My education at ICE was instrumental in opening any and every door in New York's restaurant world.
Henry Davar left a successful career in finance to explore the creative opportunities available in the food industry. After graduating from ICE, he was an extern at Daniel before moving to a garde-manger position at Chanterelle. He completed training with the American Sommelier Association and the Court of Master Sommeliers, and served as a sommelier for Danny Meyer's Union Square Hospitality Group and restaurants in the Batali and Bastianich Hospitality Group, including Del Posto, where he oversaw a Wine Spectator Grand Award-winning list of over 2,400 Italian selections and a staff of five sommeliers. He went on to lead beverage operations for the Batali & Bastianich restaurant empire in Hong Kong. He credits ICE with giving him incredible access to industrying, saying, “My education at ICE was instrumental in opening any and every door into the NYC restaurant world. With my culinary training, I found myself no longer simply a guest at my favorite tables; I was welcomed as member of those restaurant families. Whether to interview, stage, or work, I was invited into the three- and four-star kitchens of top NYC chefs and restaurateurs — Mario Batali, Danny Meyer, Tom Colicchio, and Daniel Boulud.” Davar now lives in Las Vegas.
- Institute of Culinary Education, Culinary Arts, 2002