Executive Director of Food and Beverage Anthony Arbeeny ’85, Your Education Will Guide You
CIA Alumni Bio
Anthony Arbeeny had a strong sense of déjà vu when he arrived at The Culinary Institute of America’s Hyde Park campus. “On my very first day, we were given a tour of the facilities,” he recalls. “When I looked out from the Escoffier kitchen through the glass partition to the dining room, I suddenly had a strong feeling I’d been there before. Then I remembered I had toured the school with my parents when I was a youngster!”
In Brooklyn, where Anthony grew up, his extended family owned a local bakery. “I was always around food so I began cooking at an early age,” he says. While in high school, Anthony landed a summer job at a camp on Shelter Island, NY. “The chef kept telling me how great it was to be a chef,” he explained. “At the time, I was attending Brooklyn Technical High School with every intention of pursing a degree in electronic engineering.” But the chef persevered, provided Anthony with a contact at the CIA and ” href=”https://www.ciachef.edu/mark-erickson/” target=”_blank” rel=”noopener noreferrer”>Mark Erickson ’77 and culinary arts at The Culinary Institute of America in Hyde Park, NY. He is the executive director of food and beverage at The Yale Club of New York City.