Meet the Man Fighting for NYC’s Hospitality Industry

A graduate of ICE’s Restaurant & Culinary Management program, Rigie has spent over two decades championing the food and drink venues that give New York City its literal and metaphoric flavor. His work bridges policy and passion — and it all started with early mornings in his family’s bakery. 

A fourth-generation hospitality professional, Rigie brings lived experience, policy acumen, and relentless energy to his work. The focus of that work is fueling the city’s culture and economy by helping the service industry thrive.

While his leadership has helped shape critical policies like pandemic-era relief and outdoor dining enablement, Rigie’s impact goes beyond legislation. It’s rooted in a deep, personal connection to the world of food and a genuine respect for the people working within it. 

In a recent conversation, Rigie reflected on his family-run bakery, his time as a student in ICE’s Restaurant & Culinary Management program, and the sense of purpose that inspires his work. 

* The following interview has been condensed and edited for clarity.

ICE: What do you consider to be your biggest professional achievements so far? 

Andrew Rigie: Launching the New York City Hospitality Alliance more than a decade ago has been an incredibly meaningful journey. It gave New York City’s restaurant and nightlife industry a real voice in the halls of government — something it desperately needed. Advocating for this community, especially during the pandemic, has been challenging but incredibly fulfilling. We knew [that in order] to save the city, we had to help save its restaurants.

ICE: Can you describe your process when advocating for hospitality workers and businesses? 

AR: It all starts with relationships. I’ve worked in restaurants and hospitality since I was young. These aren’t just members — they’re my friends and chosen family. We’re in constant communication with owners and operators across the five boroughs, from mom-and-pop shops to major restaurant groups. That gives us a 360-degree view of the issues they’re facing, whether it’s permitting, labor laws, or liquor regulations. From there, we work to shape policy — either by pushing for helpful legislation or fighting to eliminate outdated red tape. 

ICE: What does a typical day look like for you?

AR: It’s nonstop. Meetings with operators, phone calls with government officials, media interviews, testifying at city council hearings, writing op-eds, attending press conferences — it’s all part of making sure the industry’s perspective is heard loud and clear. 

ICE: What do you love most about your work?

AR: The people. I thought I’d open a restaurant one day, but I found my purpose in helping others succeed. I get to work with incredibly creative, resilient, passionate individuals. It’s an honor to support them. 

ICE: Are there any recent projects you’re especially proud of?

AR: During the pandemic, we were the first to call on the city to allow outdoor dining to save restaurants and jobs and to let people socialize.

ICE: What advice would you give to someone who wants to follow a career path similar to yours? 

AR: Get experience in both hospitality and government. You don’t need to spend your whole career in both, but understanding how each world works will make you far more effective. And be prepared to work hard — this isn’t a job, it’s a lifestyle. 

ICE: When you think of ICE, what’s the first word that comes to mind? 

AR: Foundational. I’d been working in the industry already, but ICE helped formalize my knowledge and deepen my understanding of the systems behind hospitality management. 

ICE: Why did you choose to enroll at ICE? 

AR: At the time, I was a waiter figuring out my next steps. I wanted to grow professionally and connect with others on a similar path. ICE offered not just great instructors and curriculum, but also the opportunity to learn in the heart of the restaurant capital of the world. 

ICE: Do you have a standout memory from your time at ICE? 

AR: My instructor, Steve Zagor, always found creative ways to engage us — jokes, magic tricks, whatever it took. We’d read industry news regularly, which stuck with me. To this day, staying informed is critical to my work. Back then, I was reading the stories; now I help shape them. 

ICE: When did you first know you wanted to work in food? 

AR: It’s all I’ve ever known. I remember being five years old, going into the bakery with my grandfather at 4 a.m., rolling rugelach, and falling asleep on bags of flour. I tried other things, but the industry kept pulling me back. I like fast-moving environments, pressure, and people. 

ICE: What helped you transition from student to professional?

AR: While I was finishing my management program at ICE, I was already working in a restaurant and starting to sell memberships for the New York State Restaurant Association. That combination of education, practical experience, and early advocacy work gave me momentum. 

ICE: Is there a lesson from ICE — or your broader journey — that you still use today? 

AR: Work hard. Grind. Care deeply. There are no shortcuts in this business.

ICE Gave me a solid foundation; everything after that has come from showing up everyday and pushing forward. Along the way, I’ve learned a lot — sometimes from mentors, sometimes just watching and listening.

One lesson that’s always stuck with me: it’s not just about getting a call when someone in government supports you. Real respect is when they call you before doing something you won’t like — because they value the relationship enough to give you a heads up and to work with you on it to address your concerns.

Quickfire Questions

Favorite kitchen tool? Chef’s knife. 
Favorite advocacy tool? Passionate people behind you who support the message. 
Salty or sweet? Salty. 
Favorite food holiday? Thanksgiving. 
Favorite food city? New York City. 
Cook, bake, eat?... In order of preference? How about this: Number one is to eat. Two is to cook. But 2a is to bake with my daughter. 
Favorite cuisine? Depends on the day — too many to choose from. 
Go-to “easy” recipe? Yakitori grilled meats and vegetables — simple, social, and satisfying. 
Go-to “wow” recipe? Same. Yakitori-prepared food always impresses. 
Most-used ingredients? Hard to say. Salt. Garlic. 
Favorite food season? Spring... fresh air, fresh food, and the return of outdoor dining in the city. 

* Experience varies by student, with outcomes contingent on factors including graduate aptitude, job market, place of residence and work history, among others.