The Culinary Institute of America's six award-winning restaurants offer extraordinary cuisines in a variety of settings. Although securing reservations on a Friday or Saturday can require advance planning, same-day reservations are often readily available for lunch and dinner on weekdays.
Please note: The Wine Spectator Greystone restaurant is located in St. Helena, CA; all other restaurants are located in Hyde Park, NY.
For Reservations:
Hyde Park, NY restaurants:
Call 845-471-6608 or reserve online
Wine Spectator Greystone restaurant (St. Helena, CA): Call 707-967-1010
CHEF INSTRUCTOR FOR DINNER
Michael A. Garnero, C.H.E.,
Associate Professor in Culinary Arts
Michael Garnero is an associate professor in culinary arts at The Culinary Institute of America (CIA). Garnero is the chef in the kitchen of St. Andrew's Café, one of five student-staffed restaurants at the CIA. Chef Garnero's students learn the principles and preparation of wholesome, nutritionally balanced meals using traditional foods and ingredients. He teaches the importance of alternative preparation techniques using the basics of nutrition.
A Certified Hospitality Educator (C.H.E.), Chef Garnero has also taught breakfast cookery in the college's degree programs, where beginning at 3 a.m., students practice the skills necessary to prepare breakfast in a foodservice operation and serve breakfast entrees to fellow students and faculty.
Chef Garnero earned an associate degree from Seattle Central Community College, and furthered his education at the Four Seasons Hotel Sous Chef Development Program. He also served an apprenticeship at the Greenbrier Hotel in White Sulphur Springs, WV.
Chef Garnero won the 1998 "Search for America's Signature Pasta Dishes" recipe competition, sponsored by the National Pasta Association.
Before joining the faculty of The Culinary Institute of America, Garnero served as Banquet Chef at the Ritz-Carlton Amelia Island in Florida. He has also worked in the kitchens of Four Season Hotels in San Francisco, Washington, and Seattle.
