4 ICE Alumni Get 2026 James Beard Award Semifinalist Noms

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On January 21, the James Beard Foundation announced the semifinalists for their Restaurant and Chef Awards. A number of ICE alumni were among them.

Just as the entertainment industry got news of the 2026 Oscar nominees, the hospitality industry got its own exciting news: the list of semifinalists for the 2026 James Beard Awards. Regarded as the “Oscars of the food world,” the James Beard Awards recognize restaurants and chefs across 25 categories.

Among the semifinalists are four ICE alumni. Here's a bit about each — including what they're known for and what they're nominated for.

Ayesha Nurdjaja (Culinary Arts, '07)

Best Chef: New York State, Shukette

Chef Ayesha is a titan in New York’s Middle Eastern dining scene. Serving as executive chef/partner at both Shuka and Shukette (two eateries that are highly acclaimed by The New York Times), Chef Ayesha is influenced by her Italian-Indonesian heritage and her experiences enjoying global cuisines while traveling.

Since opening in 2021, diners have flocked to Shukette for its lamb skewers; charcoal-grilled porgy; oat milk soft serve; and wide variety of dips and breads (hummus, labneh, lafa, pita).

Though Chef Ayesha’s career first pointed to law school, she enrolled at ICE and worked her way up through Michelin-starred kitchens before opening her own venues. “I feel very fortunate,” she says. “I never knew when I was in culinary school how all these things would unfold. And now I feel like all the things I ever wanted came to fruition.”

Just last year, Chef Ayesha returned to ICE to cook alongside recent graduates — get a sense for her humor, humility and culinary insights in the video below.

David Viana (Culinary Arts, '05)

Best Chef: Mid-Atlantic, Judy & Harry's

A graduate of ICE’s Culinary Arts program, Chef David is no stranger to accolades. His resume boasts three stars from the New York Times; inclusion on Esquire’s “50 Best New Restaurants in America;” and James Beard nominations for his cooking at Lita and Heirloom Kitchen. (Chef David is executive chef and co-owner of Heirloom Kitchen, Lita and Judy’s & Harry’s.)

This time, Chef David is being recognized for his sublime cooking at Judy and Harry’s — an Italian bar and restaurant combo serving playful but elevated fare at Judy’s (the main restaurant) and sophisticated beverages and bites at Harry’s (the companion cocktail bar).

Chef David’s culinary philosophy revolves around seasonal ingredients and local sourcing. “I love to call on the farmers and find out what they’re really excited about, what they love that they’ve been growing recently. That’s the beauty of food. [Inspiration] can start with a memory or a conversation, a cookbook or a plate," he says. Hear more about Chef David’s approach to cooking, and see what a day in the life of a leading chef looks like in the video below.

Missy Robbins (Culinary Arts, '95)

Outstanding Chef, Lilia

Cofounder of the restaurant group Grovehouse Hospitality, where she is chef/owner of Lilia, Misi, Misipasta and Fini Pizza — Chef Missy is at the forefront of an Italian restaurant empire. The combined popularity of Lilia and Misi (both of which earned three-star reviews from The New York Times) had Chef Missy once refer to herself as “a full-time reservationist” — the result of a constant flood of texts seeking coveted reservations.

The menu at Lilia is known for wood-fired seafood and handmade pasta — particularly the sheep’s milk cheese agnolotti and the mafaldini.

Chef Missy, who knows the ins and outs of leading a restaurant kitchen and managing operations, frequently visits ICE NY to share advice for aspiring culinary entrepreneurs, inspiring words at ICE NY Commencement, and behind-the-scenes insights into her unique culinary journey. Listen to Chef Missy's counsel for culinary school students in the video below.

Rasheeda Purdie (Culinary Arts, '16)

Emerging Chef, Ramen by Rā

Chef Rasheeda launched Ramen by Rā as a pop-up during the pandemic, creating a source of warmth and comfort in a time of great uncertainty. Her cooking draws parallels between traditional Japanese ramen techniques and her Southern heritage, fusing together culinary traditions.

At her East Village restaurant (opened in 2025), Chef Rasheeda introduced New Yorkers to the first-in-the-city ramen breakfast and brunch experience, with menu items like: Everything Egg Drop, Maple Sausage & Soy Yolk, and Bacon, Fried Egg & Cheese ramen.

Chef Rasheeda credits ICE with launching her career, explaining, “If I didn't have ICE, I wouldn't be here. I wouldn't have this ramen experience and I wouldn't have a story.”

Cory Sale

Cory Sale is the Senior Content Manager at ICE and an alumna (Culinary Arts '22). She enjoys writing about seasonal produce almost as much as visiting NYC’s greenmarkets, where she finds new flavors to add to ice cream. When she’s not cooking (or eating), you can find her on the frisbee field chasing down a piece of plastic.