A 1986 graduate of the CIA, Chef Perillo teaches in the kitchen of the college’s American Bounty Restaurant, where he also serves as executive chef. The award-winning restaurant on the Hyde Park, NY campus, which is also a classroom for students in the CIA’s culinary arts degree program, features regional American specialties prepared with seasonal ingredients. Students in his Formal Restaurant Cooking course put the skills learned during their freshman and sophomore years into practice, utilizing the techniques and ingredients of contemporary cooking in a restaurant operation.