Mark Ainsworth

Chef Mark Ainsworth is a Professor of Culinary Arts at the Culinary Institute of America (CIA), where he teaches courses like Culinary Skills Verification and Residency One. With over 35 years of professional experience, he has held roles including executive chef at prestigious establishments such as Restaurant Le Bernardin (NYC), Hotel Bayerischer Hof (Munich), and The Pusser’s Landing (British Virgin Islands). He has also served 15+ years in CIA’s consulting division, advising global corporations on culinary training and product development.

• Bachelor of Arts from the University of South Carolina
• Associate of Occupational Studies (AOS) from CIA

His research focuses on culinary techniques, seafood utilization, and youth culinary education. He authored two influential books: a professional textbook on fish and seafood (2009) and a children’s cookbook (2015), the latter winning a major industry award. His work integrates nutrition, sustainability, and hands-on culinary instruction.

• Awards: Marc Sarrazin Cup gold medals, International Dietetic Cooking Competition silver medal, and IACP 2017 award

He has advised on projects spanning corporate training, recipe development, and public health initiatives like childhood obesity prevention. His career bridges professional kitchens, academic instruction, and global culinary innovation.