Toni Sakaguchi ‘84

Chef, The Culinary Institute of America; Napa, CA

TONI SAKAGUCHI ‘84, CEC, CHE, is executive chef for The Strategic Initiatives Group at The Culinary Institute of America (CIA). After graduating with an associate degree from the CIA in 1984, Toni earned a bachelor’s degree in hotel, restaurant, and institutional management from Michigan State University. She then moved to California and served as executive chef in two of the nation’s top restaurants, Border Grill Café and City Restaurant, both in Los Angeles. Toni was the fine dining chef at the Sonoma Mission Inn & Spa in Sonoma, California, prior to joining the faculty at the CIA at Greystone in 1997. (Napa Valley, CA) @CIALeadership