May 29, 2024

Alumni in the News February 2024

Alumni in the News February 2024

Interviews and Appearances

Cameron West ’07 was interviewed about revitalizing Lubbock, TX. West, who is the grandson of former mayor Dirk West, and wife Rachel own four critically acclaimed restaurants in Lubbock and are actively involved in the community.
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Haute Living spoke to Mario Carbone ’00 about the opening of ZZ’s Club New York. The private club under the Major Food Group umbrella, which Carbone co-founded with Rich Torrisi ’00 and Jeff Zalaznick, is a Hudson Yards outpost of the Miami location.
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Lee Schrager ’79 shared his favorite Miami restaurants with the Miami New Times in and interview promoting the South Beach Wine & Food Festival, which he founded20 years ago as a fundraising dinner.
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Paper City shared the story of Stephanie Vivino ’18. Vivino makes delectable desserts for Trova Wine + Market in Dallas, TX.
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Daniela Moreira ’14 was interviewed by Eater as part of the “How I Got My Job” series. Moreira spoke about her career journey and Call Your Mother, her successful bagel franchise with locations in DC, Maryland, Virginia, and Denver.
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According to Republic World, Dessertvala, under pastry chef Dev Dhanda ’15, sets itself apart in the dessert market. Dhanda draws inspiration from his extensive experiences in New York for his New Delhi bakery.
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Flaunt connected with Kwame Onwuachi ’13 as his New York restaurant, Tatiana, celebrated one year.
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David Osenbach ’01 spoke to Wine Spectator about the importance of a well-educated staff. Osenbach, wine director at Los Angeles’s Providence, spoke about trends, his method for creating the wine list, and Providence’s wine classes for staff.
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Honors

The Japan Times shared Hana Yoon’s ’17 impact in Kyoto, Japan. Yoon, at only 28 years old, is the executive chef of Jean-Georges at The Shinmonzen, the Kyoto outpost of the two–Michelin-starred New York restaurant.
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Portland’s KGW News at 4 featured Gregory Gourdet ’00 in their “Breaking Barriers” segment. The segment told the story of Gourdet’s career, including two James Beard awards for his restaurant, Kann, and his cookbook Everyone’s Table. The piece also featured his activism.
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Hunter Gentry ’20 was mentioned on KITV 4 Honolulu. The local news station shouted out Gentry’s accomplishments and their pride in having a CIA graduate in the “family”—one of his parents works at the station.
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Point Seven, Under the direction of Chef Franklin Becker ’93, was named one of the best seafood restaurants in New York by Forbes. The New York City restaurant in the MetLife building was co-created by Becker and restaurateur Stephen Loffredo.
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Michael Stiglitz ’99 was named vice chair of the Delaware Restaurant Association. Stiglitz of 2SP Group started his culinary career in Philadelphia in 1999 and was among several new executive commitee officers named to the Board of Directors.
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Detroit Metro Times honored Andy Hollyday ’03 and business partner Evan Hansen for seeing potential where no one else did. Their restaurant, Selden Standard, celebrated its 10th anniversary, and is credited as being part of the revitalization of the Cass Corridor.
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Profiles and New Tomorrows

WPSD Local in the Salt Lake City Area shared the efforts of Alex Govern ’08 to revamp hospital food.
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Johanne Siy ’12, Asia’s best female chef of 2023 spoke about a collaboration with Mono’s Ricardo Chaneton in Hong Kong.
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The Seattle Times called a new cooking show by Joel Gamoran ’08 a Seattle-style blend of Emeril and Ellen. The show, Homemade Live!, is distributed by PBS nationwide and is an outgrowth of Gamoran’s homemadecooking.com venture.
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The Baltimore Banner covered the opening of InGrano Restaurant and events by Adam Pusateri ’08. The restaurant is a further development of Pustateri’s InGrano brand, which he began with the InGrano Bistro Bakery five miles down the road in West Annapolis, MD.
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Alex Levin ’12 was profiled in the Washington Blade. The piece highlighted Levin’s successful career and globally influenced flavors.
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The Northern Express profiled Tim Kemp ’02, director of culinary innovation for Blue Apron. Kemp had worked in the dorm kitchens at MSU, where one of his bosses had mentioned going to the Culinary Institute of America. After discovering his passion for food and attending CIA, Kemp has worked to revolutionize meal kits.
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Emily Holder ’13 made the news with a new meal preparation and delivery service. Holder recently launched Brick Street Meals in Zionsville, IN, to help families with busy schedules.
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Gene Philbin ’03 and wife, Miranda, made their mark in Scranton, PA, with The Peculiar Slurp, a ramen and Korean food restaurant. The couple have now moved to Pittston, PA, to open a new business, Peculiar Market & Kitchen.
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Reuben Asaram ’11 was named one of the three chefs for Taco Bell’s TBX program. Asaram was one of three chefs chosen as the first-generation chefs to reimagine Taco Bell menu items. Their first task will be developing their versions of the Crunchwrap Supreme.
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Cleveland.com covered the evolution of The Cheese Shop at West Side Market by owner Dion Tsevdos ’94. Located in Cleveland, OH, and now known as The Cheese and Charcuterie Shop, Tsevdos is expanding his cheeseboard offerings to include cured and cooked meats.
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The Robb Report shared the story of Indian-born sommelier, educator, writer, and winemaker Rajat Parr ’96. The author of Secrets of the Sommelier parlayed his career from restaurateur to successful wine maker.
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Competition

Kwame Onwuachi ’13 played in the 2024 NBA All-Star Celebrity Game. ESPN and the NBA announced Onwuachi would play with celebrities such as EGOT winner Jennifer Hudson in the game at Lucas Oil Stadium in Indianapolis, IN, on Friday, Feb 16.
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My Central Jersey announced Britt Rescigno ’09 was returning to Tournament of Champions season five. Other alumni who competed in the Food Network competition included Maneet Chauhan ’00, Amanda Freitag ’89, Kelsey Barnard Clark ’11, Dale Talde ’98, and others.
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