CIA Alumni Lead the Way in Food Business Innovation

CIA Alumni Lead the Way in Food Business Innovation

January 2024

Chef Edgar Rico ’10, James Beard Award Winner and co-owner of Nixta Taqueria, spoke with Texas Highways Magazine. Rico shares his impression of nixtamalization explored in his taqueria based in Austin, TX, and the inspiration behind Nixta’s menu.
Read the interview >

Alumni Derek and Tati Polay ’18 were featured on WPBS’s Culinary Connections. The couple, who met at CIA as freshman and got engaged at graduation, own The Cakeshop by Tati in Pleasant Gap, PA.
Watch the segment >

Forbes named Dean Vivolo’s ’99 Trattoria Vivolo “One of the Best Italian Restaurants in the ’Burbs.” The magazine highlighted the Harrison, NY, restaurant’s focus on regionality and charming 1940’s diner aesthetic.
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Colin Bebbington’s ’16 Tribute was named a “new buzzworthy restaurant” by The Coast for Halifax, NS. Tribute is among three new restaurants opening in Nova Scotia featured. Bebbington plans a menu that is “definitely not going to be traditional.”
Read the article >

The Duke student newspaper, The Chronicle, called sandwiches from Paul Chirico ’14 and Ian Bracken ’13 “Durham’s Best.” Chirico and Bracken met 12 years ago at CIA. They opened Durham, NC, favorite, Ideal’s Sandwich and Grocery, in 2020.
Read the article >

What Now Atlanta covered Hector Santiago’s ’93 new concept opening this summer. The concept, La Metro, will bring the energy of Spanish cities to Ponce City Market in Atlanta, GA.
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The Long Island Press told the story of Lou Rey ’95 who turned a cooking hobby into a career. Rey initially majored in psychology before coming to CIA and pursuing his passion in the kitchen. He is now the owner of West End Cafe in Long Island.
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The Santa Barbara Independent sang the praises of Brass Bird Coffee by Sarah Dandona ’07. The Parisian-style café in Carpinteria boasts delicious food and a relaxed atmosphere. Having recently acquired a beer and wine license, Dandona has big dreams for continued growth and success.
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Burlington Country Times shared the big plans of Sweet Eats Bakery, a family-owned Business co-founded by Marge Davidowich ’76 and her late husband Doug. The popular South Jersey bakery plans to expand to better accommodate the number of customers they serve.
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The Washington Post shares that Kwame Onwuachi ’13 will honor Benjamin Banneker in a new DC restaurant. Onwuachi’s new Afro-Caribbean restaurant, Dogon, will open this Spring at Salamander Washington, DC. Onwuachi has a longstanding relationship with Salamander. It’s Middleburg, VA location hosts his annual Family Reunion event.
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Hour Detroit shared the story of Aaron Cozadd’s ’02 Vigilante Kitchen. Cozadd opened Vigilante Kitchen in Detroit, MI, to support hospitality workers in recovery from addiction while serving creative versions of midwestern classics.
Read the article >

December 2023

Rhonda Saltzman ’13 and Bonnie Sarana ’09 were named among Philadelphia’s best cookie bakers by the Philadelphia Inquirer. Saltzman’s Second Daughter and Sarana’s Vanilya Bakery made the list of the best bakeries offering cookies in the Philadelphia, PA, area.
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Tatiana by Kwame Onwuachi ’13 earned the #1 spot on New York Times’s “12 Best New Restaurants of 2023” list. Other highlights from the list include Hav & Mar, helmed by Executive Chef Fariyal Abdullahi ’14, and Torrisi by Rich Torrisi ’00 and Mario Carbone ’00.
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Nichole Accettola’s ’92 Scandinavian from Scratch named one of “Best 2023 Cookbooks for Holiday Cookies” by the Julesburg Advocate. Accettola is the owner of San Francisco’s Kantine, a Scandinavian café. The Julesburg Advocate named her book of the best cookbooks for cookie inspiration.
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F1rst by Adam Weiss ’97 was named one of NorthJersey.com’s “Top 10 New Restaurants of 2023.” The “eclectic New American dinner spot” is Weiss’s first solo restaurant and features locally-sourced contemporary dishes.
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CT Bites shared the delicious breakfast and lunch from Little Riggs by John Kronfeld ’00. Little Riggs, located on the Long Island Sound, is the evolution of Kronfeld’s very successful breakfast truck, The Chef Truck. The brick and mortar opened several months ago.
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Dry Fly Coffee by Noah Michaels ’98 was one of 10 new coffee shops in the northeastern United States highlighted by Daily Coffee News. The New Paltz, NY, shop was featured for its quality and freshness.
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Brenda Villacorta ’17 was profiled by Fox 13 Tampa Bay for combining her Peruvian heritage with classical pastry training. Despite the pandemic, the unique offerings at Villacorta’s Tampa Bay, FL, cafe, Sucré Table, have secured it a spot among the most popular bakeries in Tampa.
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Seen Magazine profiled Jordan Smith’s ’14 Coeur. Since its opening in August, Ferndale, MI, Smith’s Coeur has attracted attention for its hyper-local approach to American haute cuisine.
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Daniel Sun’s ’08 Katsu was celebrated by Culinary Backstreets. Inspired by the convenience stores he frequented while living in Japan, Katsu Sando, located in Los Angeles, CA, features fast casual Japanese comfort food and grab-and-go staples.
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Alan Hines’s ’10 restaurant, Trudy Bird’s Ølbar, was highlighted by Restaurant Hospitality for its Scandinavian Sandwiches in Yarmouth, ME. The restaurant co-owned by Hines and his twin brother, Jonathan was lauded as “one of the town’s hottest places to eat and drink.”
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Keith Irwin’s ’93 Old World Breads was profiled by Cape Gazette. Irwin’s bakery in Lewes, DE, grew from selling mostly at farmers markets to a successful brick and mortar with over 30 employees.
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Keenan Langlois ’01 opened Garçon SuperSlice Pizza Pie Parlor in Salem, MA. The new pizzeria is a 50-seat restaurant that is the fulfilment of a lifelong dream for Langlois.
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Geoff Davis ’09 was interviewed as part of Nosh from Berkleyside.org’s “Gotta Try It” series where he spoke about his nuanced approach to the restaurant business. In the feature, he talks about Burdell, his new Oakland, CA, restaurant and approachable take on fine dining.
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Rich Torrisi ’00 reflected on living the Italian-American dream with Haute Living. On the heels of receiving a Michelin star with fellow alum Mario Carbone ’00 for his namesake restaurant in New York City, Torrisi shared his success story and insights on the business.
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November 2023

