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: My family has always been all about food and hospitality. Some of my vivid memories are of the holidays when I was little and my grandparents would come over along with the entire extended family, and they’d spend the day preparing a feast while the kids played and got to try out little treats and tastes. I loved watching so many delicious and beautiful dishes being prepared, and the smells were heavenly. Everyone always seemed to be in such a good mood, with all the laughing and joking in that kitchen. I thought these were the best days of the year. I know these happy connections with food and family made me love working in the kitchen preparing creative dishes, and even if it wasn’t on a conscious level, it influenced me to pursue it 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: I learned an incredible amount, but the most valuable thing was learning how to lead a team under pressure. When you’re managing a restaurant, things can go from calm to chaotic in no time, so staying organized and clear-headed is really key. I also learned the importance of good communication—how to speak to people in a way that’s respectful but also gets the job done. You’ve got to be able to listen, synthesize important information, and problem-solve very quickly. I picked up a lot about budgeting and scheduling, too, and learned how even small changes in planning can make a big difference to the bottom line.

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: All the difference in the world! For one thing, here, there’s a huge focus on learning every step of the process thoroughly. In a restaurant, things move so fast—you need to get dishes out, meet timelines, and keep all the guests happy. But at the Institute, we slow down and really take the time to properly understand why things are done a certain way. For another thing, it allows me to make mistakes in a supportive space, where if I make an error, a customer won’t complain or leave a bad review. It’s liberating to be able to try new techniques and experiment without the pressure of pulling off a fully booked dinner rush flawlessly. The Culinary Institute is a place where curiosity is encouraged in a stress-free environment, and that’s been such a wonderful gift for me.

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: I don’t think it was always the plan, but it was always in the back of my mind. When I was younger, I knew I wanted to get a post-secondary education, and I thought business school was a great choice. The concepts of communications and messaging were always strong suits for me, and the idea of owning my own business one day appealed to me, so I studied marketing and entrepreneurship. Later, after having graduated and spent some time in the private sector managing restaurant operations, I thought, why not combine these two skill sets? Why not stack my talents? Where it will ultimately take me, only time will tell, but I know I’ve made the right choice for me.

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

Lianne Wadi: The best advice I ever got was this: “Always stay curious, and never stop learning.” It sounds simple, but it stuck with me. Whether you’re working the line, managing a team, or sitting in class, there’s always something new to learn—about food, about people, about yourself. That mindset keeps things exciting, and it’s what pushes me to keep growing, even when things get tough. Every experience teaches you something if you’re open to it.