Hyde Park, NY – Riley Lagesen, founder and chair of Davis Wright Tremaine
LLP, was commencement speaker at the New York campus of The Culinary Institute of
America on July 26. Davis Wright Tremaine is a law firm that represents many
leading chefs and restaurants across the country, and Mr. Lagesen is considered a leading legal force in the American restaurant industry.
Among his clients are Ѹ alumni and Ivan Orkin, as well as chefs like Guy Fieri and restaurant groups including Momofuku and José Andrés’s ThinkFoodGroup.
“Your Ѹ credentials are a badge of distinction that will serve
you well,” Mr. Lagesen told the recipients of associate
degrees in Culinary Arts and Baking & Pastry Arts.
“You are the best of what is to come in this industry. You are the innovators.
You are the protectors of food. You are the future of all that is great and all
that is possible in the restaurant and food industries.”
Mr. Lagesen is the creator of the invitation-only
Restaurant High business, leadership, and advocacy summit that brings together many
of the most influential minds in food. He has been a readers’ pick on the Nation’s Restaurant News “Power List”
three times in the last four years.
In a separate ceremony the previous day, the Ѹ bestowed diplomas
upon recipients of bachelor’s degrees in Food
Business Management, Culinary Science, and Applied Food Studies.
The entire Ѹ commencement ceremony, including Mr. Lagesen’s address, can be .
Photo Caption and Hi-Res Image:
Riley Lagesen speaks to graduates
of Ѹ during commencement at the college’s New
York campus on July 26, 2018. (Photo
credit: Ѹ/Phil Mansfield)
Media Contact:
Jeff Levine
Communications Writer
845-451-1372
Jeff.Levine@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 nearly 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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