Food Newsmakers: These ICE Alumni Are Grabbing Headlines in 2026
Among the 20,000 graduates in the school’s 50-year history, a new wave of alumni — including chefs, media personalities and entrepreneurs — is distinguishing itself at the highest levels, earning industry recognition and capturing national attention.
4 James Beard Award Nominees
The 2026 James Beard Award nominations were announced on Jan. 21, with finalists revealed on March 31. Among those recognized were four ICE alumni — all named semifinalists. Ayesha Nurdjaja and Rasheeda Purdie advanced to finalist status. Nominees include:
- Ayesha Nurdjaja (Best Chef: New York State) — Finalist ⭐
- Rasheeda Purdie (Emerging Chef) — Finalist ⭐
- Missy Robbins (Outstanding Chef)
- David Viana (Best Chef: Mid-Atlantic)
Food Media Moves
Keegan McManus (Culinary Arts ’25) fast-tracked his career after receiving a DM from Martha Stewart. The food and lifestyle icon invited the ICE alum to cook for her — an opportunity he accepted, expanding both his reach and his client roster.
Soma Cakes, the brainchild of ICE alum Hiroyo Ruiz (Pastry & Baking Arts ’00), was featured in The Daily Meal’s roundup of the best cake shops in NYC. Before opening Soma Cakes, Tokyo-born Ruiz created cakes at prestigious bakeries and restaurants including Nobu, Financier Patisserie and Ladurée. The Daily Meal called her creations, which start at $500, “modern and eye-catching.”
Eater, the popular digital food publication, spotlighted numerous ICE alumni in early 2026. Chef and restaurateur Mashama Bailey (Culinary Arts ’01) shared her Paris dining perspective, while Rasheeda Purdie, chef and owner of Ramen by Ra, offered insight on food, culture and life in New York City.
New Businesses
Katie Stilo (Restaurant & Culinary Management ’12, Pastry & Baking Arts ’13, Culinary Arts ’17) recently expanded her bakery brand, Stilo Bakes, with the launch of a new e-commerce platform. In addition to coordinating culinary production for NBC’s Today Show, she has grown her business through pop-ups and retail placements across Northern New Jersey, bringing her signature desserts to a broader audience.
Divija Agarwal — founder of Canvas Kitchen — was recognized by PETA India with a 2026 Compassionate Young Entrepreneur Award for building a vegan dining concept rooted in sustainability. She founded the concept to showcase how exceptional cuisine can be created without the use of animal products.
👨🍳 🎓 Interested in building your own path in the culinary world?Learn more about ICE’s programs and take the next step.
