Director of Education
The Culinary Institute of America, San Antonio
Howie Velie is the director of education at The Culinary Institute of America (CIA), San Antonio. Chef Velie manages all of the degree and certificate programs for the college’s Texas campus. He is also responsible for the oversight and evaluation of faculty members. Chef Velie came to San Antonio in 2017 after eight years at the college’s New York campus, where he was an associate dean and assistant professor of culinary arts.
As associate dean, he was responsible for the college’s curriculum, instruction, program development, and food quality for the culinary specializations courses covering world cuisines, garde manger, meat and seafood identification and fabrication, and advanced cooking.
A Certified Executive Chef (CEC), his industry experience includes food and beverage director and executive chef with the Hilton DeSoto Savannah Hotel in Savannah, GA; corporate executive chef for Majestic America Line/Windstar Cruises and Nestlé Foodservices USA; chef/owner of Magnolia in Charlottesville, VA; executive chef with the Sheraton Reston Hotel in Reston, VA; district executive chef with Eurest Dining Services in Bethesda, MD; and executive chef/food & beverage director for the Hotel Lombardy and State Plaza Hotel in Washington, DC.
Howie Velie served in the United States Navy Submarine Service, where he was a Third Class Petty Officer.
In addition to teaching at the CIA, Chef Velie taught at Ecco Italy/Ecco Cibo in Charlottesville, VA and Anne Arundel Community College in Arnold, MD. He has also been a freelance food, restaurant, and technical writer.
Chef Velie has won several cooking competitions during his career, including first place at the Société Culinaire Philanthropique Salon of Culinary Art in New York City in both 2010 and 2011 and a bronze medal in 2013, first prize in the Annapolis Mardi Gras Gumbo Competition in 2003, and first prize in the Turkey with a Twist Recipe Contest from the National Turkey Federation in 1999.
Howie Velie is a member of the American Culinary Federation, Slow Food USA, and the Research Chefs Association.