CIA Alumni Walk of Fame

Mario Carbone ’00

Chef, Restaurateur, and Entrepreneur

Mario Carbone ’00 is a chef, restaurateur, and co-founder of Major Food Group (MFG), the globally acclaimed luxury hospitality company behind CARBONE and more than 50 celebrated establishments worldwide. A Queens native, the CIA graduate went on to train at iconic institutions like Del Posto and Café Boulud before redefining Italian American cuisine with longtime business partners Rich Torrisi ’01 and Jeff Zalaznick.

His namesake venue propelled the group’s global rise to one of the most ambitious and influential restaurant companies in the world and set the template for the concepts that followed, each rooted in nostalgia yet executed with exacting craft. Known for transforming Italian American cuisine into meticulously executed theatrical experiences, Carbone’s signature approach elevates the red-sauce dishes of his childhood into modern expressions of luxury, where every element—from design and service to lighting and soundtrack—is orchestrated with precision.

Today, his vision extends beyond restaurants into hotels and branded residences. As MFG expands internationally, Carbone’s influence continues to define how dining, design, and hospitality intersect, creating experiences that are as emotionally resonant as they are culinarily ambitious.

In 2026, Carbone was honored with a CIA Leadership Award.

Andrew Carmellini ’91

Chef, Restaurateur, and Author

Andrew Carmellini ’91 is an American chef, restaurateur, and cookbook author best known for founding and leading NoHo Hospitality Group. He is recognized for combining Italian culinary traditions with modern American cooking.

Working in restaurants since the age of 14, Carmellini trained in renowned kitchens in New York City and Europe, including the Michelin two-star restaurant San Domenico in Italy. In New York City, he was chef de partie at the legendary French restaurant Lespinasse and sous chef at Le Cirque before joining Café Boulud as its opening chef de cuisine in 1998. During his tenure at Café Boulud, Carmellini received two James Beard Awards and was named one of Food & Wine’s Best New Chefs.

In 2009, Carmellini opened Locanda Verde in The Greenwich Hotel, which earned two stars from The New York Times and a James Beard nomination for Best New Restaurant. Two years later, he opened The Dutch, which was named The New York Times’ Best New Restaurant of the Year in 2011.

He continued to expand his portfolio with the opening of Lafayette, Bar Primi, Leuca, San Morello and Carne Mare. In 2023, he opened his signature restaurant, Café Carmellini, the first to bear his name. It earned spots on The New York Times’ Best New Restaurants and 100 Best Restaurants in New York City lists, was named one of Esquire’s Best New Restaurants in America and was named to North America’s 50 Best Restaurants list.

Carmellini is the author of two cookbooks with his wife, Gwen Hyman: Urban Italian and American Flavor.

Maneet Chauhan ’00

James Beard Award-Winning Chef, Restaurateur, and Media Personality

Maneet Chauhan ’00 is a James Beard award-winning chef, author, restaurateur, and Food Network personality. As a leading American Indian chef, Chauhan is the co-founder of Morph Hospitality Group in Nashville, TN, where she currently runs two restaurants, Chauhan Ale & Masala House and The Mockingbird, in addition to eet by Maneet Chauhan in Disney Springs near Orlando, FL.

Chauhan’s two critically acclaimed cookbooks, Flavors of My World and Chaat: The Best Recipes from the Kitchens, Markets, and Railways of India, are reflections of her upbringing surrounded by the local markets and street vendors of India and have been featured in publications such as The New York Times, Food & Wine and more. On television, in addition to her role as a judge on Chopped, Chauhan also competes at the highest level on shows like Guy Fieri’s Tournament of Champions, where she brought home the championship title in both 2021 and 2024 as the first-ever, two-time champion; she is also a judge on the Food Network series Chopped Castaways and has served as a team captain on BBQ Brawl.

In 2022, Chauhan was honored at the 15th annual CIA Leadership Awards for Champions of Global Cuisine.

When she’s not in the kitchen or traveling, Chef Chauhan can be found at home in Franklin, TN, with her husband Vivek Deora, their daughter Shagu, and their son Karma.

Michael Cimarusti ’91

James Beard Award-Winning Chef and Sustainable Seafood Advocate

Michael Cimarusti ’91 is a James Beard Award-winning chef, seafood authority, sustainability advocate, and among the most influential figures in American fine dining. Across three decades he has helped define modern American seafood through refined technique, reverence for the ocean, and an unwavering commitment to responsible sourcing.

