Fall 2006
Carlos Jorge (Culinary '01) has been promoted to executive chef at the Raleigh Hotel South Beach in Miami, FL.
Erik Lindstrom's (Management '04) Veil Restaurant in Seattle won Hospitality Design's "Hospitality Debut" restaurant design award.
Ignacio "Nacho" Quiles (Culinary '05) was the cook of PBS's spring 2006 show, "Texas Ranch House." He spent several months filming the show in Texas, which featured life on a ranch in 1867.
Rory O'Farrell (Culinary '97) is now executive chef of Restaurant Associates' Guggenheim/Cooper Hewitt account.
Dan Segall (Culinary '02) left the executive chef position at the Hilton Beijing to take the reigns of the Chinese capitol's burgeoning hotspot, RBL/Icehouse.
Tom Kearney (Culinary '98) is the executive chef of The Farm on Adderley, a new restaurant in the Ditmas Park section of Brooklyn.
Missy Robbins (Culinary '95) and Pnina Peled (Culinary '00) both cooked at Beard House events in May, as executive chefs of Spiaggia in Chicago and The Jolly Hotel - Madison Towers, respectively.
In June pastry chef Monica Bellissimo (Pastry '99) cooked at the Beard House along with executive chef Josh DeChellis of Jovia restaurant.
Dan Kim (Culinary/Management '01) has left Vong to become general manager of Bergdorf Goodman's BG Restaurant.
Scott Geller (Culinary '02) was featured in Time Out New York as executive chef of Food, a hip seafood restaurant in Spanish Harlem.
Faisal Sultani (Culinary '01) checks in from Washington, DC, where he's been executive chef of the acclaimed Venetian restaurant Teatro Goldoni.
Michelle Arthur-Cabrera (Pastry '02) accepted the position of executive pastry chef for two of Miami Beach's hot spots: Afterglo Restaurant and Tantra Restaurant & Lounge. She was also a finalist for PastryScoop.com's 2006 Golden Scoop Award for Most Innovative Dessert, one of five categories in this year's competition.
Asher Green (Culinary '05) was named executive chef of Tapeo 29, a buzzing tapas restaurant on the Lower East Side.
Amanda Lynn Clarke (Pastry '04) is running the pastry department at the new Jean-Georges Vongerichten restaurant Perry Street.
Michael Mahle (Management '06) has been named manager of corporate communications for the Zagat Survey.
Douglas Silberberg (Culinary '01) checks in from Santa Monica, CA, where he is now chef de cuisine at Michael's.
Allison Fishman (Culinary '01) is co-hosting Home Made Simple on TLC. Allison is one of a cast of characters who are welcomed into real people's homes to help simplify, beautify and organize their lives.
Jean Pfuhler (Management '03) has taken on the executive chef role at Room Service, a new meal delivery concept in Manhattan.
Mike Farrell (Culinary '03) is chef de cuisine of On the Marsh, a fine dining restaurant with an emphasis on local/seasonal product in Kennebunkport, ME.
Annemarie Ahearn (Culinary/Management '05) has started as assistant to Chef Tom Colicchio, and is working on her own cookbook.
Matthew Bloch (Culinary '00) accepted a position with Flik International to be the sous chef of their Merck account in Lansdale, PA.
Sohui Kim (Culinary/Management '02), chef/co-owner (along with husband Ben), is getting great reviews for their new restaurant The Good Fork in Red Hook, Brooklyn.
Ignacio Quiles (Culinary '05) is currently sous-chef at Sette in Park Slope, Brooklyn. He's also teaching cooking classes at Kidsville on the Upper East Side
Lillian Roberts (Culinary '05, Management '05) is a partner in Il Teatro, a new restaurant in Mamaroneck, NY.
David Seigal (Management '03) has begun a sous-chef position with Bouley; he is also involved in the company's new test kitchen.
Orlando Orengo (Culinary '03) has been hired at Del Posto, the new 3-star Batali-Bastianich restaurant.
Kristin Donnelly (Culinary '05) has been hired as a full-time editorial assistant at Food & Wine magazine.
Pastry '03 grad Marla D'Urso, has opened Three Tarts, a bakery/gift boutique in Chelsea. She is joined by two former classmates Sandra Palmer and Kiyomi Toda-Burke.
Jonathan Goldberg (Management '03) has been hired as maitre d' at the new steakhouse Quality Meats, owned by the Smith & Wollensky Restaurant Group.
Jane Tunks (Culinary '06) has been hired as a food and wine copy editor at the San Francisco Chronicle.
Julia Savitz (Management '05/Culinary '06) has accepted a management position at Le Pain Quotidien in NYC.
Carla Siegel (Culinary '05) landed an assistant event planner position at The Culinary Loft in Manhattan.
