We will be closed for summer break from July 27–August 21.

About

Discover Inspired Foods of the Americas

By consciously focusing on regional and seasonal products, the American Bounty Restaurant offers contemporary and traditional dishes brought to life in an honest and flavorful way. With its comfortable warm service, this casually elegant restaurant sets the stage for an unparalleled dining experience in New York’s Hudson Valley.


Our Instructors

Dwayne LiPuma ’86, CIA Chef-Instructor at American Bounty Restaurant in Hyde Park, NY.
Dwayne LiPuma ’86

Chef-Instructor—Lunch
Brian Kaywork ’02, CIA Chef-Instructor at American Bounty Restaurant in Hyde Park, NY.
Brian Kaywork ’02

Chef-Instructor—Dinner
Bruce Lavender ’82, CIA Maître d’Instructor at American Bounty Restaurant in Hyde Park, NY.
Bruce Lavender ’82

Maître d’Instructor—Lunch
Carleen von Eikh, CIA Maître d’Instructor at American Bounty Restaurant in Hyde Park, NY.
Carleen von Eikh

Maître d’Instructor—Dinner
Michael Zebrowski, CIA Pastry Chef-Instructor at American Bounty Restaurant in Hyde Park, NY.
Michael Zebrowski

Pastry Chef-Instructor—Lunch & Dinner

Celebrating Uniquely American Cuisine

Celebrating uniquely American cuisine was the inspiration behind The Culinary Institute of America’s decision to create the American Bounty Restaurant in Hyde Park, NY. In 1983, the opening team, headed by now-President Tim Ryan ’77, believed that American food could be as fresh, inventive, and regionally based as its much-touted French counterpart. They set about researching American food traditions and ingredients, and developing new dishes that elevated the cuisine. The team succeeded in creating a unique dining experience for its patrons. While the restaurant has evolved over the last 30 years, it has always remained true to the tenets that American cuisine is worthy of exploration and exquisite preparation.

In a bucolic setting high above the Hudson River, the American Bounty Restaurant pays homage to the past and present by celebrating regional, seasonal, and sustainable ingredients. The restaurant’s menu reflects a growing interest in the origins of our food, clean flavors, and the special joys of the table.