ICE alumna Adrienne Cheatham was the runner up on Season 15 of Top Chef

Alumni in the News

Check out the latest updates from ICE's community

ICE graduates make headlines with awards and nominations, restaurant rankings in the media, television appearances and great reviews.

Read more about recent and past restaurant openings and expansions, promotions and successes among ICE’s community of alumni below.


Tara Holland (Culinary '17) has been promoted to assistant food editor at Rachael Ray Every Day magazine. She also appeared in a behind-the-scenes look at what goes into putting the magazine together each month.

Cherry Point in Brooklyn's Greenpoint neighborhood, co-owned by Vincent Mazeau (Management '14), received a glowing two-star review from The New York Times for its British-leaning cuisine.

Peter Shelsky (Culinary '02) also gets a shoutout from Pete Wells for the bialy pork roll breakfast sandwich at Shelsky's Brooklyn Bagels.

The sixth season of the acclaimed Netflix series, "Chef's Table," includes executive chef and partner of The Grey, Mashama Bailey (Culinary '01).

Simone Tong (Culinary 11') chef/owner of Little Tong Noodle Shop was named among StarChefs' 2019 New York Rising Stars while chef and co-owner of Lilia and Misi Missy Robbins (Culinary '95) was voted this year's Mentor Chef.

The James Beard Award semifinalists have been announced, and the following ICE alumni are among the nominees: Missy Robbins (Culinary '95), Lilia (Outstanding Chef); Sohui Kim (Culinary/Management '02), Insa and Ann Redding (Culinary '02), Uncle Boons (Best Chef: New York City); Rachel Yang (Culinary '01), Joule (Best Chef: Northwest); and Mashama Bailey (Culinary '01), The Grey (Best Chef: Southeast).

Jennifer Cook (Culinary '09) has launched a farm-to-table mobile dining adventure called The Foodie Bus, as well as a non-profit culinary and farming training program called The Help Bus serving underserved individuals in Westchester County.

Brad Bankos (Culinary '10) checks in from Durham, North Carolina, where his hand-crafted sandwich shop, Eastcut Sandwich Bar, has been operating since July.

Anna Monaco (Culinary/Management '07) has launched her own bitters company based in upstate New York, called Tonic & Tinctures Bitters Company.

Ryan Faber (Culinary '19) has been hired as a line cook after successfully completing his externship at Union Square Café.

Mathew Miller (Culinary '07/Management '08) has joined Kevin Taylor Restaurant Group in Denver as the general manager of Masa Cocina Mexicana.

Camila Oliveira (Culinary '18) is now garde manger chef at Golf Club of Purchase in Westchester.

Thea Habjanic (Pastry ’10) is the executive pastry chef of Jose Andres’ new Spanish food mecca, Mercado Little Spain, opening soon in Hudson Yards.


The closing of John Feingold's beloved Salt Restaurant on the remote Maine island of Vinalhaven, is the subject of a feature piece in The New York Times.

Esther Choi (Culinary '11) chef/owner of Mokbar and host of Eater's Kitchen Gadget Show lands a spot on Nations Restaurant News' Power List 2019.

Christine Wansleben's (Culinary '97) Mise en Place cooking school celebrates its 15th year in Richmond, Virginia.

Tony Scotto (Culinary '04) is opening a fresh pasta shop, DPNB Provisions, in his hometown of Nyack, New York, this month.

Matt Hyland (Culinary '05) adds to his growing empire with Violet, focusing on grilled pizza and seafood in the East Village.

As reported in the New York Post, Sohui Kim (Culinary '01) and partners have signed a lease to reopen the landmark Gage & Tollner restaurant in Brooklyn.

Suzana Samad (Pastry '00) is opening a bakery in the Boston area called Butternut Bakehouse.

Ann Redding (Culinary '02) is opening a new restaurant in the Nolita area, this time moving outside the Thai cuisine of her other restaurants.

Margarita Olivero Golden (Culinary '99) has been running a specialty cake business in Houston, Texas, called Confectionary Home.

Daniel Sullivan (Culinary '08) reports that he is now the executive chef of RH Rooftop and Wine Terrace in the Meatpacking District.

Ellen Scariati (Pastry '13) was recently promoted to executive pastry chef at Esca, the acclaimed Italian seafood restaurant in NYC.

Tessa Thompson (Management '17), former ICE career services advisor, has joined Amy Falbaum & Associates as an executive recruiter.

Amanda Wilson is now culinary operations manager at Union Square Hospitality Group's Daily Provisions.

Daryl Milach (Culinary '08) has been promoted to executive chef of Purslane, a trash-free and carbon neutral caterer based in Brooklyn.

Kristina Walker (Pastry '16) was recently promoted to sous chef at Cookshop.

