CIA Grads In The News

CIA Grads in the News

CIA alumni do some amazing things, so each month we’ll be sharing their stories from around the web. Check back often for the latest updates from our graduates!

April Headlines

Anthony Bourdain’s New Travel Site ‘Explore Parts Unknown’ Will Kill Your Productivity

Anthony Bourdain ’78 recently launched a new website called Explore Parts Unknown, an online companion to his hit CNN series Parts Unknown. His latest cookbook, co-written with Laurie Woolever, is entitled Appetites: A Cookbook, published by his own Ecco line on October 25, 2016. Bourdain is editor-at-large for CNN’s Roads & Kingdoms website, an online travel and food publication, which just won the 2017 James Beard Foundation Broadcast Media Award for Publication of the Year.

Enrique Olvera and Daniela Soto-Innes are planning to open a new Cosme in Los Angeles

Enrique Olvera ’99 has two restaurants named to The World’s 50 Best Restaurants for 2017: Pujol in Mexico City is ranked at #20 and Cosme in New York City is listed at #40, jumping up the list from #96 last year. Daniela Soto-Innes, the 25-year-old chef de cuisine at Cosme, was the 2016 James Beard Foundation Rising Star of the Year. “Enrique taught me everything is possible,” Daniela says. “And to have fun while I’m working.” In March, the pair opened casual, all-day Atla and have plans to open an outpost of Cosme in Los Angeles in 2018.

LA Times Restaurant of The Year: Locol

Roy Choi ’98 and Daniel Patterson have opened the next iteration of their socially-conscious eatery LocoL with their LocoL Bakery in West Oakland, CA, just two miles down the road. The new space serves baked goods, salads, pizza, coffee, and green juice. LocoL’s original fast-food concept opened in the Watts section of Los Angeles in January 2016. That location was just named Best Restaurant of the Year by The Los Angeles Times restaurant critic Jonathan Gold. He writes that the choice for the inaugural award, “was inevitable—no restaurant in years may have made more of a difference than LocoL.” Later in 2016, Choi and Patterson debuted the LocoL food truck that operates in neighborhoods around LA, and a coffee company, Yes Plz, which supplies LocoL with high quality coffee that sells for one-dollar a cup.

Why One Chef Is Harvesting His Own Caviar

Matthew Accarino ’98, executive chef of acclaimed San Francisco restaurant SPQR, is known for direct sourcing and endeavors to play a role in growing and developing of many of his ingredients, including producing his own caviar. The delicacy appears regularly on the SPQR menu. Accarino realized the best way to produce the best caviar was to first know how to spot the right eggs. “Once you know what characteristics you want, you know what to look for when you biopsy the fish,” he says. “I’ve had my hands in the entire process and now I have a story for that ingredient whenever it’s used in the restaurant.”

Blue Apron Just Acquired Bill Niman’s Other Ranch

Matthew Wadiak ’99, co-founder and COO of Blue Apron, recently announced the acquisition of BN Ranch. Founded in 2007 by Bill Niman and is wife Nicolette, BN Ranch supplies sustainable, responsibly raised beef, lamb, and poultry. Niman will join the Blue Apron team as president and founder, BN Ranch, and will help the company further develop its animal welfare and husbandry standards, and expand its network of farmers, ranchers, and suppliers. BN Ranch has been supplying Blue Apron with grass-fed beef since 2015.

Cooking Up New Life in New York's Kitchens

Justin Fertitta ’04, is the chef-instructor of the Chef-in-Training program at the Doe Fund, a nonprofit based in New York City that provides transitional work, housing, and educational opportunities to people with histories of incarceration, homelessness, and substance abuse. The program is an extension of the Doe Fund’s Ready, Willing & Able transitional work program for residents at the Fund’s three facilities in Harlem and Brooklyn. Fertitta, who worked at the Waldorf Astoria and Aquavit, designed the curriculum based on his education and professional experience. “Everything I learned at the CIA is in our curriculum,” he says.

Chef Dale Talde’s NoMad Rooftop Bar Debuts With Detroit-Style Pizza, and More Intel

Dale Talde ’98 and his partners David Massoni and John Bush of the Three Kings Restaurant Group, own three successful iterations of Talde located in Brooklyn, Jersey City, and Miami. Also in Brooklyn is the sports bar Atlantic Social, right across the street from the Barclay Center. In Manhattan, the team has contributed to the Arlo NoMad Hotel with Massoni, BARlo, and the brand-new lounge, The Heights. The seasonal rooftop bar and patio features an affordable menu of Detroit-style pizza, salads, and sandwiches. The group will be handling all food and beverage at the new 50 Bowery Hotel set to open this June which includes the Asian-centric Rice & Gold on the ground floor, a rooftop bar and lounge, and the Green Lady, offering late night entertainment including live music. 

Sean Brock, David Chang, and Richard Melman Unite for 2017 Welcome Conference

Anthony Rudolf ’01, former general manager of Per Se, and Will Guidara, co-owner of Eleven Madison Park, recently announced the fourth annual Welcome Conference, which will be held on June 5, 2017 at Alice Tully Hall in New York City. The theme for this year’s conference is “conflict and change.” Created in 2014, the conference is an extension of Rudolf’s company Journee, a membership-based community working to improve the lives of restaurant professionals. Tickets went on sale April 12 and they are already sold out.