RCACC Member

Albert Celentano

Culinary Institute of America in 1984 with an Associate of Occupational Studies in Culinary Arts. Mr. Celentano has an accomplished food service management career in corporate, restaurant, hotel, catering, fast food and high-volume environments. He has provided direction to all aspects of front and back-of-house operations, including staffing, ordering, purchasing, vendor negotiations, promotions, menu planning, quality control and cost controls and has established a track record in the conception of various international and fusion cuisines. Mr. Celentano is currently the Executive Chef of CTI Foods managing the Culinary and R&D teams.  Prior to joining CTI Foods, Mr. Celentano was the Executive Chef at Tyson Prepared Foods.  He has also served as the Executive Chef at Goldman Sachs and HSBC Bank in New York as well as the Executive Chef at such acclaimed restaurants as the Brasserie in New York.

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