A CIA graduate, he trained at An American Place and Le Cirque in New York, Arpège in Paris, and Spago in Beverly Hills before serving as executive chef at Water Grill in Los Angeles, where his inventive seafood menus won national acclaim.

In 2005, Cimarusti opened Providence in Los Angeles with business partners Cristina Echiverri ’91 and Donato Poto. As executive chef and co-owner, Cimarusti has kept the restaurant at the forefront of West Coast dining for which he received in 2019 the James Beard Award for Best Chef: West. In 2025, its 20th anniversary, Providence became one of only two Los Angeles restaurants with three Michelin stars, plus a Green Star for sustainability. In 2026, it won the James Beard Award for Outstanding Hospitality.

A longtime Seafood Watch collaborator and supporter of Alex’s Lemonade Stand Foundation, Cimarusti is committed to making a difference in and out of the kitchen. He has appeared on Top Chef and Mind of a Chef, served as a principal judge on America’s Culinary Cup, and was ranked by Robb Report among the 50 Most Powerful People in American Fine Dining.

Scott Conant ’92

Chef, Restaurateur, Entrepreneur, and Media Personality

Scott Conant ’92 is an award-winning chef, restaurateur, entrepreneur, and media personality who has shaped Italian and American dining for over four decades. Often called the “maestro of pasta,” he is renowned for his Pasta al Pomodoro and soulful approach to food and hospitality.

His portfolio of acclaimed restaurants includes Leola in the Bahamas; The Americano in Atlanta, GA; and Cellaio in Monticello, NY. Each reflects his signature style of refined Italian cuisine infused with American influences, seasonal ingredients, and the spirit of sprezzatura—the Italian art of making elegance look effortless.

A James Beard Award winner and previous Food & Wine Best New Chef, Conant is also founder of Martone Street, a premium food brand of signature sauces and pantry staples inspired by his Italian American family heritage and named after the Waterbury, CT, street where his grandparents shared their culinary traditions.

For more than 15 years, Conant has been a familiar face on the Food Network as a long-time Chopped judge. He is also author of the bestselling cookbook Peace, Love & Pasta.

Across restaurants, consumer products, and media, Conant remains dedicated to connecting people through memorable food, meaningful storytelling, and genuine hospitality.

Cat Cora ’95

Iron Chef, Restaurateur, TV Host, and Author

Cat Cora ’95 is a world-renowned chef, author, restaurateur, television host, philanthropist, and proud mother of six. The Jackson, MS, native and proud Greek American trained at two three-star Michelin restaurants in France before becoming the first female Iron Chef and the first woman inducted into the Culinary Hall of Fame. She helped pioneer the Food Network and shattered glass ceilings throughout the culinary industry.

In addition to her degree in Culinary Arts, Cora holds a degree in nutrition and physiology and is widely recognized for advancing Mediterranean cuisine in the United States. She has opened more than 18 restaurants in the United States and internationally, championing health, wellness, and sustainability.

She is the founder of Chefs for Humanity, a nonprofit dedicated to reducing hunger worldwide, and a partner and ambassador for Little Kitchen Academy, a Montessori-inspired culinary school for ages 3–18.

The subject of the PBS documentary She Was First, Cora also served as a judge on the Food Network’s Tournament of Champions and Netflix’s Next Gen Chef. Her successful kitchen essentials line brings affordable, restaurant-quality tools and products to home cooks everywhere.

Cora received the Presidential Lifetime Achievement Award and the Volunteer Service Award from President Obama.

Mark Erickson ’77

Educator, Certified Master Chef, and Former CIA Provost

Mark Erickson ’77 is a retired culinary educator and industry leader who served as provost of the Culinary Institute of America from 2012 to 2025, overseeing academics and food and beverage operations across the college’s four campuses. An honors graduate of CIA’s class of 1977, Erickson held faculty and administrative positions at the institute for more than 30 years.

Before joining CIA’s faculty, Erickson served as chef tournant at the Palace Hotel in Gstaad, Switzerland; executive sous chef at the Greenbrier in White Sulphur Springs, WV; sous chef at the Everglades Club in Palm Beach, FL; and executive chef at Cherokee Town and Country Club in Atlanta, GA.

