ICC Alumni Named to the World's 50 Best Restaurants List
On June 25, in the late hours of the evening in Singapore—luckily the morning for us in NYC—the moment the culinary world had been waiting for had finally arrived: the release of The World’s 50 Best Restaurants 2019 sponsored by San Pellegrino.
While the list has seen many changes since its inception 18 years ago, it still arguably holds significant power in today’s foodie world. Take Chef Joan Roca of El Celler de Can Roca, for example, who visited ICC for a demonstration last September. In 2013 and 2015, his restaurant took home 1st place, then received over 2 million reservation requests within 24 hours (Time). The impact that this list has on the culinary world is immense.
That’s why, we couldn’t be more excited to congratulate the three ICC alumni and their respective restaurants who have been named to this year’s World’s 50 Best list. It is truly one of the greatest honors in gastronomy! We would also like to extend our congratulations to 2019 Professional Culinary Arts graduate Matthew Boronat, who is a line cook at Cosme. After graduating just three months ago, he secured a job at the No. 23 restaurant in the world!
Over the years, ICC has had the pleasure of hosting many of the chefs and restaurants on the Worlds 50 Best Lists for demonstrations at the school. We’d like to send our congratulations to Chef Virgilio Martínez, Chef/Owner of No. 6 restaurant Central in Peru, Chef Rubens Salfer, Head Chef of Alex Atala’s No. 54 restaurant D.O.M in Brazil, Chef Manish Mehrotra, Chef/Owner of No. 60 restaurant Indian Accent in India, and Chef Ángel León, Chef/Owner of No. 94 restaurant Aponiente in Spain, .
Additionally, the publication also includes the top 51-100 restaurants. This year, in a surprise twist, the list was expanded to include restaurants 101-120 to celebrated sponsor San Pellegrino’s 120th anniversary!
Below, check out the alumni who were named to the World’s 50 Best Restaurant list for 2019!
1-50
NO.2 NOMA, COPENHAGEN, DENMARK
Kevin Jeung, Chef of Research and Production, The Fermentation Lab, Professional Culinary Arts ’10
NO. 28 BLUE HILL AT STONE BARNS, POCANTICO HILLS, NY
Dan Barber, Chef/Owner, Professional Culinary Arts ’94
NO. 47 BENU, SAN FRANCISCO, CA
Lauren Reed, Pastry Chef de Partie, Professional Pastry Arts ’11
51-120
NO. 70 SAISON, SAN FRANCISCO, CA
Joshua Skenes, Founder, Professional Culinary Arts ‘01
NO. 76 MOMOFUKU KO, NEW YORK, NY
David Chang, Owner, Professional Culinary Arts ‘04
NO. 115 PER SE, NEW YORK, NY
Anna Bolz, Pastry Chef, Professional Pastry Arts ‘07
NO. 119 ATOMIX, NEW YORK, NY
Jhonel Faelnar, Advanced Sommelier, Wine Director & Sommelier, Intensive Sommelier Training ‘14
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.
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