Gerard Viverito

Gerard Viverito is a Professor of Culinary Arts at the Culinary Institute of America (CIA), teaching courses in Culinary Strategy and Food Systems Innovation. He concurrently serves as Corporate Chef at BlueNalu, a leader in cellular aquaculture for sustainable seafood production. His expertise spans culinary education, executive chef roles across international locations (USA, Spain, France, Italy), and community engagement promoting sustainable practices.

Educations: Master of Professional Studies (CIA, 2020), Bachelor's (University of Maryland), Associate in Culinary Arts (Scottsdale Culinary Institute), and ServSafe Certification. Board member of Passionfish and active in the American Culinary Federation.

Research focuses on nutritional innovation through reducing glycemic indices while preserving dish quality. Regularly consults on dietary needs and appears in media demonstrating culinary techniques aligned with sustainability goals.