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.
Watch the video 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, CHE
Title: Managing Director
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.
Apprenticeships: Hotel Schaperkrug, Celle, Germany.
Professional Experience: Director, Inspirelinks LLP, Singapore. Executive Assistant Manager of Food and Beverage, Capella Hotel, Singapore. General Manager, Kitchen Language Pte Ltd., Singapore. Chief Operating Officer, Select Group Ltd., Singapore. Executive Chef, Mandarin Oriental, Singapore; The Ritz-Carlton, Berlin, Germany and Boston, MA. Executive Sous Chef, The Ritz-Carlton, Kapalua, HI. Chef de Cuisine, The Greenhouse, Snappers Restaurant, The Ritz-Carlton Millennia, Singapore. F&B Associate, Deutsche Bank, Hamburg, Germany. Chef Tournant, Demi-Chef, Hotel Vier Jahreszeiten, Hamburg. Demi-Chef, Atlantic Hotel Kempinski, Hamburg. Commis de Cuisine, SAS Plaza Hotel, Hamburg.
Awards: Finalist, Best Food & Beverage Director, Singapore Awards of Excellence, 2014.
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.
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.