HYDE PARK, N.Y., Nov. 3, 2026 /PRNewswire/ — The Culinary Institute of America (CIA) has elected its 24th board chair: global food and beverage executive, Anne Fink. Fink is currently President of Global Foodservice at Fortune 50 food and beverage company PepsiCo.

Fink brings deep industry experience and a valuable set of leadership experiences gained through general management, marketing, and operations roles over several decades in the food and beverage industry.

With her appointment, she underscores a longstanding commitment to developing the next generation of talent and leaders across the industry. Fink has served on the CIA’s board of trustees since 2019. She succeeds Marc Sarrazin, president and CEO of DeBragga—New York’s Butcher, who had chaired the board since 2024.

“As we embark on our ninth decade, the CIA continues to envision what the future of food, beverage, and hospitality education will be,” said CIA President Michiel Bakker. “Anne has demonstrated a deep commitment to our mission, and to mentoring and developing the next generation of leaders. Her guidance will be vital in shaping our journey forward. I am also delighted to welcome Cindy and Ahmad to the board. Their diverse experiences and perspectives will further enhance the work we do.”

“The Culinary Institute of America has historically played an important role in shaping the people and ideas that move our industry forward. As the CIA enters its ninth decade, there is tremendous opportunity to build on that legacy and help prepare the next generation of leaders for the future of food, foodservice and hospitality. I am honored to serve as board chair at such an exciting moment and look forward to partnering with Michiel, my fellow trustees and the entire CIA community to help shape what comes next,” said Anne Fink, CIA Board Chair.

In addition to welcoming Fink as chair, CIA announced the appointment of two new trustees:

• Cindy McLoughlin is managing partner of the Consumer, Hospitality, and Manufacturing Practice at CohnReznick, where she advises restaurant, hospitality, and consumer businesses on growth strategies, capital transactions, and operational performance. With more than 25 years’ experience, she is a recognized leader in private equity transactions and advisory services for consumer and restaurant brands.

• Ahmad Popal is senior vice president of Food Innovation and Customer Experience at Ventura Foods, where he leads marketing, product development, culinary, customer service, and related functions focused on delivering innovative solutions to restaurant and retail clients. A seasoned global executive, his career spans general management, commercial strategy, and digital transformations, bringing a broad perspective on the evolving needs of the global food industry.

With this announcement and new appointments, CIA’s board of trustees now consists of 23 highly respected leaders in foodservice, beverage, hospitality, and business. They provide expert governance and guidance for CIA, a not-for-profit college, and are not compensated for their services.

About The Culinary Institute of America
Founded in 1946, The Culinary Institute of America is dedicated to developing leaders in food, beverage, and hospitality. The independent, not-for-profit CIA offers associate degrees in culinary arts and baking and pastry arts; bachelor’s degrees with majors in culinary arts, baking and pastry arts, food business management, hospitality management, culinary science, and applied food studies; and master’s degrees in culinary arts, culinary therapeutics, food business, sustainable food systems, and wine and beverage management. The college also offers executive education, certificate programs, and courses for professionals and enthusiasts. Its conferences, leadership initiatives, and consulting services are a valuable resource to industry professionals, and its worldwide network of nearly 60,000 alumni includes innovators in every area of the food world. The CIA has locations in New York, California, Texas, and Singapore. For more information, visit www.ciachef.edu.

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SOURCE The Culinary Institute of America