Jason Rooke (Culinary/Management '05) taken a position as a sales rep with Bolliger Wines, a boutique importer of Italian wines based in Stamford, CT.
Marc Unger (Culinary '06) has been hired as a garde manger in the Trump Tower dining room.
James Zankel (Culinary '02), a producer on the production team responsible for "30 Minute Meals with Rachael Ray," won an Emmy Award for Outstanding Service Show. Jimmy was also featured on an episode of "The Next Food Network Star," where he worked with the two finalists to produce their mini-pilots.
Gigi Burton (Pastry '03) was named Grand Prize Winner of the Ladies' Home Journal/Ghirardelli "Is Your Dessert Intense Enough?" recipe contest. In addition to winning a 7-day Hawaiian cruise and a year's supply of chocolate, Gigi's recipe for "Triple Chocolate Truffle Cake" was published in the April issue of Ladies' Home Journal.
Susan Stockton (Culinary '93), along with the Food Network Kitchens staff was a finalist in the IACP's Cookbook Awards of Excellence program, for Food Network Kitchens Get Grilling (Compilations Category).
Culinary '97 alum Kim O'Donnel has returned to the airwaves of the DC area, with a Washington Post Radio program (WTWP: 107.7 FM or 1500 AM).
Culinary '03 alum Richard Balogh's company Rich and Delicious was featured in a Wall Street Journal article called "Outsourcing Your Family Dinner."
Tasting Club, written by Dina Cheney (Culinary '03), will be published in September 2006.
Elliot Essman (Pastry '99) has just released the Blues Cookbook, a collection of 14 blues songs, which are all recipes for down-home southern dishes as well.
Culinary '02 grad Pam Sorin (n?e Degelsmith) foodstyled How to Break an Egg (Taunton Press), a finalist in the Reference category for the James Beard Award.
Pastry chef Ellen Mirsky (Pastry '96) of Public was one of the chefs who participated in the special Women Chefs and Restaurateurs (WCR) event, At the Table New York.
Eboney Vincent (Management'05) won a $5,000 scholarship from WCR to attend Johnson and Wales in Miami, FL, where she plans to graduate with a bachelor's degree in food service management.
May 2006
Formerly of the Cub Room, Terrance Cave (Culinary '98) opened HQ in Soho this fall.
Michael Kaphan (Culinary'97) has been named executive chef of the perennial Soho favorite, Zoë Restaurant.
Caryn Stabinsky (Culinary '02) is pastry chef of the buzz-worthy new restaurant Urena.
Kristiaan Kosloff (Pastry '01) has been named executive chef of the new Loft Hotel Tribeca.
Marc Meisel (Culinary '97), chef/owner of Tossed, has started to franchise the made-to-order salad and sandwich concept across the country. Marc was profiled in Entrepreneur (January) and Chain Leader (October).
Sukru Candan (Culinary '97) is the executive sous chef for Sandals Royal Bahamian Spa Resort & Offshore Island in the Bahamas.
Rachel Yang (Culinary '01) is executive chef of the new, high-concept Korean restaurant D'or Ahn in Chelsea.
Bel Thompson (Culinary '05) has taken on the general manager position at the acclaimed restaurant Prune in the East Village.
Marsha Orosco (Culinary '02) has been named executive chef of the newest Boca Raton, FL, location of Seasons 52, a healthy fine-dining concept from Darden Restaurants.
Jonathan Seidt (Management/Culinary '05) is partner in Siena Ristorante, a new restaurant in Westport, CT.
Stefan Mailvaganam (Management '02) is the general manager for Colors, the new, cooperatively owned restaurant from the former Windows on the World workers.
Elizabeth Woessner (Culinary/Management '03) is the new general manager for Kevin Taylor's at the Opera in Denver, CO.
Joseph Paulino (Culinary '00) has recently taken the helm at the venerable Café des Artistes, where he is chef de cuisine.
Carlo Martinez (Culinary '00) checks in from Charlotte, NC, where he is chef/owner of two locations of Hawthorne's Restaurant.
Jeremy Hanlon (Culinary '00) has opened The Cookbook Café in Delray Beach, FL. Formerly of Café Boulud-Palm Beach, Jeremy also has a catering business specializing in high-end dinner parties.
Malen Gage (Management '05) is managing Rain, a Southeast Asian restaurant within the Main Street Restaurant Partners group.
Sarah Copeland (Culinary '02) has joined the full-time staff of the Food Network Kitchens as a recipe tester.
Dino Hastzigianakis (Culinary/Management '04) is the general manager of Creative Restaurant Management, a restaurant group with multiple concepts, based in Bonita Springs, FL.
Heidi Kohnhorst (Pastry '02) has been hired as the pastry chef for David Burke's newest project, David Burke @ Bloomingdales.
Hilary Zust (Culinary '04) has been promoted to pastry sous-chef at Town.
