ICC Grads Top James Beard Award Winners

This year, we’re proud to say that many ICC alumni took home top honors in the most coveted categories:

Outstanding Pastry Chef: Christina Tosi, Momofuku MilkBar, NYC

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

Who’s Who of Food & Beverage in America: Wylie Dufresne, Chef and Restaurateur

Who’s Who of Food & Beverage in America: Maricel Presilla, Chef, Restaurateur and Cookbook Author

Best New Restaurant: Bâtard, NYC (Jason Jacobeit, Beverage Program Director)

Book Awards: Writing and Literature: The Third Plate: Field Notes on the Future of Food, Dan Barber

Journalism Awards: Food and Culture: Rebecca Flint Marx, San Francisco Magazine

Book Awards: Beverage: Liquid Intelligence: The Art and Science of the Perfect Cocktail, Dave Arnold (ICC’s founding Director of Culinary Technology)

We salute the winners and all of our graduates who are working hard and blazing their own trail around the world.

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.