Cynthia Keller, '83 is an accomplished culinary professional and educator with deep roots at The Culinary Institute of America in Hyde Park, NY, where she earned both her associate degree in culinary arts and bachelor’s degree in food business leadership. Her career began in several acclaimed New York City kitchens—including Le Cirque, Ritz Café, and Lola—where she progressed from line cook to chef de cuisine. In 1990, she became chef‑owner of the celebrated French bistro Restaurant du Village in Chester, CT, leading it for twenty years. Cynthia returned to the CIA as faculty in 2009 and quickly advanced into academic leadership, becoming associate dean of the School of Culinary Arts in 2012. She focuses on developing first‑year students in foundational skills and assessing learning outcomes across campuses. A ProChef Level II and Certified Hospitality Educator, she was honored with the Dutchess County ATHENA Award in 2016 and has contributed as a columnist to InkCT and Finer Living in Connecticut. (Hyde Park, NY)