Matthew Leung (Culinary, '19) spoke at the Los Angeles campus' first commencement ceremony. He took a position at The French Laundry.

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 and on the blog.

Yoav Jacob (Health-Supportive, '20) has taken his education into the nonprofit sector, working as a program assistant with Bread Head. The goal is to promote food literacy through several programs, from project access nourishment to community health, eating and wellness.

Saul Silva (Culinary, '19) took his passion for food and combined that with his love of woodworking to start his own company, SSWoodWrxs. His handmade cutting and charcuterie boards are inspired by his culinary journey and feature his signature initials on the bottom corner of each piece. Order your own for your kitchen; just direct message Saul on Instagram.

Alyssa Weiss (Culinary, '18/Management, '20) headed back to the East Coast and landed a coveted assistant manager position at Sugarfish in NYC.

Brandon Kaufman (Culinary, ‘20) is working with sustainable and dry-aged seafood at The Joint Eatery in Sherman Oaks, California.

Shant Halajian (Culinary, '19) opened two restaurants at The Glenmark, a Tribute Portfolio Hotel, as executive chef following his externship at The French Laundry.

Amy Baer Robinson (Culinary, '20) began a club named Epicurean Santa Barbara that features local talent from the Central Coast, from chefs to winemakers to musicians that she worked with as a film composer.

Saul Silva (Culinary, ‘19) is now the sous chef at Bull & Butterfly in Playa Vista, California.

Cher Lytle (Pastry, '19) landed a culinary associate producer position on Food Network’s show, "Candy Land." She changed careers after nearly two decades in the entertainment industry producing and directing online content and externed at Wolfgang Puck's Spago.

Gabriella Russo (Culinary, ’20) secured an externship at three-Michelin-starred SingleThread Farms in Healdsburg, California. She's working with Chef Kyle and Katina Connaughton in Sonoma County.

At Valencian Gold in Las Vegas, Paras Shah (Culinary, ‘07) pivots from fast-casual paella to feeding first responders with bagels amid the COVID-19 crisis.

Denà Brummer (Health-Supportive, '20) landed an externship at Semolina Artisanal Pasta, four miles from ICE’s Los Angeles campus in Pasadena, California, where she continues full-time.

Matthew Leung (Culinary, ’19) shares his experience as chef de partie at Thomas Keller’s The French Laundry.

Susete Araujo (Culinary, ’19) is a commis at Chicago's acclaimed Alinea.

Thai Nguyen (Culinary, ‘17) opened modern Vietnamese restaurant Ba Sa on Bainbridge Island outside Seattle.

Jessica Alferos (Culinary, '19) is promoted to line cook at Spago upon completion of her externship as a prep cook.

Richard Chu (Culinary/Management, ’17) is promoted to executive sous chef at Monsieur Benjamin in San Francisco.

Scotty Blenkarn (Pastry, ‘12) and Tori Eisenstadt (Pastry, ‘18) are working together at the Milk Bar Lab in Los Angeles.

Marc Johnson (Culinary, ‘04) checks in from Majordōmo, where he is chef de cuisine. The LA restaurant from Chef David Chang was nominated for the 2019 James Beard Award for Best New Restaurant.