The Culinary Institute of America
Certified Master Chef Mark Erickson is the Provost at The Culinary Institute of America. In this role, Chef Erickson oversees all aspects of the college’s academic programs and food and beverage operations.
He is a frequent presenter at industry events and conferences, where he shares unique perspectives of the global food industry, drawing from both academic and practical experiences.
An honors graduate of the CIA class of 1977, Chef Erickson was director of culinary education at the Hyde Park, NY campus from 1988 to 1990. Prior to that, he held both faculty and department head positions at the CIA. His career also includes serving as Chef Garde-Manger of the Palace Hotel in Gstaad, Switzerland; executive sous chef of the Greenbrier Hotel in White Sulphur Springs, WV; sous chef of the Everglades Club in Palm Beach, FL; and executive chef of Cherokee Town and Country Club in Atlanta, GA.
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The Culinary Institute of America
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As the thought leader for the food world, the CIA develops and delivers vital initiatives through strong partnerships with education and industry leaders such as Harvard, Stanford, MIT, Marriott, Compass Group, and Hestan. CIA-led conferences, invitational retreats, collaboratives, annual reports, and digital media help foodservice professionals guide the next wave of change crucial to the industry. Many leading companies and organizations—Google, PepsiCo, and Unilever to name just a few—turn to CIA Consulting for business solutions and custom continuing education programs for food professionals. And the college’s exclusive, supportive network of 50,000+ alumni leads every segment of the food world and often looks to hire fellow grads.