Fall 2007
Christopher Dunn (Culinary '01), formerly chef of Devin Tavern in NYC, is now chef/partner of Hudson House in Nyack, NY.
Omri Green (Culinary/Management '03) was promoted to operations manager at Hudson Yards Catering, the catering arm of the Union Square Hospitality Group.
Nilufer Goodson (Culinary '04) has been hired at Divan Bebek Brasserie in Istanbul. She is the first Turkish female executive chef and was recently featured in the Turkish Daily News.
Richard Ynayan (Culinary '05) is now executive chef of Q-Bistro in Manila, Philippines.
Elisa Strauss' (Pastry '01) first cookbook, The Confetti Cakes Cookbook: Spectacular Cookies, Cakes, and Cupcakes from New York City's Famed Bakery has been published by Little, Brown, and Company.
Anthony Ricco (Culinary '01) has been working as an executive sous chef at Spice Market.
Laura Nuter (Culinary/Management '05) has opened GRAB Specialty Foods in Park Slope, Brooklyn.
Faisal Sultani (Culinary '01) checks in from Washington, DC, where he is executive chef of Neyla, a Mediterranean restaurant within the Capital Restaurant Concepts group.
Marie Coloreo (Pastry '06) accepted the executive pastry chef position at the Molly Pitcher Inn in Redbank, NJ.
Tina Bourbeau (Management '01) is now director of research and development for FreshDirect.
Angela Buccheri-Lorusso (Culinary '02) has opened Citrus & Sage Catering located in Westchester County.
Dennis Clark (Culinary '01) is executive sous chef at Posh Restaurant and Lounge in Washington, DC, which is owned by the founder of BET, Bob Johnson.
Rostislav Kemelman (Culinary '04) has accepted a sous chef position at Bolo, Bobby Flay's 3-star restaurant.
Jenny Ko (Pastry '02) has opened up Chokolat Patisserie in Manhattan.
Stan Fivekiller (Culinary '89) is general manager/sommelier of The Flying Pig, in Mt. Kisco, NY, which focuses on organic and sustainable cuisines.
Sina Clark (Pastry '03/Management '04) has been promoted to general manager of Magnolia Bakery.
Jose Duitama (Culinary '05) is the sous chef of Delmonico's in downtown Manhattan.
Daniel Kim (Culinary/Management '02) is assistant director of food and beverage at Asia de Cuba at Morgans Hotel in NYC
Vincent Baron (Culinary '07) has been hired as a restaurant manager for the Rye Golf Club in Westchester, NY.
Dominick Maietta (Culinary '03) has been named pastry chef of Valbella restaurant in Manhattan.
Candace Pearson (Pastry '06) has been hired at the Grove Park Inn Resort and Spa in North Carolina as the pastry chef at Horizons, a 4-diamond restaurant.
Anthony Iliakostas (Culinary '03) was promoted to executive chef at Aramark's New York University Rubin Hall account.
Anina Stroh (Pastry '04) is the pastry chef of a new restaurant in Millburn, NJ, called MC.
Kendan Le (Culinary '02) opened a contemporary diner called Munch in Asbury Park, NJ.
TJ Shaler (Management '06) landed a manager position at La Farm Bakery in Cary, NC.
Carla Siegel (Culinary '05) is the new public relations creative manager for Daniel Boulud's Dinex Group.
Michelle Remy (Management '05) has been hired by Great Performances as a floor manager at Dizzy's Club Coca-Cola, part of Jazz at Lincoln Center in the Time Warner Building.
Pino Ficara (Culinary '06) has been working as pastry and catering chef for Scottadito Osteria Toscana in Park Slope, Brooklyn. He appeared with the owner, executive chef, and Pino on the CBS Morning Show in June.
Abe Lopez (Culinary '97) is now the chef de cuisine at Suenos in Chelsea.
Ricky Davis (Culinary '06) has started a catering business called South End Catering in Montclair, NJ and is writing for Soul Food Magazine.
Kevin Washington (Culinary '04) has opened Cafe Nia in Jersey City, NJ.
Joe Brancaccio (Culinary '95) is working as the executive chef of the child-friendly prepared foods concept KidFresh.
Hill Country BBQ, the newest entry into the Manhattan 'cue wars, counts the following ICE® alumni among its ranks: Thaddeus Tubridy (Culinary '07), pit supervisor; Dana Gonzalez (Culinary '06/Management '07); lead hostess; and Jessica Acevedo (Pastry '06), lead pastry cook.
Nisar Ahmad (Culinary '98) has been hired as the new chef for Amtrak.
Kevin Peterson (Culinary/Management '04) has been promoted to sous chef at Bistecca Restaurant at the Embassy Suites in Parsippany, NJ.
