Faculty Bio

Adam Busby, C.M.C., is director of education at The Culinary Institute of America at Greystone. After his apprenticeship Chef Busby moved to France, where he worked in Michelin-starred restaurants for several years. Chef Busby served as executive sous chef in the five-diamond Sandton Sun Hotel in South Africa for four years before moving to Vancouver. In Vancouver, he owned two fine dining restaurants, Star Anise and Cascabel. Chef Busby was later hired as director of culinary programs at the Dubrulle International Culinary and Hotel Institute of Canada. Chef Busby joined the CIA at Greystone in 2000, and became the chairman of the culinary arts faculty in 2003. Chef Busby is one of only 62 Certified Master Chefs in the United Sates, having earned the designation in February of 2004.