Eddie Ledesma II ’05
Alumni Council Vice Chair
Owner & Sommelier – May’s Eats Gourmet To Go, LEAP Beverage Consulting
During his time at The Culinary Institute of America - Hyde Park, Eddie immersed himself in CIA's rich campus culture by leading several student clubs and organizations. Graduating with Honors, Dean’s List commendations & multiple leadership awards, his passion for food, wine & hospitality continued to fuel his career forward. Eddie became a distinguished leader at prestigious hotels, premiere cultural centers and restaurant groups including: The Ritz – Carlton Naples and Cameron Mitchell’s national concept, ‘Ocean Prime’. Wanting to share his knowledge and acumen for wine and beverage with other restaurant businesses, Eddie began consulting for various concepts across the Dallas –Fort Worth Metroplex in 2012 and continues to do so today. Adapting to the ever-changing food and beverage scene, Eddie along with his partner James created and launched May’s Eats Gourmet To Go in Corinth, Texas in January of 2021. This allowed him to advance his dream of sharing love through food by becoming an active part of the North Texas Community.
Johnny Hernandez ’89
Alumni Council Immediate Past Chair
Chef/ Owner, True Flavors Catering, La Gloria, The Fruteria y Botanero
Johnny is the founder and owner of True Flavors Catering, La Gloria- Street Foods of Mexico and The Fruteria y Botanero. His restaurants have appeared in America’s top publications and he has worked with nationally-recognized brands such as McCormick, Verizon, Target and the National Pork Board. Johnny appeared as a Guest Chef Judge on Bravo’s Top Chef and was named one of the Top 5 Hispanic Chefs in America in 2012. He is currently a member of the CIA Society of Fellows, the CIA Latin Foods Advisory Board, a Commissioner for the San Antonio Convention and Visitors Bureau and has been a CIA Ambassador since 2012. By far the most profound influence on Chef Hernandez’s culinary style and artistic sensibility is his extensive travels throughout Mexico. He is currently writing two cookbooks, one which will be published in 2014, detailing his culinary adventures and the “ arte popular” of Mexico
Robert Kabakoff ’86
Alumni Council Past Chair
Principal, RHK Consulting Group
Partner, Need Pizzeria
As an active alumni volunteer, Robert is a mentor, host mentor and admissions recruiter. Robert serves on the Society of Fellows and is a member of the Society of the Millennium, a planned giving group. Robert also is the founder of the Run for your Knives 5k, which provides scholarships to students.
Dale L. Miller ’79, CMC, AAC
Alumni Council Past Chair
Founder, Master Chef Consulting Group, Since 1996
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 has served as the Council Chair from 2009 to 2013, but still intends to help bring his vision, guidance and dedication to the council as Past Chair.
Lori Daniel ’79
Founder, Culinary Continuum
Lori Daniel founded Two Chefs on a Roll in 1985. After 23 years, Lori and her business partner, Eliot Swart, also a 1979 graduate, sold the company and have both moved on to new horizons. Lori is currently rewiring, traveling the globe, learning new skills, giving of her time in myriad ways, a Rotarian, mentoring students and generally enjoying life. She is serving as Chairman of the Education Policy Committee on the CIA Board of Trustees. Her past service and knowledge of the CIA will make her an outstanding liaison between the Alumni Council and the Board.
James M. Binner ’90
National Director of Sales & Corporate Chef – Lactalis Culinary, Inc.
James Binner’s cooking career landed him several prestigious awards and recognition at a young age. Then extensive experience in foodservice sales, marketing and business practices, along with a desire to further his education, make him a logical choice for membership on the Alumni Council. Jim holds multiple degrees, including a Masters in Strategic Leadership. As an active member of the American Culinary Federation, New York State Restaurant Association, School Nutrition Association, and holding a seat on the Board of Director of the International Food Service Executives Association, James has a broad view of the industry and an acute understanding of the value of learning and teamwork. James is an advocate for the CIA in many ways. His support and involvement at the annual Alumni Home Coming weekend, Gift-in-Kind donations, CIA Gala Awards, Flavor Summits, and multiple Alumni Receptions around the country truly show his passion for his alma mater. You may even see a few bricks with his name on them around the Hyde Park campus. James truly believes “Food is Fun” and says he “bleeds CIA Green and Gold”.