Alfonso Bediones (Culinary '16) is now sous chef of Bar Sardine in the West Village


The New York Times includes Greg Proechel's (Culinary '10) cote de boeuf at Ferris among its 10 Great New York Dishes of 2018.

Sohui Kim's latest cookbook, "Korean Home Cooking," lands a spot among Grub Street's Best Cookbooks of 2018.

Nicole Bochinis (Pastry '16), along with her cupcake business Baked to Perfection, was recently featured in Westchester Magazine.

Peter Shelsky (Culinary '02), owner of appetizing shop Shelsky's of Brooklyn, has opened a new bagel spot in Park Slope called Shelsky's Brooklyn Bagels.

Emma's Torch, founded by Kerry Brodie (Culinary '17), is expanding to a second location within the main branch of the Brooklyn Public Library.

 Nicholas Kakounis (Culinary '11/Management '14) was recently promoted to partner/executive chef at The Gramercy at Lakeside Manor in Hazlet, New Jersey.

Josh Corchado (Hospitality '15) has been promoted to guest services manager at The Confidante Miami Beach by Hyatt.

Bernie Gilbride (Culinary '00) is now director of dining services for Health Care Services Group's Oak Ridge Rehabilitation Center in Wayne, New Jersey.

Dwight Sanon (Culinary '16) was recently hired as a sous chef at Upland.

Kendall Linden (Culinary '16) was recently promoted to sous chef at Vaucluse/Omar at Vaucluse, Chef Michael White's upscale brasserie.

Rich Beichner (Culinary '91) is now the executive chef of The Stanley, the historic hotel in Estes Park, Colorado.

Fernando Arevalo (Culinary '09) is the executive chef of an ambitious new fine dining restaurant in Singapore, Preludio.


Sara Deseran (Culinary '97), who owns several locations of Tacolicious in the San Francisco Bay Area, pens a revealing 10 Lessons for Opening a Restaurant in Bon Appetit...

Kwame Williams (Culinary '07), chef/owner of Vital in Montclair, New Jersey, was one of the speakers for the James Beard Foundation's recent Waste Not event. He also participated in JBF's Chefs Boot Camp for Policy and Change...

Kerry Brodie (Culinary '17), founder of Emma's Torch, was the recipient of the 2018 Outstanding Graduate Award from ACCSC, which accredits ICE and hundreds of career schools around the country. She also spoke at the 92nd Street Y about the nonprofit's mission to train refugees for culinary careers.

Guy Vaknin (Culinary '07), chef/owner of Beyond Sushi, a vegan sushi concept, landed two shark investors on last week's episode of "Shark Tank." The investment will fuel an expansion to include the West Coast ...

Mina Pizarro (Pastry '02), pastry chef of L'Appart, represented the United States among competitors from Indonesia, United Arab Emirates, Italy, France, Ireland, Spain and Sweden in the Valrhona C3 competition at the StarChefs International Chefs Congress...

Jason Alicea's (Management '15) Bronx pop-up, Empanology, is highlighted in The New York Times for its eclectic offerings of empanadas, both savory and sweet ...

Michelin Guide revealed its list of Bib Gourmand restaurants for New York City, and the following ICE alum restaurants made the cut: Bunker (Jimmy Tu, chef/owner, Culinary '97), The Good Fork (Sohui Kim, chef/owner, Culinary '02) and Prune (Ashley Merriman, co-executive chef, Culinary '03) ...

Olivia Moglino (Management '17) opened her first brick and mortar bakery, Liv Nut Free, in Shrewsbury, New Jersey ...

The Grey Market, Executive Chef Mashama Bailey's (Culinary '01) casual follow-up to her critically acclaimed restaurant, The Grey, opened in Savannah, GA.

Alex Partington (Culinary '17) was hired as a line cook at Blue Hill at Stone Barns...

Rachel Patall-David (Pastry '15) is the pastry chef at the Strathallan Hotel in downtown Rochester, New York ...

Alix Armand (Culinary '18) was hired out of externship at Bowery Meat Company...

Samantha Reiner (Management '16) was promoted to general manager at Porchlight... Sarah Entwistle (Culinary '18) is a recipe tester at Blue Apron...


The New York Times highlights the best cookbooks to look for this fall and four were written by ICE alumni: Matt Hyland's (Culinary '04) Emily: The Cookbook, Sohui Kim's (Culinary/Management '02) Korean Home Cooking, Miguel Trinidad's (Culinary '07) I Am a Filipino: And This Is How We Cook, and Kristen Miglore's (Culinary '08) Food52 Genius Desserts all drop this autumn ...

Eater raves about the "perfect french fries" at Omer Shorshi's (Management '05) Pommes Frites in Greenwich Village...

