The Los Angeles Times announced its 10 Best Dishes of 2017, and the minestra nel sacco from Steve Samson’s (Culinary ’97) Rossoblu landed on the list. After graduating from ICE, Samson worked in several New York restaurants and before long, famed restaurateur Piero Selvaggio took notice, sending the young chef to stage in two- and three-Michelin-star Italian restaurants for more than a year. In 1999, Samson returned to the US and worked as sous chef at Valentino Las Vegas, followed by stints at Selvaggio’s Posto in Sherman Oaks and Valentino Santa Monica. His work at the latter lead to a 2004 James Beard Award nomination for Outstanding Restaurant while Samson was executive chef. He then joined David Myers’ Sona, and became executive chef and partner at Pizzeria Ortica when it opened in 2009. While at Ortica, StarChefs recognized Steve as one of Southern California's Rising Star chefs. In 2011, Samson partnered with his wife and Zach Pollack to open Sotto, which has since been named one of Esquire Magazine's “Best New Restaurants in America” and Los Angeles Magazines #1 “Best New Restaurant."
In Other Alumni News:
Ferris, the buzzworthy new restaurant in the Made hotel led by Executive Chef Greg Proechel (Culinary '10), received a glowing two-star review from The New York Times’s restaurant critic Pete Wells.
Jonathan Defren (Culinary ’08, Culinary Management ’08, Hospitality ’11) was presented with the Top Sales Producer award and his hotel has become the official training hotel for the company as a result of his performance as Director of Sales at Hampton Inn Woodbridge.
Francisco Baca (Culinary '08) was promoted to chef de cuisine of The Saratoga in San Francisco, CA.
Michael Morelli (Culinary '94) is now executive chef at Spa Mirbeau, a new spa with an adjoining restaurant in Albany, NY.
Isaac Schweky (Management '16) is now the assistant manager at Urban Pops in Brooklyn.
Omar Betancourt (Culinary '17) was hired out of externship as a line cook at Eataly.
Marc Meisel (Culinary ’97) is now the general manager with Starr Catering Events at the New York Botanical Garden.
Stephen Tsui (Managmenet ‘07/Culinary ’08) is now senior restaurant manager at the first US outpost of DaDong, the roast duck restaurant with locations all over China.
Dwight Sanon (Culinary ’16) was promoted to sous chef at The Spotted Pig.
Alex Partington (Culinary 2017) moved to Los Angeles to be part of the opening team as a line cook of NoMad LA.
Colleen Gibson (Culinary ’15) is Valrhona’s Brand Manager for North America.
Greg Proechel (Culinary '10), executive chef of Ferris, received a glowing review from The New Yorker, for his inventive cuisine. During his time at the ICE, Proechel completed his externship at Eleven Madison Park, where he became a full-time hire after its first four-star review in the The New York Times. From there, Proechel became a sous chef at Jesus Nunez’s Graffit, where he also appeared on Iron Chef America. Proechel went on to join Blanca as sous chef under Carlo Mirarchi, where he helped the restaurant earn its second Michelin star, among many other achievements. Most recently, Proechel opened popular Lower East Side destination Le Turtle, where he was executive chef. During his time leading the kitchen at Le Turtle, the restaurant garnered various accolades and was named one of Eater’s Best New Restaurants of 2016. Most recently, Proechel worked with Charles Seich to open Ferris, which has since caught the attention of many.
In Other Alumni News:
Adrienne Cheatham (Culinary ’07) is a contestant on this season of Bravo’s hit show, Top Chef.
The James Beard Foundation hosted two ICE alumni for showcase dinners: Esther Choi (Culinary '10) of Mokbar and Claudia Fleming (Culinary '88) of North Fork Table & Inn.
Eater recently included news of executive chef Scott Campbell's (Culinary '84) Butcher & Banker opening in the New Yorker Hotel.
Steve Samson's (Culinary '97) newest downtown L.A. restaurant, Rossoblu, received the 2017 Los Angeles Eater Award for Most Gorgeous Restaurant of the Year.
Aaron Gottesman (Culinary '10) is now co-chef of Hearthside, which the Philadelphia Enquirer bills the Best New Restaurant in South Jersey.
Little Tong Noodle Shop, owned by chef Simone Tong (Culinary/Management '11), is on The New York Times 10 Best Restaurants of 2017 list.
Uncle Boons Sister, by chef/owner of Ann Redding (Culinary '02), appears on Eater's long list round-up of NYC's Top Restaurants of 2017.
Valerie Zweig's (Culinary '04) DC-based chicken soup delivery business, Prescription Chicken, is expanding to Baltimore. A Philadelphia location is on the horizon as well.
Carla Espinal (Management '16) has been promoted to guest relations supervisor at Major Food Group, of the acclaimed Carbone, Dirty French, Parm and more, where her team is responsible for all reservations and special concierge requests.
Rosella Albanese (Management ’07) is now the director of operations for Café d’Avignon, with three locations in Manhattan, and a commissary in Long Island City.
Kim Heiter (Management '16) was promoted to events coordinator with Heirloom Hospitality Group in Asheville, NC.
Tovah Shanok (Culinary '10) is the new private chef to the US Consulate in Naples, Italy.
Alfredo Colon (Culinary '17) was recently hired at Sutton Inn on garde manger.
Mashama Bailey’s (Culinary ’02) The Grey has been announced as Eater’s 2017 Restaurant of the Year. After earning a Culinary Arts diploma from ICE, Mashama worked alongside her friend and mentor, Gabrielle Hamilton, at NYC’s acclaimed restaurant Prune. She then moved on to Executive Chef and partner at The Grey. Recently, she was included in Vogue's article, "How Female Chefs Are Changing Restaurant Kitchen Culture," as well as the NY Times. In December 2016, Mashama was hosted by the James Beard House, where she prepared a southern-themed menu.
In Other Alumni News:
Three of the 18 restaurants on Eater's monthly Hottest Restaurants in Manhattan round-up are helmed by ICE alumni: Ferris with Greg Proechel (Culinary '10); Emily West Village with Matt Hyland (Culinary '05); and Uncle Boons Sister with Ann Redding (Culinary '02).
Eater's 2017 Restaurant of the Year included Prune with Ashley Merriman (Culinary '04) as co-executive chef on the 38-restaurant list of Eater's Essential Restaurants of 2017.
Josh Laurano (Culinary '04) and Anthony Sasso for La Sirena, and Ann Redding (Culinary '02) for Uncle Boons garnered stars in the most recent NYC Michelin Guide.
Nikolai Pandoursky (Culinary '07) recently opened the health-focused eatery Veggie Esperanto in Baltimore County, Maryland.
Aleka Selig (Culinary/Management '09) recently checked in from Columbia, SC, where she's got two locations of her bakery, Ally & Eliose Bakeshop.
Willy Anderson (née Steigman) (Culinary ’11) opened Market Kitchen Table in Carroll Gardens, Brooklyn.
Karan Fischer (Culinary '10) recently celebrated the grand opening of Montclair Culinary Academy in Upper Montclair.
Matthew Alter (Culinary/Management '12) is now the head chef at Natalie's Coal Fired Pizza and Light of Seven Matchsticks in Columbus, Ohio.
Jen Cook (Culinary '09) is the private chef on the movie set, The Irishman which is currently shooting in NYC.
John DeSimone (Culinary '01) is the head chef-instructor at Project Renewal, an organization committed to rehabilitating and training formerly homeless people in the culinary industry.
Marc Levinson (Culinary '07) was promoted to venue supervisor at The Roof at the Third & 3rd Whole Foods in Brooklyn.
Adrienne Cheatham (Culinary '07) has been announced as one of the contestants on the upcoming season of Top Chef. After earning a Culinary Arts diploma from ICE, Adrienne worked as executive sous chef at NYC’s acclaimed restaurant Le Bernardin. While there, she tested recipes for Executive Chef Eric Ripert's TV show and cookbook, and helped open his Aldo Sohm Wine Bar and private dining venue Prive. Adrienne went on to assist Marcus Samuelsson in opening Streetbird (which received a Michelin Bib Gourmand) before being promoted to executive chef at Red Rooster in Harlem.
In Other Alumni News:
The New York Times reports that Ferris, the new restaurant in the Made Hotel from executive chef Greg Proechel (Culinary '09), is now open for dinner service.
