#United States #Culinary Institute #Hyde Park #Jeroen Greven #Shari Saperstein

New Leadership at The Culinary Institute of America

The Culinary Institute of America (CIA) has announced an exciting transition in its leadership team with the appointment of three new academic administrators: Jeroen Greven as Provost, Shari Saperstein as Vice President of Student Life, and Maryann Tebben as Dean of the School of Food Studies and Liberal Arts. This strategic move comes as the institution gears up for the 2025-2026 academic year, following the retirement of several long-standing leaders who served the institution for over two decades.

Experienced Administrators Join CIA

CIA President Michiel Bakker expressed enthusiasm about the new appointments, highlighting their diverse backgrounds in education and business. He noted that their shared passion for the culinary arts, hospitality, and beverage will significantly contribute to the CIA's mission of advancing its reputation on a global scale.

Jeroen Greven: Provost

Greven brings more than 20 years of experience in higher education and educational technology to the CIA. His role encompasses oversight of learning and development across various departments, including enrollment, academic affairs, student life, and campus operations. Starting his career as a lecturer in Switzerland, he later became Dean at the Swiss Hotel Management School’s Caux Campus. Notably, he spearheaded groundbreaking initiatives at SHMS, recognizing it as the first hospitality school acknowledged as an Apple Distinguished School for technological innovation in education. Before joining CIA, Greven worked on the Future Workforce Development project for NEOM, a futuristic megacity in Saudi Arabia, where he integrated cutting-edge technology in education.

Shari Saperstein: Vice President of Student Life

Dr. Saperstein is recognized as a leader dedicated to creating inclusive and engaging environments for students. With over 30 years of experience, she excelled in various roles across several notable institutions, including Nova Southeastern University in Florida, where she was instrumental in enhancing student experiences. Her data-driven approach to decision-making has resulted in impactful programs across academic support, residential life, and career development. Additionally, her active participation in strategic planning at NSU reflects her commitment to fostering a dynamic academic community.

Maryann Tebben: Dean of the School of Food Studies and Liberal Arts

Dr. Tebben has a rich background that combines academics and practical food studies. Before joining CIA, she led the Center for Food and Resilience at Bard College-Simon's Rock for 25 years, where she designed a comprehensive interdisciplinary Food Studies major. Her initiatives in sustainability and local food systems have set standards for educational engagement in environmental issues. Dr. Tebben's efforts included developing hands-on educational events and coordinating vital programs like the ThinkFOOD conference, which brought together scholars and industry professionals.

A Bright Future Ahead

With these three leaders at the helm, CIA is poised for a new chapter of innovation and engagement in culinary education. Their diverse experiences will not only enhance academic offerings but also elevate the student experience, ensuring that CIA continues to foster talent in food, beverage, and hospitality worldwide.

The new administrators will officially begin their roles at CIA's New York campus on September 9, just in time for the new academic year. As the Culinary Institute continues to grow and adapt to the hospitality landscape, the contributions from Greven, Saperstein, and Tebben are expected to inspire both students and faculty alike, strengthening CIA's position as a leader in culinary education.

About The Culinary Institute of America

Founded in 1946, the Culinary Institute of America is dedicated to cultivating leaders in the food and beverage industry. The not-for-profit institution offers a variety of degree programs and courses designed for professionals and enthusiasts alike. With campuses in New York, California, Texas, and Singapore, CIA prides itself on a robust alumni network and extensive resources available to those pursuing careers in the culinary arts.

For more information on the Culinary Institute of America, visit ciachef.edu.