A Fundraising Dinner for Ukraine

Join some of New York City’s top talent for a four-course tasting menu with wine pairings generously provided by Daou® Vineyards. For this special occasion, we have assembled a team of expert chefs that include celebrated ICE alumni, chef-instructors and friends of the school:

Paul Liebrandt (Crumpet Management)
Mary Attea (The Musket Room, NYC) 
Helen Nguyen (Saigon Social, NYC)
Winston Chiu (Feed Forward)
Michael Laiskonis (ICE Creative Director)
Hervé Malivert (ICE Director Culinary of Affairs)

Passed hors d’oeuvres begin at 6 p.m. with dinner following at 7 p.m. 

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Demo Kitchen

Priced at $300 per person, all proceeds excluding sales tax and fees will be donated to World Central Kitchen’s ongoing Ukraine relief efforts.

Capacity limited to 85 guests.

* All proceeds excluding sales tax and fees will be donated to World Central Kitchen. Tickets to the event are not tax-deductible.

About the Chefs:

Paul Liebrandt
As a teenager growing up in London, Chef Paul Liebrandt cooked for some of the world’s most esteemed restaurants and chefs including Marco Pierre White Raymond Blanc, Jean-Georges Vongerichten and Pierre Gagnaire. 

Chef Paul is most well-known for his lauded Corton restaurant, which was at the forefront of the New York City dining scene since its opening in 2008. Located in Tribeca, Corton earned two Michelin stars, three stars by the New York Times, nominated as Best New Restaurant in the United States by the James Beard Foundation and was featured in Esquire magazine’s Best New Restaurants list. 

Currently at the helm of Crumpet Consulting, Chef Paul’s food melds the tradition of classical cuisine with a contemporary, personal approach to ingredients and technique and a uniquely graphic visual style. 

Mary Attea
A graduate of The Institute of Culinary Education, Mary Attea is the Executive Chef at The Musket Room, a Michelin-starred restaurant in Manhattan’s Nolita neighborhood. Chef Mary took the helm in February, 2020, executing a tectonic shift in The Musket Room’s genre from New Zealand cuisine (which the restaurant had been known for since opening in 2013) to a more globally-inspired menu. 

Prior to The Musket Room, she cooked at High Street on Hudson alongside superstar baker Melissa Weller. Years earlier as Chef de Cuisine at Annisa, renowned Chef Anita Lo’s beloved and critically acclaimed contemporary American restaurant in Greenwich Village, she established herself as a force in the kitchen, garnering three stars from The New York Times and upholding the restaurant’s Michelin Star. 

In her current role at The Musket Room, Chef Mary uses her extensive fine-dining experience and family culinary memories to create menus that defy categorization, deftly infusing Middle-Eastern, Mediterranean, Asian and New American influences into dishes that are wholly original yet firmly rooted in their histories. 

Helen Nguyen
​Raised in Seattle with roots in California and Vietnam, Chef Helen Nguyen has always had a passion for food. After a decade in real estate business and sales, she pursued her passion and moved to New York and attended the Institute of Culinary Education.

While at school, she started an apprenticeship at L'Appart under Chef Nicolas Abello, who led his team to their first Michelin star within the first few months of opening, and then worked her way into the kitchen of Chef Daniel Boulud's famed two-Michelin-starred Restaurant Daniel. There she trained with the Feast and Fêtes catering and private events team for 3 years.

Though trained in classic French, Vietnamese comfort food is where her heart resides. Chef Helen started sharing her love for food, culture and community via monthly pop-ups and eventually opened Saigon Social, her first restaurant in Manhattan’s Lower East Side, in 2020. 

Winston Chiu
Winston Chiu, a native New Yorker, received his degree in Mathematics/Finance, starting his career as an Actuary both in the public and the private sector. In pursuit of fulfilling a dream of making an impact through food and community, he attended the Institute of Culinary Education. Over the past decade, he’s been a chef and (co)founder of several food businesses/advocacy initiatives before recently launching Feed Forward; Rethink Food (501c3)/ Little Tong/Bonbite Catering & Food Incubator.

Michael Laiskonis
Michael Laiskonis joined the Institute of Culinary Education in 2012 fresh off of an eight-year tenure as executive pastry chef at Le Bernardin. He has long been one of the industry's most creative and talented chefs, noted for helping Le Bernardin earn four stars from The New York Times and three stars from Michelin. Chef Michael was also named among America's Top Ten Pastry Chefs by Pastry Art & Design in 2002 and 2003, and was Bon Appétit's Pastry Chef of the Year in 2004. Best known for his use of modern techniques to reinvent classic desserts, he was presented with the coveted James Beard Award for Outstanding Pastry Chef in 2007. Chef Michael received the IACP's 2014 Culinary Professional of the Year Award, one of the most distinguished honors in the culinary field.

While Chef Michael is best known as a pastry chef, he spent nearly half of his career on the savory side of the kitchen. He has also found great success outside the kitchen, as an active writer for publications including Gourmet, Saveur and The Atlantic, and has appeared on television shows such as "Top Chef: Just Desserts.”

Hervé Malivert
Chef Hervé Malivert has more than 20 years of experience with classic French fine dining. He gained experience as a cook, sous chef and chef at Michelin-starred restaurants in France and moved to New York in 1998 to be the chef de cuisine at La Goulue. He became an executive chef at Orsay Restaurant before transitioning to education in 2006.

Chef Hervé directed catering and special events at the International Culinary Center (ICC) as well as directing Culinary Arts and Technology. He trains students for international competitions, develops sous vide recipes and curriculum and excels at plating technique.

Chef Hervé began instructing Culinary Arts at the Institute of Culinary Education in 2021, where he continues researching and developing. He's a member of the Maîtres Cuisiners de France (MCF) and has sommelier training.