The delivery-only sandwich-biz-turned-brick-and-mortar eatery, My Belly's Playlist, owned by Shawn Reilly (Culinary '07), was recently featured in Gothamist.
Mina Pizarro (Pastry ’02) emerged as the winner of the Valrhona C3 Chocolate Chef Competition at the StarChefs International Chefs Congress this month. She was among six competitors for the U.S. competition, and will go on to represent North America in the international competition.
Siblings David Katamba (Culinary/Management ’16) and Daphny Natangaza (Culinary/Management ’16) have opened Karveli, a European-style café in Kampala, the capital city of Uganda.
Stamatis Kakleas (Pastry '16) recently opened Stam's Cold Brew in Brooklyn, NY.
Stephen Gonzalez (Culinary/Management ’10), former chef de cuisine of Craftbar, has opened Little Forno in Bay Ridge, Brooklyn.
Vincent Paul Padolina (Hospitality '16) was hired as a guest service agent for the opening team of Mondrian Park Avenue.
Leslie Lipton (Culinary '16) is now a line cook at Parm Battery Park City.
Orlando Soto-Caceres (Pastry/Management '14) was named head pastry chef position at Gunter Seeger.
Deanna Silva (Pastry '10 and former ICE career services advisor) has joined Portland-based Sustainable Restaurant Group (SRG) as HR/Recruitment Leader.
Tijen Demirel (Culinary '10) is now the head chef of Clean Eats Meal Prep in Haledon, NJ.
Angela Turkeno (Pastry '15) was hired at Nobu as a pastry cook.
Justin Babella (Culinary ’12) is wine service director at Batali & Bastianich’s Tarry Lodge in Port Chester, NY.
Little Tong Noodle Shop, the newly opened East Village restaurant with Simone Tong (Culinary/Management ’11) at the helm, continues to earn praise from the media, with glowing articles in Vogue and Eater, plus a two-star review from The New York Times earlier this year. Known for its tasty and inventive mixian - rice noodles from the Yunnan Province - Little Tong Noodle Shop has become an instant hit. Recently on the ICE blog, Simone dished on mixian, restaurant ownership and her unique culinary voice.
Read more about Simone’s inspiring path on ICE’s blog.
In Other Alumni News:
Prune, where Ashley Merriman (Culinary '03) is co-chef with Gabrielle, received a lovely 2-star review from The New York Times.
Eater featured Eric Perlmutter's (Culinary/Management '04) newest venture, Tali & Tali Dolce, a gluten-free Italian eatery with Harold Dieterle as chef.
Florian Pinel's (Culinary '05) work with IBM's Cognitive Cooking with Chef Watson was featured in the San Francisco Chronicle.
Jim Nawn's (Culinary/Management '11) restaurant, Cargot Brassiere in Princeton, NJ was featured on NJ.com.
Scott Levine's (Culinary '04) Underwest Donuts were named NYC's most underrated donuts by Eater.
Julie Hartigan’s (Culinary '09/Management '10) recipe testing and development has been recently featured in Weight Watchers, Bed Bath Beyond, Real Simple, Shape Magazine, and more.
Ashley Roussel's (Culinary '10) culinary career change to chef of Simone's Market in New Orleans was detailed in Offbeat Magazine.
Danielle Macchia (Culinary '13) makes an appearance on the October 3 episode of Chopped on the Food Network.
As noted in Grub Street, Uncle Boons Sister is now open by chef-owner Ann Redding (Culinary '02). The eatery offers a more casual riff on the flagship Thai restaurant's offerings.
James O'Brien (Management '10) is now general manager/owner of Popina, a new restaurant coming to the Columbia Waterfront area of Brooklyn.
Mairead O'Driscoll (Culinary '98) opened her new restaurant, Ocean Wild in County Cork, Ireland.
Jana Joyce (Culinary '16) has begun selling her own line of jams, Jana's Jammy, at farmers markets and online.
Jemuel Ramos (Hospitality '15) is now the housekeeping manager at the DoubleTree by Hilton Hotel New York Times Square West.
Lisa Cruz Loukas (Pastry '17) recently accepted a sous chef position at Joe's American Bar & Grill in Boston, MA.
Sonovia Harris (Hospitality '15) is the general manager at The Brooklyn Star.
Brian Schafler (Culinary '15) was recently promoted to sous chef of Gramercy Terrace/Maialino, managing room service and private parties for the Gramercy Park Hotel rooftop.
Bruce Miller (Culinary '10) is now the chef at the newly opened The Halyard in Greenport, NY.
Jeff Straub (Management '16) was promoted to restaurant manager at Stonehouse at Stirling Ridge and was recently certified as a sommelier through the Sommelier Society of America.
Oliver Obias (Management '16) was recently promoted to finance director of the New York region for FLIK Hospitality.
With his acclaimed restaurants, Maharlika and Jeepney, Miguel Trinidad (Culinary ‘07) has created a mini-empire of Filipino cuisine in New York City. After graduating from ICE, Miguel landed a gig as executive chef at a popular restaurant in Soho, where he first met his now co-owner, Filipino-American Nicole Ponseca, Today, Miguel and Nicole helm two restaurants, and they’re in the works on a cookbook, due in fall 2018. They’re Michelin-rated, Zagat-rated and have been listed in the NY Times as a Critic’s Pick. Maharlika won Metro New York’s Best New Restaurant and was featured on Condé Nast Traveler’s list of Where to Eat in the World, while Jeepney received two stars from the New York Times, three stars from Time Out New York.
Click here to read more about Miguel's restaurant on ICE's blog.
In Other Alumni News:
Stacey Rivera (Pastry '10) has been promoted to digital director, Food, for Time Inc.
Brooke DiResta (Culinary '17) snagged a $10,000 scholarship for her winning creation in a Battle of the Breakfast Bowl competition, hosted by cookbook author Katie Lee and sponsored by Hyatt Place hotels. Her dish will also be featured in Hyatt Place hotels across the US and Canada in 2018.
Tara Holland (Culinary '17) was published in Rachael Ray Everyday magazine for a recipe on Italian burgers and DIY Old Bay seasoning.
NY Times recently featured two ICE grads involved with new ventures: Rostislav Kemelman (Culinary '04) is the executive chef of KarVer Brasserie and Bakery Cafe in Brooklyn, and Gary Barawidan (Culinary '04), helms the kitchen at P.S. Kitchen in NYC’s midtown.
Nur, with Lisa Meisenger (Management '03/Pastry '04) as pastry chef, got the 2-star treatment from Pete Wells of the NY Times.
A number of ICE alumnae were included in Vogue's recent article, "How Female Chefs Are Changing Restaurant Kitchen Culture," including Mashama Bailey (Culinary '01) of The Grey, Suzanne Cupps (Culinary '06) of Untitled, Vivian Howard (Culinary '03) of The Chef & the Farmer and Boiler Room, and Missy Robbins (Culinary '95) of Lilia.
Hudson Cakery owner Jennifer Bunce-Timmons (Pastry '08) and decorator Noelia Fernandez (Pastry '17) were featured on the August 25th episode of Cake Hunters on The Cooking Channel.
Levain Bakery, home of one of America's most beloved chocolate chip cookies, has opened another outpost on the Upper West Side. This makes a total of four locations for Culinary '93 alum Connie McDonald's iconic bakery.
Daniel Cohen-Cruz (Culinary '07) launched the Smokehouse Food Truck in eastern Pennsylvania.
Jen Vellano (Culinary '01), owner of Maison Privé, brought the iconic Nantucket sandwich shop, Something Natural to Greenwich, CT. She’s also owner of G.E. Brown, a market café in Bedford, NY.
Monet Pugh (Culinary '17) was hired as a line cook at Murray's Cheese Bar on Bleecker Street.
Ed Brown (Culinary '10) was promoted to ownership chef, ownership suites, at Citi Field (Aramark), where he provides meals to Mets ownership, senior management, and their guests.
Former Le Turtle executive chef Greg Proechel (Culinary '10) will take the helm along with sous chef Tyler Heckman (Culinary '15) at the soon-to-open Made Hotel in NoMad.
Richard Aiston (Pastry '16) was hired as assistant pastry chef at Valley Restaurant at the Garrison in Garrison, NY.
James Perretti (Culinary '16) was hired as the sous chef at mokbar Chelsea Market.
Kerry Rivelli (Culinary '07) recently accepted the position of outside sales rep with InterSource, a national distributor of imported and domestic cheese.
