Scott Swartz ‘89

Associate Professor, School of Culinary Arts, The Culinary Institute of America (CIA); Hyde Park, NY

Scott Swartz ’89, CEC, CHE, is associate professor in the School of Culinary Arts at The Culinary Institute of America. Chef Swartz teaches various classes both on the culinary and academic side, recently focusing on the cuisine of Africa and the diaspora. He was owner of Scooter’s Ink, café manager with Restaurant Associates, executive chef at Rialto, executive sous chef at Union Square Café, sous chef at Lutèce, and lead line cook at Gotham Bar & Grill. He also apprenticed at Le Feu Follet in and La Pyramide in France. A Certified Executive Chef (CEC) and Certified Hospitality Educator (CHE), Chef Swartz is a member of the Union of Concerned Scientists, the Association for the Study of Food and Society, and Chef’s Collaborative. In addition to his CIA degree, Scott Swartz holds a bachelor of science degree from the University of New Haven in Connecticut, and a master’s degree in cultural sustainability from Goucher College (Hyde Park, NY)