The CIA, Hyde Park, NY
Stephan Hengst
s_hengst@culinary.edu 845-905-4288
The CIA at Greystone
Tyffani Peters
t_peters@culinary.edu 707-967-2322
The CIA, San Antonio
Stephan Hengst
s_hengst@culinary.edu 845-905-4288
The CIA at Astor Center
New York, NY
Stephan Hengst
s_hengst@culinary.edu 845-905-4288
BIOS
Mark Erickson, C.M.C.
Vice President and Managing Director for Greystone and Continuing Education
Certified Master Chef (C.M.C.) Mark Erickson is Vice President for Continuing Education at The Culinary Institute of America (CIA). He also serves as managing director of Greystone, the CIA’s branch for continuing education in St. Helena, CA.
An honors graduate of the CIA class of 1977, Chef Erickson was director of culinary education at the Hyde Park campus from 1988 to 1990. Prior to that, he was a faculty member for three years and department head for one year. His career also includes serving as chef garde manger of the Palace Hotel in Gstaad, Switzerland, executive sous chef of the Greenbrier Hotel in White Sulphur Springs, WV, and executive chef of Cherokee Town and Country Club in Atlanta, GA.
A native of Alexandria, Minnesota, Chef Erickson was a member of the gold medal-winning United States Culinary Olympic Teams in 1980, 1984, and 1988, and part of the U.S. team that won the 1985 Culinary World Cup. He earned “Crystal Chef” honors by having the highest score in the ten-day Certified Master Chef examination administered by the American Culinary Federation in 1985.
Mr. Erickson holds a Bachelor of Science degree in Restaurant & Hotel Management from the University of New Haven and a Masters Degree in Business Administration from Marist College.
Greg Drescher
Executive Director of Strategic Initiatives
Greg Drescher is executive director of strategic initiatives and creator of the college’s influential Worlds of Flavor International Conference & Festival, annual Worlds of Healthy Flavors Leadership Retreat presented in partnership with the Harvard School of Public Health, and other CIA “think tank” initiatives.
In 2005, Mr. Drescher was inducted into the James Beard Foundation’s Who’s Who of Food & Beverage in America. The following year, he was honored with Food Arts magazine’s Silver Spoon Award, and in 2007 shared a James Beard Award for his work in developing the CIA’s Savoring the Best of World Flavors DVD and Web cast series.
Previously, in the early 1990s, Mr. Drescher jointly spearheaded a collaboration of some of the world’s leading health experts and organizations—including the Harvard School of Public Health and the World Health Organization—in researching and authoring “The Traditional, Healthy Mediterranean Diet Pyramid.”
Eve Felder, C.H.E., C.E.C.
Associate Dean for Curriculum and Instruction for Culinary Arts
Eve Felder is Associate Dean for Curriculum and Instruction for Culinary Arts at The Culinary Institute of America (CIA). Chef Felder is responsible for developing the college’s culinary arts curriculum, monitoring food quality and cost, evaluating faculty, and responding to student concerns.
Chef Felder graduated with honors from the CIA in 1988, and has also earned a bachelor's degree from the College of Charleston and a Master of Science degree from the Rochester Institute of Technology in Rochester, NY.
Chef Felder served as chef at Chez Panisse Cafe in Berkeley, CA, where she worked closely with Alice Waters, and has traveled throughout Europe, the Far East, and North Africa studying the historical connection between the culinary traditions and agricultural practices of different cultures.
Chef Felder is a member of Woman Chefs and Restaurateurs, Chef's Collaborative, New York Organic Foods Association, and the Northeast Regional Farm Project.
Jennifer M. Purcell, C.E.C., C.H.E.
Associate Dean for Restaurant Education and Operations
Jennifer Purcell is Associate Dean for Restaurant Education and Operations at The Culinary Institute of America (CIA). Dean Purcell directs dining room operations at the American Bounty, Ristorante Caterina de’Medici, Escoffier, and St. Andrew’s Café on the college’s Hyde Park campus. She is responsible for the quality of education and the quality of service of all four restaurants.
She joined the faculty of her alma mater in 2003, and most recently served as an assistant professor in Business Management. She was maître d’ instructor in St. Andrew’s Café, teaching Introductory Table Service; and at the Apple Pie Bakery Café, teaching Beverages and Customer service.