Katie Consolino (Culinary/Management '16) was promoted to lead baker at Renee Faris's (Pastry '09) Erie Coffeeshop & Bakery in Rutherford, NJ.
Victor Amarilla-Gray (Culinary '15) was promoted to executive chef of Le Turtle on the Lower East Side.
Edric Har (Culinary '04) joined Union Square Events as chef de cuisine.Edric Har (Culinary '04) joined Union Square Events as chef de cuisine.
Leslie Carter (Pastry '07) was recently hired as the assistant director of food & beverage at The Townsend Hotel in Birmingham, Michigan.
Andrew Paris Laracuente (Culinary '16) is the sous chef at the newly opened Golda in Brooklyn.
Estifany Disla (Pastry '17) joined the team at Cut by Wolfgang Puck as a pastry cook.
Anthony Palmer (Culinary '16) was promoted to executive chef of The Dining Room in Brooklyn.
Little Tong Noodle Shop, the newly opened East Village restaurant with Simone Tong (Culinary/Management ’11) at the helm, recieved a two-star review from The New York Times. Known for its tasty and inventive mixiam - the long, round spaghetti-like rice noodles popular in the Yunnan Province - Little Tonge Noodle Shop is already a hit.
Click here to read more about Simone’s restaurant on Eater.
In Other Alumni News:
Chris Voigtsberger (Culinary Arts '10) is now co-owner, alongside his wife, of New Jersey casual fine dining restaurant, Acacia.
Greg Proechel (Culinary Arts '10) will take the helm as executive chef with Tyler Heckman (Culinary '15) as sous chef at the soon-to-open Made Hotel in NoMad.
John Fiengold's (Culinary Arts '13) restaurant, Salt, was featured in the August issue of Down East Magazine.
Omri Green (Culinary/Management ‘03), a 14-year veteran of Danny Meyer's Union Square Hospitality Group, has left to launch his own consulting group, TZ Hospitality Advisors.
Ronen Tenne (Culinary Arts ‘07) is chef/partner in Little Sesame, in Washington, DC, which is looking to expand its hummus quick service concept.
Chris Durso (Culinary Arts '08) recently launched a new website for his Foodnited States project selling apparel, stickers, and posters.
Esther Choi (Culinary Arts '11) has added Ms. Yoo to her empire, which includes two Mokbars.
Frank DeCarlo (Culinary Arts ’86), the longtime chef/owner of Peasant, frequented by chefs like Daniel Boulud and Eric Ripert, and Bacaro, in Manhattan, is about to open his third restaurant, Barba Bianca, this time out in Greenport, on Long Island’s North Fork. The seafood-heavy Greenport restaurant is already earning press in the likes of The New York Times and Grub Street.
Click here to read more about Frank’s latest restaurant on Eater.
In Other Alumni News:
Clare Langan (Culinary Arts '11) is now the culinary producer for Scraps, a 10-episode TV series, executive-produced by Katie Couric centered on food waste.
Kim O'Donnel (Culinary Arts '97) debuted her newest book, PNW Veg: 100 Vegetable Recipes Inspired by the Local Bounty of the Pacific Northwest.
Annemarie Ahearn (Culinary/Management '05) is out with her first cookbook, Full Moon Suppers at Salt Water Farm.
Get a peek into the creative process of Ashley Merriman (Culinary '04) and Gabrielle Hamilton, co-executive chefs of Prune in this New York Times Magazine piece.
As reported in Eater, chef Steve Samson (Culinary Arts '97) of Sotto in Los Angeles, opens his second restaurant, Rossoblu, in downtown L.A.
Guy Vaknin's (Culinary Arts '07) fifth location of Beyond Sushi will open next month in the financial district. The NY Post profiled the vegan sushi eatery's recent expansion.
Amanda Gleason (Culinary Management '13) was hired as an administrative assistant/junior event planner for Spoonbread Inc.
Rasheeda Purdie (Culinary Arts '16) was hired as a line cook at Studio Cafe at the Whitney Museum.
Michael Morelli (Culinary Arts '94) is the executive chef at Jacob and Anthony's American Grille in Saratoga Springs, NY. His book, "A Concise Guide to Culinary Management," is also available on Amazon.
Jaffar Bagwell (Hospitality Management '14) has been hired as the food and beverage manager at The Surrey Hotel.
ICE is excited to welcome back Emily Peterson (Culinary/Management '09), who recently joined ICE as recreational lead chef instructor.
Sheri Jefferson (Culinary Arts '16) was promoted to culinary manager at the Food Bank West Harlem Community Kitchen.
Joao Rodrigues (Culinary Arts '11) has accepted the position of assistant executive sous chef at The Pierre New York, A Taj Hotel.
Two years after opening Danny Meyer’s vegetable-centric American restaurant Untitled as chef de cuisine, ICE alum Suzanne Cupps (Culinary Arts ’06) is taking the helm as its new executive chef and will introduce a fresh new menu at the restaurant, adding more fish to the menu, along with flavors and ingredients more common in Asian cuisine.
As chef Michael Anthony steps aside from the position, he is excited for what Suzanne will bring to the table. Featured in a recent Eater article, “Anthony says it’s Cupps’ demeanor and approach to mentoring that made her an ideal fit for Untitled, where an open kitchen in a small dining room means the energy of the cooks transfers to guests. She’s calm and specific, and she reaches people without resorting to the ‘emotions and frustrations’ historically present in kitchens, he says. ‘She’s the perfect combination of talent and humility. She has a natural ease with people.’ Anthony says.”
Click here to read more about Suzanne’s rise through the ranks.
In Other Alumni News:
Greta Anthony (Culinary Arts ’95) took home a James Beard Media Award-Video Webcast, Fixed Location and/or Instructional for her role as producer of Kitchen Conundrums with Thomas Joseph, which airs on marthastewart.com.
Simone Tong (Culinary/Management '11) received a profile in Eater about Little Tong Noodle Shop, her new eatery featuring Yunnan Chinese cuisine.
The New York Times bestows 3 stars on the relaunch of Union Square Café, with Amanda Wilson (Culinary ‘09) as chef de cuisine.
Blake Baldwin (Culinary Arts ‘16) is a finalist on Season 13 of Food Network Star.
Ziyan Xu (Culinary Arts '14) has opened up Minamoto, a Japanese fine-dining restaurant in Bellevue, Washington.
Ashley Gutierrez (Culinary Arts '12) has launched her own catering company, A.K.E.T. Catering.
Ayesha Nurdjaja (Culinary Arts '07), executive chef at Hundred Acres restaurant will have her Middle-Eastern menu make its debut at a pop-up this weekend.
As noted in The New York Times, Anne Thornton (Culinary '06) is the executive chef of 33 Greenwich, which features southern flavors in a Greenwich Village setting.
Aviva Gibbs (Culinary Arts '03/Management '04) was recently hired as the head chef/kitchen manager at franklin820.
Jennie Muoio (Pastry Arts '11) is the pastry chef at Buttermilk Channel in Brooklyn
Zach Gray (Culinary/Management '16) is now the resident chef at Sur La Table in Cleveland.
Jackson Delaney (Culinary Management '14) has been hired on as sous chef at Timna in the East Village.
James Beard Award Finalists were just announced and the following ICE alumni are among the honorees: Missy Robbins (Culinary Arts '95) of Lilia for Best Chef: New York City; Rachel Yang (Culinary Arts '01) of Joule for Best Chef: Northwest; Vivian Howard (Culinary Arts '03) for Deep Run Roots: Stories and Recipes from My Corner of the South in the American Cooking cookbook category; and producer Greta Anthony (Culinary Arts '95) for Kitchen Conundrums with Thomas Joseph in the Video Webcast, Fixed Location and/or Instructional category.
In other Alumni News:
Vivian Howard (Culinary Arts '03) cleaned up at the IACP Cookbook Awards for her book, Deep Run Roots: Stories and Recipes from My Corner of the South (Little, Brown and Company). The book won honors in multiple categories: Chefs & Restaurants, Julia Child First Book, General, as well as Cookbook of the Year.
Lauren Keiling (Culinary Management '16) published a post on the Servy blog about the future of technology in restaurants.
Juli Roberts (Culinary Arts '08) was featured on Growella's 'Your Job Is Whaaat?!?' about her role as test kitchen manager at Rodale.
