Gabriel Boyer ‘06

Assistant Professor, Culinary Arts, Culinary Institute of America

Chef Gabriel Boyer is assistant professor of culinary arts at the Culinary Institute of America at San Antonio, where he brings global perspective and real-world discipline to his students every day. After earning his associate degree in culinary arts from CIA in 2006, Chef Boyer began his culinary journey in Chicago. He was chef de cuisine at Elate in Chicago’s Hotel Felix, and cooked in acclaimed kitchens including L2o and Tru.

In 2010, he took his talents to Asia and became a driving force in Ho Chi Minh City, Vietnam’s modern dining scene over the next decade. He founded and led Soul Burger Saigon as owner and executive chef, developed innovative products as corporate R&D chef for LP Foods, and oversaw multi-venue operations as group corporate chef for Global Foods Group. He shaped dining experiences at high-profile destinations such as Shri Restaurant & Lounge, Chill Skybar, and the trio of Cirrus, Strata, and Alto at the Bitexco Financial Tower. He also shared Vietnam’s flavors with travelers as a chef tour guide with Saigon Street Eats. (Instagram: @chefgabeboyer)