The Culinary Institute of America, Singapore 

 Meet the Faculty

Meet the Faculty

An Extraordinary Teaching Team

With more than 170 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, CECEve Felder '88, CEC

Title: Managing Director—CIA Singapore

Education: MS, Rochester Institute of Technology, Rochester, NY. BS, College of Charleston, Charleston, SC. AOS with honors, CIA.

Professional Experience: Associate Dean for Curriculum Innovation, Associate Dean for Scheduling and Production, Associate Professor in Culinary Arts, CIA, Hyde Park, NY. 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, Fine Cooking magazine.

Awards: Dutchess County YWCA Salute to Women Award, 2000. Frances L. Roth Award for Outstanding Performance, CIA, 1988.

Member: Board of Overseers, Chefs Collaborative. Women Chefs and Restaurateurs. Research Chefs Association. ACF.

E-mail Address:


Gypsy Gifford '99Gypsy Gifford '99

Title: Lecturing Instructor—Culinary Arts

Education: AOS, CIA.

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.



No PhotoMichael Sanson '96

Title: Lecturing Instructor—Culinary Arts

Education: AOS, CIA.

Professional 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, Dallas, TX.

Awards: Winner (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.



No PhotoJohn Storm

Title: Adjunct Instructor—Hospitality and Service Management

Education: BS, University of Houston. AOS, State University of New York at Cobleskill.

Professional 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.

Awards: Faculty Member of the Year, CIA, 1997.

Member: Council on Hotel, Restaurant, and Institutional Education. Hospitality Educators of the Mid-Atlantic Region.



No PhotoSooHyun You '07

Title: Lecturing Instructor—Culinary Arts

Education: MTM, BCS, BS, Kyung Hee University, Seoul, South Korea. AOS, CIA.

Professional Experience: R&D chef, Paris Croissant, SPC Corporation, Seoul. Cook, Pierre Gagnaire a Seoul, South Korea. Line Cook, Le Bernardin, NYC.

Awards: Best Thesis, Culinary and Food Science, Kyung Hee University, Graduate School of Tourism.


Legend of Certifications
CEC Certified Executive Chef
CHE Certified Hospitality Educator
CMB Certified Master Baker

Singapore Institute of Technology in Partnership with The Culinary Institute of America

Have questions about attending the CIA at SIT? For local students please e-mail: For International Students please e-mail:

Apply Online today by visiting the Singapore Institute of Technology website.

CIA, Singapore
Temasek Polytechnic
21 Tampines Avenue 1
Block 31 (West Gate/Swimming Complex)
Singapore 529757

For enquiries please contact:
Tel: +65 6592 1189 (Main Line)
+65 6592 1136 (Undergraduate Student Admission Matters)
+65 6592 1150 (Financial Aid, Scholarships & Pre-Matriculated Students)

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