Kerry Brodie (Culinary Arts '17) and her non-profit Emma's Torch were featured in Glamour.
Frank DeCarlo (Culinary Arts '86) will be opening a new restaurant in Greenport on the North Fork of Long Island.
As noted in The New York Times,Catherine Manning (Culinary Management '15) opened her restaurant, Villanelle, in Greenwich Village.
Matt Gerbasio (Culinary Arts '12) has opened up Towne BBQ & Deli in Secaucus, NJ.
Guy Vaknin (Culinary Arts '07), chef/owner of the Beyond Sushi group of vegan sushi restaurants, is opening another location in the Financial District.
Marcela Henao (Culinary Arts '12) accepted a new position as a brand manager for Splenda Latinoamerica, overseeing Colombia, Peru, and Ecuador.
Chris Fasce (Culinary Arts '17) was hired out of externship at Daniel.
Xander Parshley (Culinary Arts '16) has been hired on garde manger at Rouge Tomate Chelsea.
Natalie Codispoti (Culinary Management '16) is the restaurant manager of Fig & Olive on the Upper East Side.
Stephanie Zamarippa (Pastry/Management '16) was hired as a pastry chef at Mason-Dixon in Melbourne, Australia.
Anthony Palmer (Culinary Arts '16) was promoted to sous chef at The Dining Room in Brooklyn.
Hector Cruz (Hospitality Management '17) was hired out of externship as assistant manager at Raclette East Village.
As the Director of Guest Relations at Hotel Edison, Rommel Gopez (Hospitality Management ’14) accommodates guests from all over the world. “And that’s part of the reason why I love the business itself,” Rommel explains, “I love talking to people from all over the world. I’ll talk to someone from one country and then think, ‘Oh, I should travel there next.’”
After gaining hospitality know-how from working on cruise ships for several years, Rommel traded the high seas for terra firma and started working in hotels. To hone his hospitality skills and enhance his credentials, Rommel decided to enroll in ICE’s Hospitality Management program, where he established a comprehensive understanding on the ins and outs of the hospitality industry:
“Before I went to ICE, I was already working in the hospitality industry. But I wanted to learn more and have something under my belt to show that I was serious about my profession. I wanted the diploma to go with my work experience. And I learned so much [during my time at ICE]. I learned about hotel industry unions, management skills and the culinary side of hospitality. We also had the chance to get in the kitchen and prepare food. I love cooking, so that was a great experience.”
Click here to learn how Rommel turned his passions into a life-long career and about his current role at Hotel Edison.
In Other Alumni News:
Star Chefs released its Rising Stars 2017 list for New York and two ICE alumni were featured: Suzanne Cupps (Culinary Arts '06) of Untitled in the Chefs category and Matt Hyland (Culinary Arts '04) of Emmy Squared for Concept.
The IACP Award media nominations are out and the following ICE alumni were among those honored: Vivian Howard (Culinary Arts '03) for her book Deep Run Roots: Stories and Recipes from My Corner of the South (American, Chefs & Restaurants, Julia Child First Book, General categories); Jamie Tiampo (Culinary Management '06) for Best Commercial Food Photograph and Best Food Styling in Commercial Food Photograph; and Sarah Copeland (Culinary Arts '02) for Best Personal/Editorial Food Instagram Account.
The Semi-Finalists for the 2017 James Beard Awards have been announced and the following ICE alumni were among the honorees: Ann Redding (Culinary Arts '02), Uncle Boons, and Missy Robbins (Culinary Arts '95), Lilia, for Best Chef: New York City; Rachel Yang (Culinary '01), Joule, Seattle for Best Chef: Northwest; and Vivian Howard (Culinary '03), Chef & the Farmer, Kinston, NC, for Best Chef: Southeast.
Josh Laurano (Culinary '05), executive chef of La Sirena, was the cover profile in the January issue of Total Foodservice.
Brooke Siem (Culinary '09) of Prohibition Bakery emerged victorious as Chopped Champion on the latest installment of the hit Food Network series.
Carlo Martinez (Culinary '00) will soon open the 8th location of his hit restaurant, Hawthorne's New York Pizza & Bar, in Charlotte, NC.
George Tang (Culinary '12) recently opened New Territories, a dessert shop on the Lower East Side.
As profiled in Eater, Esther Choi (Culinary '11) has opened a location of Mokbar in Brooklyn. This one will serve an expanded menu of Korean homestyle cooking.
Simone Tong's (Culinary/Management '11) Little Tong Noodle Shop is soon-to-open in the East Village.
Cameca Bacchus's (Pastry '11) company, Creations by Cameca is launching a gourmet candy line of sweet and savory caramels, tea-infused gummy bears, and more.
Gerard Nudo (Pastry '13) and Gary McElroy (Management '14) opened Mediterranea, Atlanta's only completely gluten-free restaurant and bakery.
Cory Monji (Culinary '16) joined the team at Union Square Cafe on the entremetier station.
Helen Gonzalez (Pastry '12) is now the pastry chef at Nourish Kitchen + Table in Greenwich Village.
Cynthia Lascelles (Pastry '14) is now the executive pastry chef of Brick Farm Tavern in Hopewell, NJ.
Tom Bohan (Culinary '11) was recently promoted to executive sous chef at Eataly-Flatiron.
John Parisi (Culinary '13) has accepted a line cook position at CienFuegos in the East Village.
Aaron Fusco (Culinary Arts ’10), ICE alum and resident sommelier at Daniel, has a passion for fine dining and service that pours into all aspects of his work. After studying at ICE, where Aaron was first introduced to the New York restaurant scene, Aaron hit the ground running and landed positions in several high-profile restaurants. Soon enough, Aaron discovered his strong interest in front of house and wine. Now, at just 31 years old, he holds a top wine position at one of the most notable restaurant in New York City.
Click here to read about Aaron’s journey to fine dining and what a day in the life as a sommelier at Daniel is like.
In Other Alumni News:
John Feingold's (Culinary '13) restaurant Salt was listed among the 16 Most Memorable Places to Eat in 2016 by the Portland Press Herald, tying for "Best Spot for a Romantic Dinner."
Jim Nawn (Culinary/Management ’11), owner of Agricola and The Dinky Bar & Kitchen in Princeton, will be adding another restaurant, Cargot, to his growing New Jersey empire. This newest project lands on NJ.com’s “Where to Eat in 2017” list.
Gary Gonzalez (Culinary/Pastry '14) appeared on a special episode of Chopped celebrating veterans. He emerged from battle as a Chopped Champion!
Nashville-based Paulette Licitra (Culinary '04) published her first cookbook, Italian Cooking Party: A Little Bit of Italy at Home.
Tom Gilliland (Culinary ’91) announced a new edition of his award-winning cookbook, Fonda San Miguel: Forty Years of Food & Art, as well as a guest dinner in his Austin, TX, restaurant featuring noted Mexican food authority Diana Kennedy and chef Enrique Olivera of Pujol and Cosme.
Matt Hyland (Culinary ’04) is opening a Manhattan location of his acclaimed Brooklyn pizzeria, Emmy Squared.
Tracey Aberman (Culinary '93) opened up her own café, 123 Main Street, at Acadia National Park in Maine.
Alexis Pisciotta (Culinary '03) was hired as a full-time recipe developer for Food Network Magazine.
Stephanie Mendoza (Hospitality '15) was hired as the general manager at Raclette in the East Village.
Anthony Sasso (Culinary '04) chef de cuisine of Casa Mono, will head up a new tapas bar within fellow Batali & Bastianich restaurant, La Sirena.
As noted in Eater, Joseph Paulino (Culinary '00), is opening executive chef of Royal 35, a new steakhouse concept in midtown.
Lauren Cunningham (Management ’16) has been promoted to assistant manager of merchandising at Murray’s Cheese.
ICE alum and former Top Chef competitor Ashley Merriman (Culinary Arts ’04) always had a passion for her kitchen work, even the less glamourous parts. And after holiding various restaurants jobs throughout high school and college, she decided to get serious about cooking and enrolled at ICE. “The most important thing that ICE did for me was to expose me to fine dining – food and dining on a serious level.”
Click here to read more about Ashley’s passion for being a chef and her impressive culinary path to Prune.
