Raimundo Gaby '97
Raimundo Gaby is an associate professor of business management at The Culinary Institute of America. Gaby currently teaches Menu Development, a required course for students majoring in both culinary arts and baking and pastry arts at the college. His course analyzes the descriptions, layout, design, and pricing of foodservice menus. Gaby’s students critique and create menus based upon concept, clarity, cost, price, and efficiency.
A 1997 graduate of the CIA’s Bachelor of Professional Studies program, Gaby returned to his alma mater after gaining professional experience as sommelier and dining room manager at Lutece, manager and captain at Oceana, and assistant beverage manager at the Waldorf=Astoria, all in New York City. He also served as back-of-the-house manager for Restaurant Associates at Goldman Sachs in New York, and gained both kitchen and dining room experience at restaurants on Nantucket Island, MA.
In his native Brazil, Gaby served as chef and manager of Restaurant Talisma in Belém. Upon his graduation from the CIA, he received the Julius Wile Scholastic Achievement Award and the Jacob Rosenthal Leadership Award, as well as a full tuition scholarship from the ARAMARK Corporation.
Gaby speaks four languages, and he holds a Higher Certificate in Wines, Spirits, and Liqueurs from the International Wine Center in New York City. (Hyde Park, NY)