|
Dr. L. Timothy Ryan '77, Certified Master Chef is the college's fifth President. A 1977 graduate of The Culinary Institute of America, Chef Ryan is the first alumnus and the first faculty member to rise through the ranks to become president. His responsibilities as Executive Vice President included supervision all of the college's degree programs and continuing education, as well as faculty development, the CIA's intellectual properties and the then 62,000-volume library. During his 23 years at the college, Dr. Ryan has been instrumental in generating the sustained growth, innovation, and quality improvements that have shaped the CIA.
After five years as a chef in the restaurant industry, Tim Ryan returned to his alma mater in 1982 to serve on the faculty. As part of the team that developed the CIA's American Bounty Restaurant, Chef Ryan was a leader in the American cuisine movement. Under his leadership at the CIA, the college launched several new programs, including the world's first bachelor's degree in culinary arts and baking & pastry arts management; developed a highly successful publishing program; fashioned award-winning videos and television shows; dramatically expanded the college's continuing education programs; and strengthened an already gifted faculty.
Tim Ryan is well known throughout the hospitality industry. He holds the distinction of being the youngest national president of the American Culinary Federation (ACF), elected at age 36, and at 26 he became the youngest person ever to receive Master Chef Certification from that organization. Chef Ryan has also served as ACF vice-president and chairman, and is a former chairman of the editorial council for the ACF's publication, The National Culinary Review.
He was named the ACF's 1998 Chef of the Year and is one of five Americans ever to receive the Presidential Medal from the World Association of Cooks Societies. He also captained the U.S. Culinary Olympic Team to a world championship. In 2007, he was honored as Entrepreneur of the Year by the International Association of Culinary Professionals
| 