Mashama Bailey (Culinary '02), chef/partner of The Grey, in Savannah, Georgia, will be one of the stars of season 6 of Netflix's Chef's Table series...

amNY has a fall round-up of notable cookbooks, and three of the eight listed are from ICE alumni: Matt Hyland's (Culinary '05) "Emily: The Cookbook," Sohui Kim's (Culinary/Management '02) "Korean Home Cooking," and Miguel Trinidad's (Culinary '07) "I Am a Filipino"...

Chris Shea (Culinary '04), executive chef of The Wayfarer, was interviewed for the Daily Beast's "Behind the Stove" series...

Marc Johnson (Culinary '04), chef de cuisine of Majordomo in Los Angeles, is quoted throughout a New York Times piece on American interpretations of Japanese shave ice...

Alon Langlieb (Pastry '08/Management '14), executive pastry chef of Mercer Street Hospitality and Adrienne Cheatham (Culinary '07) chef/founder of Sunday Best, weigh in on the often underappreciated merits of white chocolate in Food & Wine magazine...

As reported in Eater, Matt Hyland's (Culinary '14) newest restaurant, as yet unnamed, will focus on grilled pizza, as well as other, non-pizza, offerings.

Grub Street's what to eat and drink in NYC this September included Bobby Yoon's (Culinary/Management '16) midtown Korean BBQ spot Yoon Haeundae Galbi. (Note: Bobby will be one of the Main Course alumni interviews for the next issue.)

Simone Tong (Culinary/Management '11) of Little Tong Noodle Shop plans a new West Village Chinese restaurant.

Rafael Gomes (Culinary '08), formerly chef de cuisine of Mauro Colagreco's Grandceour in Paris, has opened a new café in the 2nd arrondissement called Itacoa...

Jose Rivera Berrios (Culinary '18) was hired on as a cook at Disney's Coral Reef restaurant. He's a recent participant in the Disney Culinary Program.

Eater reports that Rick Horiike (Culinary '06) is executive chef of Taqueria, a new Downtown Brooklyn restaurant featuring Mexico City-style tacos.

Michael Hilsdorf (Hospitality '17) was promoted to assistant operations manager at the Moxy Times Square...

Kim Mills (Culinary '07) has launched her own catering business, Laughter Travels Gourmet LLC, and has started teaching Culinary Arts as an adjunct lecturer at LaGuardia Community College...


Kate McAleer's (Pastry Arts/Culinary Management '11) Bixby & Co. recently launched a chocolate puffin line to support Audubon conservation efforts.

Marc Johnson (Culinary '04) is chef de cuisine at Majordomo, which appeared on Bon Appetit's 50 Best New Restaurants in America list.

Kerry Brodie (Culinary ’17) has been name Outstanding Graduate by ACCSC. She will partake in a panel discussion with other notable graduates at the upcoming Professional Development Conference in Long Beach, CA.

Olivia Leung and Eddie Zheng's (Pastry '13) The Little One was included in an article on Wagashi/Japanese Desserts on Tasting Table.

Julie Hartigan (Culinary Arts '09/Management '10) of recently did her second Cooking Segment live on the CBS NY weekend show and will be back on again in the fall! Check out her segment on "No Sweat, No Cook Summer Party Dishes." 

Dana Pollack (Pastry '12) owner of the booming macaron business, Dana's Bakery, shares tips for turning your business idea into reality in Entrepreneur Magazine.

As noted in The New York Times, Jared Male (Management '10) has opened Randall's Barbecue on the Lower East Side.

Dan Mezzalingua (Management '15) has opened up a fast-casual chicken concept in Chelsea called Brine.

The New York Times highlights Missy Robbins' (Culinary '95) forthcoming restaurant, Misi, in its recent Fall Restaurant Preview.

Mark Sy (Culinary/Management '11) added a second location of Vien, his Southeast Asian street food eatery. The midtown location will serve noodles, rice bowls and salads.

Jenna Helwig (Culinary '08) has been promoted to food director of Parents and Health magazines.

Ivy Stark (Culinary '95) announces that she is culinary director of 1 Hotel Brooklyn Bridge.

Jonathan Defren (Culinary/Management '08 & HMD '11) was recently promoted to General Manager of the soon-to-open Hampton Inn by Hilton in Cranbury, New Jersey.

Alyssa Rosello (Culinary '17) was hired as an editorial assistant at MPG Concepts, a brand management firm specializing in culinary content.

Jennifer Etzkin O’Brien (Culinary ’09) has been promoted to senior manager of the culinary luxury division of Marriott International. She works within the Global Operations team, focusing on enhancement of the F&B experience for guests visiting Marriott’s growing luxury tier and works on initiatives to help elevate women in Marriott F&B leadership.

Tina Bourbeau (Culinary ‘93/Management ’01) has joined Darden, the restaurant group that operates restaurant brands ranging from Olive Garden to The Capital Grille to Seasons 52, as corporate chef.