In Other Alumni News:
2016's Eater Awards saw ICE alumni among the ranks of honorees: Matt Hyland (Culinary '05) received a National Instagram Badge of Honor for Emmy Squared;Missy Robbins (Culinary '95) of Lilia picked up Restaurant of the Year, New York (Readers' Choice), as well as Chef of the Year, New York (Readers' Choice and Editors' Choice); while Westlight, with Anthony Ricco (Culinary '01) as executive chef, won Stone Cold Stunner, New York (Readers' Choice).
Two of The New York TimesTop 10 New York Restaurants of 2016 are ICE alum spots: Lilia, with Missy Robbins (Culinary '95) as chef/partner and Mr. Donahue's with Ann Redding (Culinary '02) as co-chef/owner. Lilia's Cacio e Pepe Fritelle and Mr. Donahue's Roast Beef also found places among the Top 10 New York Dishes of 2016.
Shin Kim (Culinary '09) partnered with the Ministry of Agriculture, Food and Rural Affairs of Korea and the Korean Food Foundation to publish her cookbook, Vegetarian Dishes from My Korean Home: Flavorful Korean Recipes in Simple Steps.
The James Beard House hosted two ICE alumni chefs in December for showcase dinners. Mashama Bailey (Culinary '02) prepared a southern menu from her Savannah, GA, hotspot, The Grey. Diners also got a taste of Joseph Wrede's (Culinary '95) southwestern cuisine from Joseph's of Santa Fe.
Vivian Howard (Culinary '03), chef of Chef & the Farmer in North Carolina, was featured in The New York Times.
Owner Illtyd Barrett (Management '12) and executive chef Tom Coughlin (Culinary/Management '12) received a glowing review of their restaurant, Sunken Hundred, in The New Yorker.
Total Foodservice dropped its 2017 Top Women in Metro New York Foodservice Hospitality, and the following ICE alumni made the list: Mary Attea, Annisa; Esther Choi, Mokbar; Suzanne Cupps, Gramercy Tavern; Maureen Drum, Institute of Culinary Education; Cai Pandolfino, Green & Tonic; Mina Pizarro, Juni (now Betony); Ann Redding, Uncle Boons; Christine Sanchez, Bold Restaurants; Gail Simmons, Bravo TV; and Jennifer Tarfuri, Rotisserie Georgette.
Jessica (Lin) Wu (Culinary '09), managing owner of General Tso-Boy was included in an Austin Chronicle round-up of new ethnic flavors shaping the Texas capital's culinary landscape.
Scott Levine’s (Culinary ’04) new location of Underwest Doughnuts just opened in Penn Station and was featured in Eater.
Titus Wang (Culinary '04) was named executive chef of the first US location of Coffeemania, a Russian restaurant group with over 20 restaurants in Moscow.
Aaron Fusco (Culinary '10) checks in from restaurant Daniel, one of Wine Enthusiast’s 100 Best Wine Restaurants in the Country 2016, where he is a sommelier.
Though he already had a catering business up and running, Jason Alicea (Culinary Management ’15) decided it was time to take his food business acumen to the next level. He combined his family’s tradition of making empanadas from scratch with an ICE Culinary Management education and grew his artisanal empanada business, That’s Good Food. With savory fillings like confit duck and crab guisado and sweet fillings like banana bread pudding and arroz con leche, it’s no wonder his empanadas are a hit.
Click here to read more about Jason’s path to entrepreneurship and how his ICE education prepared him to successfully run his own company.
In Other Alumni News:
Zoe Nathan’s (Culinary ’01) restaurant, Rustic Canyon, was named one of The Daily Meal’s 101 Best Restaurants in America 2016.
Ann Redding’s (Culinary ’02) Uncle Boons and Matt Hyland’s (Culinary ’05) Emily both made the Top 100 Restaurants in Time Out New York’s annual list.
The following ICE alumni achieved spots on Time Out New York’s Best Dishes list: Missy Robbins for Lilia’s Agnolotti; Sohui Kim (Culinary/Management ’02) for Insa’s Blood Sausage; Greg Proechel (Culinary ’10) for Le Turtle’s Kohlrabi Soup; Matt Hyland (Culinary ’05) for Emmy Squared’s Roni Supreme pizza; Lisa Giffen (Culinary ’08) for Sauvage’s Squid Ink Garganelli; Ann Redding for Mr. Donahue’s Roast Beef; and Josh Laurano (Culinary ’05) for La Sirena’s Lasagna.
Sohui Kim’s (Culinary/Management ’02) recipes from her new book, The Good Fork, were included in the Wall Street Journal.
The Michelin 2017 New York guide is out! Congratulations to the ICE alumni-staffed restaurants for receiving stars: David Schneider (Culinary ’02), general manager at Ai Fiori;Mina Pizarro (Pastry ’02), pastry chef of Betony;Anthony Sasso (Culinary ’04), executive chef of Casa Mono; executive chef Josh Laurano (Culinary ’05) and pastry chef Thea Habjanic (Pastry ’10) of La Sirena; and Ann Redding (Culinary ’02), chef/owner of Uncle Boons.
Owner Illtyd Barrett (Management ’12) and executive chef Tom Coughlan (Culinary/Management ’12), who were once classmates, have teamed up to bring Welsh cuisine to NYC, with Sunken Hundred in Cobble Hill, Brooklyn. The restaurant received a 3 star review from Eater.
Karan Fischer (Culinary ’10), co-founder of the Montclair Culinary Academy in Montclair, NJ was featured in the Montclair Times.
Main Road Biscuit, Marissa Drago’s (Management ’04) new comfort food spot on the North Fork of Long Island, received a review in Newsday.
Diego Baraona (Culinary ’00) has launched Diego’s Pantry, where he offers tips and ideas on cooking for people who have allergies/specialty diets.
Chloe Vichot’s (Management ’15) restaurant Ancolie, which was recently profiled in Grubstreet, is now open!
Cory Monji (Culinary ’16) has launched his own private chef service, Cory Cooks.
James Beard Award winner Denise Mickelsen (Culinary '03) was recently announced as the new food editor of 5280, Denver's news and culture magazine.
Anthony Alexander (Culinary '15) recently joined fellow ICE alum and chef de cuisine Dara Tesser (Culinary/Management '06) as a line cook at Houseman.
Manase Suazo (Culinary '15), has been hired as the sous chef at La Pecora Bianca in Flatiron.
Carol Román (Culinary '15), is providing craft services for the crew of Chopped on the Food Network.
Scotty Bernadeau (Hospitality '16) was just hired as the business transient sales manager for the Starwood/Marriott brand at Sheraton Times Square.
Matthew Feinberg (Management '16) was recently hired as maitre d' at Sutton Inn in midtown.
Chad Goldsmith (Management '15) has been promoted to assistant beverage director and sommelier at Becco in midtown.
Rasheeda Purdie (Culinary '16) has been hired as a line cook at Duane Park on the Bowery.
Caitlyn D’Errico (Pastry ’15) was hired as a baker at the new Carlo’s Bakery at the Willowbrook Mall in New Jersey.
With help from her background in digital marketing and her culinary education from ICE, Julie Resnick (Culinary Arts) has generated an organic following of over one million enthusiastic foodies on her Instagram account, thefeedfeed, celebrating home cooks and the gorgeous meals that they prepare. Her simple motive of using the social platform to swap recipe ideas has evolved into a digital mega-brand with an ever-growing audience of home cooks and photographers who are eager to share their artistically plated dishes with the hashtag #feedfeed.
Click here to read more about Julie’s success with thefeedfeed and her musings on opening her own restaurant.
In Other Alumni News:
The New York Times bestowed a 1-star review on Sauvage, in Greenpoint, Brooklyn, with Executive Chef Lisa Giffin (Culinary '08) at the helm.
Tammy Natalia (Culinary '08) and her business Wine Tour New York, appeared in Long Island Weekly.
Grub Street is celebrating the 10th anniversary of the Grub Street Diet and highlighted Gail Simmons' (Culinary '99) week of eating, recipe testing and more.
Jackie Rothong (Culinary '11) competed in an episode of Food Network's Beat Bobby Flay, going head-to-head in a cannelloni cook off.
Jean Stipo's (Culinary '98) restaurant, At the Italian Table was named one of the best Italian restaurants in Louisville, KY by Thrillist.
Owner Mario Valadez (Culinary '12) and chef de cuisine Johangel Rosario (Culinary '12) of Abril Cocina took first place in New Jersey Monthly's 33rd Annual Jersey Choice Awards for Best Mexican restaurant. The New Jersey Star-Ledger also awarded the restaurant 3 stars in a recent review.
