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CULINARY INSTITUTE OF AMERICA
HYDE PARK, NY · EIN 060653264 · Form 990 · FY2024 · NTEE B30 · Education · Very Large (>$50M) · ciachef.edu
revenue
$223.9M
expenses
$212.9M
net assets
$410.8M
employees
1,169
volunteers
25
program ratio
83%
mission · from form 990

THE CULINARY INSTITUTE OF AMERICA IS A PRIVATE, NOT-FOR-PROFIT COLLEGE DEDICATED TO BETTERING THE NATION AND THE WORLD, BY MEANS OF OUTSTANDING EDUCATION, PRACTICE, AND SCHOLARSHIP ON ALL ASPECTS OF FOOD AND THE ENTERPRISES RELATED TO IT. THROUGH TRANSFORMATIVE LEARNING EXPERIENCE, THE CIA PREPARES FOOD LEADERS, INNOVATORS AND EXPERTS FOR PERSONAL AND PROFESSIONAL SUCCESS.

profile · synthesized from sources

The Culinary Institute of America is a private, not-for-profit college founded in 1946, dedicated to advancing education and leadership in food and hospitality. It offers associate, bachelor’s, and master’s degree programs across multiple campuses in the U.S. and Singapore. The institution prepares students for careers in culinary arts, baking and pastry, wine and beverage management, and culinary science through hands-on training and industry connections.

named programs · 6 · from sources

What they call their work

Advanced Wine and Beverage Bachelor’s Concentration
Undergraduate program focusing on wine studies, beverage management, and food pairings
Associate Degree in Culinary Arts
Foundational program teaching cooking techniques, kitchen operations, and food service management
Baking and Pastry Arts Degree Program
Trains students in breads, pastries, cakes, and dessert presentation for professional environments
Center for Career and Academic Advising
Provides lifelong career support, job placement services, and access to Culinary Connect, a job database
Culinary Science Bachelor’s Program
Combines culinary training with food science, innovation, and product development
Master’s Degree in Wine and Beverage Management
Graduate program for professionals seeking leadership roles in beverage programs and hospitality
activities · 7 groups

What they do

  • Higher Education Degree Programs 2 activities
    • Builds professional capacity through specialized academic programs
      Offers degree programs designed to develop leadership and entrepreneurship in food business, hospitality, and sustainable food systems, including online and campus-specific programs in Singapore for polytechnic graduates and CIA alumni.
    • Delivers culinary and food industry education through degree and certificate programs
      Offers associate, bachelor’s, and master’s degree programs in culinary arts, baking and pastry arts, hospitality management, food business, culinary science, sustainable food systems, wine and beverage management, and culinary therapeutics across multiple campuses and online. Includes hands-on training in global cuisines, contemporary techniques, and industry-relevant coursework.
  • Culinary Workforce Training Programs 1 activity
    • Administers scholarships and financial aid
      Provides scholarships and financial aid to approximately 90% of enrolled students to support access to culinary and food industry education.
  • Food System Convening & Public Engagement 1 activity
    • Co-hosts leadership summits on food system innovation and health
      Co-hosts the Menus of Change® Leadership Summit with the Harvard T.H. Chan School of Public Health and co-hosted the Food is Life, Food is Health Summit with Stanford Medicine to convene leaders on topics linking food, health, sustainability, and innovation.
  • Study Abroad and Global Immersion Programs 1 activity
    • Offers study abroad and global experiential learning programs
      Provides students with travel abroad experiences and study abroad programs to explore global food systems, cultures, and cuisines as part of degree programs such as Applied Food Studies and Hospitality Management.
  • Student Career Readiness and Internship Placement 1 activity
    • Provides internships and career placement support for students and alumni
      Facilitates over 2,000 global internships annually in restaurants, bakeries, and hospitality businesses; offers lifelong access to Culinary Connect, a job and internship database with over 3,200 opportunities; and hosts career fairs to connect students and alumni with employers in the food and hospitality industry.
  • Alumni Community Building 1 activity
    • Sustains a global alumni network to advance careers in food and hospitality
      Maintains a network of over 55,000 alumni worldwide and supports their career advancement, with evidence of significant salary increases post-graduation.
  • Uncategorized 1 activity
    • Operates advanced culinary science laboratories
      Maintains fully equipped scientific laboratories with high-tech equipment—including centrifuges, rotary evaporators, vacuum desiccators, and incubators—for use in culinary science education and research.
financials · form 990 · fy2024
revenue
Total revenue$223.87M
Contributions & grants$15.42M7%
Program service revenue$208.38M93%
Investment income$130K0%
Other revenue$-59K
expenses
Total expenses$212.93M
Program expenses83%
Admin / overhead16%
Fundraising2%
Salaries & benefits$81.25M
Grants paid out$45.60M
Largest expense lineCompensation
balance sheet
Total assets$573.40M
Cash$54.78M
Investments$191.83M
Liabilities$162.63M
Net assets$410.77M
Liquid reserves13.9 mo
6 years on record · 2019–2024 · YoY revenue +4.7%
leadership · form 990 part vii · fy2024

