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The new Michelin Guide for Chicago is out and Joncarl Lachman (Culinary '02) is happy to report that his first restaurant, HB Home Bistro, is included in its "recommended" group.

Andy Xu (Culinary '02) checks in to say he is now chef de cuisine at Shea Gallante's Ciano restaurant.

Sara Dima (Culinary '04) was mentioned in the New York Times, along with chef Ilene Rosen, for 606 R & D, a home-style restaurant and bar they are opening in Prospect Heights, Brooklyn.


Michal Shelkowitz (Pastry '05), pastry chef of Dovetail, is nominated for Food & Wine Magazine's The People's Best New Pastry Chef (East region).

Time Out New York 2012 Food & Drink Award nominees are out and modern Filipino restaurant Maharlika is up for Best International Eats. Miguel Trinidad (Culinary '07) is the restaurant's executive chef.

Ceci Carmichael (Culinary '97), one of the food experts on Home Made Simple on the Oprah Winfrey Network, has launched a cooking and food website, Swell Food.


Jonathan Stranger (Culinary '04) has been nominated for Food & Wine Magazine's The People's Best New Chef in the Southwest Category for his restaurant.

Dan Kyse (Management '04) is now a sales representative (NYC and Long Island territory) with Edward Don & Company, the world's leading distributor of foodservice equipment and supplies.

Maxime Bilet (Culinary '05) was nominated, along with Nathan Myhrvold and Chris Young, in the Cooking from a Professional Point of View category for their book Modernist Cuisine.

Kevin Peterson (Culinary Arts & CMD '04) has been promoted to executive sous chef at Catering by Design in Denver, CO.

Julie Sproesser (Culinary '04) has been hired as membership and events director of the Restaurant Association Metropolitan Washington.

Michael Morelli (Culinary '93), who recentrly attained the Certified Executive Chef designation from the American Culinary Federation, has accepted a position as chef garde manger at The Sagamorein Lake George, NY.


Rick Larsen (Culinary/Management '08), sous chef at Bar Americain, is part of Team Bobby Flay this Sunday night, April 8, on Iron Chef America.

Kate McAleer's (Pastry/Management '11) new organic/natural chocolate business, Bixby & Co., is featured in this month's issue of Dessert Professional.

Carlos Jorge (Culinary '01) checks in from Florida, where he is now with the Stephen Starr Restaurants Hotel Group as executive chef at The W Ft. Lauderdale Hotel.

Anup Joshi (Culinary '04), chef de cuisine of Tertulia, was named among Zagat's "30 Under 30: NYC's Hottest Up-and-Comers".

David Seigal (Management '03) appeared in yesterday's New York Times Off the Menu column, as chef of Chelsea's Table, a new family-friendly restaurant in Chelsea Piers.


Emily Peterson (Culinary/Management '09) was recently recognized by chef2chef as one of the country's top 50 culinary instructors on Twitter.

Angela Cuervo (Pastry '07), owner of Making That Cake, is a contestant on the new season of Sweet Genius on Food Network.

Michael Mahle (Culinary Management '06) is now general manager of Domaine Wine Storage located in Edison, NJ and serving the NYC Metro Area.

Peter Goldklang (Culinary/Management '08) has recently taken over as chef de cuisine of the Hotel Roger Williams, which is undergoing an extensive renovation for a June relaunch.

The James Beard Awards were held earlier this week, and ICE alumni were among the recipients! The Modernist Cuisine by Nathan Myhrvold with Chris Young and Maxime Bilet (Culinary '05) won in the Cooking from a Professional Point of View category, as well as Cookbook of the Year. Jamie Tiampo (Management '06) also took home the award for Video Webcast for eatTV with Jamie Tiampo, produced by


Executive chef Eric May (Culinary '00) of Midway, Utah's, Blue Boar Inn & Restaurant won Best Chef this year from the Best of State organization. It's the third time this ICE Alumni Hall of Achievement recipient has won the award.

Bonnie and Nathan Snow (Culinary '07 and Culinary '00, respectively) check in from New Paltz, NY, where they are chef-owners of A Tavala, a trattoria that's been winning awards and wowing critics in the Hudson Valley.

Rick Larsen (Culinary/Management '08) is leaving his sous chef position at Bar Americain in NYC to move to Boston, MA, where he will be opening The Warehouse on Broad, a new bar/restaurant in Boston's Financial District as the executive chef.

Peter Daversa (Culinary '04) is currently in Hong Kong, China, at Blue Smoke Bar-b-que as the executive chef and pitmaster.

Gabrielle Pouder (Culinary '12) and her husband have launched Lieb's Organic Farm in New Rochelle, NY. The farm and farmstand will offer seasonal organic vegetables and herbs to local citizens, as well as educational classes on sustainability and organic farming practices.


Jonathan Defren (Culinary/Management '08, Hospitality '11) has joined Embassy Suites Secaucus as night auditor.

