Thomas Vaccaro is the Dean for Curriculum and Instruction for Baking and Pastry Arts at The Culinary Institute of America (CIA). Chef Vaccaro is responsible for developing the college’s baking and pastry arts curriculum, food and quality of instruction, identifying new faculty, and fostering student development.
A 1985 alumnus of the CIA, Chef Vaccaro joined the college’s administration in 2005. He returned to his alma mater from Atlantic City, where he was executive pastry chef at the Trump Plaza Hotel & Casino. He was also executive pastry chef at the Waldorf=Astoria in New York City and Trump’s Taj Mahal and Tropicana Casino and Entertainment Resort in Atlantic City.
Vaccaro is a Certified Executive Pastry Chef C.E.P.C.. And a Certified Master Baker C.M.B He was the American Culinary Federation’s National Pastry Chef of the Year in 2004. He coached the U.S. Culinary Team to many gold medals in the 1996, 2000, and the 2004 Culinary Olympics in Erfurt, Germany and earned a perfect score in the pastry competition as the team’s pastry chef at the 1992 Culinary Olympics.
Throughout his illustrious career, Vaccaro has earned gold medals in competitions around the world, including Scotland (2001), Switzerland (1993 and 1999), Chicago (1992 and 1999), Orlando (2008, 09,10), New York (1990, 1996,1997,2008,09,10), and London (1992).
A native of Belleville, NJ, Chef Vaccaro is a member and former vice president of the South Jersey Professional Chefs Association.