Who runs it

paid leadership · 14
NameTitleHours/wkCompensation
LAWRENCE T RYAN CHANCELLOR 40 $1.15M
MARK ERICKSON PROVOST 40 $650K
MICHIEL BAKKER PRESIDENT 40 $528K
MARIA KRUPIN VICE PRESIDENT-FINANCE 40 $517K
DANIEL VINH VICE PRESIDENT-MARKETING AND STRATEGY 40 $440K
GENEVIEVE S FELDER MANAGING DIRECTOR OF SINGAPORE 40 $416K
MICHAEL SPERLING VICE PRESIDENT-ACADEMIC AFFAIRS 40 $409K
WILLIAM REIDY VICE PRESIDENT-ADVANCEMENT 40 $387K
RACHEL BIRCHWOOD VICE PRESIDENT-ENROLLMENT MANAGEMENT 40 $347K
HERMAN TIETJEN ASSOCIATE VP- CHIEF OF STAFF 40 $322K
SUSAN CUSSEN ASSOCIATE VP- BRANCH CAMPUSES 40 $320K
KATHLEEN MERGET ASSOCIATE VP AND DEAN OF STUDENT AFFAIRS 40 $306K
THOMAS BENSEL MANAGING DIRECTOR OF GREYSTONE 40 $287K
ADAM BUSBY GENERAL MANAGER OF GREYSTONE 40 $257K
board members · 11
  • ADAM CROCINI — TRUSTEE
  • ALICE ELIOT — TRUSTEE
  • ANNE FINK — VICE CHAIRMAN
  • ARASH AZARBARZIN — TRUSTEE
  • BOB UNANUE — TRUSTEE
  • BRIDGET MCCALL — TRUSTEE
  • CARLTON MCCOY — TRUSTEE
  • CLARICE TURNER — TRUSTEE
  • CLAUDIA SCHUBERT — TRUSTEE
  • J RILEY LAGESEN — TRUSTEE
  • JOHN C METZ — TRUSTEE
relationships · 13

Who they work with

  • CIA Alumni Network — Features alumni achievements and news to highlight career success and maintain community engagement.
  • CIA’s School of Graduate Studies Network — Hosts the Master’s in Sustainable Food Systems program.
  • Culinary Institute of America Network — Operates campuses in New York, California, Texas, and Singapore.
  • Culinary Institute of America Partner — Operates campuses in New York, California, Texas, and Singapore to deliver culinary education programs.
  • Culinary Institute of the Pacific Partner — Collaborates to offer summer culinary skills programs.
  • Harvard T.H. Chan School of Public Health Partner — Co-hosts the Menus of Change® Leadership Summit.
  • Mike Lee Partner — Collaborated with food futurist Mike Lee as a speaker at the Menus of Change® leadership summit.
  • School of Culinary Science, Health, and Nutrition Network — Academic unit within the Culinary Institute of America focused on interdisciplinary education in culinary science, health, and nutrition.
  • Singapore Partner — Hosts a joint Bachelor’s Degree program in Food Business Management.
  • Singaporean polytechnic institutes Partner — Collaborates with Singaporean polytechnic institutes to provide pathways for their graduates into the CIA Singapore food business program.
  • Stanford Medicine Partner — Co-hosted the Food is Life, Food is Health Summit.
  • Temasek Polytechnic Partner — Hosts The Culinary Institute of America, Singapore at Temasek Culinary Academy.
  • The Culinary Institute of America Network — Operates multiple campuses including locations in Hyde Park, NY; Napa, CA; San Antonio, TX; and Singapore.
strategies · 3

How they approach the work

Named approaches extracted from this org’s sources. Where others share an approach, follow it to see the full set of orgs running it.

  • Culinary-Lens Approach to Sustainable Food Systems
    methodology: culinary-lens approach to sustainability
    By applying professional culinary expertise to systemic food challenges, we produce leaders capable of driving sustainable transformation in food systems because grounding sustainability in practical kitchen knowledge makes it actionable and scalable across industries.
  • Food-as-Medicine and Preventive Nutrition Education
    methodology: food_is_medicine
    By integrating culinary training with health, wellness, and preventive nutrition science, we produce therapeutic food-based interventions because food is a modifiable determinant of health that can be leveraged outside clinical settings to improve well-being.
  • Transformative Learning Through Culinary Practice
    methodology: transformative_learning
    By immersing students in hands-on, real-world culinary experiences integrated with professional and leadership development, we produce innovative leaders and change agents in the food industry because experiential engagement transforms technical training into personal and professional transformation.