ICC Grads Named 2015 James Beard Award Semifinalists

Outstanding Chef
Maricel Presilla, Cucharamama, Hoboken, NJ

Marc Vetri, Vetri, Philadelphia

Outstanding Pastry Chef
Ghaya Oliveira, Daniel, NYC

Christina Tosi, Momofuku, NYC

Outstanding Restaurant
Blue Hill at Stone Barns, Pocantico Hills, NY (Dan Barber, Executive Chef/Co-Founder)

Momofuku Noodle Bar, NYC (David Chang, Executive Chef/Founder)

Outstanding Service
Restaurant Alma, Minneapolis (Alexander Roberts, Executive Chef/Proprietor)

Saison, San Francisco (Joshua Skenes, Executive Chef)

Strip T’s, Watertown, MA (Tim Maslow, Chef/Owner)

Outstanding Wine
Momofuku Ko, NYC (David Chang, Executive Chef/Founder)

Sepia, Chicago (Andrew Zimmerman, Executive Chef)

Best Chef: Great Lakes
Andrew Zimmerman, Sepia, Chicago

Best Chef: Northeast
Tim Maslow, Ribelle, Brookline, MA

Best Chef: West
Joshua Skenes, Saison, San Francisco

CLICK HERE to see the full list.

This blog post was originally published by the International Culinary Center (ICC), founded as The French Culinary Institute (FCI). In 2020, ICE and ICC came together on one strong and dynamic national platform at ICE's campuses in New York City and Los Angeles. Explore your culinary education where the legacy lives on.