The following winners listed consists of the 2018 Michelin Star recipients that feature an International Culinary Center alumni, or ICC Dean, either as a chef/owner of the restaurant or an integral member of the kitchen. We congratulate the following venues and individuals who prove that hard work tastes good throughout their culinary careers.
Stop by one of the following locations, if you’re lucky enough to get a reservation, and catch our alumni in action as they love what they do in their culinary careers.
NEW YORK CITY
THREE STARS (“EXCEPTIONAL CUISINE, WORTH A SPECIAL JOURNEY.”)
Eleven Madison Park, Chris Flint, Chef de Cuisine
Per Se, Anna Bolz, Pastry Chef
TWO STARS (“EXCELLENT COOKING, WORTH A DETOUR.”)
Ko, David Chang, Chef/Owner
ONE STAR (“HIGH-QUALITY COOKING, WORTH A STOP!”)
Agern, Rhonda Crosson, Head Baker
Ai Fiori, Nelson Gonzalez, Sous Chef
Babbo, Rebecca DeAngelis, Executive Pastry Chef
Bâtard, Jason Jacobeit, Wine Director
Blue Hill, Dan Barber, Chef/Owner
Café Boulud, Ceasar Guitierrez, Sous Chef
Contra, Jeremiah Stone & Fabian Von Hauske, Chefs/Owners
Del Posto, Justine MacNeil, Executive Pastry Chef
Gramercy Tavern, Howard Kalachinikoff, Chef de Cuisine
La Vara, Mary McCauley, Wine Director
Meadowsweet, Polo Dobkin, Chef/Owner
NoMad, Mark Welker, Pastry Chef
CHICAGO
ONE STAR (“HIGH-QUALITY COOKING, WORTH A STOP!”)
Sepia, Andrew Zimmerman, Executive Chef
SAN FRANCISCO
THREE STARS (“EXCEPTIONAL CUISINE, WORTH A SPECIAL JOURNEY.”)
Saison, Joshua Skenes, Chef/Owner
Manresa, David Kinch (ICC Dean), Chef/Owner
ONE STAR (“HIGH-QUALITY COOKING, WORTH A STOP!”)
Rich Table, Sarah Rich, Chef/Owner
See Michelin Guide-recognized ICE alumni.
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 culinary education where the legacy lives on.
