| Waldy Malouf ’75
Alumni Council Chair
Chef/Owner, Beacon and Waldy’s Wood Fired Pizza & Penne
Waldy Malouf has an abiding love of the Hudson River Valley, its
cuisine, and the CIA in particular. He is dedicated to the education of
our students and his restaurant, Beacon, is an approved externship
site. The demands of his two critically acclaimed restaurants in New
York City have never stopped him from playing a large role in all
manner of CIA-sponsored events, from reunions to fund-raisers. A member
of the former alumni committee, he will be able to offer insight and
guidance into past practices and future planning to the Alumni Council.
|
 | Lori Daniel ’79
Board of Trustees Liaison to Council
Chief Inspiration Officer/Founder, Two Chefs on a Roll
Lori Daniel founded Two Chefs on a Roll in 1985 and currently serves as
the company’s chief inspiration officer. After 21 years, the company
still maintains the same food-driven approach it was founded on, and
has grown into one of the foremost designers and producers of
innovative custom foods, servicing casual dining chains and food
retailers. Lori was a member of the alumni committee and has recently
been elected to the Board of Trustees of the college. Her past service
and knowledge of the CIA will make her an outstanding liaison between
the Alumni Council and the Board. |
 | Stephen M. Afflixio ’81
Training Manager/Corporate Chef, US Foodservice
An educator and a chef—that’s how Stephen Afflixio describes himself.
And the thread that runs throughout his varied career is development of
new products and the recruiting, hiring, and training of employees.
Much of his community involvement is centered around children and
ranges from the Florida ProStart Program to sitting on various
educational boards. He will be an invaluable asset as the Alumni
Council focuses on the educational opportunities for our alumni. |
 | James M. Binner ’90
Division Sales Manager -EAST, Lactalis Foodservice, Inc.
James
Binner’s extensive experience in foodservice marketing and business
practices, along with his interest in education, make him a logical
choice for membership on the Alumni Council. As executive board member
of the New York State School Food Service Association and as a member
of the board of directors of the International Food Service Executives
Association, James has a broad view of the industry and an acute
understanding of the value of teamwork. |
 | Brooke Brantley ’97
Corporate Executive Chef, McCain Foods USA
Team leadership in a business environment is one of the many talents
Brooke Brantley will bring to the Alumni Council. He is skilled at
analyzing challenges, identifying opportunities, and creating
solutions. His interest in education is unquestionable as he spent four
years as a professor of culinary arts at the community college level.
And, over the years, he has provided an externship site for CIA
students. |
 | Lisa Brefere ’78, C.E.C., A.A.C.
President, B&B Solutions
Lisa
Brefere has worked in corporate foodservice management, cooked for
fine-dining establishments and prestigious country clubs, and authored
several books. B & B Solutions, her consulting company, specializes
in realigning and operating large food and beverage multi-unit
properties. She has been active at the CIA serving on the alumni
committee and has generously accepted a slot on the new Alumni Council
to continue providing the CIA with her insights and experience. |
 | Rebecca Cameron ’05
Owner, Haute Nutrition
A
registered dietician, Rebecca Cameron’s culinary-focused consulting
company specializes in nutritional analysis, product development, and
cooking. Over the years she has been involved in admissions activities
for the college and has mentored students. Committed to inspiring
future culinarians, she served as the 2007 coach for Liberty High
School in the Washington Restaurant Association’s ProStart
Invitational. She is looking forward to giving back to the CIA through
the Alumni Council. |
 | Johnny Hernandez ’89
Chef/Owner, True Flavors
Tireless
in his dedication to the CIA, its students, and its growth, Johnny
Hernandez has donated his time to the college in every possible way. He
has mentored students, provided externship opportunities, donated to
the annual fund, is a member of the CIA Society of Fellows, and serves
on the Latin Foods Advisory Board for the CIA in San Antonio. He is
Commissioner for the San Antonio Convention and Visitors Bureau,
responsible for marketing the city of San Antonio to the tourism
industry. A Champion of the CIA, Johnny will be a tireless member of
the Alumni Council. |
 | Timothy “Peter” Holt ’97
Chief Development Officer, Lupe Tortilla
Involvement
with the CIA is a family affair for the Holts. Both Peter and his
brother Judd graduated from the college. And, together they grew their
parents’ single-site restaurant to its current seven locations, while
retaining the quality and family feeling. In his current position,
Peter has his hand in everything from menu development to construction
oversight of the expanding empire. Peter brings his range of skills and
his enthusiasm for his alma mater to the Council. |
 | Christopher Lampo ’89
Chef/Owner, Christopher’s World Grille
Giving
back is a hallmark of Christopher Lampo’s personal and professional
makeup. The charities and worthy causes he contributes to in his home
state of Texas are too numerous to mention. His support of the CIA,
through recruitment of prospective students and mentoring activities,
has netted 15 student applications to date. He is excited about helping
alumni become a more organized and cohesive group through his
participation on the Alumni Council. |
 | Eddie Ledesma II ’05
Trainer, Seasons 52 Restaurant
As
a fairly recent graduate, Eddie Ledesma will bring the interests and
concerns of younger alumni to the Alumni Council. As a student he was
deeply involved in the campus community, serving as president of the
Alliance Club, being a member of Eta Sigma Delta, and winning both the
Student Council Involvement Award and the Resident Assistant of the
Year award. |
 | Dean Lowden ’82. F.M.P.
