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:  

• • Donate to a relief fund. These funds are targeted to assist affected employees.  Some examples include:
    • Keller Restaurant Relief Fund
    • Hand in Hand 
    • Heart of the House 
    • Food & Beverage Industry Relief Fund
    • USHG HUGS
    • Restaurant Workers’ Community Foundation
    • World Central Kitchen
    • BIG
    • Small Farm Provisions Pack
    • Southern Smoke Emergency Relief Fund
    • CORE
    • The Lee Initiative
    • Restaurant Employee Relief Fund
    • Restaurant Strong
  • Purchase a gift certificate for a future meal or as a gift. This will help keep the restaurants afloat during this time. 
  • Order pickup or delivery from your favorite local spot. Although the doors are not open, some restaurants are still able to serve you.
  • Sign a petition and speak up for the hospitality industry. Reach out to your elected officials urging them to pass legislation to help aid the hospitality industry. Click here to learn more about ways in which you can advocate. #saverestaurants #saveamericanhospitality

 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!

For more information on Ment’or’s programs, click here.

Set of 5 knives: $345.95. (Does not include shipping or tax)  

Email info@mentorbkb.org to purchase.

CONGRATULATIONS TO OUR 2019-20 GRANT RECIPIENTS!

Juliet Auld

Bar Boulud
New York, NY

 

Ashley Drum

Per Se
New York, NY

 

Andres Giraldo

Verjus Cave
San Fransisco, CA

 

Daniel Le

Estuary
New York, NY

 

Patrick Lobbes

Blackberry Mountain
Walland,TN

 

Duy Nguyen

Roses Luxury
Washington, DC

 

Raymond Rodriguez

Jérôme Bocuse Inc.
Orlando, FL

 

Allison Tschida

Good Life
Park Rapids, MN

CONGRATULATIONS TO OUR 2018-19 GRANT RECIPIENTS!

Ken Chan

Here’s Looking at You
Los Angeles, CA

 

Robert Hartman

EMP Winter House
Aspen, CO 

 

TJ Lewis

Pineapple & Pearls
Washington, D.C.

 

Stuart Sandquist

Bellecour
Wayzata, MN

 

Kevin Torres

Bar Boulud Boston
Boston, MA

 

 

 

CONGRATULATIONS TO OUR 2017-18 GRANT RECIPIENTS!

Travon Boykins

Cured – San Antonio,
TX

Grant location TBD

 

Zachary Close

Café Boulud – New York, NY

Grant Location:
Amass – Copenhagen, Denmark

 

David George

Blue Hill – New York, NY

Grant Location:
Central – Lima, Peru

 

Christopher Huang

Del Posto – New York, NY

Grant Locations:
Saison & PABU Izakaya – San Francisco, CA

Sophia Manatakis

Uncle Nick’s – New York, NY

Grant Location TBD

 

Ally Nguyen

The NoMad – New York, NY

Grant Location:
L’Astrance – Paris, France

Congratulations to the 2016-17 Grant Recipients!

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!

