Lianne Wadi is a promising student at the Culinary Institute of America (CIA) in Hyde Park, New York, where she brings a precision-driven approach to flavor and form to creating dishes inspired by her Middle Eastern heritage. Lianne earned a business degree in Marketing and Entrepreneurship and led a busy restaurant in her hometown of Minneapolis for nearly a decade. She’s turned her lifelong passion for food into a powerful path forward—one carefully prepared dish at a time.
Q: What drew you to the Culinary Institute of America, and how has your experience there expanded your knowledge of food preparation?
LIANNE WADI: The CIA is one of the premier culinary schools in the world, some of the finest chefs on the planet have studied here. They’re working around the world in fine-dining, bistros, private kitchens, and even hosting food shows, like the late great Anthony Bourdain. I wanted to be a part of that historic tradition, and to learn to be the best chef I could possibly be. I knew studying at the CIA would give me the opportunity to refine my craft under world-class instructors. I’ve learned so much about subjects like butchery, breadmaking, plating aesthetics, all kinds of new techniques and new ways of thinking that have expanded my abilities.
Q: How has your Palestinian heritage helped to shape the way you approach the craft?
LIANNE WADI: My Palestinian roots are present in everything I do, especially in the kitchen. Food has always been a way to tell stories, preserve memories, and express in my family and my culture. Being a chef is a chance to honor my culture, share its richness, and elevate some of the lesser-known techniques and traditions. My mission as a chef is to combine authenticity, creativity, and innovation to give people an experience of my culture in a delicious meal. That’s how I find meaning, by turning heritage into hospitality and making every plate a memorable experience.
Q: How has your business education influenced your goals as a chef?
LIANNE WADI: I’d say one couldn’t be possible without the other. I do get odd looks sometimes when I say I went to business school before deciding to become a chef. But I came here from running a restaurant, running a business in Minnesota. I wanted to learn to run the kitchen and control the product as much as the budget and operations. I think about food service as both an art and a business, and understanding the ins and outs of customer behavior helps me design dishes that really resonate with people. I also know how to develop a brand around my food. So whether I decide to open a restaurant or work in a great one, I can make contributions in lots of different ways.
Q: You’ve had success with building support for your business and your journey as a chef on social media. Do you have a strategy behind that?
LIANNE WADI: No strategy, other than recognizing it as a valuable component of conducting business, especially in a creative field. Whether you’re an architect, a tattoo artist, or a chef, social media is critical for expanding your brand and exposing people to your work. I try to find fun ways to express myself. I joined the CIA social media marketing team right after I began classes, and I’ve had a very positive experience. I’ve learned a lot from the other team members about the best ways to engage people in the culinary world.
Q: Do you have any advice for people who are considering becoming a chef?
LIANNE WADI: For me, the lightbulb was embracing my history, my culture, what made me who I am, and letting that guide my journey as a chef. As an artist, it’s important to love who you are and bring your unique story and background to your work to make it truly yours. Reflect on your formative experiences with your family, your background, and what’s formed your personality, and learn how to be true to yourself. That’s the best recipe for success.
