Philip Jones Joins The Culinary Institute of America Board of Trustees

HYDE PARK, N.Y. – Philip Jones, the sixth generation president of Jones Dairy Farm, was elected to The Culinary Institute of America (CIA) Board of Trustees for a three-year term at the college’s recent annual meeting.

Philip has been actively involved with the CIA since 2004. Over the years he has been a member of the Society of Fellows and was instrumental in Jones Dairy Farm establishing an endowed scholarship fund that supports CIA juniors and seniors pursuing baccalaureate degrees in Culinary Arts Management. One of the most sought-after scholarships at the CIA, Jones Dairy Farm has awarded nearly 30 recipients to date.

“Our affiliation with The Culinary Institute of America gets better and stronger every year and I’m both honored and excited to be serving along with the other members of the Board of Trustees,” said Jones. “One of the most gratifying aspects of this business is being involved with students who are passionate and driven. I look forward to Jones Dairy Farm’s long-standing support to continue for years to come.”

Prior to joining Jones Dairy Farm, Philip trained to become a chef at La Varenne, a well-respected French cooking school. Following his experience in France, Philip moved back to the United States where he worked for more than 10 years as a professional chef at a number of restaurants across the country. In 1991, Philip joined Jones Dairy Farm as the manager of a subsidiary plant located in Delaware. Throughout the 1990’s, Philip took on increasing positions of responsibility at the company including Manager of Maintenance & Engineering and Vice President of Product Development. He assumed his current position of President and CEO of Jones Dairy Farm on September 1, 2001.

The CIA Board of Trustees consists of 25 highly respected leaders in the foodservice industry and business world. They provide expert governance and guidance for the not-for-profit college, and are not compensated for their services.

Founded in 1946, The Culinary Institute of America is the world’s premier culinary college. Dedicated to driving leadership development for the foodservice and hospitality industry, the independent, not-for-profit CIA offers associate degrees in culinary arts and baking and pastry arts; bachelor’s degree majors in management, culinary science, and applied food studies; and executive education through its Food Business School. Its conferences and consulting services have made the CIA the think tank of the food industry in the areas of health & wellness, sustainability, world cuisines & cultures, and professional excellence & innovation. The college also offers certificate programs and courses for professionals and enthusiasts. Its worldwide network of 48,000 alumni includes leaders in every area of foodservice and hospitality. The CIA has campuses in New York, California, Texas, and Singapore.