Shelley Grieshaber is moving from her post as director of education at the Culinary Institute of America, San Antonio, to take over a newly created position, director of culinary operations, for the Pearl Brewery complex. The announcement was made during a press conference Thursday by Darryl Byrd, managing director at the Pearl.
On March 4, a native Texan and certified master chef, David Kellaway, moves into his new role as managing director for the CIA’s third campus.
Both Grieshaber and Kellaway are graduates of the CIA. Grieshaber is a San Antonio native and 1994 honors graduate of the CIA. She worked as a chef and restaurant owner in New York before she returned to her home town to work at Central Market. She managed its five cooking schools throughout the state before moving to the Pearl to administer its fledgling program here.
Kellaway taught at the CIA’s flagship campus in Hyde Park, N.Y. He has also spent the past 15 years as executive chef and director of culinary operations for operations such as Mirage and Mandalay Bay in Las Vegas.
“I’d be remiss if I didn’t say this move was bittersweet,” Grieshaber said, describing her job of the past two years as a “wonderful challenge, a fast and furious roller coaster” that she was happy to be a part of.
Also, said Byrd, “The challenge for the Pearl is to have San Antonio be a culinary destination for people around the country and the world — the best place to be for all things food related.”
Part of Grieshaber’s new job, which has her directly involved in all of the culinary operations at the Pearl, is to work on a mobile vending program to contribute some of the authentic street food culture that has thrived in cities such as Portland, San Francisco and Austin.
“Shelley is stepping into the critical role of nurturing and developing existing elements (at the Pearl),” said Byrd. The Pearl is currently building new facilities at the Pearl, a 22-acre site being developed by Silver Ventures near downtown San Antonio. The school offers a 30-week Culinary Arts Certificate as well as continuing education classes and the annual Latin Flavors, American Kitchens Conference.
The cooking institute will expand from its current 5,000-square-foot facility with one kitchen to a 30,000-square-foot structure, allowing the school to double the size of its Culinary Arts Certificate program. Also under construction along the new River Walk frontage at the Pearl is a new restaurant with chef Johnny Hernandez, also a CIA graduate, at the helm.
Grieshaber’s job will be to work with all of the culinary operations at the Pearl and help develop new ones as well as build relationships with food-related partners. There are plans, for example, to pursue a CIA restaurant on the campus, like the school-run eateries at Greystone, Calif., and Hyde Park.