About SDCI

SDCI is fairly unique when it comes to culinary schools. We've only been around for 12 years, which is fairly young. We are family owned and have only one campus location.

But since we are relatively small and have no corporate board making decisions for us, we have been able to develop programs that have set our campus apart when compared to the results of other culinary schools. We have created a unique culture that every new student becomes a part of once they step foot on our campus.

In August of 2000, my dad, Harold Meyberg, and my mom, Lili, founded the San Diego Culinary Institute with a handful of students and one very important idea: to build a better culinary school.

They wanted to build a school that taught technique, not recipes; that required each Chef Instructor to possess no less than 5 years as an Executive Chef in a fine-dining environment—an astonishing minimum requirement for any culinary school. Finally, they insisted that their program offer extensive hands-on training, with limited class sizes, in well-equipped kitchen classrooms.

They began with just a handful of students and a firm commitment to this straightforward set of ideals.

Since they founded the school, we have doubled our classroom space and expanded our program to teach the Commis program to our students. My dad isn't here to see what his school has become, but we carry on in his name and with an unwavering dedication to our initial ideals.



We at San Diego Culinary Institute have made it our mission to prepare future Chefs with the skills and knowledge they need to:

  • Begin their careers in the leading restaurants in San Diego, the United States, and the world.
  • Become Head Chefs in the next generation of top restaurants, and ultimately,
  • Take their place among those Chefs who shape the future trends in the culinary arts.

To that end, we hold ourselves to the highest standards of professional conduct and dedicate ourselves to continuously invest in our own personal growth and the growth of our professional skills.

Meet Our Team

Harold Meyberg, Founder

David Badagliacca, President

Larry Lewis, Program Director

The Accrediting Council for Continuing Education & Training (ACCET) is a voluntary group of educational organizations affiliated for the purpose of improving continuing education and training. Through its support of an independent Accrediting Commission, the ACCET membership promulgates and sustains the Standards for Accreditation along with policies and procedures that measure and ensure educational standards of quality. ACCET is recognized for this purpose by the U.S. Secretary of Education and, accordingly, is listed by the U.S. Department of Education as a nationally recognized accrediting agency.

The essential purpose of the accreditation process is to provide a professional judgment as to the quality of the educational institution and program(s) offered, and to encourage continual improvement thereof. Accreditation is the process by which the ACCET Accrediting Commission grants public recognition to an educational institution, which has voluntarily submitted to an evaluative comparison with established qualifications and standards, both upon initial application and periodically thereafter. ACCET's function is focused upon educational quality, the continuous assessment and improvement of educational practices, and assistance to member institutions in the improvement of these practices within their programs.

The four major components of this on-going process are:

  • (1) the development and implementation of institutional and program goals and objectives that focus upon a continuing education mission,
  • (2) comprehensive, analytic self-evaluation review and report by the institution,
  • (3) an on-site professional peer review to evaluate the adequacy and accuracy of the self-evaluation, and
  • (4) an independent review and decision by the Accrediting Commission as an assessment the institution's commitment to and compliance with ACCET standards, policies and procedures.

For more information on ACCET, its history, mission, and policies and procedures, please visit:

Additional information: 2015-2016 Cuisine Fact Sheet | 2015-2016 Pastry Fact Sheet | 2016 BPPE Annual Report | 2017-2018 Catalog | Corporate Team Building Fact Sheet | Navy Contract Training Fact Sheet Fact Sheet | (Catalog Supplements)

The San Diego Culinary Institute is licensed to operate by the California Bureau of Private Postsecondary Education. For more information visit their website at: