CLAUDIA SCHUBERT APPOINTED TO CULINARY INSTITUTE OF AMERICA BOARD OF TRUSTEES

HYDE PARK, N.Y., Feb. 11, 2025 /PRNewswire/ -- The Culinary Institute of America (CIA) has added global executive Claudia Schubert, senior advisor in the consumer practice division at Boston Consulting Group (BCG), to its board of trustees. At BCG, Schubert counsels clients on global growth strategies and business transformations, including in the beverage, hospitality, tourism, and luxury sectors. Prior to this role, Schubert spent more than two decades in leadership in the consumer goods industry, including holding senior positions across the wine, beer, and spirits categories at Diageo—most recently, serving as president and chief operating officer of Diageo North America. 

"Claudia's passion for hospitality, and for developing and supporting the next generation of leaders, has been evident during her time as a member of the CIA's Society of Fellows," said CIA President Michiel Bakker. "Her expertise will be vital to helping further the college's reputation, not just as the world's premier culinary college, but also as a global leader in hospitality."

Born in East Germany, with dual U.S. and German citizenship, Schubert holds the distinction of being the first woman from the spirits, beer, and wine industry to be named Industry Executive of the Year by MarketWatch. 

"It is an honor to join the CIA's Board of Trustees," Schubert said. "I'm excited to support President Bakker, my fellow Board members, faculty, and students in advancing the CIA's mission to be the premier food, beverage, and hospitality institution of higher learning." 

The CIA's Board of Trustees consists of 25 highly respected leaders in the foodservice industry and business world. They provide expert governance and guidance for the not-for-profit college and are not compensated for their services. 

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 associate, bachelor's, and master's 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 55,000 alumni includes innovators in every area of the food world. The CIA has locations in New York, California, Texas, and Singapore. For more information, visit www.ciachef.edu.

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SOURCE The Culinary Institute of America