Brandi Renee Burgess

Brandi Renee Burgess '13 serves as an Assistant Professor of Hospitality and Service Management at the Culinary Institute of America (CIA) in Hyde Park, NY. She teaches Wine and Beverage Studies, Service and Beverage Management, and front-of-house operations in The Bocuse Restaurant, bringing real-world industry experience to her classroom.

Education:

• Associate of Occupational Studies (AOS) in Baking and Pastry Arts, Culinary Institute of America (2013)
• Currently pursuing Bachelor's degree in Food Business Leadership

Burgess's teaching philosophy centers on mentorship and representation, with particular focus on supporting women and minority students in an industry where they're often underrepresented in leadership roles. She emphasizes the importance of understanding both kitchen and dining room operations to develop well-rounded professionals who can foster symbiotic relationships across restaurant teams.

Professional Background:

• Food & Beverage Corporate Training Senior Manager, JF Restaurants, NYC
• Opening Task Force Restaurant Manager, North Fork Table & Inn
• Food & Beverage Outlets Operations Manager, Marriott International (Mina Group)
• Restaurant Manager at Zaytinya (Think Food Group by Jose Andres)
• Assistant Manager & Private Dining Coordinator at Restaurant Eve

Burgess returned to CIA to increase representation in culinary education and leadership, stating she's 'committed to being a living example that leadership, emotional intelligence, excellence, and success are conceivable and within reach, even in spaces where our presence is scarce.' Her career journey from pastry aspirations to front-of-house leadership demonstrates the diverse career paths available in the food industry.