Three Brothers Bagels, owned by Colin Whiddon ’01 and wife Sophia, was featured in a “Where to Eat” listing of establishments in Pittsburgh. The original article published in Pittsburgh Magazine profiled how the couple sought to bring bagels to the Steel City. The couple fell in love with New York City style sourdough bagels and wanted to bring the same flavor and longevity to their customers. With nine varieties for sale, they keep up with the demand while using locally sourced ingredients.
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Meetings Today interviewed Michael Brennan ’14 on his new restaurant Cardinal, a tribute to his grandmother, Anne Brennan. The restaurant is the initial step in the Orange Loop project that hopes to redefine service, hospitality and cuisine beyond the casinos of Atlantic City, NJ. Brennan’s goal is to combine modern high-end dining with inclusivity to create memories and familiarity.
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Robb Report asked more than 100 people from across the restaurant world (Michelin-starred chefs, James Beard Award winners, prominent investors, media members, etc.) who they believed were the most influential among their peers. The result was a list of 50 individuals who were acknowledged for their actions in the kitchen and outside of it as well. Among the list were eight alumni, two trustees, three fellows, and trustee emeritus Thomas Keller. Some alumni making the list include Gregory Gourdet ’00, Kwame Onwuachi ’13, Mario Carbone ’00, and Rich Torrisi ’01.
Read the article >

2023 New York City Michelin Guide includes more than 40 alumni. Highlights include 2023 Augie recipient Melissa Rodriguez ’99 of Al Coro, Brian Kim ’12 of Bōm, and Rich Torrisi ’01 and Mario Carbone ’00 of Torrisi.
Read the article >

Chipotle founder Steve Ells ’90 is launching a new endeavor called Kernal, a fast-casual restaurant with a focus on vegetarian meals run by robots. Ells wants to allow customers the option to have a transaction and experience without too many interactions involved. The first location is set to open in New York City in 2024.
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Nicola Blaque ’16 was named rising star restaurateur by StarChefs. Blaque, owner of The Jerk Shack and Mi Roti in San Antonio, TX, was profiled for her Jamaican classics that earned her a James Beard nomination.
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Ed Doyle ’90, president of RealFood Hospitality, was inducted into the Massachusetts Restaurant Association Hall of Fame November 20. He was recognized for his track record of operational success and execution of the dining experience while supporting the community. He was inducted by Steve Clark, president and CEO of the MRA, and introduced by longtime friend and fellow chef, Andy Husbands.
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October 2023

Forbes provided an insightful feature on SB Hospitality, co-owned by Adam Schop ’95, shedding light on the diverse range of avant-garde dining establishments launched in Hell’s Kitchen. The article underscores SB Hospitality’s innovative approach to culinary ventures, showcasing Schop’s entrepreneurial acumen and visionary leadership within the dynamic and competitive New York City dining scene.
Read this article >

News Break recently featured the opening of Red Horse by David Burke ’82, an elegant modern American steakhouse located at the renowned Bernards Inn in Rumson, NJ. The article underscores Red Horse’s anticipated impact on the local dining scene, highlighting how Burke’s culinary expertise and creative vision contribute to the restaurant’s unique and enticing dining experience.
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Pittsburgh Magazine featured an in-depth look at Three Brothers Bagels, the brainchild of Colin Whiddon ’01, emphasizing the establishment’s recent opening and its mission to infuse the essence of New York City’s beloved breakfast traditions into the culinary fabric of Pittsburgh, PA.
Read this article >