Samantha Hoyt Lindgren (Pastry '04), along with her husband, have opened Rabelais Books, a shop focusing on rare, out-of-print, and new books about food and wine in Portland, ME.
Bel Thompson (Culinary '05) is now NYC sales rep for the Hudson Valley-based artisanal bakery Bread Alone.
Frank J. Pagano (Culinary '06) is working as a line cook for Kevin Rathbun at Rathbun's in Atlanta, GA.
Danielle Eboli (Management '06/Pastry '07) is now the bake shop retail manager at Balthazar in Englewood, NJ.
Katherine Rosen (Pastry '06) accepted a pastry assistant position at Blue Plate Catering in Chicago.
Derek Melander (Culinary '03) has been named sous chef of Restaurant Associates' Lehman Brothers account.
Jessie Craig (Culinary '07) starred in her own food-spiced cabaret act, "For Love or Bacon" in New York City.
Kristin James (Pastry '04) is the new program manager of the Recreational Division at ICE®.
Kelli Wright-Morales (Pastry '02), Viviana Acosta-Padial (Culinary '02), Jeff Seligman (Culinary '05), Lamont Saunders (Culinary '97), and Kim O'Donnel (Culinary '97) spent a week in June in New Orleans with CulinaryCorps.
Congratulations to the following ICE® alumni on their James Beard Award nominations: Greta Anthony (Culinary '95), Producer for The Martha Stewart Show; Gretchen VanEsselstyn (Culinary '01) for her article "Tales from the Texas BBQ Trail" in Chile Pepper; and Missy Robbins (Culinary '95), Executive Chef of Spiaggia in Chicago, which has been nominated for the Outstanding Restaurant Award.
Chef/nutritionist Deb Carabet (Culinary '03) was featured in the New York Times' business section in a story on nutrition coaches.
Mark Vogel (Culinary '03) has been busy with various food writing. His work can be seen here: www.foodforthoughtonline.net
Julia Douglass (Culinary '06) just launched a new site of animated cooking lessons through song: www.chefdoremi.com
Laura Giannatempo's (Culinary '04) book, A Ligurian Kitchen: Recipes and Tales from the Italian Riviera, was chosen by Food & Wine as one of the best cookbooks of 2006 and is part of their Best of the Best cookbook due in stores in June.
Sarah Brian (Culinary '02) has been working as a food stylist and recipe developer.
Anike Ajagunna (Culinary '05, Management '06), Maria Lynn (Culinary '04), Atsuko Boyd (Culinary '02), Tia Graves (Culinary '05), and Maria Fabiatou (Culinary '06) were part of the American Pavilion culinary team at this year's Cannes Film Festival.
Katrin Naelapaa (Culinary '91) is a finalist for Women Chefs & Restaurateurs' Golden Goblet Awards, for her work with Wines of Spain.
Congratulations to Kerry Rivelli (Culinary '07) who has been awarded the Women Chefs and Restaurateurs Nora Pouillon Organic Scholarship/Internship.
Hilary Shevlin Karmilowicz (Culinary '95) has a children's cookbook out in early April, called "My A to Z Recipe Box: An Alphabet of Recipes for Kids."
Summer 2007
Nicole Kaplan (Culinary '98) has moved from Eleven Madison Park to Mario Batali's Del Posto, where she the new executive pastry chef.
Ryan Farr (Culinary '01) is the interim executive chef of Fifth Floor restaurant in San Francisco. He will soon head off to open Orson with the Beard Award-nominated chef Elizabeth Falkner thereafter.
Faisal Sultani (Culinary '01) checks in from Washington, DC, where he is executive chef of Neyla, a Mediterranean restaurant within the Capital Restaurant Concepts group.
Tina Bourbeau (Management '01) is now director of research and development for FreshDirect. Tina comes to the position from a long run in the fine dining restaurant world, where she was most recently executive chef of Nicole's.
Omri Green (Culinary/Management '03) has been promoted to operations manager at Hudson Yards Catering, the catering arm of the Union Square Hospitality Group.
Dan Obusan (Culinary '04) is the executive chef of Comix, the upscale new comedy club in the meatpacking district.
Stan Fivekiller (Culinary '89) is general manager/sommelier of The Flying Pig, in Mt. Kisco, NY, which focuses on organic and sustainable cuisines.
Rebecca Roth (Culinary '05) has opened The Biltmore, in Boston's suburb Newton. It is Greater Boston's first gastropub.
Karen Bigman (Management '04) checks in from Spice Market, where she is director of special events in a newly created role there.
Laura Stanley (Culinary '98) is project coordinator for NYC's Trans-Fat Technical Assistance Project, where she'll be heading up the public information effort for the city's food and beverage industry.
