Genevieve Meli

Chef Genevieve Meli serves as an Associate Professor of Baking and Pastry Arts at the Culinary Institute of America (CIA), where she teaches Individual and Production Pastries, Baking and Pastry Skill Development, and Applied Baking and Pastry Production courses.

Professor Meli earned her Associate of Occupational Studies (AOS) in Baking and Pastry Arts from the CIA in 2007, later returning to complete her bachelor's degree in 2023 along with a BBA in Food Business Leadership. She also holds a diploma from the Notter School of Pastry Arts and is the youngest chef ever to earn the Certified Master Baker (CMB) designation.

Her research focuses on sustainable baking practices and innovative approaches to reducing food waste in the kitchen. Professor Meli specializes in transforming commonly discarded ingredients like banana peels, soured milk, and coffee grounds into valuable baking components while exploring alternative ingredients such as nut flours and whole grains. Her work bridges traditional pastry techniques with environmental consciousness, creating approaches that are both practical for home bakers and professionally applicable.

• Certified Master Baker (CMB)
• Certified Higher Education Professional (CHEP)
• 30 Under 30: Rock Stars Redefining the Industry, Zagat Survey, 2016

As an educator, Professor Meli draws from extensive professional experience in New York's premier culinary establishments including Craft, Café Boulud, Restaurant Daniel, Le Bernardin, and Jacques Torres Chocolate. She previously served as executive pastry chef at Fishtail by David Burke and Il Buco Alimentari & Vineria before returning to the CIA as faculty. Her teaching emphasizes both technical excellence and creative problem-solving in pastry arts.

Outside academia, Professor Meli volunteers with the Stormville Fire Company Auxiliary and maintains a sustainable lifestyle at her 1800s farmhouse where she gardens with her family. Her Netflix appearance on 'Next Gen Chef' further demonstrates her commitment to advancing culinary education and sustainable practices in the industry.