New Bedford News provided extensive coverage of the highly anticipated launch of a new restaurant directed by Chef Charles Hermann ’96, situated within the Taunton Municipal Airport in New Bedford, CT. The article highlights Hermann’s culinary vision for creating a distinctive dining experience, emphasizing the restaurant’s strategic location and the potential impact it may have on the local culinary scene.
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New Jersey Monthly highlighted the grand opening of Centrada, a sophisticated nightclub in Red Bank, NJ, featuring an extensive pan-Latin menu curated by the culinary direction of Norman Reola ’98. The article underscores Reola’s culinary finesse and his dedication to crafting a diverse and flavorful dining experience.
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The Buffalo News recently highlighted The Lunch Box, a successful Buffalo, NY-based café and catering enterprise founded by Bill Kestner ’14 and Allie Kestner ’14 on the imminent launch of their third location. The article showcases The Lunch Box’s remarkable growth and popularity, underscoring the Kestner’s enduring commitment to providing exceptional culinary experiences within the local community.
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Creative Loafing delved into the illustrious career of Chef Joseph Ward ’05, highlighting his remarkable journey from prestigious positions at Cherokee Town & Country Club to his current role at the esteemed St. Regis in Atlanta, GA. The article showcases Ward’s culinary prowess and his enduring contributions to the esteemed culinary landscape of Atlanta, illustrating his ongoing commitment to excellence and innovation in the realm of fine dining.
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The Ames Tribune featured a comprehensive piece detailing Riene and Sam Gelman’s ’01 journey as they navigated the challenges of opening The Webster, an Iowa City, IA restaurant, amid the unprecedented circumstances of the global pandemic.
Read this article >

Patch Media recently featured a detailed account of the reopening of Meadowlark Bakery & Cafe, founded by Bryan Young ’10, in Warminster, PA, shedding light on the café’s notable expansion with the incorporation of smash burgers to their diverse menu offerings. It highlights Young’s culinary expertise and his commitment to providing a fusion of bakery delights and savory fast-food favorites.
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FSR Magazine writes about how the changes in leadership at Hickory Tavern prompted the collaboration with seasoned CIA collaborator Pam Smith and Clifford Pleau ’81, as consultants to revamp the menu and enhance operational strategies. The article highlights their significant contributions to Hickory Tavern, with their combined expertise in culinary innovation and operational excellence.
Read this article >

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.
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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.
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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.
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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.
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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.
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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.
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Michael Nestrud ’04 spoke about how new entrepreneurs can help focus on making a brand out of their product.
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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.
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April 2023

Kamal Grant ’04 was interviewed about his recreation of Magic Middles cookies and his intentions to sell them online and in stores.
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King Christopher Okoli ’18 and Associate Dean at CIA, Jose Frade were quoted about the lore, excitement, and flexibility of pop-up restaurants.
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Celebrity Chef David Burke ’82 was interviewed about his career and investment in his home state of New Jersey.
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Jospeh Settepani ’12 was interviewed about growing up in the industry and his family’s New Jersey bakery, Bruno’s Bakery.
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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.
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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.
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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.
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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.
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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.
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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.
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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.
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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.
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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.
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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.
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February 2023

Johanne Siy ’12, has been crowned Asia’s Best Female Chef 2023 by World’s 50 Best.
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Michael “Wheels” Parise ’86, recently opened a hugely popular mobile cannoli and coffee bar in Venice, FL.
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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.
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Manu Chandra ’03 recently opened his first restaurant, La Lupa, which will serve food rooted in a trans-European style.
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Emily Gaston ’20 is pursuing her dreams by running her own bakery, Gaston’s Bake Shop, in Allentown.
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Garret Fleming ’07 opened a new restaurant with sister Eleanor Lacy. Experimental but rooted in Italy, Bombolo is a reflection of a European bistro.
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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.
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Dee Lavigne ’04 discussed Creole and Cajun food, her cooking school and her history as both a home and professional chef.
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Ron Stewart ’98 revealed the motivations, mistakes, and decisions behind his success in an exclusive in-depth interview with Authority Magazine.
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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.
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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.
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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.
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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.
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Shirel Berger ’14 speaks on her dedication to Opa, her award-winning plant-based restaurant in Tel Aviv.
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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.
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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.
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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.
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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.
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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.
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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.
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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.
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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.
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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.
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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.
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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.
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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.
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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.
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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.
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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.
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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.
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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.
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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.
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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.
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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.
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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.
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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.
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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.
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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.
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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.
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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.
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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.
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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.
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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.
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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.
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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.
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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.
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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.
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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.
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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.
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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.
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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.
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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.
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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.
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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.
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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.
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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.
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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.
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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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