Alan Someck is a Culinary & Restaurant Management Instructor at the Institute of Culinary Education.

Alan Someck

Instructor, Restaurant & Culinary Management

"What’s the experience you want to create? Let's work backwards from that.”


Alan Someck has a bachelor's of science degree in management from Rensselaer Polytechnic Institute and a master's in social psychology from San Diego State University. He's managed restaurants and operations for Millie’s Restaurant, Keystone Hospitality Solutions and Green Restaurant Initiative, and has been awarded seven grants from the federal government and New York State to work on sustainability issues within the food industry. Alan has organized workshops and training programs for the New York State Restaurant Association and has been a speaker and author of business articles on franchising and management strategies. He's also a legal expert witness in the hospitality field.

Alan began guest lecturing and substituting for other instructors at ICE in September 2008 and joined the faculty full time in 2009. He continues to work with restaurant start-ups, restaurants that need help growing or solving operational problems, and franchises. Alan also founded the Great Neck Spirits Special Olympics Basketball Program, which hosts an annual basketball tournament and runs a weekly basketball league, in 1994.

Alan Someck on the Blog