������������

Hyde Park, NY – Riley Lagesen, founder and chair of Davis Wright Tremaine LLP, was commencement speaker at the New York campus of The Culinary Institute of America on July 26. Davis Wright Tremaine is a law firm that represents many leading chefs and restaurants across the country, and Mr. Lagesen is considered a leading legal force in the American restaurant industry.

Among his clients are CIA alumni and Ivan Orkin, as well as chefs like Guy Fieri and restaurant groups including Momofuku and José Andrés’s ThinkFoodGroup.

“Your CIA credentials are a badge of distinction that will serve you well,” Mr. Lagesen told the recipients of associate degrees in Culinary Arts and Baking & Pastry Arts. “You are the best of what is to come in this industry. You are the innovators. You are the protectors of food. You are the future of all that is great and all that is possible in the restaurant and food industries.”

Mr. Lagesen is the creator of the invitation-only Restaurant High business, leadership, and advocacy summit that brings together many of the most influential minds in food. He has been a readers’ pick on the Nation’s Restaurant News “Power List” three times in the last four years.

In a separate ceremony the previous day, the CIA bestowed diplomas upon recipients of bachelor’s degrees in Food Business Management, Culinary Science, and Applied Food Studies.

The entire CIA commencement ceremony, including Mr. Lagesen’s address, can be .

Photo Caption and Hi-Res Image:

Riley Lagesen speaks to graduates of The Culinary Institute of America during commencement at the college’s New York campus on July 26, 2018. (Photo credit: CIA/Phil Mansfield)

Media Contact:

Jeff Levine
Communications Writer
845-451-1372
Jeff.Levine@culinary.edu

About The Culinary Institute of America:

Founded in 1946, The Culinary Institute of America is the world’s premier culinary college. Dedicated to developing leaders in foodservice and hospitality, the independent, not-for-profit CIA offers master’s, bachelor’s, and associate degrees with majors in culinary arts, baking & pastry arts, food business management, hospitality management, culinary science, and applied food studies. The college also offers executive education, certificate programs, and courses for professionals and enthusiasts. Its conferences, leadership initiatives, and consulting services have made the CIA the think tank of the food industry and its worldwide network of nearly 50,000 alumni includes innovators in every area of the food world. The CIA has locations in New York, California, Texas, and Singapore.

# # #