San Antonio, TX –
Peter Holt, vice president and chief development officer of Lupe Tortilla’s parent
company RDM Inc., delivered the commencement address at the Texas campus of The Culinary
Institute of America on December 19.
A 1997 graduate of the Ѹ’s Hyde Park, NY campus, Mr. Holt and his partners
formed RDM to develop and manage restaurants. (RDM stands for Restaurant Development
and Management.) The company owns and operates the chain’s 23 locations throughout
Texas. Lupe Tortilla was founded in 1983 by Holt’s father, Stan.
“Everyone is always looking for the key to success,” Mr. Holt
told graduates earning associate degrees in Culinary Arts. “In this profession,
there is no one key. It’s more like a combination lock
with lots of possibilities. And the different codes can each open a different door.”
Peter Holt has participated in San Antonio’s annual Paella Challenge
to support Ѹ scholarships, taking third place in 2012. His brother Judson, who
is the chief executive officer of Lupe Tortilla, is also a Ѹ graduate.
The Ѹ San Antonio offers degrees in both Culinary Arts and Baking & Pastry Arts. Graduates
can then transfer to the college’s New York campus to complete bachelor’s degrees in Food Business Management, Culinary Science, Applied Food Studies, or Hospitality Management.
Photo Captions and Hi-Res Image:
Ѹ alumnus Peter Holt, vice president and chief development
officer of Lupe Tortilla, speaks to graduates at Ѹ,
San Antonio on December 19, 2018. (Photo credit:
Darren Abate/Ѹ)
Media Contact:
Bernadette Lewis
Marketing Manager
210-554-6411
Bernadette.Lewis@culinary.edu
About Ѹ:
Founded in 1946, Ѹ is the world’s premier culinary college. Dedicated to developing leaders in foodservice and hospitality, the independent, not-for-profit Ѹ offers master’s, bachelor’s, and associate degrees with majors in culinary arts, baking & pastry arts, food business management, hospitality management, culinary science, and applied food studies. The college also offers executive education, certificate programs, and courses for professionals and enthusiasts. Its conferences, leadership initiatives, and consulting services have made the Ѹ the think tank of the food industry and its worldwide network of more than 50,000 alumni includes innovators in every area of the food world. The Ѹ has locations in New York, California, Texas, and Singapore.
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