Brad BarnesDirector of ConsultingThe Culinary Institute of America

Brad Barnes is director of consulting and industry programs at The Culinary Institute of 
America (CIA) in Hyde Park, NY. Chef Barnes is responsible for the oversight of ProChef 
Certification and custom professional training, and consults globally with a variety of clients 
ranging from educational institutions to hotels, real estate developers, governmental 
organizations, food manufacturers, and a variety of both commercial and noncommercial 
foodservice providers seeking to drive operational change and excellence.  
A 1987 CIA graduate, Chef Barnes has also served as the college’s senior director of 
culinary education and senior director of continuing education. Prior to joining the CIA in 
2009, he was president of GigaChef, LLC and chef/owner of B&B Solutions in Purchase, 
NY; corporate executive chef for the ITB Restaurant Group; and executive chef at Nancy 
Allen Rose Catering in Greenwich and The Brass Register at Four Squares in Chattanooga, 
Brad Barnes is co-author of So You Want to Be a Chef?, So You Are a Chef, and The 
American Culinary Federation’s Guide to Culinary Certification. He is the former national 
Certified Master Chef Committee chair for the American Culinary Federation (ACF) and a 
former past chair of the ACF National Certification Commission. He is an ACF-certified 
culinary competition judge and certified by the World Association of Chefs Societies as an 
international judge.  
Chef Barnes is one of 68 Certified Master Chefs (CMC) in the country, and an inductee of 
the American Academy of Chefs (AAC), the American Culinary Federation’s honor society. 
He has received many honors during his career including the President’s Award (2005), 
President’s Medallion (2004), and Hermann G. Rusch Humanitarian Award (2002) from the 
ACF. He was twice named Chef of the Year by the Chefs Association of Westchester and 
Lower Connecticut (1990 and 1993). Chef Barnes earned two gold medals at the Culinary 
Olympics in Germany and the Saint Michel Gold Medal for Pastry Display at the Société 
Culinaire Philanthropiqué New York Salon of Culinary Arts. He served as coach and 
design director of the ACF’s Team USA culinary Olympic teams in 2000, 2004, and 2008