A lifelong Francophile and epicure, Dorothy Cann Hamilton founded The French Culinary Institute, one of the nation’s most outstanding professional cooking schools, in 1984. Having educated over 5,000 students in the fundamentals of cuisine, the culinary arts academy is proud to count many of America’s most prominent chefs among its graduates.

Hamilton has had a distinguished career in culinary arts vocational training and education. Her outstanding reputation for creating innovative programs in gastronomy has resulted in a number of accolades and tributes. Included among the awards for her work in culinary education are the 2006 IACP Award of Excellence for Vocational Cooking School; Chevalier du Mérite Agricole (Agricultural Merit Knighthood) from the French government; a knighting by the Association Internationale de Maîtres Conseil dans la Gastronomie Française; the Outstanding American Educator award from Madrid Fusion, the Diplôme d’Honneur of the Vatel Club des Etats-Unis, and Dame de l’Anée of the Académie Culinaire de France in 2006. In 2001, Hamilton received the prestigious Ordre National du Mérite (National Order of Merit Award) from the French government, a designation second only to the legendary Legion of Honor.

Hamilton was elected Chairwoman of the James Beard Foundation Board of Trustees in 2005 and charged with hiring a new director and setting the course for the Foundation’s future. Elected chairwoman of The American Institute of Wine and Food, Hamilton was soon appointed chairwoman emeritus for life. She has served on the advisory boards of many national and international organizations, including the National Association of Training & Technical Schools, Women Chefs and Restaurateurs, and the U.S. Department of Education.

Currently, Hamilton is on the board of Abraham House, an organization that trains ex-offenders from New York City’s Rikers Island prison for reintegration into society; a member of the International Association of Culinary Professionals and Les Dames d’ Escoffier; and is a Sopexa Chevalier. She served in the Peace Corps in Thailand from 1972 to 1974, where she lectured at Mahidol University, Bangkok, and taught at teacher training colleges around the country.

In 2006, Hamilton conceived and hosted a new 26-part television series called, “Chef’s Story.” Following a format inspired by Inside the Actor’s Studio, each half-hour program focuses on a master chef whose life, work, and evolution as a food legend. Shot on location in New York at The FCI before a student audience, the series will debut in spring 2007.

Hamilton’s latest endeavor has been the conception and realization of The International Culinary Center, which will open in fall 2006 as the new home of The FCI, The Italian Studies and newly added continuing education and recreational cooking classes. The school’s expansion of course curriculum, customized kitchen classrooms and demonstration areas further demonstrates Hamilton’s vision for the future of The FCI as a destination for chefs, students and all people interested in the culinary arts.

Hamilton holds a B.A. with honors from the University of Newcastle-upon-Tyne, England, and an M.B.A. from New York University.