CIA Graduates Make Big Impact on World's 50 Best Restaurant List | Food Newsfeed
CIA/Phil Mansfield

CIA bachelor's degree graduate Enrique Olvera owns two of the 100 best restaurants in the world.

CIA Graduates Make Big Impact on World's 50 Best Restaurant List

June 20, 2016 Industry News

Bachelor's degree graduates of The Culinary Institute of America figure prominently on the 2016 list of the World's 50 Best Restaurants, announced this week. The list includes two restaurants with owners and a third with a general manager who are alumni of the CIA bachelor's degree program in management. Since its launch in 1993, the program has positioned graduates to become leaders in the foodservice and hospitality industry.

Enrique Olvera '99 is the chef and owner of Pujol (No. 25) in Mexico City and Thomas Carter '04 is co-owner and director of beverage service at Estela (No. 44) in New York City. Estela is a new entry to the list this year. While Pujol has made the list for several years, Olvera's new restaurant, Cosme in New York City, was recognized as a member of the second 50, giving him two of the 100 best restaurants in the world.

CIA bachelor's graduate Christine Langelier '12 is general manager of Blue Hill at Stone Barns (No. 48) in Pocantico Hills, New York.

"I am pleased but not surprised that the CIA's bachelor's degree in management launched these alumni on their road to success," says Dr. Annette Graham, dean of business and management studies at the college. "For more than two decades, the CIA's management program has been preparing students for leadership roles and many have gone on to great achievements in both restaurants and other areas of the diverse food world."

Also making the list for the 10th consecutive year is Alinea (No. 15) in Chicago, under chef/owner Grant Achatz '94, a graduate of the CIA associate degree program. In all, CIA alumni work in the kitchen, dining room, or management at nine of the World's 50 Best Restaurants, including seven graduates at Eleven Madison Park (No. 3) in New York City.

News and information presented in this release has not been corroborated by FSR, Food News Media, or Journalistic, Inc.