Robert A. Perillo

Robert A. Perillo is a Professor in the Liberal Arts department at the Culinary Institute of America (CIA), where he has taught since 2008. He specializes in courses such as Local, Regional, and Global Food Systems, Principles of Menus, and Managing Profitability in Foodservice Operations. His career intertwines culinary expertise with education, emphasizing critical analysis of industry practices to drive positive change.

Education:

• Culinary Associate Degree, CIA (1986)
• Bachelor’s Degree, State University of New York, Empire State College (Saratoga Springs, NY)
• MBA, Green Mountain College (Poultney, VT)

Research & Interests: Robert focuses on global culinary trends, sustainable food systems, and the intersection of culinary arts with business operations. His experience spans high-profile roles in NYC kitchens (e.g., Schiller’s Liquor Bar, Balthazar Restaurant) and international postings in Italy and Hawaii. He advocates for adaptive education models to address evolving industry challenges.

Certifications:

• Certified Hospitality Educator (CHE)
• Certified HACCP Manager

Professional Background: Prior to CIA, Robert served as Chef-Instructor and Chef Coordinator at the French Culinary Institute. His leadership in opening restaurants and managing diverse kitchens informs his teaching philosophy, blending practical expertise with academic rigor.