David Bruno ‘88

Associate Professor, The Culinary Institute of America l Hyde Park, NY

David Bruno ’88, CEC, CHE has served as associate professor of culinary arts at The Culinary Institute of America (CIA) for the past 21 years, teaching industry professionals and food enthusiasts through the college’s Continuing Education Department. Chef Bruno’s industry experience spans over 35 years and includes serving as executive chef at Cripple Creek, Bing’s restaurants, and the Ardsley Country Club, all in upstate New York. Chef Bruno holds a baccalaureate and associate degree in culinary arts, as well as a baking and pastry arts certificate, all from the CIA, and has received dual certification from the CIA and the American Culinary Federation as a ProChef Level III (PCIII) and Certified Executive Chef (CEC). One of his main responsibilities is aiding the Pro-Chef certification program administered in countries such as China, Brazil, and Jamaica as well as across the United States. He won the Medal of the Maîtres Cuisiniers de France for Best Cold Food display at the 2009 Société Culinaire Philanthropique Salon of Culinary Art in New York City, a gold medal at the 2010 and 2011 Salons, and a gold medal in ACF Hot Food Competition in 2008.  Finally, Chef Bruno proudly coached the CIA/ACF Student 5-person team in 2011, 2012 and 2013, garnering his teams gold and silver medals.