From her days as a chef in Berkeley during the 1970s' California food revolution to her tenure as editor in chief of Gourmet - a post held since 1999 - Ruth Reichl has been one of the most significant culinary personalities of the last 30 years.

Peter Hoffman has been the chef-owner of Savoy for 19 years, and of Back Forty since late 2007. He is known for his patronage of the Greenmarket and local farmers, with whom he has created longstanding relationships that reflect in the carefully selected ingredients found in his dishes.

Nathan Myhrvold is the lead author of Modernist Cuisine: The Art and Science of Cooking, a six-volume, 2,438-page opus released in March 2011. He is also the co-founder and chief executive officer of Intellectual Ventures, a Seattle-based company focused on creating and investing in inventions, and has nearly 250 patents in his name issued or pending.

Michael White grew up in Beloit, Wisconsin. While studying culinary arts at Kendall College, he started his restaurant career at Spiaggia, in Chicago. He worked and studied in Italy for seven years, at restaurants including San Domenico, in Imola. After returning to the U.S., he quickly earned the executive chef position at Fiamma Osteria in New York City in 2002.

Chef Michael Laiskonis began his career as a savory chef at bakeries and restaurants in Detroit, and was named pastry chef of Tribute in 1999, helping the restaurant earn a James Beard Award by 2003. In 2004, he began what would be an eight-year tenure as the executive pastry chef at Le Bernardin in New York City, where he helped the legendary restaurant earn four stars from The New York Times, as well as three Michelin stars

Gramercy Tavern’s Executive Chef Michael Anthony is fortunate for many reasons. Just after Anthony took the reigns, New York Times restaurant critic Frank Bruni bestowed three stars on the eatery, likening it to the comfort of an old friend. But more recently, his life took a dramatic turn when he experienced emergency open-heart surgery—putting a new perspective on his culinary career among other things.

Johnny Iuzzini, the executive pastry chef of Jean Georges and Nougatine, earned his stellar reputation with desserts that are always creative, superbly executed, and, most importantly, delicious. He joined Jean Georges, which boasts four New York Times stars and three Michelin stars — the highest rating for each — in May 2002, coming from Restaurant Daniel, where he was the first American executive pastry chef.

It’s no secret among aspiring restaurant professionals that the restaurants within Danny Meyer’s Union Square Hospitality Group (USHG) are great places to share their talents with guests, enjoy food and wine, learn and grow. Much like at ICE, USHG demonstrates its commitment to teaching through robust internal education programs on topics ranging from cheese, to craft beer, spirits, and of course, wine.

Ivy Stark and ICE Alum Missy Robbins are at the helm of New York's most popular restaurants: Dos Caminos and A Voce, respectively. Their jam-packed careers have taken them across the country--and world--where they've earned countless accolades for their talents.

Swiss Chef Gray Kunz instantly seduced Americans when he moved to New York in 1989, with his decidedly modern flavors, inspired by his youth in Singapore and Switzerland, five years with famed Michelin-starred chef Freddy Girardet, and time as an executive chef in Hong Kong.