Jared Male (Management ’10) opened Randall’s Barbecue on New York’s Lower East Side. Jared gained barbecue experience at New York’s prominent Dinosaur Bar-B-Que and Hill Country Barbecue restaurants, and London's Big Easy Bar.B.Q & Crabshack. Randall’s Barbecue has offered catering and hosted pop ups since 2015; this is the first brick and mortar location.


Brian Schafler (Culinary ’15) has been promoted to executive sous chef for banquets at Union Square Hospitality Group’s Gramercy Terrace and Maialino. Chef Brian covered baseball for before studying culinary arts at ICE and advancing from a kitchen supervisor to the sous chef at Mailano, then sous chef and his current position for USHG.


Ayesha Nurdjaja (Culinary '06) brought her Mediterranean fare to the James Beard House at its Summer in the Mediterranean event. Chef Ayesha collaborated with the chefs from Shuka’s sister restaurants — Cookshop, Rosie’s and Vic’s — on a menu of Sicilian mezze. Ayesha climbed the ladder from line cook to sous chef at Lidia Bastianich’s restaurant Felidia following graduation. She moved on to Chef Terrance Brennan’s Bar Artisanal and Michelin-starred Picholine kitchens, then worked under fellow ICE alum Missy Robbins at Michelin-starred A Voce. Ayesha progressed to executive chef at Il Bordello and Red Gravy before taking the helm at Hundred Acres in 2015. The restaurant was converted to Shuka in 2017, where she serves an array of Mediterranean dishes inspired by Italy, Morocco and Tunisia.


The New York Stock Exchange appointed its first female president, Stacey Cunningham (Management, ’06), who worked her way up from NYSE intern to COO — with a two-year break for culinary school. Stacey studied Restaurant & Culinary Management at ICE in 2005, then worked in the kitchen at Ouest before it closed. She tells Mashable “the experience allowed her to develop and sharpen communication, task-management, and other work-related skills that helped her upon returning to the world of Wall Street.”


The 2018 James Beard Media Award Winners were announced and Stacy Adimando's (Culinary '10) international cookbook Nopalito (Ten Speed Press, Spring 2017), which she co-authored with the chef from San Francisco's Nopalito restaurant, won in the Cookbooks and Broadcast Media category. Stacy is a food and travel journalist, cookbook author, recipe developer, and the Executive Editor at Saveur magazine. She is the former Test Kitchen Director at Saveur, Food Editor at Every Day with Rachael Ray and Recipes Editor at Food Network. Before graduating from the Institute of Culinary Education's Culinary Arts program in New York City, Stacy graduated from Wake Forest University.


The James Beard Awards Semifinalists were announced and Missy Robbins (Culinary '95) was among the honorees for Best Chef, New York City. Missy Robbins came to ICE after graduating from Georgetown. She spent the next few years cooking and learning at Anne Rosenzweig’s Arcadia and Lobster Club and Wayne Nish’s March. After interning in three different restaurants in Italy, she joined the Soho Grand Hotel, eventually becoming sous-chef there, before taking the helm at Chicago’s acclaimed Spiaggia restaurant. In October 2005, Robbins won the coveted William R. Rice Most Promising Chef Award at the Chicago Wine and Food Festival. In 2008, she returned to New York to serve as executive chef at A Voce, and opened the restaurant’s second location in the Time Warner Center. Food & Wine chose her as one of its 2010 Best New Chefs. In 2016, Missy opened her first restaurant, Lilia, in Williamsburg, Brooklyn, bringing "the best of Italy to Williamsburg where wood fired seafood, hand crafted pastas, classic Italian cocktails and warm hospitality come together to create a casual dining experience." Looking back at her time in school, she says, “ICE was particularly helpful when it came time to go on externship. The school made it possible to get hooked into exactly the restaurant I wanted to be and things just took off from there.”


The James Beard Awards Semifinalists have been announced and Rachel Yang (Culinary ’01) is in the running for Best Chef Northwest for her restaurant, Joule in Seattle. Yang enrolled at ICE just months after earning a bachelor’s degree in urban studies and visual arts at Brown University. She continued her training at DB Bistro Moderne, where she rotated through the garde manger, entremetier, poissonier, and rotisseur stations. She moved on to Ducasse, then Per Se. By 2005 she was heading up the kitchen at the Korean D'Or Ahn, where she first incorporated her Korean heritage into her cooking. Now in Seattle, at Joule and Revel, Yang and her husband, Seif Chirchi, continue in this vein, with creations such as mochi in a ragout of oxtail, lacinato kale, and soy cured egg. The Seattle Times gave the pair its Innovation Award in 2009. The restaurant has also been featured in the Wall Street Journal, as part of Food & Wine’s 10 Best Restaurant Dishes of 2008, and as one of Seattle Metropolitan’s 2008 Best New Restaurants. Yang was also a James Beard Awards semifinalist in 2009, 2010, 2011 and 2012.


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."