Dorothy Cann Hamilton

Founder and CEO

Founder and CEO

Dorothy Cann Hamilton is one of the most influential forces shaping the American culinary landscape today. An entrepreneurial educator and culinary leader, her lifelong passion for education and love of food and wine inspired her to found The French Culinary Institute in 1984. The school has more than 15,000 graduates—including many of America’s most prominent chefs such as Bobby Flay, Dan Barber and David Chang—with alumni from 83 countries. Over the years, FCI expanded its programming. Curriculum additions include an Italian immersion program marrying cooking and culture; Restaurant Management; Intensive Sommelier Training; Farm-to-Table, involving Barber’s Blue Hill at Stone Barns; and Spanish Culinary Arts, developed in 2013 with the school’s Dean of Spanish Studies, world-renowned culinary innovator José Andrés, and Colman Andrews, a leading expert on Spanish cuisine and co-founder of Saveur. This broader offering of cuisines and lifestyle courses led to FCI being renamed the International Culinary Center (ICC) in 2012.

Bruce McCann


Erik Murnighan


Candy Argondizza

Vice President of Culinary and Pastry Arts

Jacques Pépin

Dean of Special Programs

Jacques Torres

Dean of Pastry Arts