Since its debut at the Pearl in 2008, when it was founded with a gift from San Antonio’s renowned entrepreneur and philanthropist, Kit Goldsbury, the CIA has quickly become a cornerstone of San Antonio’s gastronomic landscape. It opened to much fanfare, as the school’s state-of-the-art facility blends seamlessly with the district’s industrial past and dynamic present. The Pearl, known for its bustling Farmer’s Market (one of the top in the nation), eclectic eateries and art-filled spaces, provides the perfect backdrop for an institution that is redefining what it means to cook, create and connect through food.

CIA’s esteemed Associate Dean, Jose Frade, who has been with the college for almost a decade, brings his own unique background, from the Valley to Houston, Austin’s Le Cordon Bleu, Mexico City and even San Antonio’s UTSA, and is quick to highlight the importance of keeping pace with evolving food trends. 

“Our curriculum may not change on a daily basis, but we — as educators — are always in conversations with industry partners. Whether it’s the fast-casual surge, the rise of food trucks or master programs in global beverage and wine, we ensure our students are on the cutting edge,” said Frade. The school is not only training tomorrow’s top chefs but also reinforcing San Antonio’s reputation as a hub of culinary excellence, where local traditions meet international innovation.

Over the past 17 years, the CIA’s San Antonio campus has grown into a dynamic hub for aspiring chefs, drawing a diverse student body of, now, approximately 200 future culinary leaders. These students are not only mastering the art of cuisine — they’re also gaining invaluable hands-on experience through partnerships with the Pearl’s curated restaurants, local institutions and the ever-evolving urban landscape. According to Frade, San Antonio’s CIA campus is the only CIA campus uniquely placed in an urban setting, surrounded by restaurants, bars, food trucks and the like. 

“There’s restaurants and hotels just feet away from us. The students see that and become part of the community right away. We’re a commuter campus, so most of our students have full time jobs. They study and then go working at restaurants around the city,” said Frade.

The impact of the CIA is perhaps best illustrated through the success of its alumni. Graduates have gone on to helm award-winning restaurants, earn accolades from the James Beard Foundation and Michelin, run successful food manufacturing businesses and even redefine Texan cuisine by blending traditional flavors with modern techniques. Notable chef alumni — whose names have become synonymous with innovation and quality — are invigorating palates across the region, proving that the education they received at the CIA truly prepares them for the culinary world’s challenges. Their achievements are inspiration for a new generation of local talent, creating a ripple effect that benefits not just the food industry, but the entire community.

Notable alumni who are making waves in the culinary world and right here at home include chefs such as Mixtli’s Diego Galicia and Nicola Blaque of Jerk Shack — who recently earned Michelin accolades, Ana Liz Pulido of Ana Liz Taqueria (in Mission, TX) — recognized by the James Beard Foundation as Best Chef in Texas, and Shanika Patterson — a MasterChef finalist, all began their journey in classrooms at CIA San Antonio. These success stories not only give current students something to aspire to but also reinforce the CIA’s role in fostering local talent and entrepreneurial spirit. Many alumni now own and operate thriving restaurants, bringing their passion for food to communities across the region and even contributing to programs like SAISD’s nutrition initiatives.

“A lot of our instructors are really invested in our partnership with SAISD to train childhood nutrition workers and help San Antonio become healthier,” explained Frade. 

Beyond its role as an educational institution, the CIA’s presence at the Pearl has had a transformative effect on San Antonio’s culinary landscape. The school’s programs and community outreach initiatives have sparked collaborations with local eateries and food festivals, where students and seasoned chefs come together for pop-up dinners, tasting events and culinary showcases. These events celebrate farm-to-table practices, sustainable sourcing and the Alamo City’s vibrant mix of cultures. They serve as a reminder that great food is not just about technique or presentation — it’s about community, creativity and the joy of sharing a good meal.

“But I’m most proud to be able to wear so many different hats — overseeing the program, developing partnerships and making connections to open doors for our students, as well as be on committees like UNESCO,” shared Frade. 

As San Antonio continues to flourish as a UNESCO Creative City of Gastronomy, the Culinary Institute of America at the Pearl stands as a beacon of excellence. Its influence is felt far and wide — from the kitchens of trendy new restaurants to the traditional family-owned establishments that have long cemented Texas cuisine. For residents and visitors alike, the CIA is a testament to the city’s enduring love for food. In this dynamic setting, the CIA isn’t just teaching recipes — it’s crafting the future of San Antonio’s food scene, one delicious innovation at a time.

A key example of this innovative approach is Savor, the on-campus (Pearl-based) restaurant that serves as a living classroom. At Savor, last-semester students rotate between front-of-house and back-of-house roles, delivering a meticulously crafted prix fixe dining experience that draws on American Contemporary cuisine with international influences. 

In the mornings, pastry students take charge at the CIA Bakery Cafe pop-up, while in the evenings, an American Contemporary dinner menu emerges — each dish a testament to the creative curriculum and success of the program. 

“Our focus is education first,” Frade explained. “We want every guest to experience not just a meal, but a journey through the culinary techniques our students are mastering.”

As you can see, San Antonio’s CIA’s influence extends well beyond the campus walls. Its collaboration with local initiatives — like the famed Pearl Farmer’s Market, where early on, live-fire kitchens and student-run taco stands introduced locals to unforgettable dishes — has helped establish San Antonio’s reputation. 

“San Antonio’s food scene is evolving,” Frade noted. “We’re moving beyond the traditional Tex Mex label, with chefs experimenting with diverse cuisines while still honoring our authentic roots — think vibrant barbacoa, twists on local classics and more.”

The CIA’s presence in San Antonio is a curated celebration of community and building a close-knit culinary network that values collaboration over competition. With its strong ties to UNESCO’s Creative City of Gastronomy program and local partnerships — from the Texas Beef Council’s “pasture-to-plate” initiatives to community events like Dia de los Muertos and the annual Paella Challenge, now in it’s 15th year, both spearheaded by local hero and CIA alum, Johnny Hernandez — the CIA is firmly woven into the fabric of San Antonio’s cultural and culinary identity.

For families, food lovers and aspiring chefs alike, the Culinary Institute of America at the Pearl isn’t just a school — it’s a vibrant, living testament to San Antonio’s ongoing culinary renaissance. Here, history and innovation blend as seamlessly as indigenous ingredients in a perfectly balanced dish, inviting everyone to savor the success of a community that truly believes in the power of incredible food that brings people together in the most delicious ways.