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.
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.”
- Institute of Culinary Education, Culinary Arts, 1995
Awards and Honors
- William R. Rice Most Promising Chef Award, Chicago Wine and Food Festival, 2005
- Best New Chefs, Food & Wine, 2010
- Lilia earned three stars from NY Times
- Arcadia, New York, NY, 1994
- Soho Grand Hotel, New York, NY
- Spiaggia, Chicago, IL, 2003
- A Voce, New York, NY, 2008
Specialties / Areas of Interest