Scott Ota is a lecturing instructor of Hospitality and Service Management at CIA San Antonio, where he teaches beverage strategy, hospitality leadership, and the role of beverage programs in building ...

Sergio Remolina is an assistant professor of Culinary Arts at CIA San Antonio. In 2025, after several successful years as a restaurateur and an independent consultant to restaurant, corporate, and ...

CIA at Greystone in St. Helena, CA is one of the world’s most unique and inspiring places for culinary and wine education. Nestled in the heart of Napa Valley, here you’ll be surrounded by world-class ...

General Manager, Spruce Park City, Park City, UT; Pinot Blanc, St. Helena, CA; Betelnut, San Francisco, CA. Co-Owner/Managing Partner, 38 Central, Medford, OR ...

Follow along as students share their experiences—from the apiary to the farmers market and even harvesting fresh veggies for class projects! There’s no better way to learn than by doing.

Paul Canales ’96 is a lecturing instructor of Culinary Arts at CIA at Greystone, bringing over 25 years of experience as a chef, educator, and entrepreneur. His career spans high-end restaurant ...

Ashley Leal is a lecturing instructor in Hospitality and Service Management at CIA. She joined CIA at Greystone in St. Helena, CA, in 2025, bringing more than 20 years of experience as a hospitality ...

A casual dining innovator, Tim Curci ’87, along with the late Chris Parker, created the St. Petersburg, FL-based Bonefish Grill on January 15, 2000. Bonefish features a “polished casual” atmosphere ...

The Culinary Institute of America boasts the most influential alumni network in the industry—more than 55,000 strong. CIA alumni live, work, and change the face of food in every corner of the globe.