Robert E. Jones Takes on Vice Presidency at the Culinary Institute of America

Exciting New Chapter for Robert E. Jones at CIA

On June 4, 2025, the Culinary Institute of America (CIA) proudly announced the appointment of Robert E. Jones, an esteemed alum of the class of 2020, as Vice-President of Strategic Partnerships, Industry Leadership, and Impact. This role has been newly established as part of CIA's long-term vision to bolster its influence and global presence in the culinary, food, beverage, and hospitality sectors.

In his new capacity, Jones aims to be instrumental in the implementation of CIA's strategic plan while also overseeing significant industry leadership conferences. Notable events under his guidance will include Menus of Change®, Healthy Kitchens, Healthy Lives, and the Worlds of Flavor International Conference and Festival. These platforms are vital in shaping conversations around food sustainability, health, and culinary innovation.

Robert E. Jones comes into this role with a robust background in food systems policy and thought leadership, cultivated over years of experience across various continents, including the U.S., Europe, Asia, and the Middle East. He has previously acted as the vice president for Global Public Affairs with Mosa Meat, a leading startup recognized by TIME magazine, and has also held the position of president at Cellular Agriculture Europe, where he represented various enterprises to the European Commission and Parliament.

CIA President Michiel Bakker warmly welcomed Jones to the leadership team, emphasizing his impressive track record in sustainability, health, and innovation as factors that align perfectly with the institute's nearly 80-year tradition of excellence. With Jones at the helm of these initiatives, the CIA is expected to enhance its role as a thought leader in the sector.

Jones boasts over two decades of extensive experience in public policy and government affairs, having served under both Democratic and Republican administrations. His insightful contributions have guided conversations around sustainable seafood policy, an area that ignited his passion for transformative food systems.

Expressing his enthusiasm about his return to CIA, Jones stated, "I am truly excited to return to the CIA in this new capacity. There is already a great foundation to build upon, and my past experiences have given me an understanding of the breadth of issues impacting not just our food system but also the future of food, the hospitality workforce, and public and planetary health."

Holding a Master of Science in Social Business Entrepreneurship from the London School of Economics and a Master of Arts in Political Management from George Washington University, Jones is also an adjunct professor of Political Science at St. Edward's University in Austin, Texas. His advisory roles extend to notable organizations, including the Food for Climate League and the Marine Fisheries Advisory Committee, demonstrating his commitment to advancing critical discussions in the food industry.

Outside of his professional commitments, Jones enjoys experimenting with culinary creations, fishing, and spending time on his family ranch in Texas. His diverse background and passion for the culinary arts make him a fitting leader at the CIA.

The Culinary Institute of America, established in 1946, stands as a premier institution dedicated to cultivating leaders in food service and hospitality. It offers various degree programs, executive education, and consulting services while fostering a global network of nearly 55,000 alumni who spearhead advancements across the industry.

For more information about the CIA and its initiatives, visit www.ciachef.edu.