CIA Alumni Lead the Way in Food Business Innovation

CIA Alumni Lead the Way in Food Business Innovation

February 2022

David Burke’s ’82 new Morristown, NJ, restaurant 1776, which opened in the fall of 2021 is already earning accolades—it has landed on the NJ Monthly Best New Restaurant List. 1776 features some of Burke’s classics like Clothesline Bacon as well as new, soon-to-be favorites, like his Paperboy Shrimp–prawns wrapped in thin pastry dough, deep-fried and dusted with mint and fruity Peruvian Chilies.
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Headed by chef Katianna Hong ’05, The Yangban Society in Los Angeles, CA, opened in the beginning of 2022 as a tribute to Korean food with a Jewish twist. Hong’s expert ability to combine and honor both cultures was highlighted by The Wall Street Journal as one of the chefs bringing a new spin to traditional American Jewish cuisine.
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Inspired by his sons, Michael Madigan ’92 opened the Jett & Sons Retro-Robo Cafe, in Charleroi, PA. The café, with its futuristic Jetsons theme, claims to be the first metaverse restaurant, incorporating a network of 3D virtual worlds focused on social connection. Aside from burgers and donuts, a dining experience at Jett & Sons might include tipping a dancing robot, playing with Nerf guns, or paying homage to “patron saint” George Jetson.
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The Dutch, owned by Lee Styer ’04 and Jessie Styer ’04, has been one of the highly anticipated spots opening in its new location in Philadelphia, PA. The Dutch, moved into the space previously occupied by Fond, which also was owned by the couple. The Dutch will be brunch-oriented, with dinner courses, including a few Fond classics, coming soon.
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Anthony Burd ’10 has brought Italian American cooking to Bangkok with his eponymous Tony’s restaurant. Burd aims to bring fun to Italian food as well as adapt the Italian American food he grew up with for the Thailand market by adapting those dishes to the flavor palate of his Thai customers.
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Recent CIA Singapore graduate, Lim Wei Keat ’20, is forging his own path, choosing to leave restaurant cooking behind and open his own chicken rice hawker stall, taking advantage of a mentorship program, low startup costs, and the support of his family to get his own business off the ground even during the pandemic.
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CIA alumni Buffy Arbogast ’04, Daniel Baganell ’16, Andrew Chase ’12, and Rachel Wyman ’04 talk to the Times Union about why they stayed in the Hudson Valley after graduation and opened restaurants there instead of heading to a big city. With the additional Influx of people moving upstate from New York City since the start of the pandemic, there has been a greater demand for authentic food made with local ingredients, both of which are a hallmark of the Hudson Valley.
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January 2022

Daniel Darves-Bornoz ’78 opened Josie’s Table in Albany, NY. Josie’s is focused on local, organic, and seasonal ingredients paired with organic wines, and cocktails made with locally distilled spirits. Daniel’s son, and fellow CIA alum, Peter Darves-Bornoz ’11 is the restaurant’s executive chef.
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Chef Victor LaPlaca ’92, was profiled in the Long Island Press, sharing his cooking journey from visiting his Sicilian grandparents’ farm in upstate New York to his time at the CIA, to his various endeavors including his current restaurant, Haviland Kitchen and Bar in East Rockaway, NY.
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Founder of Deke’s Bagels, Deke Haylon ’84, who described his two years at the CIA as the “best two years of my life, until now,” plans to use his successful bagel business to help others by creating job opportunities in his community of Guilford, CT. He wants to help break destructive cycles while creating original, delicious bagels.
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October 2021

Vice President Kamala Harris and Representative Nanette D. Barragan, met with a small group of Washington, DC-area Latina small business owners in the Ceremonial Office at the White House in celebration of Hispanic Heritage Month. Among the business owners invited was Daniella Senior ’10, a Dominican-born restaurant owner who runs Cuban cafe and bar, Colada Shop; cocktail bar Serenata; and Latin American pop-up market, Zumo.
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September 2021

Alabama-based media outlet YellowHammer News named one of its 2021 Women of Impact, Kelsey Barnard Clark ’11. Barnard Clark was recognized for her accomplishments, including being a chef, wife, mother, business owner, and cookbook author, and for changing what success in the food industry looks like for women.
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Founder of Honeycomb Bread Bakers Benjamin Vickers ’14 shares his business’s commitment to customer satisfaction and talks about the positive impact he wants to make in Winter Haven, FL.
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June/July 2021

Jennifer Jasinski ’89, owner of Rioja, Euclid Hall, and other acclaimed restaurants in Denver, CO, will be inducted into the MenuMasters Hall of Fame in October. The hall of fame recognizes chefs who have spent their careers promoting culinary excellence in American foodservice.
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Michelle McIlroy’s ’06 business, Phantom Chef Catering, was named Greater Binghamton Chamber Business of the Week. McIlroy offers culinary classes and hosts other events at her store in Endicott, NY, and also does customized catering for a variety of events.
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May 2021

Selina Progar ’12, former executive pastry chef at Altius and head pastry chef at La Gourmandine, is moving on to her next challenge—gluten-free baking at Gluten Free Goat Bakery in Pittsburgh, PA.
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April 2021

Emily Vanlandingham ’20 was inspired by her freshly minted CIA master’s degree in food business to create Farmstand Live, a drive-in food and music festival that she hopes will help rebuild New Orleans’ post-COVID cultural economy. The first two events took place in April 24 and May 1.
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February 2021

Arash Azarbarzin ’89 was promoted to CEO of Starwood Capital Group’s subsidiary company, SH Hotels & Resorts, after three years serving as the company’s president. He has more than 30 years’ experience in the industry.
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