Dominick Maietta (Culinary '03) has been named pastry chef of Valbella restaurant in the meatpacking district.
Marie Coloreo (Pastry '06) accepted the executive pastry chef position at the Molly Pitcher Inn in Redbank, NJ.
Henry Davar (Culinary '02), formerly sommelier at Del Posto, is the opening wine director for the Bastianich-Batali group's two restaurants in the Venetian Hotel in Las Vegas, B and B Ristorante and Enoteca San Marco.
Jose Duitama (Culinary '05) has been promoted to sous chef of Delmonico's in downtown Manhattan.
Management '04/Pastry '05 alum Rachel Thebault had her new retail bakery profiled in the Dining section of the New York Times.
Former Culinary '05 student Eva Torres was one of the finalists chosen for The Next Food Network Star.
Anina Stroh (Pastry '04) is pastry chef for a new restaurant in Millburn, NJ, called MC.
Kendan Le (Culinary '02) is opening a contemporary diner called Munch in Asbury Park, NJ, next month.
Carla Siegel (Culinary '05) is the new public relations creative manager for Daniel Boulud's Dinex Group. She will be doing all the in-house creative work related to their restaurants and events.
Michael "Smitty" Smith (Culinary '03) and Michael Avella (Culinary '03/Management '04) have opened Love Lane Kitchen, a cafe in Mattituck, Long Island.
Jenny Ko (Pastry '02) has opened up a brand new bakery on NY's Upper West Side called Chokolat Patisserie.
Chris Quesada (Culinary '04/Management '05) was promoted to beverage director of Gotham Hall, a premier midtown Manhattan event space.
Jessie Craig (Culinary '07) starred in her own food-spiced cabaret act, "For Love or Bacon," at Don't Tell Mama in NYC.
Ulli Stachl (Culinary '93) is the food stylist for the new FOX Morning Show with Mike & Juliet.
Michael Danaher (Culinary '95) is now a manager/sous chef of Brian Boru of Westchester in Yonkers Raceway.
TJ Shaler (Management '06) checks in from Cary, NC, where he has landed a management position at La Farm Bakery.
Brian J. Gantz (Culinary/Management '06) checks in from Missoula, MT, where he has joined the catering company, Creative Catering, as a cook.
Candace Pearson (Pastry '06) has been hired at the Grove Park Inn Resort and Spa in North Carolina. She begins as the new pastry chef at Horizons, which is has been recognized as a 4-diamond restaurant.
Megan Ducate (Culinary '04) has started a position as Cook I at the Four Seasons Hotel in New York City.
Rodney Bedsole (Culinary '05) has accepted an assistant manager position with 'wichcraft.
ICE® Alumni Hall of Achievement alumna Pippa Calland (Culinary '94) was profiled in Central PA Magazine.
Sarah Brian (Culinary '02) has been working as a food stylist and recipe developer. Her latest assignment was in February's Woman's Day, "The Sweetest Thing."
Angela Malizia (Culinary '06) is working for fellow ICE® alum Anna Levien at Young Chefs Academy in NJ as an instructor.
Winter 2007
Carlos Jorge (Culinary '01) has been named executive chef at the Resort at Singer Island, a new Starwood Resorts Worldwide property in Florida.
Maryann Salcedo (Culinary '99) is the executive chef at Citizen Smith in Los Angeles, CA. She will also be returning as sous-chef to Gordon Ramsay on the third season of Hell's Kitchen, which airs this summer on Fox.
Lara Hine (Culinary/Management '06) checks in from the Seattle, WA, headquarters of Sur La Table, where she is director of culinary programs across the country.
Michelle Arthur-Cabrera (Pastry '01) is the executive pastry chef at Karu-Y in Miami, a new fine dining restaurant/lounge serving modern "molecular" cuisine.
David Lee (Culinary '02) has been promoted to sous chef at The Modern.
Dan Segall (Culinary '02), formerly of RBL/Icehouse in Beijing, has been named executive chef of contemporary Japanese restaurant Zuma, opening in Hong Kong in March. This is the second Zuma restaurant; the original flagship restaurant is in London.
Chris Robertson (Culinary '02) has joined Tabla restaurant as a sous chef.
Rowayton Seafood, where Chris North (Culinary '94) is executive chef, won best seafood restaurant in Connecticut for the second year in a row.
Tom Kearney (Culinary '98) is the executive chef of The Farm on Adderley, a restaurant in the Ditmas Park section of Brooklyn.
Food & Wine's Gail Simmons (Culinary '99) was once again a judge on season 2 of Bravo's Top Chef with new host and cookbook author, Padma Lakshmi and Chef Tom Colicchio of Craft restaurants.
