James Beard Award Semifinalist: Jeremiah Stone and Fabian Von Hauske
The ICC alumni were recognized in 2017.
Fabian Von Hauske grew up in Mexico City, where he got his culinary start working in the kitchen of a café. He graduated from The French Culinary Institute’s Culinary Arts and Pastry Arts programs in 2009 and 2010, respectively.
While attending FCI (now called International Culinary Center), Fabian worked at three-Michelin-starred Jean-Georges, then left the country to work at world renowned dining establishments such as Noma, Faviken and Attica. There, he met Jeremiah Stone, who was the sous chef for school events and a 2007 Professional Culinary Arts graduate [from ICC]. Jeremiah moved to Europe following his program completion at the International Culinary Center, and has worked at Rino and Isa, among other places.
Then the pair traveled around Europe and started planning for what would eventually become Contra. The two took over a year to find the space for Contra, which opened in October 2013. The restaurant serves a set menu of contemporary New York cuisine with an emphasis on local and seasonal ingredients.
Nomination: Best Chef: New York City
For more information on the 2017 James Beard Foundation Awards Semifinalists, click here.
See ICE alumni nominees, finalists and winners.
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.
Add new comment