George Deehan (Culinary '03) is the executive chef of Firecracker, an Asian fusion restaurant in Tucson, AZ.
Phil and Lauren Rubin (Culinary and Culinary/Management '02, respectively) have launched a catering and home cooking instruction business called 2 Peas and a Pot, which was profiled in the Wall Street Journal.
Dan Obusan (Culinary '04) landed the chef de cuisine position at Alfama, the fine-dining Portuguese restaurant in the West Village.
Richie Primicias-Fernandez (Pastry '04) is the pastry chef for Strings, a longtime favorite on the Denver restaurant scene.
Laura Wilson (Pastry '02) has been named specialty team leader for the Whole Foods in Edgewater, NJ.
Madeleine Keller Masterson (Culinary/Management '02) will joining Waddajuice, a start-up juice company based in Westport, CT. She will be handling operations and sales at this venture, which is backed by one of original founders of Snapple.
Jonathan Lemon (Culinary '04) is the new sous chef at Restaurant Associates' Metropolitan Museum of Art account.
Sarah Miller (Management '05) is managing La Morra, a northern Italian restaurant in Brookline, MA.
Douglas Silberberg (Culinary '01) is sous chef of the newly revamped Water Grill in Los Angeles, CA.
Rebecca Roth (Culinary '05) is the new pastry chef for Perdix in Boston, MA.
Michael Hawk (Culinary '03) has joined the team at the ultra-trendy Hotel Victor South Beach in Miami Beach, FL, as a Culinary supervisor.
David Domedion (Culinary '02) is the Culinary producer for "Ham on the Street," a new show on the Food Network.
Ross Wassermann (Culinary '95) has been named public relations manager for Benson Marketing Group's new Manhattan office. The Napa-headquartered firm is one of the wine industry's leading marketing agencies.
Mike Parisi (Culinary '02) is working at Bistro Zinc in Lenox, MA, as a sous chef.
Natasha Agresti (Culinary '02) is catering sales manager for Wolfgang Puck Catering-Restaurant Associates' operations at the new Georgia Aquarium in Atlanta, GA.
Sukey Pett (Culinary '92) is the new marketing manager for Sprout Creek Farm, a dairy farm in La Grange, New York.
Jonathan Goldberg (Management '03) checks in as the new maitre d' of midtown's Table XII.
Nicole Verhoff (Culinary '04) runs the corporate grant program for the non-profit organization City Harvest.
David Croften (Pastry '03) is a partner in One Girl Cookies, which opened its retail store front in Brooklyn.
Allison Fishman (Culinary '01) has opened The Wooden Spoon, a private cooking school and coaching business, as well as a weekly food blog with short stories and recipes.
Shirley Peralta (Culinary '04) is cooking at L'altro Peccato in Rome, Italy.
Rostislav Kemelman (Culinary '04) has been hired as a line cook at Spotted Pig, which was recently awarded a Michelin star.
Anina Stroh (Pastry '04) has accepted a position as assistant pastry chef/exclusive wedding cake designer at the Palace in Somerset Park, a luxury catering facility in NJ.
Rachel Baumgartner (Pastry '05) has joined the food public relations company Bullfrog and Baum as an assistant account executive.
Julie Sullivan (Management '05) has joined Shaffer City Oyster Bar as a junior manager.
James Laskowski (Culinary '04) is on the opening kitchen team at the new Morimoto NYC.
Missy Robbins (Culinary '95), executive chef of Spiaggia in Chicago, has been given the "Most Promising Chef of the Year Award" by the Third Annual Chicago Wine and Food Festival. The award was determined through a process of nominations by major food experts, as well as through a Culinary competition.
The November issue of Food & Wine featured back-to-back stories about two ICE® grads: Julie Taras (Culinary '02), co-chef/owner of Little Giant in NYC, and Beard Award-winning chef Allison Vines-Rushing (Culinary '00), co-chef/owner, with her husband Slade Rushing, of Longbranch in Abita Springs, LA.
Elisa Strauss (Pastry '01) and Michelle Bommarito (Culinary '97) appeared on "Food Network Challenge: Holiday Cake-Off."
Denisse Oller (Culinary '05) is hosting a weekly morning cooking segment on Spanish-language station Univision (NYC's Channel 41) on Thursday mornings.
Culinary '96 alum Margot Olshan's The SoNo Baking Co. & Café was profiled on the Food Network show "Recipe for Success" this past winter.
Jeannie Chen (Culinary '02) appeared on "Afternoon Living with Kerry Nolan" on the Martha Stewart Radio Channel (112 on Sirius satellite radio) to discuss Chinese New Year foods and festivities.
Dina Cheney's (Culinary '03) first book, about entertaining, will be published by DK in August 2006.
James Holmes (Culinary '01) executive chef of the Alamo Draft House in Austin, TX, was featured on the "Rachael Ray's Tasty Travels" show.
