Brad Barnes, CMC, CCA, AAC is Director of Consulting and Industry Programs at The Culinary Institute of America (CIA) in Hyde Park, NY. Barnes is responsible for the oversight of The CIA’s ProChef® certification, and custom professional training. He also consults globally with a variety of clients—from educational institutions to real estate developers and non-commercial foodservice providers—regarding operational excellence and change architecture.
A 1987 CIA graduate, Barnes has also served as the college’s Senior Director of Culinary Education and Senior Director of Continuing Education. Before joining the education administration at his alma mater 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 its restaurants 64 Greenwich Avenue in Greenwich, CT and Black Bass Grille in Rye, NY; and Executive Chef at Nancy Allen Rose Catering in Greenwich and The Brass Register at Four Squares in Chattanooga, TN.
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 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.
Barnes is a Certified Master Chef (CMC), one of 67 in the United States, and an inductee of the American Academy of Chefs (AAC), the ACF’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 in 1992 and the Saint Michel Gold Medal for Pastry Display at the Société Culinaire Philanthropiqué New York Salon of Culinary Art in 1987. He served as coach and design director of the ACF’s Team USA culinary Olympic teams in 2000, 2004, and 2008.