Chef Llewellyn Correia ’92, A CIA Degree will take you Anywhere


Llewellyn Correia, CIA graduate
Llewellyn Correia ’92, Regional Executive Chef, Wegman’s Food Markets

CIA Alumni Bio

“I knew I wanted to be a chef from an early age because I always loved food,” says Llewellyn Correia ’92, regional executive chef at Wegman’s Food Markets in both Maryland and Virginia. “I love to share my knowledge of food with others.”

International Education

Born in Tanzania, Llewellyn’s family relocated to Mumbai, India where he attended K.C. College of Management Studies, graduating with a degree in hotel management. His apprenticeship at The Oberoi Hotel & Resort enabled him to meet chefs from The Culinary Institute of America. “Every couple of years ” href=”https://www.ciachef.edu/why-study-at-the-cia/”>college that is recognized worldwide,” Llewellyn says. “You stand out from the crowd with a degree from the CIA.”

Traveling Around the World

To gain culinary experience Llewellyn worked for Premier Cruises on ships traveling from Mexico up the coast of California to Alaska. “My crewmates came from 32 different countries, each with their own cuisines,” he says. “My time at sea helped me learn how to create flavors so dishes tasted just like they do in their country or region of origin.” After five years, Llewellyn decided it was time to stop working and go to school. He applied to the CIA and was accepted. “Even with my years of experience I realized I had a lot to learn. I knew how to prepare food but at the CIA I learned the science behind the food and the proper techniques. There, you learn product identification and knife cuts, then you build up your skills getting better and stronger as you go through the structured courses.”

CIA Graduate’s Guidance

” href=”http://culinary.imodules.com/s/898/csInt.aspx?sid=898&pgid=389″ target=”_blank” rel=”noopener noreferrer”>As a proud CIA externship site, I can count on the caliber of the students who join our ranks temporarily and then, sometimes, permanently.”

“The CIA gave me the foundation I needed to be successful in my career,” Llewellyn says, “and it’s the best of the culinary schools. With hard work and dedication to the craft, culinary arts at The Culinary Institute of America in Hyde Park. He is the regional executive chef for Virginia and Maryland for Wegman’s Food Market in Fairfax, VA.