres – Washington, DC
Grant Location:
Attica – Melbourne, Australia
Grayson AltenbergLincoln Ristorante, Grant location: |
Christopher AudiaNo. 9 Park, Boston, MA Grant location: |
Ethan BensalUntitled, New York, NY Grant locations: |
Alex BrownOmni Bedford Springs Grant location: |
Christopher FerrellBartlett Pear Inn, Easton, MD Grant location: TBD
|
Dan FiliceLa Folie, San Francisco, CA Grant location: |
Cesar GutierrezCafé Boulud, New York, NY Grant location: Mirazur, |
Alexandra InkleyDANIEL, New York, NY Grant location: Le Meurice, |
Kaylin LloydBetony, New York, NY Grant location: Attica, |
Eric MartingOmni Barton Creek Resort Grant location: Per Se, |
Bradley NicholsonBarley Swine, Austin, TX Grant location: AMASS, |
Michael PiniThe NoMad, New York, NY Grant location: Faviken, Jarpen, |
Elaine SmythPer Se, New York, NY Grant location: The French |
John TroupisBetony, New York, NY Grant location: Victor’s Fine |
Amanda TurnerJuniper, Austin, TX Grant location: TBD
|
Ryan WalkerThe NoMad/ Eleven Madison Grant location: Attica, |
Rory WeberPer Se, New York, NY Grant location: AMASS, |
Click on the photos below to learn more about each grantee’s stage. Check back as we continue to update our page with more stories!