CIA Alumni Lead the Way in Food Business Innovation

July 2023

Kwame Onwuachi ’13 was interviewed as one of “the food world’s fastest rising stars,” sharing his journey and the lessons he’s learned in his career. He also spoke about his highly successful New York restaurant, Tatiana.
Read the Article >

The River Front Times shared delicious offerings from Saul Juarez ’04 of Crepes and Treats on Cherokee Street in St. Louis, MO. Juarez is the chef and owner of Crepes and Treats which opened in 2021.
Read the Article >

So Lemak, a hawker stall in Bedok, Singapore, run by Shanice Lim ’18 was profiled by Red Hot Singapore. The menu at So Lemak is small and focused, with a primary spotlight on their signature prawn-paste wings.
Read the Article >

Matthew Lake ’01 is the chief operating officer of Roosters’ restaurant group that was awarded the Utah Restaurant Association’s Golden Spoon: Restaurateur of the Year. The Standard-Examiner interviewed Matthew Lake about the start of Roosters and the keys to success.
Read the Article >

Nickolas Rizzo and wife Katie Rizzo ’13 are using the Summerlin Takeout ghost kitchen in Las Vegas, NV, to introduce their Italian pickup and delivery business, Tavola, according to NewsNation. Tavola offers a made-to-order menu and a catering menu.
Read the Article >

June 2023

Diana Nadira ’17, who runs Passiflora Cakes & Cookies in Houston, TX, was interviewed by Canvas Rebel for her experience as a business owner navigating the opportunities and challenges that come with the territory.
Read the Article >

La Jolla Light reported that Aaron Ruzinsky ’18 and childhood friend, Steve Sykes, combined their talents in food and business to launch Medium, a globally inspired food truck in San Diego, CA.
Read the Article >

Feast reported on how Saul Jaurez ’03 pivoted in his career as a pastry chef to start his new company Crèpes and Treats in St. Louis, MO, after finding Urban Eats, a business incubator.
Read the Article >

May 2023

Kayla Pfeiffer ’16 was profiled as the executive chef of Paul Flemmings’s new PJK Neighborhood Chinese in Naples, FL.
Read the Article >

Christina Teav-Liu ’13 was profiled as a mother who found success in the culinary world with her company Mama Teav’s. Mama Teav’s sells a hot garlic that is crispy, spicy with a rich umami flavor that was passed down from Christina’s Cambodian mother.
Read the Article >

Michael Nestrud ’04 spoke about how new entrepreneurs can help focus on making a brand out of their product.
Read the Article >

Patrick Stark ’00 discussed the value of earning a degree and how what he learned at CIA impacts his current work in the culinary arts program at Dallas College.
Read the Article >

April 2023

Kamal Grant ’04 was interviewed about his recreation of Magic Middles cookies and his intentions to sell them online and in stores.
Read the Article >

King Christopher Okoli ’18 and Associate Dean at CIA, Jose Frade were quoted about the lore, excitement, and flexibility of pop-up restaurants.
Read the Article >

Celebrity Chef David Burke ’82 was interviewed about his career and investment in his home state of New Jersey.
Read the Article >

Jospeh Settepani ’12 was interviewed about growing up in the industry and his family’s New Jersey bakery, Bruno’s Bakery.
Read the Article >

Hisham Diab ’17 announced the opening of his restaurant Tiliana in West Dearborn, MI, which will serve halal coastal Italian food and feature a full bar.
Read the Article >

Rachel Klemek ’02 opened a new location of Blackmarket Bakery in San Diego where she will teach baking classes in addition to selling her beloved treats and announced further expansion on the horizon.
Read the Article >

March 2023

Carlo Lamagna ’08 announced he will open Magna Kainan, a sister restaurant to his Portland spot Magna Kusina, in Denver, CO. He will serve upscale, woodfired Filipino fare.
Read the article >

Mike Lanham ’14 settled his restaurant, Anomaly, into a permanent space after five years as a tasting menu pop-up. His playful, delicious dishes are now home at a speakeasy in San Francisco, CA.
Read the article >

Kristina DePalma-Ortiz ’13 announced the opening of a new spot at The Academy food hall in Poughkeepsie, NY. This location is an extension of the Newburgh Flour Shop, which sells a large assortment of bread, pastries, and specialty cakes. Several CIA alums can be found behind the counter and in the kitchen.
Read the article >

