Raymond Dawson

Raymond Dawson is an Assistant Professor of Culinary Arts at The Culinary Institute of America (CIA). He teaches Non-Commercial Foodservice and High-Volume Production courses, emphasizing Menus of Change® principles to address global sustainability and health. His career combines academic leadership with extensive industry experience.

Education: AOS from New York Institute of Technology (Old Westbury, NY).

Professional Experience:

• Co-owner and Proprietor of Jonny D’s Pizzeria and Restaurant (Huntington, NY)
• Director of Culinary Operations at International Culinary Center (NYC and CA)
• Culinary Chef Coordinator and Lead Chef Instructor at French Culinary Institute
• Executive Sous Chef at Asia de Cuba (NYC)

Teaching Philosophy: Focuses on equipping students with skills to shape the future of food systems through innovation and responsibility. Encourages continuous learning and adaptation in the culinary industry.

Awards/Grants: None explicitly mentioned in text.