Sohui Kim (Culinary/Management '02) is out with her first book, The Good Fork, a collection of recipes from her longtime Brooklyn restaurant.
Nickie Alston (Culinary '14) provides private chef and catering services through her company, Stilleto District, and works with her non-profit ASun Star to incorporate a culinary learning program for at-risk youth and families.
Eater reported that Esther Choi (Culinary '11), chef/owner of Mokbar, is opening a new concept soon on the Lower East Side.
Aaron Gottesman (Culinary '10) checks in from Philadelphia, where he has taken on the role of chef de cuisine at the new Scarpetta in the Rittenhouse Hotel.
Amanda Wilson (Culinary '09) will be chef de cuisine of the soon-to-reopen Union Square Cafe.
Richard Horiike (Culinary '06) is now the head chef at Ganso Ramen in Brooklyn.
Tim Maher (Culinary '14) was named executive chef of Sea Salt Woodfire Grill in Huntington Beach, CA, which was recently nominated for best new restaurant in Orange County.
Astrid Ramirez (Hospitality '16) was promoted to the human resources & accounting department at Double Tree by Hilton Mahwah.
Doug Silberberg (Culinary '01) is an executive chef with Sodexo in Los Angeles, overseeing an elite artisan group within the corporate services division.
As a former sous chef at Le Bernardin and executive chef at Red Rooster, Adrienne Cheatham (Culinary Arts ’07) continues to explore and refine her personal cooking style in the kitchen. After working in both sophisticated and more casual dining settings, Adrienne feels ready to branch out on her own—to share with the world her unique culinary voice.
Clickhere to read more about Adrienne’s culinary journey and how her ICE education prepared her to work in NYC’s hottest ktichens.
In Other Alumni News:
Chef de cuisine at Vandal, Jonathan Kavourakis (Culinary '10) is featured in a video for Food & Wine, where he made Chicken and Thai Basil Waffles
David Bonom (Culinary '93), along with wife Marge Perry, appears in Every Day with Rachael Ray magazine. The recipe-developing couple showcases their work-from-home kitchen's design.
Sunken Hundred, a new Welsh restaurant in Brooklyn, where alum Tom Coughlan (Culinary/Management '12) is Executive Chef, was featured on Grub Street.
The New York Times has begun reviewing restaurants outside of New York, and Cassia in Santa Monica, CA, co-owned by Zoe Nathan (Culinary '01) received a three star review by Pete Wells.
Kristin Donnelly (Culinary '05) has published her first cookbook, Modern Potluck: Beautiful Food to Share, and had a recipe featured in the August issue of Food & Wine Magazine.
Pastry chef/owner of Buttercream BakeshopTiffany MacIsaac (Culinary '02) had her recipe for Plum-Cherry Crostata featured in the September issue of Food & Wine Magazine.
Eric Sell (Culinary '07), executive chef of Osteria Mattone, will be cooking at the James Beard House on October 6, as part of a "Southern Hospitality" dinner.
John Feingold's (Culinary '13) restaurant Salt in Vinalhaven, ME was awarded 3 ½ stars in a recent review from the Portland Press Herald.
Lauren Feder (Management '11) of Blackbelly Market in Boulder, CO, along with former classmate Jason Soloway (Management '11) of Wallflower and the Eddy, are collaborating on a special “Road Trip” guest menu at each other’s restaurants.
Blake Baldwin (Culinary '16) has started a YouTube channel where he shares healthy recipe videos with subscribers.
Christine Diaz (Management '15) recently launched her own catering company in New Jersey called Mamacitas.
Eric Perlmutter (Culinary/Management '04) plans on opening his third Manhattan restaurant by the end of 2016. He currently operates E & E Grillhouse in Times Square and Hill & Bay in Kips Bay.
Jeremy Rosen (Management '14) will be the food and beverage manager of the soon-to-open Fowler & Wells by Craft Hospitality in The Beekman Hotel.
Michael Eng (Culinary '11) was hired as head chef/kitchen manager of Feast in the East Village.
Anthony Ricco (Culinary ’01) is executive chef of NoHo Hospitality's newest restaurant, Westlight, located in The William Vale hotel in Williamsburg, Brooklyn.
Shari Maciejewski (Pastry '12) was promoted to pastry chef de partie at the The Inn at Little Washington in Virginia, a five-star restaurant and hotel from Relais & Chateaux.
Michael Donaghy (Pastry '08) has been hired as a chocolatier at Jacques Torres Chocolate.
Jewel John (Culinary '09) is executive chef of dining services at Barnard College.
When Ben Wiley (Pastry Arts ’06) dedicates himself to something, he pulls out all the stops. It’s no surprise that today he and his brother are proprietors of five successful bars in Brooklyn. After studying Japanese and working as a translator in Japan (all the while bartending as a side gig), Ben returned to the US ready to pursue a new career path. His love for baking, a hobby he developed while living in Japan, and the energy of New York City, inspired him to enroll in the Pastry Arts Program here at ICE.
Click here to learn how Ben translated his ICE education and love of service into a career in bar ownership.
In Other Alumni News:
Deborah Goldberg's (Management '15) was featured on Fox 5 for her all-natural dog food delivery service DoggyChef.
Suzanne Scherr (Culinary '10) has written a book, The Apple Cider Vinegar Companion: Simple Ways to Use Nature's Miracle Cure.
Zoe Nathan (Culinary '01) co-owner of the Rustic Canyon restaurant group in Los Angeles, is celebrating the company's latest success with Cassia, which was one of 50 nominees on Bon Appetit’s America’s Best New Restaurants 2016 list.
Robert Rosenthal (Culinary '94), is published his first cookbook, Short Order Dad: One Guy's Guide to Making Food Fun and Hassle-Free.
Amie Smith's (Pastry '09) AMIE Bakery was featured on WCVB Chronicle's Best of the Cape after winning best bakery in Cape Cod Life's "Best of" edition.
Anthony Alexander (Culinary '15) is appearing in a series of vegan cooking videos on YouTube with Veg Option Allies & Advocates.
The Taste Talks Food & Drink Award nominees have been announced, naming a number of ICE alumni in various categories:
• “Best New Chef: East” - Missy Robbins (Culinary ‘95), chef/partner of Lilia in Brooklyn, NY.
• “Best New Restaurant: East” - Matt Hyland (Culinary ’05), chef/owner of Emmy Squared in Brooklyn, NY.
• “Best New Restaurant: South” - Mashama Bailey (Culinary ’01), chef/partner of The Grey, in Savannah, GA.
Jenny Dorsey (Culinary ’13), founder of supper club I Forgot It’s Wednesday, was featured in a video on The Huffington Post.
Maureen Homenick (Culinary '14) has launched Gourmet Your Way, which provides unique personal chef services and private cooking classes.
Samantha Whitlam (Management '14) has been promoted at the Dinex Group. She is now director of operations for Epicerie Boulud, overseeing all locations.
Ben Bruckenthal (Culinary '13) was promoted to sous chef at the Bedford Post Inn, where he has worked since graduating from ICE.
Manual Pastrana (Hospitality '12) is now housekeeping manager at 1 Hotel South Beach, in Miami, FL.
Prince Torre (Culinary '08) has been promoted to executive chef at LaGuardia Plaza Hotel.
Brandon Horton (Hospitality '15) was hired as a venue trainer with Union Square Events.
Michelle Watson (Management '13) accepted the position of general manager at the Bareburger in Chelsea, NY.
Cecile Catalan (Culinary '16) was hired as the executive chef for Sage Dining Services at Solomon Schectar in Southern Westchester.
Glen DeSanto (Culinary/Management '10) was recently promoted to executive sous chef of Hill Country BBQ Market.
Kwame Williams (Culinary ’07) opened a second restaurant, Freetown Café in downtown Newark, NJ.
Alvaro Flores (Management ’15) has joined the team at Agern restaurant as an expeditor.
Stephanie Feldman (Culinary ’13) has been hired as pastry chef at Chanson at the Royal Blues Hotel in Deerfield Beach, FL.
Sunken Hundred in Brooklyn, NY, where Tom Coughlan (Culinary/Management ’12) is executive chef, was featured on Grub Street.