Taylor Siok ’13 and wife Chloe opened Passionfruit Coffee in Brooklyn, after several successful years in the industry between them. With Taylor’s career as a pastry chef and Chloe’s path through multiple hospitality positions, the pair have experience to spare.
Read the article >

Manu Chandra ’03 took on another ambitious venture with a new operation, Lupa, a Bengaluru-based European style eatery complete with a gelato lab, salumeria, and coffee bar.
Read the article >

Ed McIntosh ’07 opened a deli serving hoagies with superior ingredients like hand-made mozzarella and fresh sausage. The Bronx native played with nostalgia in creating this vintage take-out operation.
Read the article >

Law Jia-Jun ’18 and Eugene Chee ’18 were celebrated for proudly utilizing local Southeast Asian ingredients in their Singapore restaurants. Inspired by their time abroad and work at Atelier Crenn, they founded The Fillmore Collective, a concept driven restaurant group.
Read the article >

Delmar Crim ’77, was interviewed about his bakery, Bakers Grimm, in Hamden, NY. After around 40 years of baking, he’s happy to deliver his customers quality at consistent prices.
Read the article >

February 2023

Johanne Siy ’12, has been crowned Asia’s Best Female Chef 2023 by World’s 50 Best.
Read the article >

Michael “Wheels” Parise ’86, recently opened a hugely popular mobile cannoli and coffee bar in Venice, FL.
Read the article >

Jesse Rosen ’11 serves breakfast, lunch, and seasonal sandwich options at a new shop in Boston’s North End. Sunny Girl will operate in the space that used to house the beloved Anthony’s Café.
Read the article >

Manu Chandra ’03 recently opened his first restaurant, La Lupa, which will serve food rooted in a trans-European style.
Read the article >

Emily Gaston ’20 is pursuing her dreams by running her own bakery, Gaston’s Bake Shop, in Allentown.
Read the article >

Garret Fleming ’07 opened a new restaurant with sister Eleanor Lacy. Experimental but rooted in Italy, Bombolo is a reflection of a European bistro.
Read the article >

Thitid Tassanakajohn ’12, known as Chef Ton, was interviewed about combining French and Thai cuisine and his pop-up event with Culinary Culture in India.
Read the article >

David S. Rosov ’90 shared four reasons he likes being a personal chef, including creative control and direct interaction with clients. The career of a personal chef affords unique opportunities and professional achievements.

Dee Lavigne ’04 discussed Creole and Cajun food, her cooking school and her history as both a home and professional chef.
Read the article >

Ron Stewart ’98 revealed the motivations, mistakes, and decisions behind his success in an exclusive in-depth interview with Authority Magazine.
Read the article >

December 2022/January 2023

Josh Deri ’11 and Whitney Deri ’11 are a husband-and-wife duo out of Reno, NV who recently opened an eatery called The Hangout. The food is a combination of classic pub-style fare with a gourmet interpretation.
Read the article >

Noah Michaels’s ’00 Dry Fly Coffee is reeling customers into its newly opened roastery and bakery café in New Paltz, NY. The café serves pour over and espresso-based drinks.
Read the article >

Colin Bebbington ’16 will settle into a permanent location, after years of pop-up success. The yet-to-be-named location will have a 35-seat dining room and will open spring 2024 with a focus on wood-fire and charcoal cooking.
Read the article >

Douglas Kim ’04, chef/owner of Jeju, the first U.S. noodle bar with a Michelin star, was recognized for his leadership in the Korean cuisine scene in the states.
Read the article >

Shirel Berger ’14 speaks on her dedication to Opa, her award-winning plant-based restaurant in Tel Aviv.
Read the article >

November 2022

Bri Risk ’06 is a PhD candidate in the Department of Food Science and Human Nutrition at Colorado State University. She sits down to talk with CSU Magazine about her research and background.
Read the article >

Brett Morris ’88 will be featured in the January/February 2023 issue of Club Management magazine as the Club Management Association of America’s Club Executive of the Year. Morris currently serves as the General Manager/Chief Operating Officer of The Club at Admirals Cove in Jupiter, FL.
Read the article >

September 2022

The Lincoln Eatery in Miami Beach, FL, announced the opening of the first permanent location of Vice Burger. Owned by Gregory Schesser ’10, Vice Burger made its way onto the Miami culinary scene beginning with late-night pop ups in downtown Miami Beach.
Read the article >

