Bruce Mattel '80, CHE

Bruce Mattel

Bruce Mattel ’80, CHE is senior associate dean of food production at The Culinary Institute of America (CIA). Bruce is responsible for the curriculum, instruction, program development, and food quality in the kitchen classrooms. He previously served three years as associate dean for food production and two years as interim associate dean of curriculum and instruction for culinary arts.The college’s Faculty Member of the Year for 2005, Bruce was also an associate professor of culinary arts, where, since joining the CIA faculty in 1998, he taught product knowledge, banqueting and catering, and seafood identification and fabrication. He is the founder of the SkillsUSA postsecondary chapter at the CIA, the student members of which have consistently earned top awards at state and national competitions. Bruce has also co-chaired the SkillsUSA national culinary competition and is a judge for ProStart state and national competitions. He mentored the culinary competitor representing the United States at WorldSkills competitions in Calgary in 2009 and London in 2011. His industry experience includes chef-owner of Custom Cuisine in Tarrytown, NY, a catering company and gourmet shop; executive chef at Coq d’Or; fish butcher, poissonier, and chef de partie at Le Bernardin; and chef poissonnier and sous chef at Prunelle, all in New York City. He won the award for “Best Seafood Platter” at the 2007 Salon Société Culinaire Philanthropique in New York and the 1997 award from the United Way for “Best Chef in Sleepy Hollow Country.” Bruce is the author of Catering: A Guide to Managing a Successful Business Operation 2e (John Wiley & Sons, 2008, 2016). (Hyde Park, NY)