The Bocuse Restaurant
Experience a New Take on French Cuisine
The exciting new student-staffed Bocuse Restaurant provides a dining experience that is inspired by traditional French regional cuisine, re-envisioned through the lens of modern techniques. The menu includes creative new interpretations of classics selected from the bistros of the French countryside as well as the sophisticated restaurants of Paris.
Bocuse Menus and Reservations
The menu includes creative new interpretations of classics selected from the bistros of the French countryside as well as the sophisticated restaurants of Paris.
Reservations are encouraged and can be made by calling 845-471-6608 (Monday–Friday, 8:30 a.m. to 6 p.m) or on OpenTable.com.
Read the article from The New York Times, Starter: At Bocuse, Recreating the Classics.
Hours of Operation
Tuesday through Saturday (when classes are in session)
Lunch: 11:30 a.m.–1 p.m.
Dinner: 6–8:30 p.m.
July 4–30, 2013
August 27, 2013
August 31, 2013
September 10, 2013
October 15, 2013
October 22, 2013
October 29, 2013
November 27–30, 2013
December 10, 2013
December 21, 2013–January 3, 2014
There is no dress code for this restaurant.
Where to Park
Visitors can conveniently park in the CIA’s two-story parking deck located in Anton Plaza where you can also enjoy breath-taking views of the scenic Hudson River from a 30,000 square foot terrace.
Print the visitor parking map > (PDF 151 KB)
For detailed directions to our Hyde Park, NY campus and to print a campus map, please visit our directions page.
Watch as CIA Chef Sergio Remolina prepares Lyonnaise-style Frisée Salad from our menu here at The Bocuse Restaurant!
Watch the Video on YouTube
Want to make this at home? Get the recipe.
Meet Our Instructors
Robert Mullooly ’93
Associate Professor—Culinary Arts
Robert Mullooly is an associate professor of culinary arts at The Culinary Institute of America (CIA). He serves as executive chef and instructor in the kitchen of the college’s Bocuse Restaurant. The restaurant, which is also a classroom for students in the CIA’s culinary arts degree program, features French cuisine prepared using the most modern techniques. Students in his Formal Restaurant Cooking course put the skills learned during their freshman and sophomore years into practice, utilizing the techniques and ingredients of contemporary cooking in a restaurant operation.
Chef Mullooly is a 1993 CIA graduate. Before returning to his alma mater as a faculty member in 2008, he was executive chef at Antares Café in Greenport, NY and Oheka Castle in Huntington, NY; sous chef at the New York Palace Hotel in NYC; pastry chef at Cibo Restaurant in NYC; and owner of Rob’s Gourmet Sorbet in Mineola, NY. He also served in various kitchen positions at the Sign of the Dove in NYC and the Garden City Hotel in Garden City, NY.
Robert Mullooly has taught at the French Culinary Institute and the Culinary Academy of New York, both in New York City. He is a member of the American Culinary Federation and the James Beard Foundation.
Maître d’Instructor John W. Fischer ’88
Professor—Hospitality and Service Management
John Fischer is a professor in hospitality and service management at The Culinary Institute of America (CIA) in Hyde Park, NY. Mr. Fischer teaches the senior-level Beverage Management course, a class that incorporates theoretical and practical information about organizing a beverage program within a business’s overall operation. Mr. Fischer’s students learn about purchasing, marketing, cost control measures, and inventory, as well as sanitation laws and practices and the legal and moral responsibilities that come with the sale of alcoholic beverages. The class also covers distillation, brewing, and mixology; and the preparation and service of spirits, beer, coffee, and tea.
Mr. Fischer has also served as maître d’ instructor in the college’s Escoffier Restaurant. The Ivy Award-winning restaurant was also a classroom for students in the CIA’s culinary arts degree program. He is the author of the CIA’s book about service and customer relations, At Your Service: A Hands-On Guide to the Professional Dining Room and co-author of The Culinary Institute of America Dining Series cookbook Bistros and Brasseries: Recipes and Reflections on Classic Café Cooking.
A 1988 CIA graduate, Mr. Fischer completed his externship field experience at Le Bernardin in New York City. Prior to returning to his alma mater in 2000 as a faculty member, Mr. Fischer held managerial positions at renowned New York City restaurants. He was general manager of Morrell Wine Bar & Café, manager of Carmine’s and Arizona 206, cellar master at Rainbow!, manager and wine director of Fresco by Scotto, wine and floor manager at Manhattan Ocean Club, wine director and beverage manager at Campagna and Hudson River Club, and maître d’ and wine director at Mondrian. Mr. Fischer also holds a Bachelor of Arts degree from Swarthmore College in Swarthmore, PA.
Sergio Remolina, CHE
Assistant Professor—Culinary Arts
Sergio Remolina is an assistant professor in culinary arts at The Culinary Institute of America (CIA). Chef Remolina instructs associate and bachelor’s degree candidates in the kitchen of the exciting new Bocuse Restaurant, one of the public restaurants on campus which also serves as a classroom. In his course, Formal Restaurant Cooking, students perfect the cooking techniques, ingredients, and spices unique to both modern and classical French cuisine and put into practice the skills acquired during their first two years of study.
A former executive chef at the Mexican Embassy in Paris, Chef Remolina joined the CIA faculty in 2008. At the college, Chef Remolina has also taught Cuisines of the Americas.