Upstate Taco is bringing authentic Mexican flavors to Stone Ridge, NY. Opened by Sasha Miranda ’01, and her husband Mauricio, besides tacos the menu offers quesa burros, salads, and appetizers, like grilled corn and guacamole.
Read the article >

Charlie Gonzalez ’14 and Gabby Hinojosa ’14 opened Panfila Cantina earlier this year in San Antonio, TX, to give San Antonians a taste of real Mexican food. The menu is mainly inspired by the couple’s childhoods with an elevated culinary twist.
Read the article >

Scott Nordon ’87, alongside his wife Lisa, opened Skippers Pier Coastal Cajun Kitchen in Galdewater, TX. While Skippers Pier is inspired by flavors from all three coasts of the U.S., it draws most of its inspiration from Cajun cooking and Louisiana flavors.
Read the article >

Karl Diehn ’09, chef and owner of the new restaurant Chachi’s is bringing a fine dining background to casual eats. Located in Baltimore, MD, Chachi’s menu is simple, hearty fare, which is a staple of European farmers markets. Diehn focuses on keeping prices affordable for everyone with no compromise to flavor.
Read the article >

Alexandra Holt ’1 opened Roxanne BYOB in Philadelphia, PA. Located in a former 26-seater café, Roxanne BYOB will start with an eight-course, $75 tasting menu of daring plates that will change frequently.
Read the article >

Logan Jones ’05 is shifting from fine dining to a Middle Eastern cuisine pop-up at Third Window Brewing Company in Santa Barbara, CA. After meeting Third Window’s owner Kris Parker during a Priedite Barbecue pop-up at Bell’s in Los Alamos, Jones was offered the opportunity to make his lunchtime dreams come true.
Read the article >

David DiStasi ’11 opened Materia Ristorante with his brother last spring in Bantam, CT. DiStasi took inspiration from his years of refined restaurant experience and drew from his years spent in the Tuscan countryside. DiStasi was exposed to the restaurant industry as a young boy, working at his father’s and brother’s catering business before moving on to a commercial kitchen.
Read the article >

Chef David Renner ’84 was named the 2022 Southern Berkshire Chamber of Commerce’s Business of the Year. Renner opened the Marketplace Kitchen in the Berkshires alongside Kevin Schmitz in 1991 with the simple mission of providing high quality, prepared food for people to bring back to their own homes.
Read the article >

Outlaw Kitchens has been named by USA Today’s 10 Best as one of the best restaurants for fall in San Antonio, TX. Run by Chef Paul Sartory ’78, who both graduated and taught at the CIA, Outlaw Kitchens is a charming neighborhood restaurant truly unlike anywhere else in San Antonio.
Read the article >

August 2022

Scott Nishiyama’s ’01 new restaurant, Ethel’s Fancy, honors his mother and grandmother, both named Ethel. He credits his mother’s cooking during his childhood in Hawaii and trips to his grandmother’s kitchen counter in Oregon for exposing him to different cuisines.
Read the article

La Plancha a new fast-casual Mexican street food spot with tortas opened earlier this summer in Austin, TX. Co-owned by Chef Mariha Hinojosa ’14, Hinojosa saw a torta-focused spot was missing in Austin, and they wanted to fill that gap.
Read the article

Il Bracco opened this month in Houston, TX, marking the first Houston location for the Dallas-based restaurant. Born from a partnership between Robert Quick ’12 and Matt Gottlieb, Il Bracco is bringing a fresh take on classic Italian cuisine with all the pastas, breads, and desserts made in-house.
Read the article

Bodega Kitchen and Cocktails opened earlier this month in Sacramento, CA, serving everything from ceviche and Cuban sandwiches to Jamaican jerk chicken wings and pan-fried prawns. Co-owners Rafael Jimenez Rivera ’05 and Chris Sinclair wanted to bring what they grew up with and to bring their culture to the area.
Read the article

Bar Primi, one of the East Village’s go to pasta shops and bars, is preparing to open a new location to a brand-new neighborhood. Co-Founder and Chef Andrew Carmellini ’91 and his team are transforming their new space in Hudson Yards, with the proposed layout expected to offer a space for 320 patrons, cleverly sectioned off from other spaces in order to maintain the feel of intimacy and privacy.
Read the article

