Raymond Dawson

Assistant Professor, The Culinary Institute of America, Hyde Park

Chef Raymond Dawson is an assistant professor of Culinary Arts at The Culinary Institute of America, where he teaches Non-Commercial Foodservice and High-Volume Production. He prepares students to design, manage, and execute large-scale foodservice operations while applying the Menus of Change principles, helping students understand how food systems influence public health, sustainability, and global well-being. His teaching also emphasizes operational efficiency, leadership, adaptability, and the responsibility food professionals carry in shaping the future of the industry.

Before joining the CIA faculty in 2018, Dawson built a career in culinary leadership, education, and entrepreneurship. He served as director of culinary operations for the International Culinary Center in New York City and Campbell, CA, and held senior academic leadership roles as culinary chef coordinator and lead chef instructor at the French Culinary Institute. His restaurant experience includes serving as executive sous chef at Asia de Cuba in New York City, as well as co-owner and proprietor of Jonny D’s Pizzeria and Restaurant in Huntington, NY, where he managed both culinary and business operations.

Dawson holds an associate degree in Culinary Arts from the New York Institute of Technology.
Outside the classroom, he enjoys outdoor, over-the-fire cookery and preparing dinner for his family, creating traditions around the table. When he’s not cooking, he enjoys spending time camping, hiking, and hunting.