David Kellaway, C.M.C.

Managing Director, The Culinary Institute of America

A Houston native, David Kellaway is a Certified Master Chef and managing director for The Culinary Institute of America (CIA), San Antonio. His responsibilities include overseeing all aspects of the college's San Antonio campus, including its Culinary Arts Certificate Program, professional development courses and conferences, classes for food enthusiasts, food and beverage operations for the CIA Bakery Café and design and development of the CIA's newest restaurant slated for opening in Fall of 2011.

Chef Kellaway assumed his current title in March 2010, as the CIA, San Antonio prepared to grow its program offerings, while expanding the facility from 5,000 to 30,000 square feet. He previously taught and served as chairman of the Education Department at the college's flagship campus in Hyde Park, NY from 1985 to 1989. He was honored as the CIA's Faculty Member of the Year for 1987.

Since that time, he has held positions of executive chef at The Salish Lodge at Snoqualmie Falls in Snoqualmie, WA, and Director of Culinary Development for the Mirage Resort, Executive Chef at Mandalay Bay Resort and Casino, and Corporate Director of Culinary Operations for Station Casinos, all in Las Vegas, NV. Earlier in his career, Kellaway served as executive sous chef at the Plaza Hotel in New York City.

David Kellaway is one of approximately 60 Certified Master Chefs in the United States, earning the highest professional certification from the American Culinary Federation (ACF) in 1987. He is also an ACF-approved culinary judge and certification evaluator.

As a member of the world champion Team USA at the 1988 International Culinary Olympics in Germany, Chef Kellaway won two gold medals, a gold cloverleaf, and the grand prize in gold. He received the Medal of the French Government in 1985, earned a gold medal and five first prizes from the Société Culinaire Philanthropique's New York Salon of Culinary Art, and has won numerous other awards and gold medals during his career.

Before his life in the food world, he studied music theory and composition at the University of Texas at Austin.