In 2019, Nicholas Leiss ’10 founded Farm2ChefsTable, a concept dining and education program in Beacon, NY. Leiss fell in love with farm-to-table movement while working in kitchens all throughout New York’s Hudson Valley Region. The program consists of a blog, private dining, cooking classes, and consulting.
Read the article

Runner-up of MasterChef Singapore 2018 and the baker behind popular donut store Sourbombe Bakery, Genevieve Lee ’20 is a self-professed “hustler.” Lee spoke to Wonder Wall about her experience on the competition show and how she started her own business.
Read the article

Greg Vernick’s ’05 Vernick Food & Drink was named by TravelMag as one of the greatest restaurants in the Rittenhouse Square neighborhood of Philadelphia, PA. Opened in 2012, Vernick blends modern American cooking with global flavors for a diverse dinner menu.
Read the article

July 2022

Scott Nishiyama ’01 is expanding on an already distinguished career by opening Ethel’s Fancy, named after his mother and grandmother, in Paolo Alto, CA. Nishiyama’s credits his mother’s and grandmother’s cooking as the inspiration behind his culinary career.
Read the article >

Enrique Olvera’s ’99 restaurant, Pujol located in Mexico City, Mexico, once again made The World’s 50 Best Restaurants list, this year taking the number five slot. Founded in 2000, Pujol showcases everything about Mexican gastronomy, from its unique techniques and inimitable spices to the country’s rich history.
Read the article >

Volk Jensiriwanich’s ’17 restaurant, Volk’s New York-Style Bagels, has been named as one of 11 restaurants and cafes to grab breakfast in the Ari-Chatuchak neighborhood of Bangkok, Thailand.
Read the article >

CIA Singapore grad, Gwyneth Ang’s ’15, restaurant One Prawn & Co., was recognized with a Michelin Bib Gourmand Award. Before 2021, One Prawn & Co. operated as a hawker stall; Ang tells 8 Days she had “almost no salary for three years,” while running the hawker stall. Positive reviews on various food blogs led to more customers, and in the beginning of 2022, Ang decided it was time to expand into a full-fledged eatery after fine-tuning their recipe.
Read the article >

Ohio City Pasta was started back in 1990 by Gary Thomas ’87, who saw an opening for a local company that supplied fresh pasta to restaurants in Cleavland, OH. Within a year, Thomas was distributing to more than 60 local restaurants. Today, Ohio City Pasta is being served by restaurants throughout Ohio.
Read the article >

June 2022

Worldflats, in Montclair, NJ, was named one of 10 new restaurants to try by the New Jersey Herald. Luigi Tripodi ’83, Worldflats’ chef, serves flatbreads from around the world, including Greek-themed flatbread, the Athena, the Rio Grande, a Mexican-themed flatbread.
Read the article >

David Kaufman ’95 is bringing authentic New York bagels to Albuquerque, NM, with Kaufman’s Coffee and Bagels. The shop will offer a variety of classics, while incorporating creative flavors like green chili and parmesan black pepper.
Read the article >

Ricky Moore ’94 won his first James Beard Award for Best Chef: Southeast for Saltbox Seafood Joint in Durham, NC. Moore built Saltbox as a homage to the Eastern North Carolina seafood spots he went to growing up.
Read the article >

Chef Edgar Rico ’10 was named 2022’s EmergingChef by the James Beard Foundation. Rico is the owner and chef of Nixta Taqueria in Austin, TX, which he runs with his fiancé and co-owner Sara Mardanbigi.
Read the article >

Comfort Collective co-founder Christian Washington ’16, aims to create a joyful space for underrepresented communities with their Comfort Collective pop-ups. The pop-ups merge southern-inspired food with handcrafted cocktails, while honoring heritage by preserving food from the African diaspora.
Read the article >

May 2022

Flour Craft Bakery in Mill Valley and San Anselmo, CA, was highlighted as one of the top 19 Bay area donut shops. Owner Heather Hardcastle ’08 uses the techniques she learned from her time at the CIA to create 100% gluten free breads, cookies, donuts, and treats.
Read the article >

Josh Mutchnick ’08 brings supper club pop-ups to the Memphis, TN, area. The supper club is all about getting to meet new people over a shared meal. Guests gather at a large communal table that Mutchnick designed to encourage conversation.
Read the article >

