Meet ICE LA’s Commencement Speakers: Lauded Jitlada Chef and “Hell’s Kitchen” Maître d'Hôtel

Their distinct culinary career paths reflect the many ways in which a career can unfold — across media, restaurant kitchens and more.

Two Paths, One Stage 

The Institute is honored to welcome Marino Monferrato as LA commencement’s keynote speaker and Chef Sugar Sungkamee as its alumna speaker. 

Both speakers' careers span hospitality, media and restaurant ownership, offering graduates a clear sightline to where an Institute of Culinary Education can lead — and how differently success can take shape within the same industry. 

Marino Monferrato: Keynote Speaker

Marino Monferrato has built a career at the highest levels of hospitality, pairing technical precision with a clear, guest-focused approach. The current Vice President of Hospitality Operations at DAOU, he is also well-known as the longtime maître d'hôtel on TV’s popular cooking competition show Hell’s Kitchen.

“In Los Angeles, it seems that everyone is an actor who works in a restaurant,” Marino says. “I’m the opposite — a restaurant guy who was picked to be in a television show.”

A native of Torino in Italy’s Piemonte region, Marino began his career at 17, training under chef Gualtiero Marchesi. He went on to work in London, France, San Francisco, Las Vegas and Los Angeles, holding leadership roles at Alex at Wynn Las Vegas and Wolfgang Puck’s CUT.

In 2017, Marino led the opening of Eataly’s first West Coast location in Los Angeles. He later helped open Massimo Bottura’s Gucci Osteria in Beverly Hills before joining DAOU in 2021.

Across each role, Marino has stayed true to his guiding principle: real hospitality builds connection. For Marino, it’s an approach that reflects the skill and presence required to succeed in the industry.

Chef Sugar Sungkamee: Alumna Speaker

Chef Sugar Sungkamee leads one of Los Angeles’ best-loved restaurants — and she does it by balancing tradition and innovation. As Executive Chef and Owner of Jitlada, her fresh flavors and modern style have cemented the restaurant’s longstanding role in the city’s dining landscape.

Opened in 1970, Jitlada became destination dining under the leadership of Chef Sugar’s father, Chef Suthiporn “Tui” Sungkamee, and her aunt, Chef Sarintip “Jazz” Singsanong. Their cooking earned critical acclaim — and introduced Southern Thai flavors to a broad LA audience.

After her father passed away in 2017, Chef Sugar stepped into a leadership role within Jitlada, working alongside her aunt to both maintain the restaurant’s legacy and expand its influence.

As an alum of ICE LA’s Restaurant & Culinary Management program, she brought formal business training — along with an MBA — to Jitlada.

“One of my core memories from ICE was learning under Director of Restaurant & Hospitality Management Mishel LeDoux in the Restaurant & Culinary Management program,” she said.  

“She taught me the importance of hospitality, leadership and creating memorable guest experiences. I was also honored when she invited my Aunt Jazz and I to do a demo at the school. That moment made me feel truly special to share our Thai recipes with other students.”

Today, Jitlada’s menu reflects the bold, layered flavors of Southern Thailand, with dishes like crispy catfish salad and Taepo chicken curry. The restaurant has earned recognition from the Michelin Guide, the James Beard Foundation and multiple “best of” lists.

For Chef Sugar, the work centers on continuity — honoring her family’s history while building something of her own. It’s a path many ICE graduates aim to follow: grounded in training, shaped by experience and defined over time.

A Milestone Moment for ICE Graduates 

Both chefs bring decades of experience to this year's commencement ceremony, offering perspective shaped by time in a professional kitchen. For ICE grads, the moment marks a transition — from structured training to the realities of the industry, where skills are tested, rounded and put into practice.