San Antonio, TX 鈥
Jason Dady, chef and co-owner of several San Antonio
restaurants, a food truck, and a catering company, delivered the commencement
address at the San Antonio campus of The Culinary Institute of
America on September 8.
Chef Dady鈥檚 diverse culinary
concepts include Tre Trattoria, Tre Enoteca, Two
Bros. BBQ Market, B&D Ice House, DUK Truck, Shuck Shack, The Bin, and
Range. He also owns Jason Dady Catering. All are
family-run, with his wife serving as chief financial officer and his brother as
chief operating officer.
鈥淓verybody鈥檚 going to have a different path,鈥 Chef Dady told recipients of associate degrees in Culinary Arts.
鈥淣ot everybody in this room will run their own restaurant. You may go into
nutrition. You may go into hospitals. That鈥檚 the thing that鈥檚 most admirable
about our business. The word 鈥榗hef鈥 can be whatever it means to you.鈥
Earlier in his career, Dady was
named a Rising Star Chef by Restaurant
Hospitality and included in San
Antonio Business Journal鈥s 40 Under 40 list. He was also honored as the StarChefs Restaurateur of Texas in 2012, San
Antonio Current Best Local Chef in 2013, and CultureMap Chef of the Year in
2016.
CIA students can complete their required internship at three
of Chef Dady鈥檚 restaurants: Tre Trattoria, Tre Enoteca, or The Bin.
The CIA San Antonio offers degrees in both Culinary Arts and Baking & Pastry Arts. Graduates can then transfer to the college鈥檚 New York campus to complete bachelor鈥檚 degrees in Food Business Management, Culinary Science, or Applied Food Studies.
Photo Caption and Hi-Res Image:
Chef and restaurateur Jason Dady speaks to graduates of The Culinary Institute of America, San Antonio on
September 8, 2017. (Photo credit: Darren
Abate/CIA)
Media Contact:
Jeff Levine
Communications Writer
845-451-1372
Jeff.Levine@culinary.edu
Founded in 1946, The Culinary Institute of America is the world鈥檚 premier
culinary college. Dedicated to developing leaders in foodservice and
hospitality, the independent, not-for-profit CIA offers bachelor鈥檚 degrees in
management, culinary arts, culinary science, and applied food studies, and
associate degrees in either culinary arts or baking and pastry arts. The
college also offers executive education through its Food Business School along
with 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 business. The CIA has
locations in New York, California, Texas, and Singapore.
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