Todd DalBello  Grant location: Benu  San Francisco, CA	Daniela Herrera Grant location: Grace Chicago, IL	Maciej Kilminik Grant location: The White Barn Inn Kennebunk, ME	David Kneller Grant location: Grace Chicago, IL	Melissa Kuhn Grant location: Benu  San Francisco, CA
Daniel Moccia-Field Grant locations: Bar Tartine & Manresa  San Francisco, CA	Bethania Penia Grant location: Restaurant DANIEL New York, NY	Jessica Seely  Grant location: Bayona  New Orleans, LA	Brandon Silver Grant location: Noma Copenhagen, Denmark	Jason Sipe Grant locations:  Le Pigeon & Little Bird Bistro Portland, OR
Mary Catherine Edmondson Grant location: Saison San Francisco, CA	Cassandra Torres  Grant locations: Restaurant DANIEL & Eleven Madison Park New York, NY	Hernan Martinez Grant location: RN74 San Francisco, CA	Chris Laico Grant location: Per Se New York, NY	Angela Chung Grant locations: Marguerite, l’Auberge du Pont de Collonges, & Bernachon Lyon, France
Alexander Yoon Grant location: Restaurant Mirazur, Menton, France	Lincoln Marquis Grant location: Per Se New York, NY	Henry Molina Grant location: Noma Copenhagen, Denmark	Jonathan Tilles Grant locations: State Bird Provisions & Manresa SF/ Los Gatos, CA	Rob Drennan Grant location: Maaemo Oslo, Norway
Gretchen Mulero Ortiz Grant location:  Marea New York, NY	Kendall Ross Grant location:  Restaurant DANIEL New York, NY	John Troupis Grant location: Victor’s Fine Dining by Christian Bau Nennig, Germany	Kaylin Lloyd Grant location: Attica Melbourne, Australia	Michael Pini Grant location: Fäviken Järpen, Sweden
Grayson Altenberg Grant Location: The French Laundry Yountville, CA	Hoon Rhee Grant location: Narisawa & L’effervescence Tokyo, Japan	Bradley Nicholson Grant location: Amass Copenhagen, Denmark	Elaine Smyth Grant location: The French Laundry Yountville, CA	Dan Filice Grant location: Pineapple and Pearls Washington, DC
Michelle Moran Grant Location: Bribery Bakery Austin, TX	Doug Brixton Grant Location: La Maison Troisgros  Roanne, France	Caitlin Head Grant Location: Asador Extebarri Atxondo, Spain	Rory Weber Grant Location: Amass Copenhagen, Denmark	Randall Prudden Grant Location: Pujol and Maaemo Mexico City, Mexico and Copenhagen, Denmark
Larry Nguyen Grant Location: Central Lima, Peru	Vincenzo Loseto Grant Location: Noma Copenhagen, Denmark	Ryan Peters Grant Location: The French Laundry Yountville, CA	Brendan Scott Grant Location: Atera New York, NY	Lou Perella Grant Location: Attica Melbourne, Australia
Alex Enright Grant Location: Noma Copenhagen, Denmark	Ileene Cho Grant Location: Le Meurice Paris, France	Franklin Arguelles Grant Location: Den and La Bonne Table Tokyo, Japan	Rebecca Kozlowski Grant Location: Hotel Plaza Athenée Paris, France	Davey George Grant Location: Central Restaurante Peru
Sarah Hsieh Grant Location: Amass Restaurant Copenhagen, Denmark	Chase Evans Grant Location: The French Laundry Yountville, CA	Sam Daigle Grant Location: Restaurant A.T Paris, France	Susana Querejazu Grant Location: Le Meurice Paris, France	Katherine Rock Grant Location: Petit Crenn, Atelier Crenn & Water + Flour San Francisco, CA
Emily Costello Grant Location: Meyers Bageri Copenhagen, Denmark	Oscar Mata Grant Location: L’Auberge du Pont de Collonges Lyon, France	Lizzie Styles Grant Location: Attica Melbourne, Australia	Christopher Huang Grant Location: Saison and Pabu San Francisco, CA	Rose Weiss Grant Location: Restaurant Frantzén & Mathias Dahlgren Stockholm, Sweden
Christopher Audia Grant Location: La Pergola Rome, Italy	Robert Hartmann Grant Location: El Celler de Can Roca Girona, Spain	Samuel Meono Grant Location: Benu, Crenn Dining Group San Francisco, CA	TJ Lewis Grant Location: Core by Clare Smyth London, England	Miguel Baez Grant Location: Mugartiz Sebastian, Spain
Joatta Siebert Grant Location: Noma 2.0 Copenhagen, Denmark	Alex Fuentes Grant Location: Amass Copenhagen, Denmark	David Yoshimura Grant Location: Kagurazaka Ishikawa Tokyo, Japan	Brady Harlan Grant Location: Chambre Séparée Gent, Belgium	Lauren McCann Grant Location: Jane San Franscisco, CA
Anthony Young Grant Location: Brae Restaurant Birregurra, Australia	Kiran Kim Grant Location: Mirazur Menton, France	Eric Marting Grant Location: Per Se New York, NY	Stuart Sandquist Grant Location: L’Auberge du Pont de Collonges Lyon, France	Zachary Close Grant Location: Amass Copenhagen, Denmark
Danny Sterling Grant Location: Blackbird Chicago, IL	Grace Kim Grant Location: Osteria Francescana Modena, Italy	Joe Maggio Grant Location: Attica Melbourne, Australia	Latara Copes Grant Location: Mirazur Menton, France	Briana Witt Grant Location: Bo.Lan Bangkok, Thailand
Esther Ha Grant Location: Den in Tokyo, Japan and Restaurant Ester in Sydney, Australia	Nick Bahan Grant Location: Restaurant DANIEL New York, New York	Daniel Domkowski Grant Location: Jacques Torres Chocolate New York	Winnie Huang  Grant Location: Tarte Singapore	Ryan Walker Grant Location: Attica Melbourne