HYDE
PARK, N.Y., May 24, 2024
/PRNewswire/ -- The Board of Trustees of the Culinary Institute of America (CIA) today announced
the appointment of Michiel Bakker as
the college's sixth president, effective September 1, 2024. Bakker will further the CIA's
eight-decade legacy of leadership and excellence. The Board's
decision follows an extensive, 10-month global search. Bakker
succeeds Dr. Tim Ryan, the
Institute's longest-serving president, who held the role since 2001
and who moves into the new role of chancellor.
![Michiel Bakker has been appointed the sixth president of the Culinary Institute of America, effective September 1, 2024. Michiel Bakker has been appointed the sixth president of the Culinary Institute of America, effective September 1, 2024.](https://mma.prnewswire.com/media/2421651/Michiel_Bakker_Headshot.jpg)
"In its 78-year history, the CIA has had just five
presidents—pretty astounding when you consider that the average
college president's tenure is less than six years1,"
said Board Chair John Metz, Jr. "We
were committed to finding the person who would ensure that the CIA
continues to be the world's premier culinary college. Michiel Bakker's experience speaks for itself,
and we are confident he is the president to build on the CIA's
strong foundation and usher the college into its next era."
For the past 12 years, based in Mountain View, CA, Bakker worked in various
global leadership roles at Google. From 2012 to 2021, he was
responsible for Google's celebrated Food at Work program,
supporting all foodservice-related activities and initiatives, as
well as developing internal and external partnerships to explore
and tackle the challenges and opportunities in global food
systems.
He also led Google's Global Workplace Programs organization with
overall responsibilities for the ongoing delivery of events, health
& performance, transportation, and food at work services to
more than 250,000 individuals worldwide. Most recently, Bakker
steered the Global Workplace Strategy, Innovation, and
Sustainability team, leading the work on Google's long-term
workplace strategy, workplace experience, and sustainability
efforts for Google's global office real estate portfolio.
Before joining Google in 2012, Bakker spent 17 years with
Starwood Hotels & Resorts Worldwide, Inc. in various hotel and
global food and beverage operations roles. These included creating
and building out partnerships, leading hotel food and beverage
developments and openings, food experience design, and running
hotel and food & beverage operations.
Bakker holds an Executive MSc degree in Real Estate and
Construction Management from the University of Denver Daniels College of Business, a Master of
Hospitality Administration degree from the University of Nevada, Las Vegas, an MBA from the
University of Bradford in the
United Kingdom, and a bachelor's
degree in Hotel Administration from the Hotel Management School
Maastricht in the Netherlands.
He is an active contributor to various advisory boards of
organizations including the Yale Center for Customer Insights, the
EAT Forum, the World Food Program Innovation Accelerator, and the
Beans is How initiative. He is also a member of the James Beard
Foundation's Board of Trustees and the Supervisory Board of the
Dutch food waste focused startup Orbisk. In addition, Bakker hosts
the Food Lab Talk podcast, which highlights bold visions and
inspiring actions for the future of food systems, and he
contributed a chapter to the book Food Inc. 2. He has been
involved with the CIA for many years, serving on the advisory
councils for the college's Sustainable Food Systems master's degree
and its Menus of Change® initiative, and he piloted the
college's ProChef® Plant-Forward Kitchen training and
certification program at Google.
"Stepping into the role of president at the Culinary Institute of America is a dream come true
for me, as the CIA is an organization I have admired and supported
for so many years," Bakker said. "In this new role, I will be able
to bring together my deep passion for all aspects of the food and
beverage industry, lifelong learning, hospitality, and enabling
individuals to be at their best. Building upon the college's
legacy, reputation, and alumni network, I'm excited and eager to
collaborate with the incredible faculty, staff, and stakeholders to
propel the CIA forward, ensuring students continue to graduate with
the skills and knowledge to thrive in the dynamic and most amazing
and rewarding world of food and beverage."
Bakker was born and raised in the
Netherlands and moved to the U.S. in 1995, to marry his wife
Nicolette, a New York State
native, who hails from Middletown.
Over the subsequent years, they lived and worked in cities
including Atlanta, GA;
Gleneden Beach, OR; Washington, D.C.; Philadelphia, PA; Brussels, Belgium; and the San Francisco Bay Area. Currently they reside
in Los Gatos, CA, and will
relocate to New York for the
position.
Bakker, now a proud Dutch-American, is an avid reader, has a
deep affinity for food and food systems, and loves to hike, explore
cities, and enjoy great meals with family and friends. He and
Nicolette have two sons: Brian, a graduate of the University of Oregon, and Andrew, who is looking
forward to graduating from Clemson
University later this year.
About The Culinary Institute of
America
Founded in 1946, The Culinary Institute of America is the world's
premier culinary college. Dedicated to developing leaders
in foodservice and hospitality, the independent,
not-for-profit CIA offers associate, bachelor's, and master's
degrees with majors in culinary arts, baking & pastry arts,
food business management, hospitality management, culinary science,
and applied food studies. The college also offers executive
education, certificate programs, and courses for professionals and
enthusiasts. Its conferences, leadership initiatives, and
consulting services have made the CIA the think tank of the food
industry and its worldwide network of nearly 55,000 alumni includes
innovators in every area of the food world. The CIA has locations
in New York, California, Texas, and Singapore. For more information,
visit www.ciachef.edu.
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SOURCE The Culinary Institute of
America