Joncarl Lachman (Culinary '02), chef/owner of HB Home Bistro and former owner of Vincent in Chicago, will be opening up his third restaurant in his hometown of Philadelphia. Eater recently made mention of this new Dutch-inspired BYOB concept.

Freddy Guerreiro (Management '08/Culinary '09) will be a contestant on the first Top Chef Portugal show, with its premiere episode airing August 18th.

Kristy Lambrou (Culinary '10) is featured in this FOX News article about Rouge Tomate in midtown, where she holds the position of culinary nutritionist.

Jeremy Hanlon (Culinary '00) is now international corporate executive chef at Carlson, the parent company of TGI Fridays. With locations in 60 countries, he and his team develop localized menus for various markets around the world.


Matthew Schaefer (Culinary '97), executive chef of Amankora Thimphu, in the Kingdom of Bhutan, will be hosting a visit by Chef Eric Ripert. As reported in the Village Voice blog, Schaefer, who formerly served as Ripert's sous-chef at Le Bernardin, will guide him on foraging excursions in the small Himalayan country and they will prepare celebratory menus utilizing these rare ingredients.

Nicole Sasso (Pastry '12) has joined Gramercy Tavern's pastry team as a line cook in cold desserts.

Tony Albanese (Pastry '08) will be on "Cupcake Wars" this Sunday, August 12 at 8 PM. His business is called "The Pastryarch." He was also featured in season 1 of "Cake Boss" as Buddy Valastro's assistant.

Kamal Rose (Culinary '09) has been named executive chef of Tribeca Grill. He's been with the restaurant for 13 years.

Keyes Clemmer (Pastry '10), owner of 350* Classic Bakeshop, was honored with a recent 2012 Best of Westchester Magazine Award for the shop's Chocolate Fudge Peanut Butter Cupcake.


Ronoldo Linares (Culinary '04), executive chef of Martino's in Somerville, NJ, and proprietor of Ronaldo's Cocina, is a contestant on BBC America's Chef Race U.K. vs. U.S., premiering on October, 2nd.

Tina Bourbeau (Culinary '93, Management '01), executive chef/senior director of R&D at FreshDirect, has been named one of the contestants on the new season of Top Chef.

Anastasia Monaco is the general manager of Shake Shack New Haven, which had its grand opening yesterday.

Julian Plyter (Pastry '07)), co-owner of Melt Bakery, which specializes in ice cream sandwiches, is a Vendy Award recipient in the Best Dessert Category.

Anna Levien (Pastry '96), vegan/raw foods chef and culinary instructor, is a finalist in the Vitamix Challenge at the International Chefs Congress, where she will compete against five other chefs.

Kerry Rivelli (Culinary '07) was hired as a sales representative at speciality purveyor D'Artagnan. She is also a chef supervisor at Metlife Stadium and Red Bull Arena during their sports seasons.


Youngsun Lee (Culinary '05) is chef of the Queens Kickshaw a vegetarian and vegan restaurant in Astoria as mentioned in the New York Times.

Make Baking Company, owned by Jennie (McCarthy) Bhalla (Culinary '11) and specializing in artisanal whoopie pies, is now open for business.

Mast Brothers Chocolate, the Williamsburg, Brooklyn-based "bean-to-bar" chocolatier, co-owned by Rick Mast (Management '06) has opened a
second location in the South Street Seaport.

Pippa Calland (Culinary '94), executive chef of The Green Room Bistro & Juice Bar in Carlisle, PA, joins fellow ICE alum, Ronaldo Linares on BBC America Chef Race UK vs. US, which premiered Tuesday.


Seohyung Im (Culinary '13) is ICE's finalist in the S.Pellegrino Almost Famous competition. She'll take her winning dish, roasted lamb chops with truffled potatoes, sautéed swiss chard, butternut squash purée and red wine-beet sauce, off to the Northeast regional competition in January.

Kim O'Donnel's (Culinary '97) new book, Meat Lover's Meatless Celebrations, will be in stores October 23.

Former Top Chef: Just Desserts contestant, Zac Young (Pastry '06), is now pastry chef of David Burke Kitchen.

Dominick Maietta (Culinary '03) has taken on the executive chef position of Cafe Noir in Soho.

Noah Wildman's (Culinary '08/Management '09) KnisheryNYC will debut this weekend at Hester Street Fair and Grub Street.


Sara Copeland (Culinary '02) has been named food director for Real Simple magazine.

Elisa Strauss (Pastry '01), pastry chef/owner of Confetti Cakes, has begun teaching online cake decorating classes via Craftsy.

One Girl Cookies, co-owned by Dave Crofton (Pastry '03), was featured in a Daily News story about NYC's campaign to help small businesses in their post-Sandy recovery efforts.

Seohyung Im (Culinary '13) is ICE's finalist in the S.Pellegrino Almost Famous competition. She'll take her winning dish, roasted lamb chops with truffled potatoes, sautéed swiss chard, butternut squash purée and red wine-beet sauce, off to the Northeast regional competition in January.

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Find your cullinary voice