Chef Eve Felder is the managing director of The Culinary Institute of America’s international campus in Singapore, for which she served as an integral part of the team that developed the school’s first bachelor’s degree program in culinary arts in partnership with Temasek Polytechnic Institute. The program welcomed its first graduating class in January 2011.
Raised in Charleston, SC, Chef Felder started cooking at the age of nine using fresh, local ingredients from the southern delta’s fertile land and nearby ocean. Ten years later, she knew her future profession would be in the food world. After receiving a bachelor’s degree from the College of Charleston, Chef Felder move to Omaha, NE and began working in the industry advancing from pastry girl to chef. But she knew she needed more experience and a solid culinary education in order to advance in the kitchen. The answer was the CIA.
Following several years working at Chez Panisse, the Quilted Giraffe, and Abigail Kirsch Catering, Chef Felder returned to the CIA in 1994 as an associate professor in culinary arts. She then moved to the administration side as associate dean for scheduling and production and associate dean for curriculum innovations before accepting the position of managing director of the Singapore campus.
An avid supporter for the advancement of women in the hospitality industry, Chef Felder has played an integral role in growing the presence of organizations such as Women Chefs and Restaurateurs and the Women’s Food Service Forum on the CIA campus. Having mentored countless CIA students, Eve has worked closely with well-known alumnae like Cat Cora ’95 and Melissa Kelly ’88 throughout her career. In addition to supporting the role of women in the hospitality industry, Chef Felder also has a strong interest in sustainable agriculture.