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.