Paulette Licitra (Culinary '04) is publisher/editor of a new literary review, Alimentum - The Literature of Food. The debut issue featured Oliver Sacks and Mark Kurlansky, among others.
J. Craig Hanzelka (Pastry '93) was a finalist for the CBS show "Wickedly Perfect." He is now working as a private chef on a Long Island estate.
Rob Endelman (Culinary '04), chef/owner of Cook with Class, was profiled in the New York Daily News for his private, in-home cooking class business.
Food editor Kim O'Donnel (Culinary '97) authored "Season's Greetings", a holiday cooking blog on WashingtonPost.com.
January 2006
Allison Vines-Rushing (Culinary '00) and her husband Slade Rushing have heroically opened their much-anticipated restaurant, Longbranch, in Abita Springs, Louisiana a few days after Hurricane Katrina hit the area.
Matt Weingarten (Culinary '95) has been named chef de cuisine at Savoy restaurant in SoHo.
Robert Duncan (Culinary '94) is the chef de cuisine at Kiawah Island Club in Charleston, South Carolina.
Carlos Jorge (Culinary '01) is the chef de cuisine at the The Raleigh Hotel in Miami, Florida.
Jon Carl Lachman (Culinary '02) is now executive chef of HB, a new restaurant in Chicago.
Maria Rizzo (Culinary '02) has been named chef de cuisine of Tom Valenti's 'Cesca restaurant.
Kevin Peterson (Management '04/Culinary '04) is the executive chef of Church Street Café in Montclair, New Jersey.
Jennifer O'Toole (Culinary '02) is the executive chef of Casa del Mar Beach, Golf, and Spa Resort in Cabo San Lucas, Mexico.
Monica Bellisimo (Pastry '99) is the pastry chef at the much anticipated NYC restaurant Jovia.
Jonathan Goldberg (Management '03) is managing Dock's Oyster Bar & Seafood Grill in Manhattan.
Leslie Horst (Culinary '04) has been hired as the new marketing director for D'Artagnan, the specialty food company.
Gregory Azzollini (Culinary '05) has taken on the role of executive chef at Paul and Jimmy's Restaurant on East 18th Street.
Erik Lindstrom (Management '03) has opened Veil, "a progressive new American" restaurant in Seattle, Washington.
Jonathan Lemon (Culinary '04) is the new sous chef at Restaurant Associates' Metropolitan Museum of Art account.
Maggie Guardino (Management '01) is the new associate store leader for Whole Foods in Manhasset, Long Island.
Matthew Dix (Culinary/Management '02) has joined the Soho Grand Hotel as their food and beverage manager.
Culinary '03 grad Denise Mickelsen (née Schulman) moves from Saveur to Martha Stewart Living, where she will be an associate food editor.
Svetlana Dubossaraky (Culinary '02) has been promoted to pastry sous-chef at Otto.
Jen Scibelli (Culinary '01) is now a chef de partie at Per Se.
John DeSimone (Culinary '00) is now executive chef of the Manhattan Steamboat Company, a private yacht that does dinner and cocktail charters.
Tammy Nester-Ferguson (Pastry '00) has opened The Bake Shoppe at The Perfect Pan, a bakery specializing in updated American classics, in Milford, Pennsylvania.
Richard Meissner (Culinary '04) has been named chef/manager of CulinArt's dining account at Brooklyn Law School.
Brian Fruge (Culinary '03) is the sous chef of Loft, a new Middle Eastern/Mediterranean restaurant on the Upper West Side.
Jason Rooke (Culinary/Management '05) will be teaching entrepreneurial and management programs at Connecticut Culinary Institute.
Laura Giannatempo (Culinary '04) has accepted the job of assistant editor at Fine Cooking, based in Newtown, Connecticut.
Lesli Heffler (Pastry '02) has joined owner Margot Olshan (Culinary '96) as a baker at SoNo Baking Company & Café in South Norwalk, CT.
Jeannie Voltsinis (Management '05) is working as a manager at the West Village location of Sushi Samba.
Alice Wang (Pastry '04) will be working with pastry chef Lincoln Carson at the Wynn hotel's Daniel Boulud Brasserie in Las Vegas.
Christine Lee (Management '02) is working as a banquet chef at the Arizona Biltmore Resort & Spa.
Carmen Carnegie (Culinary '05) has landed a full-time position as instructor and curriculum writer for Help USA Supportive Employment Center, a program that helps homeless and other needy individuals to become self-reliant.
Deborah Carabet (Culinary '03) started The Kitchen Coaches in Los Angeles, California, a nutrition and Culinary counseling service.
Carol Silberfeld (Culinary '05) has been hired as a sales rep for R.E. Diamond, a high-end purveyor to the restaurant and bakery trade.
|
