Food Newsmakers Ep. 2: These Culinary School Alumni Made Headlines in Spring, 2026

This spring, Institute of Culinary Education alumni earned national recognition, celebrated major milestones and expanded their influence across restaurants, media and entrepreneurship. 

From Michelin-recognized chefs to bestselling authors and rising culinary talent, here’s how members of our community made headlines this season.

Michelin Guide Recognizes First Female-Led Omakase Counter 

Women are making their mark in every aspect of the culinary industry.

Nikki Zheng (Culinary Arts ‘26) is one of them. The chef and founder of Sushi Akira was profiled by The Source during Women’s History Month, highlighting her stewardship of the first female-led omakase restaurant in New York City to earn a recommendation from the Michelin Guide.

In the profile, Zheng reflected on her journey from washing dishes in Tokyo to operating one of NYC’s most respected sushi counters. She discussed the discipline, consistency and precision that helped her succeed in a field where female sushi chefs remain underrepresented.

Another chef helping to shape the future of dining is Mary Attea (Culinary Arts ’11). In a recent article by amNewYork, the executive chef and partner of Michelin-starred restaurant The Musket Room reflected on her unconventional career path and the evolution of The Musket Room under her leadership.

Before culinary school, Attea was pursuing a master’s degree in forensic psychology while working in restaurants. Discovering a passion for the kitchen, she enrolled at the Institute and went on to work in some of New York City’s most revered restaurants, including Annisa. 

Since taking the helm at The Musket Room in 2020, she has helped transform it into a global dining destination, earning three James Beard Award nominations along the way. The Institute recognized Attea’s impact on the industry last year during its 50th-anniversary celebration, naming her to its prestigious list of 50 Distinguished Alumni.

New York Times Best-Selling Author Publishes New Cookbook

Not every culinary career path includes stops in a restaurant kitchen. Adeena Sussman (Culinary Arts ‘06) is a bestselling cookbook author and authority on modern Israeli cuisine with an international readership. Based in Tel Aviv, Sussman’s work celebrates the vibrant flavors of the Mediterranean while making Israeli cooking approachable for home cooks.

With the release of her newest cookbook, “Zariz,” in April of this year, Sussman builds on the success of previous titles including “Sababa” and the New York Times bestselling “Shabbat,” which combine recipes, storytelling and food lore. The Institute honored Sussman on its 50 Distinguished Alumni last year.

Missy Robbins (Culinary Arts ‘91) continues to expand her influence beyond the kitchen. A founding member of the American Express Global Dining Advisory Board, Robbins also appeared in a recent American Express campaign that aired during the June 25 premiere of The Bear, further highlighting her role as one of the country’s most recognized culinary leaders.

2025 Graduate Advances in National Favorite Chef Competition

As social media continues to reshape food media, emerging chefs have more ways than ever to share their culinary perspectives. Ameena Marty (Culinary Arts ’25) is doing exactly that. She is currently competing in “Favorite Chef,” a nationwide online culinary competition. The winner will receive a feature in Taste of Home magazine, a $25, 000 prize and the opportunity to cook alongside celebrity chef Carla Hall. 

Marty’s culinary style blends Caribbean flavors with tastes and ingredients from a variety of global cuisines. Beyond the competition, she hopes to create immersive dining experiences that combine food, cocktails, design and community engagement.

Food Entrepreneurs Celebrate Major Milestones

While restaurant openings often generate headlines, long-term success is built through consistency, adaptability and a commitment to customer satisfaction.

Robert Conway (Pastry Arts ’03) celebrated a major milestone when his Brownie Points Bakery marked 20 years in business. What began as a stall at a farmer’s market is today a beloved New Jersey bakery known for its from-scratch treats and signature donut-muffin hybrid (known as a “duffin”).

At a time when many independent businesses face significant challenges, the bakery’s 20-year anniversary serves as a testament to the power of entrepreneurship, perseverance and craftsmanship.

The Many Paths of a Culinary Career

From Michelin-starred kitchens and bestselling cookbooks to national competitions and thriving small businesses, these alumni demonstrate the many directions an Institute of Culinary Education diploma can lead.

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