Brandi-Renee Burgess ‘13

Assistant Professor; The Culinary Institute of America

Brandi-Renee Burgess ’13 is an Assistant Professor of Hospitality and Service Management at The Culinary Institute of America, where she teaches wine, beverage, service management, and front-of-house instruction in The Bocuse Restaurant. A proud CIA alumna with degrees in Baking and Pastry Arts and Food Business Leadership, she brings a diverse background in restaurant operations, beverage service, training, and fine-dining leadership. Her career includes roles with JF Restaurants, North Fork Table & Inn, Marriott International in partnership with Mina Group, ThinkFoodGroup by José Andrés, and Restaurant Eve. As an educator, Burgess is committed to helping students develop technical skill, confidence, professionalism, and a deeper understanding of hospitality as both craft and care. She is especially passionate about mentorship, representation, and helping women and students from underrepresented backgrounds see themselves as future leaders in the hospitality industry. (Kingston, NY) linkedin.com/brandi-renee-burgess