With more than 150 expert instructors across four campuses, the CIA's diverse faculty brings unparalleled industry experience and credentials to the classroom and kitchen. Below is a small sampling of our teaching team—instructors who have traveled to Singapore in the past several years on behalf of the college. And many more will be coming to the CIA Singapore in the coming years to teach in the bachelor's program.
Click below to listen to Eve Felder, managing director at The Culinary Institute of America, Singapore, speak about the CIA's newest campus.
Eve Felder '88, CEC
Title: Managing Director—CIA
Education: MS, Rochester Institute of Technology, Rochester,
NY. BS, College
of Charleston, Charleston,
SC. AOS with honors, CIA.
Professional Experience: Associate Dean for New Culinary
Faculty and Special Programs; Scheduling and Production; Culinary Arts; Curriculum
Innovation; CIA. Associate
Professor in Culinary Arts, CIA. Chef, Chez Panisse Cafe,
Berkeley, CA. Executive Chef, V. Mertz Restaurant, Omaha, NE. Savory Line Cook,
Abigail Kirsch Catering, Tarrytown, NY. Pastry Line Cook, Quilted Giraffe, NYC.
Contributing Writer, Edible Hudson Valley, Fine Cooking, Plate magazines.
Awards: Highest Leaf Award, Women's Venture Fund, 2011. Educator of the Year Award, Women Chefs and Restaurateurs, 2007. Dutchess County YWCA Salute to Women Award, 2000. Frances L.
Roth Award for Outstanding Performance, CIA, 1988.
Member: Women Chefs and Restaurateurs. Chef's Collaborative.
Professional Experience: Corporate Chef, Disney Studios, Burbank, CA. Executive Chef, Café Pinot, Los Angeles, CA; Rain Restaurant, NYC. Executive Sous Chef, The Sea Grill, NYC. Sous Chef/Chef de Cuisine, Bao 111, NYC. Line Cook, Pastry Cook, Union Pacific, NYC. Intern Poissonier, Pastry Cook, L'Essentiel Restaurant, Chambéry, France.
Awards: The Beef Checkoff "Best Flavor" Award, The Cattlemen's Beef Promotion and Research Board, 2007. Grand Prize, First Annual Crab Cake Contest, BLT Fish/City Harvest, 2006. Emerging Tastemaker Award, Food Arts, 2006.
Education: AOS, CIA. ServSafe®
Certification. Michigan State University, East Lansing, MI.
Professional Experience: Team Leader, Whole Foods Market, Millburn,
NJ. President/COO, Park Pastries, Inc., Union
City, NJ. Pastry Chef, Le Pactole, NYC; The Polo Club, Westbury Hotel, NYC;
Bertrand's, Greenwich, CT. Assistant Pastry Chef, Maxim's, NYC; InterContinental Hotels, Ft. Lauderdale, FL and New
Experience: Head Chef, Belcancao Restaurant, Four
Seasons Hotel, Macau, China. Chef d'Cuisine,
Capers Restaurant, Four Seasons—Regent Hotel, Singapore. Head Banquet Chef/Garde Manger Chef, Four
Seasons Resort, Great Exuma, Bahamas. Sous
Chef, Crescent Moon Restaurant, Four Seasons Resort, Scottsdale, AZ. Junior
Sous Chef, Quadrato Restaurant, Four Seasons Hotel
Canary Wharf, London, England. Chef d'Partie, Lanes
Restaurant, Four Seasons Hotel Park Lane, London. Commis Chef, Four Seasons Hotel,
(Four Seasons Regent Singapore team), Culinary Challenge Garde Manger Event, Food & Hotel Asia Singapore, 2008, 2007. Winner
(Four Seasons Regent Singapore team), Culinary Challenge, World Gourmet Summit,
Singapore, 2006–2007. Singapore Fresh New Chefs of 2005, Frequent Traveler Magazine.
Education: Pâtisserie and Confiserie, Coba Institute, Basel, Switzerland. Pastry & Bakery School of Sulzbach-Rosenberg, Bavaria, Germany.
Apprenticeship: Cafe Winkler, Bavaria, Germany.
Professional Experience: Chairman, Pastry Arts, French Culinary Institute, NYC. Pastry Chef and Owner, Pâtisserie-Cafe Didier, Washington, DC. Chef-Instructor, Academie de Cuisine, Bethesda, MD. Executive Pastry Chef, Warner LeRoy's Potomac Restaurant, Washington, DC; Tavern on the Green, NYC. Junior Partner, Quo Vadis Restaurant, NYC. Adjunct Professor, New York Community College (now New York City Technical College). Pastry Chef, Le Cirque, NYC; Le Chantilly Restaurant, NYC; Perigord Park and Perigord East, NYC; La Côte Basque, NYC; La Seine, NYC; L'Etoile, NYC; Sonesta Hotel, Washington, DC. Chef Pâtissier and Chef Confiseur, Savoy Hotel, London, England. Assistant Chef Pâtissier, Swedish Cruise Ship MS Kungholm. Assistant Pastry Chef, Filips Hovkonditori, Stockholm, Sweden. Confiseur and Pâtissier, Confiserie and Cafehaus Konig, Baden-Baden, Germany. Assistant Pastry Chef, Charly's Tea Room, Gstaad, Switzerland; Müller Confiserie Tea Room, Biel-Bienne, Switzerland; Pasticceria-Caffe, E. Simmen Airolo, Lugano, Switzerland.
Instructor—Hospitality and Service Management
University of Houston. AOS, State University of New York at Cobleskill.
Experience: Visiting Professor, The Culinary Institute of America San Antonio, San Antonio, TX. Director of Operations, GLC Restaurant Associates, Red Hook,
NY. Associate Dean for Hospitality Management, CIA. Maître d'Hotel, Maison LeBlanc, New Milford, CT. Dining Room Manager and Beverage Manager, Crowne Plaza Hotel, NYC. Director of
Catering, Banquet Manager, Harrison Inn, Southbury, CT.
Member of the Year, CIA, 1997.
on Hotel, Restaurant, and Institutional Education. Hospitality
Educators of the Mid-Atlantic Region.