CIA alumni are always cooking up something interesting, and with a network of more than 50,000 strong, there鈥檚 never a shortage of highlights!
Awards and Accolades
Baroo, owned by Kwang Uh 鈥�09, was named the Los Angeles Times鈥檚 2024 Restaurant of the Year.
Michael Milben 鈥�19, Menus of Change庐 National Summit Conference panelist and sous chef at the Mayo Clinic in Jacksonville, FL, was one of six winners in 2024鈥檚 Health Care Culinary Contest. His recipe, Three Sisters Blue Zone Tacos, was chosen from more than 100 entries submitted.
In a Food & Wine article announcing 惭颈肠丑别濒颈苍鈥�s first-ever Texas guide, Edgar Rico 鈥�11, one of the magazine鈥檚 Best New Chefs of 2023, was mentioned among the Texas chefs with a shot at making the prestigious list.
Tess Wofford鈥檚 鈥�20 OsoSweet Bakery and Caf茅 in Chadds Ford, PA, was recognized as the 2024 Business of the Year by the Chadds Ford Township Residents Association. In the story on Chadds Ford Live, Wofford shared how opening her caf茅 two years after graduating from the CIA fulfilled a lifelong dream.
Lana Lagomarsini 鈥�16, Diego Galicia 鈥�10, and Nadia Casaperalta 鈥�18, were chosen by the James Beard Foundation along with 12 others to participate in its Chef Boot Camp for Policy and Change program. They were selected for their commitment to sustainable food systems.
New Jersey Monthly released a list of the 40 Best Restaurants in New Jersey, which included several CIA alumni:
- Anthony DeVanzo 鈥�96, Bici, Ramsey
- Brendan Ullmann 鈥�16, The Circle, Newton
- Jason Hanin 鈥�95, The Ebbitt Room, Cape May
- Adam Weiss 鈥�97, F1rst, Hawthorne
- Robert (Robbie) Felice 鈥�11, Osteria Crescendo, Westwood, and pastaRAMEN, Montclair
- Scott Giordano 鈥�88, Poached Pear Bistro, Point Pleasant
- David Burke 鈥�82, Red Horse, Bernardsville & Rumson
Edouard (Edy) Massih 鈥�16鈥檚 new book, Keep It Zesty: A Celebration of Lebanese Flavors & Culture from Edy鈥檚 Grocer, was included in Canton, MA, publication, The Canton Citizen. In the piece, which called him a rising food star, Massih said writing the cookbook was a dream come true.
Celebrations and Special Events
The collaboration between the Culinary Institute of the Pacific under executive director of Roy Yamaguchi 鈥�76 and CIA Consulting on a new workforce training initiative was announced in an event attended by CIA President-Elect Michiel Bakker and Hawai鈥檌 Governor Josh Green.
Matthew Dolan 鈥�98, is the chef behind the pop-up event Taste of Thrones, a Game of Thrones: House of the Dragon inspired interactive, immersive dinner experience at 25 Lusk restaurant in San Francisco.
Openings and New Beginnings
Cooking show personality, Top Chef and Top Chef Masters runner-up, Bryan Voltaggio 鈥�99, detailed his plan to close his restaurant, Thatcher & Rye in Fredrick, MD, and reopen as the Ordinary Hen with a new menu showcasing Appalachian-centric cuisine.
Hari Nayak 鈥�97, brought Johl, the Michelin-star restaurant he created in Bangkok, Thailand, to his hometown of Mumbai, India. Partnering with Fratelli Vineyards of Solapur, India, Nayak will curate a six-course coastal Indian feast paired with Fratelli鈥檚 distinctive wines.
Charlie Webb 鈥�19, opened Sorry Charlie, a pizza brew pub in Kingston, NY, on June 29, 2024, as a follow-up to his award-winning Hudson & Packard, a Detroit-style pizza restaurant in Poughkeepsie.
Taste of Home introduced Margaret 鈥淢aggie鈥� Knoebel 鈥�10, as part of their editorial team. In her role as the associate recipe editor and tester, she will be responsible for developing, testing, and preparing dishes for Taste of Home photo and video shoots.
