14 ICC Grads and Instructors Awarded Prestigious Honors from Wine Enthusiast
Wine Enthusiast Magazine is one of America’s foremost experts and voices on wine. With over 300 million magazines printed since 1988, to reaching millions across their social platforms, their knowledge and expertise is far reaching around the world.
Each year, Wine Enthusiast publishes a list of America’s 100 Best Wine Restaurants that honors “a selection of restaurants where wine is shared and celebrated, and where, the selection, food, service and atmosphere are all exceptional.” With knowledgeable experts bringing consumers information on the fascinating world of wine and spirits, this list speaks to the hard work and dedication that restaurant owners across America are bringing to the table.
We are proud to congratulate the six members of the ICC community who have been named on this prestigious list—from an Intensive Sommelier Training alumnus and instructors, to graduates of our Food Business Fundamentals, Professional Culinary Arts and Art of International Bread Baking programs, the versatility of the awardees speaks for itself.
If that’s not enough, check out these eight restaurants owned or operated by ICC alumni that were inducted into Wine Enthusiast’s Restaurant Hall of Fame. These standouts have appeared on their list of America’s 100 Best Wine Restaurants four or more times, and they’re still operating at the top of their game.
Congratulations to all for continuing to raise the standards of food and wine in America! We couldn’t be more proud. Below, check out the winners and their respective restaurants, then click on the links to view the full lists.
Joshua Skenes, Founder, Professional Culinary Arts ‘01
Jhonel Faelnar, Advanced Sommelier, Wine Director & Sommelier, Intensive Sommelier Training ‘14
GOTHAM BAR AND GRILL, NY
Jason Hedges, Beverage Director, Food Business Fundamentals ’11
Josh Nadel, MS, Beverage Director, Intensive Sommelier Training Program Instructor
Pascaline Lepeltier, MS, Partner, Intensive Sommelier Training Program Instructor
VETRI CUCINA, PA
Mark Vetri, Chef/Founder, Art of International Bread Baking ‘98
BLUE HILL AT STONE BARNS, NY
Dan Barber, Chef/Owner, Professional Culinary Arts ’94
FISH & GAME, NY
Zak Pelaccio, Owner and Executive Chef, Professional Culinary Arts ‘98
FRASCA FOOD AND WINE, CO
Kelly Jeun, Co Executive Chef, Professional Culinary Arts ‘07
GRAMERCY TAVERN, NY
Howard Kalachnikoff, Chef de Cuisine, Professional Culinary Arts ’04
Tory Miller, Chef/Owner, Professional Culinary Arts ’00
David Kinch, Executive Chef, Dean
PER SE, NY
Anna Bolz, Executive Pastry Chef, Professional Pastry Arts ’07
Aaron Babcock, Advanced Sommelier, Intensive Sommelier Training Program ‘13
This blog post was originally published by the International Culinary Center (ICC), founded as The French Culinary Institute (FCI). In 2020, ICE and ICC came together on one strong and dynamic national platform at ICE's campuses in New York City and Los Angeles. Explore your wine education where the legacy lives on.