| YES! RESERVATIONS ARE AVAILABLE 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 or reserve online |
Chef Instructor for Lunch
Daniel Turgeon '01
Professor in Culinary Arts
Dan Turgeon is a professor in Culinary Arts at The Culinary Institute of America (CIA). Chef Turgeon currently teaches culinary skills development in the college's degree programs. His course focuses on the techniques of basic cookery, with special emphasis placed on sautéing, roasting, poaching, braising and frying. Chef Turgeon's lectures and demonstrations cover vegetable, starch, meat, poultry, and fish cookery; as well as the fundamental preparations of stocks, soups, and sauces.
Chef Turgeon has served as the instructor and executive chef in the American Bounty Restaurant, a public restaurant on campus that serves as the final course before culinary arts majors earn their associate degree. He has also taught Garde Manger and a junior-level Advanced Cooking course in the college's culinary arts degree programs.
Dan Turgeon is a CIA graduate and also studied at the Beringer Invitational School for American Chefs in California's Napa Valley.
A native of Princeton, NJ, Chef Turgeon was a national finalist in the Bocuse d'Or international culinary competition in both 1996 and 1998. He was a member of the CIA faculty team which earned the Marc Sarrazin Cup at the 1996 and 2003 Salon of Culinary Arts in New York City.
Before returning to his alma mater as a faculty member, Turgeon was executive chef at the Imperial Hotel in Chestertown, MD. He also served as sous chef, saucier and tournant at prestigious restaurants in Washington, DC, including the Morrison Clark Inn, Occidental Restaurant, Nicholas Restaurant at the Mayflower Hotel, and City Club. In 2000, he completed stages at the Union Pacific and Café Boulud restaurants in New York City.