Vice President of Support Services, Chartwells Higher Education
Dean
Lowden takes his involvement with the CIA seriously. For a number of
years he served on the advisory board of the CIA’s MenuMasters Research
& Development Center. A substantial part of his professional career
has been in various aspects of food- service for educational
institutions. His expertise in marketing and branding will help the
Council develop a focused approach to each of their initiatives. |
 | Karen Masri ’95
Second Vice President for Wealth Management, Smith Barney
After
working at Gramercy Tavern in New York and owning her own catering
company, Karen pursued her personal interest in finance and began a
successful career as a financial planning specialist at Smith Barney. A
regular contributor to the Alumni Fund and a generous supporter of the
James Beard Foundation, Karen is excited about offering her expertise
to the Alumni Council. |
 | David Miguel ’78, C.E.C., C.C.E.
Department Head, Culinary Program Grasso Technical School
David has always had his eye on the future. His life’s work as
department head of a culinary arts program is to mold future
culinarians. Despite his incredibly busy schedule running a department
that educates up to 100 students at any one time, he has never lost
sight of his alma mater. As a linchpin of our Alumni Across America
scholarship campaign, David created an annual dinner event that brings
local chefs together to raise scholarship money for CIA students. We
welcome his energy, dedication, and expertise to the Council. |
 | Dale L. Miller ’79, C.M.C., A.A.C.
Executive Chef/General Manager, Dale Miller Restaurant
From
establishing the Dale Miller Endowed Scholarship for CIA students to
co-founding the highly successful CorCIA Food, Wine, and Golf Outing
supporting student scholarships at the CIA and Cornell, Dale has
demonstrated his dedication to his alma mater. Previously seated on the
alumni committee, Dale is a natural choice to provide the new Alumni
Council with continuity and vision. |
 | David Mole ’72
Chief Operating Officer, Valley Hunt Club
David
Mole is a man interested in broadening and focusing the opportunities
that an excellent alumni network can provide graduates of the CIA. He
has already given voice to many ideas and suggestions that would create
a variety of opportunities for alumni. With his appointment to the
Alumni Council he will be able to put those ideas into action. |
 | John T. Murray ’80
Regional Vice President of Development, Hyatt
From John Murray’s early years as director of food and beverage
operations to his successful track record overseeing multiple
hospitality and recreational properties to his experience with brand
roll-outs and marketing, he has proven that he can make things
happen—and get things done. As a member of the Alumni Council, John
will bring his expertise in forging relationships and energizing people
toward positive change. |
 | Guy Reinbold ’76
Vice President of Food & Beverage, Owner & Franchise Services, Marriott International
Guy Reinbold has spent the last 20 years in the Marriott organization.
Moving from one key position to another, he has done everything from
developing food and beverage concepts to creating training programs and
promotions. The importance of education is never far from his mind and,
along with other activities, he served as chairman of the education
committee at the Maryland Culinary Federation. As a CIA Champion, he
often works with prospective students. |
 | Susan M. Roth ’79
Chef-instructor, Northampton Community College
Susan Roth owned and operated her award-winning catering business for
15 years before she decided to pursue her other passion—teaching. She
took her culinary and organizational skills and put them to good use
inspiring students. She now runs a 45-week specialized diploma program
and an affiliated 65-seat restaurant. Always an advocate of the CIA,
she has been involved in admissions recruitment and provided externship
opportunities to CIA students. Her skill set will be an invaluable
asset for the Council. |