Chloe Vichot (Culinary Management ‘15) left a career in finance to study at ICE and pursue her culinary dream of owning and running a restaurant. Founder of Ancolie, a soon-to-open eatery in Greenwich Village, Chloe plans to use recyclable materials and glass jars to package each and every food order.
“To me, success means making a difference in the local community and the environment—which is why I’m using glass, so people don’t need to throw away their packaging.” Chloe sees eco-friendly packaging as the next step in responsible culinary practices. She hopes to inspire other restaurateurs to follow her direction towards sustainable packaging.
Read more about Chloe’s path to restaurant ownership here.
In Other Alumni News:
La Gamelle, where Denis Kuc (Culinary ’06) is currently at the helm as executive chef, received a warm review in The Huffington Post.
Cardiff Giant, a new spot serving only New York State-produced wines, beer, and spirits, was profiled in Edible Brooklyn. It is the latest watering hole from co-owner Ben Wiley (Pastry '07), whose previous bars include Bar Great Harry, Glorietta Baldy, Mission Dolores, and The Owl Farm.
Lisa Giffen (Culinary '08) shares thoughts about her producer-centric menu at Sauvage in Greenpoint, Brooklyn, in an interview with Food Republic.
Michelle Retik (Pastry '09), chef/owner of Squirrel & the Bee, received a write-up in The New York Times, for the gluten-free menus at her Short Hills, NJ, bakery café.
Peter Martinez (Culinary '15) has been promoted to sous chef of Marc Forgione's American Cut in Englewood Cliffs, NJ. He also appeared on a recent episode of Food Network's Cooks vs. Cons.
Anabel Vejar (Culinary '15) has opened Brioche, a bakery café outside of Guadalajara, Mexico.
Emily Villela (Management '15) was hired as office manager for the arena-focused hospitality group, Centerplate.
Carmina Evangelista (Culinary '15) was part of the opening team of High Street on Hudson as a line cook.
Jamie Pancella (Pastry '16) was hired from externship at Mah Ze Dahr Bakery.
Alyson Lees (Pastry '16) has joined Dominique Ansel Bakery as a pastry cook.
Paola Urena (Culinary '15) was hired as a line cook at Go Greek in Garden City.
Matthew Hyland (Culinary ’05), chef/owner of Emily and Emmy Squared cooked a showcase dinner at the The Beard House on July 11.
Dom Tesoriero (Culinary Arts ’05), owner of Mac Truck, has had his fair share of culinary fame, appearing as a contestant on the show Rewrapped and as a Food Network Star finalist. On his path to culinary success, Dom explains, “before there was talent, there was passion.”
For Dom, the decision to attend culinary school was an impulsive one – but the ability to jump when an opportunity arrives is exactly what inspired him to launch a novel food truck venture – gourmet macaroni and cheese – and what landed him on Food Network Star. “If you want to succeed in the culinary industry, it’s going to take time, and you’re going to have setbacks and some heartache but ultimately if you have it in you, you’re going to be able to make it happen.”
Read more about Dom’s culinary adventures here.
In Other Alumni News:
Jiselle Basile (Culinary/Management '15) was just promoted to chef and food stylist of a new digital brand "Extra Crispy" on The Foundry by Time, Inc.
Adrienne Cheatham (Culinary '07), executive chef of Red Rooster, was the subject of a New York Times short video series, Taste Makers.
Mr. Donahue's, co-owned by Ann Redding (Culinary '02), received a two-star review from the New York Times.
Mike Bianco (Culinary '10), chef de cuisine of The Cookery in Dobbs Ferry, competed on Chopped, making it to the second round.
La Sirena, led by Executive Chef Josh Laurano (Culinary '05) received a two-star New York Times review. ICE Creative Director, Michael Laiskonis also garnered praise for his dessert menu at La Sirena, now overseen by Pastry Chef Thea Habjanic (Pastry '10).
Emily Peterson (Culinary/Management '09) was featured on “CBS This Morning” in a piece on food podcasts.
Omer Shorshi (Management '05) owner of Pommes Frites, one of the restaurants destroyed in last year's deadly East Village gas explosion, has reopened his shop in Greenwich Village.
Connie McDonald's (Culinary '93) always-mobbed Levain Bakery is moving to bigger digs on the Upper West Side.
Chloe Vichot (Management '15) has been in the news lately about her forthcoming take-out shop, Ancolie, with ecofriendly glass jar packaging.
Cai Pandolfini (Culinary '03) has opened the fifth location of her healthy eatery Green & Tonic in Westport, CT.
Hunter Janoff (Culinary '10/Management '11) announced that he is now managing partner of CPNY, a catering and event production company for off-premise work in the tri-state area.
Lisa Giffen (Culinary '08), executive chef of the acclaimed Maison Premiere, will also head the kitchen of a new sister restaurant, Sauvage, in Greenpoint, Brooklyn.
Mina Pizarro (Pastry '02) is now pastry chef of the critically acclaimed Betony.
Stacey Choi (Hospitality '15) has just accepted the role of assistant room service manager at The Pierre Hotel.
Brianna Gerbino (Pastry '14/Management '15) is now the executive pastry chef at Cookie DO.
Crafted Hospitality (Tom Colicchio’s restaurant group) will be here at ICE on July 28, 12-1 PM and 5-6 PM to participate in a pop-up recruiting visit in the student lounge.
Jenny Dorsey (Culinary '13), chef/owner of the supper club “I Forgot It’s Wednesday,” was featured on the Oxygen series "In Progress," a story about how she dropped out of an MBA program to pursue her culinary dreams.
“I Forgot It's Wednesday is an underground restaurant - or 'supper club' - based in New York City. Our concept is simple: make the dinner conversation as interesting as the meal itself. Our dinners consist of seven courses paired with a four course cocktail flight. We host in various venues around the city, but generally at our "head-eatery," a brick-lined artist loft in Chelsea. We seat everyone around a wooden communal table admidst a relaxed, inviting environment - our goal is to enable our guests to engage on a deeper level.”
Read their praise from Business Insider, Village Voice and UrbanDaddy.
In Other Alumni News
Denise Mickelsen (Culinary ’03) was the executive editor on the Craftsy team that won two prestigious awards this spring: IACP Digital Media award for the class, “Mastering Meringue: Techniques & Treats with Gale Gand,” and a James Beard Broadcast Journalism award for the class, “Indian Curries: The Basics & Beyond with Raghavan Iyer.”
Anthony Scotto (Culinary '04) is the chef de cuisine of Fish & Game, a restaurant located in Hudson, New York, whose chef and owner, Zak Pelaccio, recently won the James Beard Award for “Best Chef: Northeast.”
The New York Times published a story on Mashama Bailey (Culinary '01), chef and partner of The Grey in Savannah, GA.
The New York Times reviews the sublime yet simple roast beef at Mr. Donahue's, co-owned by Ann Redding (Culinary '02).
ICE chef-instructor Sue Gonsalves (Culinary '04/Pastry '05) was quoted in a New York Times article about the importance of good knife skills for the home cook.
Julie Tanous (Culinary '13) has teamed up with Jesse Tyler Ferguson to launch a food blog on the actor's website, Julie & Jesse's Recipes.
Chloe Vichot (Management '15) launched the catering side of her soon-to-open restaurant, Ancolie, a French inspired to-go restaurant serving fresh and seasonal meals in reusable glass jars.
Mishel Spiridiliozzi (Culinary '15) launched her food truck Gyro Uno Food Truck in Westchester County.
Mixology expert, Michael Cecconi, (Culinary '05) has launched MCM, a line of hand-crafted, bottled cocktails.
Yoshiko Sakuma (Culinary '02) has opened Rabbit House on the lower east side, a wine and sake bar serving eclectic tapas.
Engeline Gomez (Culinary/Management '15) and Stacey Lu (Culinary '15) have partnered to create Keyhole Doughnuts, a specialty catering concept offering bespoke doughnuts for special events and weddings.
James Beard Award Winners Announced
Vivian Howard (Culinary ’03) wins the award for Outstanding Personality/Host of the PBS show, “A Chef’s Life.” Acclaimed for both her work as chef/co-owner of Chef & The Farmer and her acclaimed PBS show A Chef’s Life, Vivian was presented with a Peabody Award in 2014 and has been previously nominated for the James Beard “Best Chef Southeast” award.
