Bobby Perillo ‘86

Professor, School of Liberal Arts & Food Studies, The Culinary Institute of America (CIA) | Hyde Park, NY

Bobby Perillo ’86, MBA is professor in the School of Liberal Arts & Food Studies at The Culinary Institute of America. Prior to returning to his alma mater as faculty in 2008, Bobby was the chef at Balzano’s and Schiller’s Liquor Bar, and executive sous chef at Balthazar, Le Madri, Patroon, and Symphony Café, all in New York City. He was also the chef at Bay Club Restaurant on Maui and held line cook positions in New York City kitchens such as Aureole. He has worked in Italy, where he staged for six months, and served as a chef-instructor and chef coordinator at the French Culinary Institute. Bobby holds a bachelor’s degree in culinary education from Empire State College and an MBA in Sustainability from Green Mountain College. (Hyde Park, NY) @CIACulinary