Lianne Wadi: Profile of an Aspiring Chef with a Head for Business

Over the years, the Culinary Institute of America in Hyde Park, New York, has produced many skilled and notable restaurant industry professionals. Among the current crop of promising young chefs is Lianne Wadi, a student for whom the phrase “hands-on learner” takes on a whole new meaning.

Before enrolling in the Institute, Lianne spent nearly a decade working in restaurant and catering management in her hometown of Minneapolis, where she handled everything from overseeing kitchen staff and coordinating large events to introducing an online ordering system to better streamline service. Before embarking on a culinary career, Lianne Wadi earned a bachelor’s degree in marketing and entrepreneurship from the University of Minnesota. She’s put her marketing skills to use as a key member of CIA’s social media team. Lianne routinely takes part in cooking competitions to build on her technical skills and explore new techniques. In her free time, Lianne loves to travel, visit new restaurants, and stay active.

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Q: How did your upbringing influence your interest in food and hospitality?

Lianne Wadi: I grew up in a home where food was everything — not just nourishment, but a way to express love, culture, and connection. Some of my earliest memories are of being in the kitchen, surrounded by the sounds and smells of slow-cooked meals and stories being passed down as spices hit the pan. Food was how we celebrated, how we grieved, how we welcomed people in. I didn’t realize it at the time, but those moments shaped the way I see hospitality. It’s not just about cooking — it’s about making people feel seen, cared for, and connected. That deep-rooted love for sharing food and creating meaningful experiences is what led me to pursue this path professionally.

Q: You worked in restaurant and catering management for several years. What did those early years teach you about leadership and operations?

Lianne Wadi: Those early years taught me that leadership in hospitality isn’t just about calling the shots — it’s about being in the trenches with your team and setting the tone, especially when things get hectic. I learned quickly how to stay calm under pressure, how to adapt when things don’t go as planned, and how to make people feel supported even during the most stressful rushes. I also saw how much small details matter — whether it’s staffing, timing, or communication, the little things can either make a shift run smoothly or completely throw it off. I became obsessed with the behind-the-scenes systems — budgets, prep lists, schedules — not because they were glamorous, but because they were the backbone of a smooth service. And honestly, that mix of human connection and organized chaos is what made me fall in love with this industry even more

Q: When you first arrived at the Culinary Institute of America, what differences did you notice in an academic setting versus a professional setting when it comes to food preparation?

Lianne Wadi: Coming from a professional kitchen into an academic setting felt like hitting pause — in the best way. In restaurants, you’re constantly moving — it’s fast, it’s intense, and there’s very little room for error. At the CIA, I finally had the space to slow down and dig deeper into the why behind what we do. It wasn’t just about executing a dish; it was about understanding the science, technique, and cultural context behind it. I also noticed how much freedom there was to experiment without the pressure of guests waiting on the other side of the pass. That shift in pace gave me room to grow creatively and technically — to explore with intention and come back to the kitchen with more purpose, not just more practice.

Q: You have a business degree in marketing and entrepreneurship from the University of Minnesota. Was earning that degree and then moving onto culinary school always your plan?

Lianne Wadi: It wasn’t always the plan, but the pieces were always there. Growing up, Sundays in my house meant waking up to cook breakfast as a family — it was how we bonded. I’d spend hours in the kitchen with my grandmother, asking her to teach me the traditional way to make Palestinian dishes while she told me stories from back home. Those moments planted a love for food in me that I didn’t fully understand at the time.

I’ve always known I wanted to open my own business — not just for myself, but as a way to honor both my family’s values and my Palestinian roots. That’s what led me to business school first. After graduating, I jumped into front-of-house operations and loved the fast pace and the connection with guests, but something still felt missing. Culinary school had always been in the back of my mind, and eventually I realized it was time. I wanted to learn the craft from the inside out — not just manage the business, but create the food that told the story. That’s when everything really came full circle.

Q: What’s the best piece of advice you’ve ever received throughout either your professional or academic careers?

Lianne Wadi: The best piece of advice I’ve ever received came from my dad. He always said, “The sky is not your limit — beyond the sky is your limit.” He engraved that mindset into me from a young age, encouraging us to dream fearlessly, never settle, and push past any boundaries we think exist.

That phrase has stuck with me through every phase of my journey — from studying business to stepping into restaurant operations, and later taking the leap into culinary school. It reminded me that growth doesn’t happen by playing it safe. Whether I’m learning a new technique in class, leading a team during a busy service, or building something of my own, I carry that advice with me. It’s what keeps me reaching, even when things get hard — because I know there’s always something greater waiting beyond what I can see.