Bruce McCann, M.A., J.D., LLM, became President of International Culinary Center California in 2012 after serving as the school’s General Counsel in its Manhattan headquarters. A native of Sonoma County, Bruce was involved with the California wine industry for nearly 30 years before coming to International Culinary Center. As a tax and real estate attorney, he has advised hundreds of wineries, winemakers and grape producers throughout California, Oregon and internationally on all facets of the industry, from vineyard development to compliance to business strategies, finance and marketing. He has been instrumental in the start-up of highly regarded wineries in California, Oregon and France.

A graduate of the University of California, Berkeley, Bruce also studied at UC Davis and UC Santa Barbara. His lifelong involvement with food and wine has taken him to Israel, Europe, Mexico, Korea, the Philippines and China. Bruce has a keen interest in today’s food issues, particularly sustainability and responsible husbandry. Under his leadership, International Culinary Center California is developing a reputation as a true center of culinary thought leadership and new approaches to food issues. His interests are not simply academic – over his career Bruce has had hands-on experience in the large-scale cultivation of such diverse crops as avocados, pineapple, persimmons, pecans, winegrapes, apples and berries.

Bruce is a member of American Institute of Wine and Food and, through the International Culinary Center, is active in numerous culinary and wine organizations and events including the James Beard Foundation, the International Day of Italian Cuisine, SF Chefs and others. Bruce is an adjunct Professor of Law in both Real Property Law and Corporate Law. He is admitted to practice in the US District Courts for the Central, Southern and Northern Districts of California and in all jurisdictions of the California state courts where he has served as judge pro tem and has testified as an expert witness in California real property law. He has served on numerous corporate boards, both non-profit and for-profit.

Bruce lives in western Sonoma County with his wife Melissa. He and Melissa have two sons, Alex and Jeremy.


President of New York & California Campus

ICC’s President is passionate about the importance of education; for him, students come first, and their success, along with the school’s alumni, is the primary goal of all we do.

Erik is a graduate with distinction from ICC’s Professional Culinary Arts program, and has a lifelong love of food and cooking. Born in Champaign, Illinois, and the son of a professor, he attended the University of Vermont, graduating with a B.A. in Political Science in 1994. He spent several years working in technology in Chicago and New York City, where he sharpened his interpersonal and management skills. He also held positions as Food & Beverage Director at the Inn of the Governor’s in Santa Fe, and at Vermont’s Mist Grill (now Hen of the Wood) where he was Chef de Cuisine.

He eventually returned to ICC and began his education career in Career Services, helping alumni begin their careers. He then served as ICC’s School Director and Vice President prior to becoming its President in 2014. His focus on academics and efficient operations has contributed to ICC earning School of Excellence awards from both the Accrediting Commission of Career Schools and Colleges in 2012 and the International Association of Culinary Professionals in 2014.

Erik served on the house programming committee for the James Beard Foundation and is former Chair of the Culinary Trust scholarship committee. He is currently an advisor for smoothie start-up UGo and for food incubator Brooklyn FoodWorks.

A craft beer enthusiast and veteran brewer, he makes and bottles red-wine vinegar and a super-hot hot sauce made in his own kitchen in Westchester, where he lives with his wife and three children.  He shares his insights about food and education as a columnist for Rodale’s Organic Life and in his blog, Words on Education.

ICC Founder Dorothy Cann Hamilton



Dorothy Cann Hamilton (1949 – 2016), Founder & CEO of the International Culinary Center (ICC) is remembered as one of the most respected culinary leaders in the world. Hamilton founded the school in Manhattan as The French Culinary Institute in 1984. Today, it has grown to be one of the world’s leading centers for culinary education with additional campuses in California and Italy. ICC has world-renowned chefs as its deans including Jacques Pépin, Dave Arnold, Jacques Torres, as well as more than 15,000 notable alumni hailing from more than 80 countries, including chefs Bobby Flay, Dan Barber, Wylie Dufresne, Christina Tosi and David Chang.

A true entrepreneurial educator and culinary leader, Hamilton served as President of the USA Pavilion at Expo Milano 2015. She received remarkable accolades in her career.  In 2015 she was decorated by the French Government with the Legion d’ Honneur and inducted into Babson College’s “Academy of Distinguished Entrepreneurs”. Her other awards include “Entrepreneur of the Year” from the International Association of Culinary Professionals; “Who’s Who in Food and Beverage in America” from the James Beard Foundation; “Silver Spoon” from Food Arts magazine; “Outstanding American Educator” from Madrid Fusion and many more.

Hamilton was an author, creator and host of Chef’s Story, a weekly radio program on the Heritage Radio Network and a 26-part television series on PBS. She was a past Chairman of the James Beard Foundation and served on the board of other organizations. After graduating with a B.A. Honours degree from Newcastle-upon-Tyne in England, she spent three years in the Peace Corps, and later earned an M.B.A. from the Stern School and NYU. She was also a graduate of the OPM program at Harvard Business School.