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.

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, CECEve 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: At-Sunrice GlobalChef Award, 2016. Highest Leaf Award, Women’s Venture Fund, 2011. Educator of the Year, Women Chefs and Restaurateurs, 2007. 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:


Jörg BehrendJörg Behrend

Title: Lecturing Instructor—Culinary Arts

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.

E-mail Address:


Gypsy Gifford ’99Gypsy Gifford ’99, CHE

Title: Assistant Professor—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: Faculty Memeber of the Year, Branch Campus, CIA, 2016. 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.



Michael Sanson ’96Michael Sanson ’96

Title: Assistant Professor—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.



Legend of Certifications
CEC Certified Executive Chef
CHE Certified Hospitality Educator

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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