HYDE PARK, N.Y. — Dan Coudreaut, director of culinary innovation for McDonald's USA, will return to his alma mater, The Culinary Institute of America (CIA), March 20 to address the graduating class and their families.
Since 2004, he has been responsible for leading a team that develops menu items for the nearly 14,000 McDonald's restaurants in the United States, feeding more than 26 million McDonald's customers daily. His work includes the Snack Wrap, Asian Salad, McSkillet Burrito and a number of other sandwiches and salads at McDonald's. His innovations have introduced McDonald's customers to more contemporary ingredients including edamame, mandarin oranges, poblano peppers, black beans, fire-roasted corn and almonds, and zesty flavors including chipotle and cilantro-lime, in addition to a whole host of wholesome menu options.
After graduating from the CIA in 1995 with an associate degree in culinary arts, Coudreaut went into the fine-dining segment, cooking at the Four Seasons Hotel and Cafe Pacific in Dallas. He moved to menu research and development with Metromedia Restaurants, parent company of Ponderosa and Bonanza steakhouses.
Last year, the Chicago Tribune crowned Coudreaut the "Most Powerful Chef in America." An article in Canada's Ottawa Citizen said, "There's not much doubt Dan Coudreaut has more influence on what people consume than any other chef in the world."
In addition to delivering the commencement address to associate degree recipients during his return to campus, Coudreaut will discuss leadership at a lecture sponsored by the Student Government Association.