His professional restaurant experience includes serving as executive chef and owner of Restaurante Mision Guadalupe in Cuidad Juarez, Chihuahua, Mexico and Restaurante Placeres y Milagros in Mexico City. He has taught at various schools in his native Mexico, including Restaurante Scholl, Instituto Gastronómico de Estudios Superiores in Queretaro and Centro Culinario Ambrosia, Universidad del Claustro de Sor Juana, Grupo Trico, and Universidad Anahuac del Sur, all in Mexico City. Chef Remolina has served as director of foodservice for Heinz Mexico, was executive chef and consultant at Rosa Mexicano at Lincoln Center in New York City, and was a line chef and cook at various restaurants in France and Mexico.
He also hosted the Mexican television program Arriba Juarez on Channel 56 Televisa.
A Certified Hospitality Educator (CHE), Sergio Remolina earned his Diploma of Cuisine and Pâtisserie at Le Cordon Bleu in Paris. His is a member of the Académie Culinaire de France.
Assistant Professor—Hospitality and Service Management
Phil Papineau is an assistant professor in hospitality and service management at The Culinary Institute of America (CIA). Mr. Papineau is maître d’ instructor in the brand-new Bocuse Restaurant. The restaurant serves as a classroom for culinary arts majors, pursuing a CIA bachelor’s or associate degree.
Mr. Papineau teaches Advanced Table Service, a front-of-the-house class that emphasizes high-quality customer service, wine and spirits, restaurant trends, and sales. Under his guidance, students also study reservation and point-of-sale systems, managing costs, and managing service.
Mr. Papineau rejoined the CIA faculty in 2009. He previously taught at the college from 1986 to 2002. In 2001, Mr. Papineau was named the Millstone Endowed Chair for Table Service at the CIA. He also served the college as associate dean for table service during his first tenure at the CIA.
Mr. Papineau’s industry experience includes dining room director for Dale Miller in Albany, NY; manager/maître d’hôtel at the Treasure Chest and Denmarc Limited in Poughkeepsie, NY; Brendan’s at the Airport in Wappingers Falls, NY; and captain at Thad’s in Woonsocket, RI and the Sheraton Lincoln Hotel in Worcester, MA.
Mr. Papineau graduated cum laude with a Bachelor of Arts degree from Worcester State College in Worcester, MA.
Douglass D. Miller ’89, CSS, CHE
Associate Professor—Hospitality and Service Management
Doug Miller is an associate professor of hospitality and service management at The Culinary Institute of America (CIA) in Hyde Park, NY. Mr. Miller serves as maître d’ instructor in the college’s Bocuse Restaurant. The brand-new restaurant, which is also a classroom for students in the CIA’s culinary arts degree program, features regional American specialties prepared with seasonal ingredients.
His front-of-the-house class, titled “Formal Hospitality and Service Management,” emphasizes high-quality customer service, wine and spirits, restaurant trends, and sales. Mr. Miller’s students also study reservation and point-of-sale systems, managing costs, and managing service.
A 1989 CIA graduate, Mr. Miller is a Certified Hospitality Educator (CHE) and a Certified Specialist of Spirits (CSS). He is an expert on the subject of cocktails and mixology. Before returning to his alma mater as a faculty member in 2007, he held various restaurant and dining room management positions with Four Seasons Hotels and Resorts in California, Las Vegas, and New York City. The Endicott, NY native’s extensive industry experience also includes manager of Coco Pazzo Restaurant, Assistant Restaurant Manager of the Bristol Grill, and Banquet Manager of the Wyndham Bristol Hotel, all in Washington, DC.
Assistant Professor—Baking and Pastry Arts
Stéphane Weber is an assistant professor of baking and pastry arts at The Culinary Institute of America (CIA). Chef Weber teaches in the bake shop of the college’s Bocuse Restaurant where he also serves as pastry chef, responsible for the restaurant’s dessert menu and bakery items. The student-staffed restaurant is also a classroom for students pursuing their bachelor’s and associate degrees, and the baking and pastry arts majors in Weber’s Restaurant Operations course create and prepare all breads, chocolates, confections, ice creams, and other special occasion desserts served in The Bocuse Restaurant.
Since joining the CIA faculty in 2002, Chef Weber has also taught Restaurant & Production Desserts and Contemporary Cakes & Desserts in the college’s baking and pastry arts degree programs.
Before coming to the CIA, Chef Weber was executive pastry chef at Osteria del Circo in New York City. He has also served as chef pâtissier at Le Meridien Hotel in Chicago and the Parker Meridien in New York City, and for Restaurant Associates at Tropica Bar & Seafood House and Café Centro & Beer Bar in New York City. He has held pâtissier positions at the Sheraton Park Tower and Petersham Hotel in London, England, and the SARL Paul pastry shop in Paris, France.
Chef Weber holds a Certificat, Aptitude Professionnelle from Jean-Ferandi in Paris and a Food Hygiene Certificate from the London Institute of Environmental Health Officers. He completed his apprenticeship with Jean Jeudon in Paris and has taught pastry at the French Culinary Institute in New York City.
During his career, Chef Weber has distinguished himself at international food competitions, winning awards for Best Dessert Menu at the 2001 Food Online food show in New York City, First Place in the 1995 Domain Carneros Wedding Cake Competition, Third Place in the 1993 Godiva Liqueur Cup, and Third Place at the 1993 Kahlua Liqueur Competition.