Ms. Purcell earned both associate and bachelor’s degrees from the CIA, graduating in 1996. She also holds a Master of Science degree from the University of Massachusetts at Amherst. Prior to teaching at the CIA, she worked for foodservice contractor Sodexho, in on-site management positions at Showa Boston, Denver University, Bentley College, and Wellesley College.
Chef Purcell is a Certified Executive Chef (C.E.C.) and Certified Hospitality Educator (C.H.E.). Her professional kitchen experience includes executive chef at Kaffeehaus Restaurant in New York City and La Luna Ristorante in Bethesda, MD; and various chef positions with the Hyatt, Marriott, and Park Place Hotel companies in the Washington, DC and Miami areas, and Ladbrokes Seven Hills Hotel in Cobham, England.
Thomas L. Vaccaro, C.E.P.C.
Associate Dean for Curriculum and Instruction for Baking and Pastry Arts
Thomas Vaccaro is Associate Dean for Curriculum and Instruction for Baking and Pastry Arts at The Culinary Institute of America (CIA). A 1985 alumnus of the CIA, Chef Vaccaro joined the college's administration in 2005. He returned to his alma mater from Atlantic City, where he was executive pastry chef at the Trump Plaza Hotel & Casino. He was also executive pastry chef at the Waldorf=Astoria in New York City and Trump's Taj Mahal and Tropworld Casino and Entertainment Resort in Atlantic City.
Vaccaro is a Certified Executive Pastry Chef (C.E.P.C.). He was the American Culinary Federation's National Pastry Chef of the Year in 2004. He coached the U.S. Culinary Team to gold medals in the 2000 and 2004 Culinary Olympics in Erfurt, Germany and earned a perfect score in the pastry competition as the team's pastry chef at the 1992 Culinary Olympics.
A native of Belleville, NJ, Chef Vaccaro is a member and former vice president of the South Jersey Professional Chefs Association. He is the chef coordinator of fundraisers for the Ruth Newman Shapiro Cancer Society.
Adam Busby, C.M.C.
Director of Education
The Culinary Institute of America at Greystone
Adam Busby is Director of Education at The Culinary Institute of America at Greystone, the college's branch for continuing education in California's Napa Valley. Chef Busby was previously director of culinary programs at the Dubrulle International Culinary and Hotel Institute of Canada in Vancouver, British Columbia.
His culinary career began with an apprenticeship in Canada, after which he moved to France to work in Michelin starred restaurants in Dijon and Paris, rising steadily through the ranks. Chef Busby then served as executive sous chef in the five-diamond Sandton Sun Hotel in Johannesburg South Africa for several years before moving back to Canada.
Adam Busby is a Certified Master Chef (C.M.C.), having earned this prestigious designation in February 2004.
Francisco Migoya
Lecturing Instructor in Baking and Pastry Arts
Francisco Migoya is a lecturing instructor in baking and pastry arts at The Culinary Institute of America (CIA). Chef Migoya currently serves as chef instructor in the college's Apple Pie Bakery Café, a retail operation staffed by students in the CIA's baking and pastry degree programs. His class, titled Café Operations, provides students with realistic "hands-on" industry experience using their professional baking, pastry, and service skills.
Before joining the CIA faculty in 2005, Chef Migoya was executive pastry chef for renowned chef Thomas Keller at the French Laundry, Bouchon Bakery, and Bouchon Bistro, all in Yountville, CA. He also served as pastry chef at Veritas Restaurant and pastry sous chef at ILO Restaurant in New York City. He held various pastry positions at The River Café in Brooklyn, NY, including head pastry chef.
A native of Mexico City, Chef Migoya holds a certificate in culinary arts from La Universidad Anáhuac and a hotel and restaurant management degree from CESSA University, both in his home city. He also holds a French culinary diploma from Lycee d’Hotellerie et de Tourisme in Strasbourg, France.
Chef Migoya was the winner of a silver medal in the New Star Dessert Search Contest at the Beaver Creek Culinary Classic Pastry Competition in 2000.
Alison McLoughlin
Lecturing Instructor in Baking and Pastry Arts
Alison McLoughlin is a lecturing instructor in baking and pastry arts at The Culinary Institute of America (CIA). Chef McLoughlin teaches Basic and Classical Cakes to baking and pastry arts majors in the college’s degree programs.
Chef McLoughlin’s course covers creaming, foaming, and blending techniques with an emphasis on preparing unfilled cakes, filled cakes, and tortes. Her students learn about the differences between classical and modern preparations; classical cakes; glazed, iced, molded, and cream filled cakes; tortes; and bombes.
