After high school, Darien W. followed the path his family set for him, enrolling in Arizona State University to study public policy law. But fate clearly had other plans: after starting his own...
Britney W. is a Texas-native who will bring her experience from serving in the Navy to the pastry kitchens at ICE. She says the Navy taught her two things about cooking: the correlation of delicious...
That is, ever since 2015, when Missy Robbins (Culinary Arts, '95) opened the doors to her superb Italian restaurant on a relatively quiet corner in Williamsburg. Shortly after its opening, The New...
Over the past five years, the group has also opened the high-end Italian restaurant Carbone (in Greenwich Village and Hong Kong); Dirty French (in The Ludlow hotel on the Lower East Side); Santina...
Prior to owning his own restaurant, he was the executive chef of Trio in Chicago, and spent four years at the French Laundry, working under Thomas Keller. The list of awards Achatz has received is...
He was twice named one of America's Top Ten Pastry Chefs by Pastry Art & Design, was Bon Appétit's Pastry Chef of the Year, and won the James Beard Award for Outstanding Pastry Chef in 2007. He also...
Myhrvold first made his name in technology: he became the first chief technology officer of Microsoft after the company acquired his software firm in 1986, and remained there until 1999. His scholarly...
USHG’s Wine Director and certified Master Sommelier, John Ragan, helps to develop and support the dynamic wine programs throughout USHG, each of which is characterized by thoughtful and interesting...
“My culinary voice is my Korean style,” begins ICE alum and James Beard Award-nominated Chef Rachel Yang. The co-owner of four hit restaurants in Seattle and Portland, Oregon — Joule, Revel, Trove and...
Each year the James Beard Awards embodies a theme, with this year’s focus, “RISE,” celebrating the power of food through community. As per the James Beard Foundation, nominees who are “championing...
For Rommel Gopez (Hospitality ’14), it was an unquenchable thirst for international travel combined with a love of meeting new people that led him to the hospitality industry. In his words, “I love...
The chef behind such creations as a whole, crispy Sasso chicken served on a bed of smoldering hay, ICE alum Greg Proechel (Culinary Arts, ’09) has a proclivity toward bold, flavor-forward dishes with...
