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 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.
The Culinary Institute of America
1 followers
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.