A 1993 honors graduate of The Culinary Institute of America, Chef McLoughlin is the first alumna of the college’s Baking and Pastry Arts degree program to serve on faculty.
She returned to her alma mater in 2004 after earning professional experience as owner-pastry chef at Pretty Cakes in Ridgefield, CT; executive pastry chef for Aramark at General Cologne Re in Stamford, CT; and bakery manager at Food Emporium in Rye Brook, NY. She was assistant pastry chef at Stony Hill Inn in Hackensack, NJ; Café Puglia in Yonkers, NY; and Susan Lawrence Gourmet Food and Catering in Chappaqua, NY. Chef McLoughlin served as baker/pastry chef at Gail’s Station House Restaurant in Ridgefield, CT and pastry chef at Ciao Restaurant in Eastchester, NY.
Richard Vergili, C.H.E.
Professor in Hospitality Management
Richard Vergili is a professor in hospitality management at The Culinary Institute of America (CIA). Vergili teaches nutrition and food safety to students in the college’s degree programs. Students in his classes learn the basic concepts and principles of nutrition, and the importance of nutrition in the foodservice industry; and food safety, in which his classes learn how to prevent food-borne illnesses.
Mr. Vergili joined the CIA faculty in 1981, and has served as the department chair for hospitality management. Vergili has taught chemistry, biology, marine science, and physical science at St. Mary High School, Greenwich, CT, and in Pearl River, NY and Newburgh, NY. He was also an administrator in the Hope Farm Union Free School District in Pomona, NY.
Mr. Vergili is a member of the Central Atlantic States Association of Food and Drug Officials and the International Association of Food Protection. He has frequently presented at food safety conferences, including the Food and Drug Administration (FDA) Food Protection Seminars. He is on several standing committees for the Conference of Food Protection, the nation’s leading organization on retail food protection.
He earned his masters degree from Fordham University in Bronx, NY, and his bachelor of arts degree from Canisius College in Buffalo, NY. He holds a permanent education certification from New York State in biology, chemistry, and physical science.
John W. Fischer, C.H.E.
Associate Professor in Table Service
John Fischer is an associate professor in table service at The Culinary Institute of America (CIA) in Hyde Park, NY. Mr. Fischer serves as maître d’ instructor in the college’s Escoffier Restaurant. The Ivy Award-winning restaurant, which is also a classroom for students in the CIA’s culinary arts degree program, features the culinary traditions of France with a light, contemporary touch.
His front-of-the-house class, titled “Advanced Table Service,” emphasizes high-quality customer service, wine and spirits, restaurant trends, and sales. Mr. Fischer’s students also study reservation and point-of-sale systems, managing costs, and managing service. Mr. Fischer is the author of the CIA’s book about service and customer relations, At Your Service: A Hands-On Guide to the Professional Dining Room (John Wiley & Sons, 2005).
A 1988 CIA graduate, Mr. Fischer completed his externship field experience at Le Bernardin in New York City. Prior to returning to his alma mater in 2000 as a faculty member, Mr. Fischer held managerial positions at renowned New York City restaurants. He was general manager of Morrell Wine Bar & Café, manager of Carmine’s and Arizona 206, cellar master at Rainbow!, manager and wine director of Fresco by Scotto, wine and floor manager at Manhattan Ocean Club, wine director and beverage manager at Campagna and Hudson River Club, and maître d’ and wine director at Mondrian.
A Certified Hospitality Educator (C.H.E.), Mr. Fischer also holds a Bachelor of Arts degree from Swarthmore College in Swarthmore, PA.
Iliana de la Vega
Chef-Instructor
Iliana de la Vega is a Chef-Instructor in Culinary Arts at The Culinary Institute of America (CIA), San Antonio, TX, where she teaches professional development classes dedicated to the study of Latin American cuisines.
Prior to joining the CIA faculty, Chef de la Vega was the former chef-owner of El Narano, a highly acclaimed restaurant in Oaxaca, Mexico. After attending university and beginning her career in professional cooking in Mexico City, she opened hew own restaurant in Oaxaca in 1994, where she prepared modern interpretations of Oaxaca’s traditional dishes. Over her professional career, she has had extensive experience giving cooking classes and demonstrations of both Mexican and Oaxacan cooking.