11 Great Stories from Culinary Couples Who Met at the CIA
1. Dante and Miyuki
Although they started school on the same day and moved in the same circles, it wasn’t until a Valentine’s Day party that Dante and Miyuki connected. They kept in touch while on externship—Miyuki at Stella in New Orleans, LA and Dante at Le Bernardin in New York City. “At the CIA, it’s your time to focus on your dreams and plot your future,” says Miyuki. She suggests that student follow their interests and take advantage of everything the school has to offer. “Go to every guest speaking event, volunteer to work, stage on the weekends—NYC is only a train ride away,” Miyuki explains. “We worked every weekend for free to get experience. You never know who you may meet that could change the trajectory of your career.”After working in New York City post-graduation—Miyuki at The Modern and Dante at Lupa—the couple fulfilled a long-held dream of working at Chez Panisse in Berkeley, CA. “It was a great experience and we loved working together,” says Miyuki. “Time went by and we decided to move back east to Dante’s home state of Connecticut.” Growing up, Dante was surrounded by food. Dante’s father ran a successful pizzeria for 30 years in Bridgeport, CT. You could say that pizza was in his blood.In early 2017, Dante and Miyuki received a call from a developer in New Canaan, CT, who was creating the town’s first food hall, dubbed Pine Street Concessions. Two of the shops that opened in it on June 28, 2017, was Dante’s Pizza and Miyuki, an Asian noodle shop. “It’s a food court environment but with chef-driven food. We’re working so hard right now but it’s all toward a bigger picture,” Dante says. “This is just the beginning. We want to raise our family in Connecticut and maybe expand the businesses.”
Food is love, so it’s not surprising to find out that many of our graduates found their soul mates while attending the CIA. Here are eleven great stories of how they met!