Morgan Lewis 鈥�17 joined Halls Catch, a fine-dining seafood restaurant in Nashville, TN, as executive chef.
Jeana Marie Pecha 鈥�15, is opening a second location of her Japanese-Mexican-inspired restaurant, Omakase Por Favor, in midtown Sacramento, CA, this fall.
Pedro 鈥�21 and Katherine Mederos 鈥�20, re-opened Kojin in Coral Gables, FL, with a revamped seasonal omakase menu to the delight of returning regulars and new customers alike.
Post and Courier announced Michael DeCicco 鈥�10, has been named executive chef at The Dunlin, an Auberge Resorts Collection hotel near Charleston, SC. After serving as chef de cuisine when Thomas Keller鈥檚 The Surf Club Restaurant won its Michelin-star, DeCicco moved to be closer to family.
Master Sommelier Jarad Slipp 鈥�95 was featured in this article announcing the opening of his second Knead Wine location in Purcellville, VA.
The Wichita Eagle announced the hiring of Britt Boman 鈥�13 as a full-time baking and pastry faculty member at Wichita State University鈥檚 National Institute for Culinary and Hospitality Education.
A press release announced Patrick LeBeau 鈥�12 was named executive chef of the culinary team at the award-winning Hotel Hartness in Greenville, SC.
Interviews and Profiles
Bryan Caswell鈥檚 鈥�99 career was chronicled in a piece about chefs moving into the Memorial area of Houston, TX. The article mentioned his time attending the CIA and working for Jean-Georges Vongerichten and Charlie Palmer before becoming co-owner of Latuli in Houston, TX.
Neil Griggs 鈥�88, owner and executive chef of Cochon on 2nd in Williamsburg, VA, talked about the influence his grandfather had on his culinary journey, his love of sourcing from local purveyors of meat and seafood, and pairing his menu with vintage wines to create an upscale, fine dining experience with Virginia Living.
The Bridge interviewed Shannon Bates 鈥�98, about her gelato shop, Enna, in Montpelier, VT, and her career working in kitchens around the world including learning how to make gelato in Italy.
Muscle and Fitness caught up with Daniel Thomas 鈥�08, former head chef for the U.S. Senate, to talk about his passion for cooking and time spent in the Capitol and the White House serving the dietary needs of five presidents and their families, numerous politicians, and foreign dignitaries.
New Jersey Monthly interviewed several New Jersey-based chefs including Anthony 鈥淎J鈥� Capella 鈥�10, David Burke 鈥�82, Scott Giordano 鈥�88, and Anthony DeVanzo 鈥�96 to get their perspectives on how close the Hulu show The Bear comes to a real-life restaurant kitchen.
Passport Magazine interviewed Hilton鈥檚 senior vice president and global head of food and beverage services, CIA Board of Trustees member Adam Crocini 鈥�98 about his career.
The New Canaanite published an article about Karla Sorrentino鈥檚 鈥�98 career and her business Karla鈥檚 Kreamery, an ice cream shop specializing in unique flavors in New Canaan, CT.
Austin鈥檚 Harvest Restaurant, a garden-to-table venue owned by Bill Austin 鈥�88, was included in an article about Brookgreen Gardens, a nine-thousand-acre botanical garden, in Murrells Inlet, SC.
Curtis Bell 鈥�09, a Denver-based private chef who has cooked for sports stars, including the Colorado Avalanche鈥檚 Nate McKinnon and Gabriel Landeskog and former Bronco, Von Miller, was profiled in Westword, a local lifestyle magazine. He talked about his transition from working in restaurants to being a professional chef and how he creates dishes designed for optimal athletic performance.
After recently being featured on Top Chef Wisconsin, the Bartolotta family, Paul, Robbi 鈥�87, and Giulia, were interviewed on how they came to be Milwaukee鈥檚 first family of food. The article included how Robbi and Paul met, and their relationship and careers that took them to New York City, Chicago, Las Vegas, and Italy before settling in Milwaukee and founding The Bartolotta Restaurants.
