Founder and CEO.
Dorothy Cann Hamilton, CEO of the International Culinary Center (ICC), is one of the most respected culinary leaders in the world today. Thirty years ago, Hamilton founded the school in Manhattan as The French Culinary Institute. 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, José Andrés, Jacques Torres, as well as more than 15,000 notable alumni hailing from more than 80 countries, including chefs Bobby Flay, David Chang, Wylie Dufresne, Dan Barber and Christina Tosi.
A true entrepreneurial educator and culinary leader, Hamilton was selected to serve as President of the USA Pavilion at the 2015 World Expo in Milan. Together with the James Beard Foundation, she will curate 7,000 various cultural programs and events that will take place at the Pavilion, whose main goal is to showcase U.S. leadership in the global food arena and highlight the country’s role in advancing culinary sustainability. Hamilton has received remarkable accolades, including being decorated by the French government with the Legion d’ Honneur; “Entrepreneur of the Year” from the International Association of Culinary Professionals; “Who’s Who of 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 is an author and creator and host of Chef’s Story, a weekly radio program on the Heritage Radio Network and a 26-part television series on PBS. After graduating with a B.A. Honours degree from Newscastle-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. Hamilton is also a graduate of the OPM program at Harvard Business School.