The Culinary Institute of America, Singapore 

 Meet the Faculty

Meet the Faculty

An Extraordinary Teaching Team

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, 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 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.

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.



Marc Haymon '81, CMB, CHEMarc Haymon '81, CMB, CHE

Title: Associate Dean—Baking and Pastry Arts

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 Orleans, LA.

Member: Retail Bakers of America.

E-mail Address:


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.



Dieter G. Schorner, CMBDieter G. Schorner, CMB

Title: Professor—Baking and Pastry Arts

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.

Awards: Hall of Fame, Pastry Art & Design, 2008.



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 PhotoSoo Hyun 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? Please e-mail for more information.

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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