Keith Blauschild ’88, CEC
Owner, Parkland Chef Catering, The Cook and The Cork Restaurant
For the past 34 years, Keith has held Executive Chef & F&B positions at top South Florida resort properties. In 2006, Keith launched his catering company and in 2014 a restaurant. Chef Keith’s kitchen fosters a learning environment where aspiring chefs of all ages and experience are mentored. He has developed students for entering the CIA, hosts externships, and plays an active role in the student’s professional development. An early member of the CIA’s Ice Sculpting Club, Keith promoted CIA’s ice sculpture program by competing in competitions across the country, culminating with his studies at the Shimizu Ice Academy in Japan. His restaurant has had Wine Spectator Awards of Excellence since it’s opening, as well as being a DiRona Fine Dining award recipient.
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Pete Blohme ’86
Owner, Panini Pete's , Ed's Seafood Shed, Sunset Pointe at Fly Creek Marina, and Squid Ink Eats & Drink
Outside of overseeing operations at various Panini Pete’s locations, Pete is a founding member of the MESSLORDS, a group that visits various military bases in the United States and abroad, with the intention of providing entertainment, education, and fun to boost the morale of those in the United States Armed Services. Pete and his team of Messlords offer cooking demos, culinary shows, entertainment, and of course good eats to the men and women who selflessly serve our country.
Lisa Brefere ’78, CEC, AAC
CEO & Founder, Gigachef.com
Lisa Brefere has worked in corporate foodservice management, cooked for fine-dining establishments and prestigious country clubs, hotels, catering companies, and authored several books. Gigachef Culinary 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.
Michael Finelli '91
National Sales Director, Bimbo Bakehouse Foodservice
Michael attended the CIA Hyde Park campus after graduating from the Fordham University School of Business. Michael joined Bimbo Bakehouse Foodservice, part of Grupo Bimbo, the world’s largest baking company, where he manages the foodservice sales of brands like Thomas’ English Muffins, Sara Lee and Wholesome Harvest. With his extensive experience in foodservice production, sales and marketing; Michael was chosen for membership on the Alumni Council. He is an active member of the New York State Restaurant Association, School Nutrition Association, and the International Foodservice Distributor Association. Michael has supported and championed for the CIA in many ways throughout his career including the Mentorship program, membership in the Society of Fellows, Gifts-in-Kind donations, the CIA Gala Awards and multiple Alumni Receptions around the country. “The CIA taught me about team work, commitment to quality and preparation. Three things crucial for success, not only in business, but in life”.
Chris Hylton ’05
Director of Strategic Partnerships, Aramark
An honors graduate of the Hyde Park, CIA BPS Program. Chris has worked in the hospitality industry for over 20 years has served in roles from fine dining to the opening management team of a casino resort in Las Vegas. Working in all levels of a restaurant, he took that experience to a career at Aramark, where he rose in the ranks from a Food Service Director to his current role as the client advocate for Aramark’s Strategic Partners.
Craig James ’92
CEO, Barrie House Coffee & Tea, Co.
After a fulfilling 22-year career at ExxonMobil, where he honed his leadership skills and developed a robust international business acumen, Craig is Chief Executive Officer of Barrie House Coffee, an 87-year legacy coffee roaster in the Hudson Valley. Prior to his career at ExxonMobil, Craig has over 8 years’ experience as a chef and pastry chef for some of the most notable restaurants and patisseries in Philadelphia and Washington D.C. Leveraging his entrepreneurial spirit, Craig also founded and managed International Pastries specializing in wedding cakes and specialty desserts. Craig actively mentors CIA students and graduates, serves on the CIA Society of Fellows, and is a board member of the American Culinary Federation Big Apple Chapter.
Karen Masri Craddock ’95
Financial Advisor, Morgan Stanley
After completing tours at Gramercy Tavern, other metro New York establishments, and owning her own catering company, Karen pursued her personal interest in finance. As a Morgan Stanley Financial Advisor, she works with successful families, individuals and business owners creating, developing and installing financial plans to help them achieve their lifelong goals. Karen is excited to offer her expertise in financial and philanthropic planning to students and alumni, the Council and the CIA.
Brit Milam ’13
Alamo Drafthouse
Douglass Miller ’89
Lecturer, Cornell University, SC College of Business, The Hotel School
Prior to Cornell University, he was a professor of hospitality and service management at The Culinary Institute of America (CIA) in Hyde Park, NY, where he graduated from in 1989. Mr. Miller is a Certified Specialist of Spirits (CSS); Society of Wine Educators, Certified Beer Server; Cicerone, and has taken the introductory Sommelier Course; The Court of Master Sommeliers. He also holds a Master’s of Hospitality Administration from the University of Nevada, Las Vegas
Cammie Spillyards-Schaefer ’96
Sr. Vice President of Operations, Cracker Barrel Old Country Store, Inc.