Erik Lindstrom (Management '03), managing partner of Veil in Seattle, WA, checks in with the great news that the restaurant won a Hospitality Design Award for "Hospitality Debut" of the year. The restaurant's innovative design was featured in the Architectural Record.
Monica Jaramillo (Pastry/Management '03) has opened up a Louisianan-style restaurant, NoNO Kitchen, in Park Slope, Brooklyn.
Raymond Jackson (Culinary '95) is now chef de cuisine of Norman's, the award-winning restaurant in Coral Gables, FL.
Doug Silberberg (Culinary '01) is executive chef of Michaels, the trendsetting Santa Monica, CA, restaurant.
Karen McGrath (Pastry/Management '02) checks in from The River Cafe, where she is now pastry chef. She began her career there as an extern.
Amy Monheit (Culinary '03) has been hired as the Catering Director of FLIK International for the Altria Group Account on 42nd Street.
Nick Suarez (Management '04) checks in from Wine Spectator where he is assistant tasting coordinator for the magazine.
Marissa Bove (Pastry '04) has opened her own bakery, Sugar Coated, in Brooklyn.
Justin Grona (Management '02) accepted the food service director position for The Arbors, a pair of assisted living communities on Long Island.
Anne McKinney (Culinary '04) is the sous chef at The E.U. in the East Village.
Meghan Coyne (Culinary '05) and Carolyn Renny (Pastry '98) have both joined Martha Stewart's daily television show, Martha, as a recipe writer and kitchen assistant, respectively.
Geoffrey Koo (Pastry '05) joined the pastry team at Restaurant Jean Georges under star pastry chef Johnny Iuzzini.
Sarah Breckenridge (Culinary '05) has landed at Connecticut-based Fine Cooking magazine as associate web editor.
Linda Fedele Brudz (Pastry '01) checks in from the Boston area, where she's launched Sweet Alternatives, a custom cake and dessert business.
Barri Saccomano (Culinary/Management '02) has taken on the role of head banquet chef and event planner for the Norfolk Country Club in Norfolk, NE.
Randy Booth (Culinary '04) is now in Boston, where he is sous chef for the Sheraton Commander Hotel.
Laura Giannatempo's (Culinary '04) first cookbook, "A Ligurian Kitchen: Recipes and Tales from the Italian Riviera," was published in October.
Stephanie Teekaram (Culinary '05/Pastry '06) received a second place prize in the Extreme Wedding Cake Challenge, held at the American Baking Expo in Atlantic City, NJ.
Raghav Sapra (Management '03) has founded Emerging Wine Markets LLC, a company that provides consulting services to the wine industry in India.
Michael Mahle (Management '06) has been named manager of corporate communications for the Zagat Survey.
Richard Balogh (Culinary '03), and his company Rich & Delicious, was featured in the Wall Street Journal in an article about families outsourcing their dinner preparations.
The Food Network series "The Secret Life Of..." did a segment on Peter Shelsky (Culinary '02) and his home cooking instruction and catering company, Pete's Eats.
Dina Cheney (Culinary '03) has just published her first book, Tasting Club (DK Publishing), a do-it-yourself guide to themed tasting parties.
Cindy Heller (Culinary '06) has landed the associate food editor position at Family Circle magazine.
Troy Carpenter (Culinary/Management '05) holds a line cook position at Elements in Indianapolis, IN.
Madeleine Masterson (Culinary/Management '02) checks in from Waddajuice, a natural fruit juice/water beverage for kids, where she is handling sales and marketing efforts to use the product as a replacement for sugary sodas in schools.
Allison Fishman (Culinary '01) is co-hosting "Home Made Simple," a show on TLC Sunday. Allison is one of a cast of characters who are welcomed into real people's homes to help simplify, beautify and organize their lives.
Valerie Broussard (Culinary '99) has accepted a position as demo coordinator at Citarella.
Rachael Baumgartner (Pastry '05) has joined Lonesome Dove Western Bistro as private dining coordinator.
Congratulations to Lillian Roberts (Culinary '05, Management '05) who is partner in Il Teatro, a new restaurant in Mamaroneck, NY.
Pastry chef Ellen Mirsky (Pastry '96) of Public participated in the special WCR event, At the Table New York.
Bridgitte Fouche (Culinary '00) has been hired full-time by luxury appliance distributor Goldman Associates as a chef responsible for product demonstrations and consultations.
Miguel Hernandez (Culinary '06) won first prize in the 2006 Chef Splendido Contest. His dish, Tembleque of Chocolate and Coconut Custards, snagged the top prize in this national talent search competition.
John Berninzoni (Culinary '06) is was a finalist in the SOS / Zwilling J.A. Henckels Cutting Edge Student Scholarship program for 20 top students.
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