In Other Alumni News
Brendan McDermott (Culinary '01), chef-instructor at Kendall College in Chicago, and co-owner of the Ravenswood Hand Forged knife company, appeared on a Fox 32 Chicago segment to discuss the company's bespoke chef knives.
Kristin Miglore (Culinary '09) took home an IACP Cookbook Award in the Compilations category for Genius Recipes: Recipes That Will Change the Way You Cook.
Annemarie Ahearn (Culinary Arts/Management '05), founder of Saltwater Farm in Maine, was a finalist for the Women Chefs & Restaurateurs Golden Pencil Award, which recognizes excellence in culinary education.
The New York Times gives a promising review of Le Turtle, the new Bowery restaurant with Greg Proechel (Culinary '10) as executive chef.
Ben Wiley (Pastry '06) has added another bar to his small empire of Brooklyn establishments: Cardiff Giant will be serving all New York State-produced alcohol with a strong focus on beer and cider.
Matt Hyland (Culinary '05), owner of Emily in Clinton Hill, has opened Emmy Squared, a new Detroit-style pizzeria in Williamsburg, Brooklyn.
Tinsley Meloy (Culinary '15), founder of Diced, a gluten-free meal delivery service, was featured on Good Food Jobs's blog, The Gastronomes.
Nicole Sheets (Pastry/Management '12) has been promoted to pastry sous chef at Del Posto.
Jack Bernowitz (Culinary '09) is now the director of food and beverage at the Frank Entertainment Group.
Katie Barreira (Culinary '07), former test kitchen director for Cooking Light magazine, is now the kitchen director for Time Inc. Food Studios in Birmingham, AL.
Three Stars for Missy Robbins
Missy Robbins (Culinary '95) received a rare three star review in the New York Times for her new restaurant Lilia located in Williamsburg, Brooklyn.
“Lilia is the first and, for now, only restaurant owned and operated by Ms. Robbins. This makes it something of a rarity: the sole focus of a midcareer chef who has the maturity to stay away from trends and novelties, the experience to know what will be delicious, the managerial skill to pull it off, and the time to make it work.” Click here to read more at nytimes.com.
Lilia has also been featured in Grubstreet, Eater, Gothamist and New York magazine.
In Other Alumni News
The 2016 James Beard Award finalists have been announced and the following ICE alumni are among the nominees:
• Vivian Howard (Culinary '03), Outstanding Personality/Host and Television Program, on Location for A Chef's Life (PBS)
• Tina DeGraff (Culinary '08), Producer, Television Segment, for TODAY Show's "TODAY Food,"
• Rachel Yang (Culinary '01), Best Chef: Northwest, for Joule, Seattle, WA.
Sohui Kim's (Culinary/Management '02) new Korean karaoke concept, Insa, received two star reviews from both The New York Times and Eater.
Kwame Williams (Culinary '07) receives praise from The New York Times for his Montclair, NJ, restaurant, Vital.
Eater got an inside peak on how Scott Levine (Culinary '04) makes brown butter doughnuts at his unique shop, Underwest Doughnuts in New York, NY.
Mark Metzger (Pastry '00), pastry chef at the St. Julien Hotel & Spa in Boulder, CO, is participating in the Colorado James Beard celebrity chef tour.
Denise Passarelli (Pastry '11/Management '12) and Poornima Solairajan (Pastry '15) competed on Cake Wars and won second place for their take on the theme of “75 Years of Archie Comics.”
Rachel Yang (Culinary '01), on the heels of her JBF nomination for Best Chef, Northwest, announced she'll be opening a fourth restaurant, this time in Portland, OR.
As noted in Eater, Michelle Gauthier (Culinary '04) opened her second location of Mulberry & Wine in the NoMad distric of NYC. This second location joins the original location of the fast-casual, healthy eatery in Tribeca.
Dan Obusan (Culinary '04) checks in from Seattle, where he is now regional executive chef at Starbucks headquarters.
Kristin Worrall (Pastry '14) and Thea Habjanic (Pastry '10) joined the pastry team at La Sirena, the newest restaurant from the Batali & Bastianich Hospitality Group.
James Beard Awards - Semifinalists
Each year, the James Beard Awards - commonly known as the "Oscars of food" - honors the country's most innovative and influential chefs and culinary leaders. We're thrilled to announce that the following ICE alumni were named as James Beard Award Semifinalists:
• Rachel Yang (Culinary '01), Joule, Seattle, WA (Best Chef: Northwest)
• Vivian Howard (Culinary '03), Chef & the Farmer, Kinston, NC (Best Chef: Southeast).
In Other Alumni News
Denise Passarelli (Pastry'11/Management '12) was profiled in Qns.com for both her cake business Denise Makes Cakes, as well as her upcoming appearance on Food Network's Cake Wars.
Kat & Theo, with Paras Shah (Culinary '07) as executive chef, was named one of 3 NYC restaurants not to miss by NBC.
Jenny Wang's (Culinary '13) supper club, I Forgot It's Wednesday was featured on UrbanDaddy.
Abril in Maplewood, NJ, owned by Mario Valadez (Culinary '12), was included in NJ Monthly's list of the state's 30 Best New Restaurants.
Le Turtle, the new lower east side restaurant with Greg Proechel (Culinary '10) at the helm, received a 2-star Eater review.
Ann Redding (Culinary '02), co-chef/partner of the acclaimed Uncle Boons opened her newest restaurant Mr. Donahue's.
Casey Repetti's (Culinary '10) food blog and Instagram Casey2Cook, was recently given a shout out on ABC's The Chew as a social media Hall of Famer for her food photography.
Jerry Arcieri (Culinary '12), who opened Aquila Pizza Al Forno in Little Falls, NJ, is the subject of a great profile in Jersey Bites.
Josh Laurano (Culinary '05) brings the newest Batali & Bastianich restaurant into the fold, with La Sirena in the Maritime Hotel.
Mika Tanimoto (Culinary/Management '11) has teamed up with James Beard Award-winning chefs Ben and Karen Barker to open up Pizzeria Mercato outside of Chapel Hill, North Carolina.
Raed Jallad (Culinary/Management '02) is now chef/owner of Truffle, a new restaurant featuring international cuisine in Valley Stream, NY.
Jennifer Tafuri - Rotisserie Georgette, Pastry Chef
Like many chefs, ICE alum Jennifer Tafuri (Pastry '11) didn’t start out in the culinary industry. After graduating college with a degree in anthropology and starting a career in hospital administration, Jen knew something just wasn’t right. Since graduating from the ICE Pastry & Baking Arts program in 2011, Jen has worked for Top Chef winner Harold Dieterle at The Marrow and, in 2014, was hired as the pastry chef at Rotisserie Georgette in NYC.
Watching Jen craft her signature tarte tatin, there’s no doubt that she’s finally found her sweet spot: “Life is short. If you’re not happy where you are, and you have a passion elsewhere—go for it!”
In Other Alumni News
Kwame Williams' (Culinary '07) Vital on NJ.com's list of "Where to Eat Now in N.J.: The 10 Hottest Restaurants for January."
Denise Passarelli (Pastry '11/Management '12) will be on the second season of the Food Network show, Cake Wars premiering on Monday, January 11.
Marcella Ibarguren (Pastry '12) started her own Brazilian-centric candy company, Brigabon Candy Co., based out of Kansas City.
Jonathan Kavourakis (Culinary '10) was recently featured in Eater's coverage of Chef Chris Santos's newest restaurant, Vandal, where Kavourakis is partner/executive chef.
Scott Blenkarn (Pastry '12) accepted the pastry sous chef position at the acclaimed Eleven Madison Park.
Total Food Service released a comprehensive list of "Top Women" in the metro New York food scene, 10 of the notable names are ICE alum.
Edith Camargo (Culinary '15) was hired for garde manger at Riverpark.
Amie Smith's (Pastry '10) bakery, AMIE Bakery, was featured in Edible Cape Cod magazine's Notable Edibles section.
Missy Robbins' (Culinary '95) new restaurant, Lilia, opened in Williamsburg, Brooklyn. See the sneak peek via Grub Street.
Kate McAleer (Pastry/Management '11) just won a Good Food Award for her Bixby & Co. "Nutty for You" candy bar.
As featured in The New York Times, ICE and the food community at large mourns the loss of Gina De Palma (Culinary '94), James Beard Award-winning pastry chef, cookbook author and food writer, and beloved friend to many.
Click here to view ICE's Alumni News Archive.