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About The Culinary Institute of America at Greystone
Seeking to establish a West Coast presence, The Culinary Institute of America (CIA) began a search in the 1980s for an inspired site to house what was at the time to be the college’s continuing education campus for people in the food, wine, and hospitality professions. Over 50 locations were visited, mostly in Northern California’s wine country, but it was when current president Dr. Tim Ryan first saw Greystone that he recognized immediately the potential the historic building—formerly Christian Brothers Winery—would have for a world-class teaching facility.
Considered the largest stone winery building in the world when it was completed in 1889, Greystone rises castle-like against Napa Valley’s western hills, looking out onto the verdant vineyards that have put American winemaking into the spotlight. The rich agricultural area surrounding Greystone has inspired some of the nation’s leading chefs, winemakers, and artisan food producers, providing, quite literally, the fertile soil of ingredients and talent in which to build a new era of professional culinary and wine education.
The transformation of the majestic 19th-century building into one with a 21st-century purpose reflects the spirit of tradition and innovation that has infused The CIA at Greystone from the beginning. While honoring Greystone’s architectural heritage, the CIA created a dynamic mix of old and new with the creation of a fifteen thousand square-foot open Teaching Kitchen, replete with fire-truck red cooking suites. The Wine Spectator Greystone Restaurant and Spice Islands Marketplace retail store rounded out the campus when it opened its doors in August, 1995.
From its genesis, The CIA at Greystone has promoted the thoughtful synthesis of food and wine, along with a revolutionary approach to bringing world cuisine to the American table. From initial classes in Food and Wine Dynamics and Mastering Wine have sprung a comprehensive professional wine education program, housed in its own state-of-the-art Rudd Center for Professional Wine Studies. From a foundation course showcasing the traditional cooking of Asia, the Mediterranean, and Latin America has grown an entire family of renowned classes, conferences, and special programs under the Worlds of Flavor® banner.
The CIA at Greystone is all grown up now. The college’s prestigious associate degree program had its Greystone launch in 2006 with an associate degree program in baking and pastry arts launching in 2008. The CIA at Greystone also offers two certificate programs: the Accelerated Culinary Arts Program and the Accelerated Wine and Beverage Program. Continuing Education classes for food service professionals and CIA Consulting programs provide top-tier continuing education opportunities for people in the food, wine and hospitality industries.