Pendulum Fine Meats, owned by Dylan Wakefield 鈥�07, was featured in this round-up story as one of six restaurants in the Norfolk, VA, area featured on the Food Network鈥檚 Diners, Drive-Ins, and Dives.
Passport Magazine interviewed Brandon Salomon 鈥�13 and two other local chefs about their stories and inspirations. Salomon shared his personal story about growing up in a restaurant family, pursuing a degree from CIA, and working to become the head chef at Evelyn鈥檚 in the Four Seasons hotel in Ft. Lauderdale.
Andy Chlebana 鈥�96 was featured in an episode of the Pastry Arts podcast, where he recounted anecdotes from his youth of baking at home, attending CIA, making pastries in upscale hotels, and joining the faculty of Joliet Junior College.
Newsbreak shared the story of how Deisin鈥檚, a family-owned bakery in Kingston, NY, operated by Eric Deising 鈥�92 rose to viral fame after appearing on John Oliver鈥檚 Last Week Tonight.
Chopped and Supermarket Stakeout winner Jesse 鈥淐hef Kirk鈥� Kuykendall 鈥�15 was interviewed about their career, restaurant Ocho in San Antonio, and their personal journey of coming out as non-binary to their mother鈥攁n experience they said was both difficult and rewarding.
Making a Difference
In this article, Brad Hartman 鈥�85, shared his passion for cooking starting at home with his mother and concentrating on kosher cooking as the current executive chef of the St. Louis Jewish Community Center in St. Louis, MO.
Maui Now wrote about Maui Chefs Cook for a Cause, a fundraising event taking place July 21, to raise money for Chef Riko Bartolome 鈥�89, who had been recently diagnosed with a rare blood cancer.
A press release announced the upcoming schedule of events for Kwame Onwuachi鈥檚 鈥�13 The Family Reunion. Gregory Gourdet 鈥�00, and past CIA Leadership Awards honoree and African cuisines curriculum advisor Dr. Jessica B. Harris were among the headliners. Proceeds from the August event will benefit the Kwame Onwuachi 鈥�13 Scholarship at the CIA.
Lilla Bernal 鈥�99, assistant professor of baking and pastry arts at CIA San Antonio and past UNESCO Creative City of Gastronomy ambassador, was among several chefs and artists honored by VIDA San Antonio, a community housing development organization. The group named a street, Bernal Cove, after Chef Bernal in recognition of her contributions to the San Antonio community.
To showcase CIA San Antonio鈥檚 recreational cooking classes for families, Lilla Bernal 鈥�99, assistant professor of baking and pastry arts, appeared on the local CBS affiliate, demonstrating how to make empanadas.
Giving Back
The Press Democrat ran an article on the Roots Fund, which included mention that CIA Trustee Carlton McCoy 鈥�06 as a board member. The non-profit, which seeks to empower and support BIPOC individuals in the wine industry. The article also mentioned Magdalena Morales 鈥�18, who was able to work a harvest in 2022 through the Roots Fund and whom the Roots Fund planned to send to France to work a half-harvest later in the year.
The Heat of Competition
Chopped champion, food truck owner, and executive chef of Ocho in San Antonio, TX, Jesse 鈥淐hef Kirk鈥� Kuykendall 鈥�15, was selected to compete on the July 2 episode of the Food Network show Super Market Stakeout, which they won.
Bobby Perillo 鈥�86, CIA culinary arts instructor, was a contestant in the 10th annual Farm Fresh Chef Extraordinaire competition and fundraiser for People鈥檚 Place, a non-profit food pantry and community thrift store in Kingston, NY.
Matthew Balke 鈥�07, was selected as one of 10 finalists to compete in the 11th annual Quest for Texas Best competition, a search for innovative grocery products, sponsored by H-E-B, a Texas grocery chain. Balke entered the competition with his blue corn pancake mix with butterscotch chips, competing for a $25,000 grand prize.