Rachel Wyman ’05 rebranded her Montclair Bread Company, in Montclair, NJ, and her New Platz, NY, store Gunkin’ Donuts, under the new name Rabble Rise. With the new name comes a new menu, Wyman is streamlining the menus at both locations, now only serving donuts.
Read the article >

Seattle Mariners T-Mobile Park’s new Executive Chef Javier Rosa ’96 is making big plays at the baseball stadium. Rosa has been expanding the menus at the two hospitality areas he oversees at the stadium, Edgar’s Cantina and Holy Smoke BBQ.
Read the article >

Blaze Pizza co-founder and Head chef Bradford Kent ’96 opened Bagel + Slice in Los Angeles, CA. This new joint serves organic bagels made from regeneratively grown wheat, along with pizza by the slice and a pizza bagel that combines its namesake.
Read the article >

March/April 2022

The U.S. Small Business Administration named Chef Dennis Chan ’00 as Florida’s 2022 Small Businessperson of the Year, applauding his contribution to his community with his restaurant Blue Bamboo Canton Bistro. Chan grew up in the restaurant business starting when he was five years old, he would stand on a stool to watch his grandfather cook meals at their family’s Jacksonville, FL, restaurant. Chan pursued his dream of having his own restaurant, and after graduating from the CIA, he opened Blue Bamboo Canton Bistro in Jacksonville in 2005.
Read the article >

Entrepreneurs Jocelyn Albrizzi ’15 and Ross Derby ’15, ’16, opted to open their businesses in a small town, and through their success, are demonstrating that it’s possible to get innovative, on-trend food outside a big city through their restaurants Costello Street Coffee House and Iron Tree Restaurant & Funky Town Brewery in Florissant, CO.
Read the article >

CBS Saturday Morning’s weekly food segment, “The Dish,” spotlighted Julia Sullivan ’07, who opened Henrietta Red when she moved back to her hometown of Nashville, TN. The elevated oyster bar and restaurant draws inspiration from Sullivan’s personal life, from a dish on the menu in honor of her father to the name of the restaurant, which is a nod to her grandparents.
Read the segment >

Brad Turetzky ’13, started sMiles Gourmet Pudding, named after his two-year-old Miles, after losing his job in the pandemic. Using Instagram and cooking out of his home kitchen, Turetzky became successful enough to rent a storefront from Jack and Jill Children’s Center, a nonprofit that serves 203 children in Fort Lauderdale, FL.
Read the article >

When David Cruz ’19 lost his job as an executive chef during the pandemic, he decided to follow his dreams of promoting healthy, local food. He used his connections with Hudson Valley farmers to launch Reconnect Foods. Cruz started by cooking meals from home but now has a food truck to bring his delicious, farm-to-table, seasonal cooking to locations throughout the Hudson Valley.
Read the article >

Co-founder of Major Food Group, Mario Carbone ’00 is bringing his long-awaited celeb-loved Italian American cuisine to Dallas, TX, opening their first Texas location, Carbone Vino.
Read the article >

Julian Rodarte ’15, was named CEO of the newly formed Trinity Groves Restaurant Group. The group was formed to steer the dining complex, Trinity Groves, a 100-acre property with space for 16 restaurants in Dallas, TX. Rodarte plans to bring the space back to life, starting with three new restaurants to open this year.
Read the article >

Pichaya “Pam” Utharntharm ’13 is one of Thailand’s most renowned chefs. Her career and family history were recently profiled by CNA Luxury. Of particular interest was the location of her fine dining restaurant, Potong, which opened in 2021 in Bangkok. The five-story progressive restaurant features a 20-course menu of local and seasonal dishes based on personal memories and is in the 120-year-old building where Chef Pam’s family practiced traditional Chinese medicine (TCM) for generations.
Read the article >

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.
Read the article >

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.
Read the article >

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.
Read the article >

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.
Read the article >

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.
Read the article >

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.
Read the article >

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.
Read the article >

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.
Read the article >

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.
Read the article >

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.
Read the article >

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.
Read the article >

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.
Read the article >

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.
Read the article >
Watch the segment >

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.
Read the article >

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.
Read the article and watch the segment >

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.
Read the article >

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.
Read the article >

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.
Read the article >