An accomplished competitor, Erickson was a member of the gold medal-winning US Culinary Olympic Teams in 1980, 1984, and 1988, and the US team that won the 1985 Culinary World Cup. That year, he also earned “Crystal Chef” honors for the highest score on the Certified Master Chef examination. In 2011, he coached Team USA at the Bocuse d’Or in Lyon, France.

In addition to his associate degree in Culinary Arts from CIA, Erickson holds a bachelor’s degree in Hospitality and Administration/Management from the University of New Haven and an MBA from Marist University. In retirement, he serves as a director and committee member of the National Restaurant Association Educational Foundation.

Jennifer Jasinski ’89

Executive Chef and Restaurateur

Jennifer Jasinski ’89 is an American chef and restaurateur best known for shaping the dining scene in Denver, CO. A James Beard Foundation award winner for Best Chef: Southwest in 2013, she was also a semifinalist for Outstanding Chef in 2016 and for Outstanding Restaurateur in 2020.

Jasinski opened her first restaurant, Rioja, in Denver’s Larimer Square to critical acclaim in 2004. It remains one of Denver’s most celebrated restaurants and has earned AAA Four-Diamond status every year since 2010. With business partner Beth Gruitch, she now co-owns Crafted Concepts, the restaurant group behind Rioja, Bistro Vendôme, and Ultreia.

Known to many as “Chef Jen,” Jasinski was a finalist on Top Chef Masters in 2013 and won Denver’s Cochon555 competition in 2014. She was named 2004 Colorado Chef of the Year and 2005 Western Regional Chef of the Year by the American Culinary Federation. She was inducted into the MenuMasters Hall of Fame in 2021 and the Denver and Colorado Tourism Hall of Fame in 2023. In 2026, The Denver Post named her one of the 150 most notable Coloradans over the last 150 years.

Before launching her own restaurants, Jasinski built her career at several Wolfgang Puck restaurants, including Postrio in San Francisco, CA; Spago in Las Vegas, NV and Chicago, IL; and Granita in Malibu, CA, eventually serving as corporate chef at Wolfgang Puck Food Company.

She lives in Denver with her husband Max MacKissock (also a chef) and rescue pup Samson.

Michael Mina ’89

James Beard Award-Winning Chef and Restaurateur

Michael Mina ’89 is an award-winning chef and founder of The MINA Group, a collection of over 30 chef-driven concepts across the Bay Area, Las Vegas, Los Angeles, New York, Hawaii, and beyond. His acclaimed portfolio includes Bourbon Steak, Orla, PABU, Sorelle, MINA’s Fish House, Acqua Bistecca, and StripSteak.

Born in Cairo, Egypt, and raised in Ellensburg, WA, Mina began his career at Chef Charlie Palmer’s ’79 Aureole in New York City while training at CIA. His collaboration with Chef George Morrone led to the creation of AQUA, the groundbreaking seafood restaurant in San Francisco that opened to national acclaim. As executive chef, Mina earned numerous accolades, including multiple James Beard Awards.

Throughout his career, Mina has received some of the industry’s highest honors, including a Michelin star at MICHAEL MINA, induction into the James Beard Foundation’s “Who’s Who of Food & Beverage,” recognition as Bon Appetit’s Chef of the Year, and inclusion on Robb Report’s list of “50 Most Powerful People in American Fine Dining.”

A frequent guest chef at the James Beard House, Mina has also served as a judge on Hell’s Kitchen and MasterChef and has cooked for three US presidents: Bill Clinton, George W. Bush, and Barack Obama.

Enrique Olvera Figueras ’97/’99

Mexican Restaurateur and Two Michelin-Star Chef

Enrique Olvera Figueras ’97/’99 is a world-renowned chef and restaurateur. He is the founder of the celebrated Mexico City institution Pujol and CEO of the Mexican hospitality group Casamata with restaurants around Mexico and the United States.

Born in Mexico City, Olvera came to New York to study at CIA, where he earned both his associate and bachelor’s degrees in Culinary Arts.

Upon his return to Mexico in 2000, he opened his first restaurant, Pujol. A perennial name on various best-of lists over the decades, in 2024 Pujol was awarded two Michelin stars in its inaugural Mexico guide.

In 2014, Olvera Figueras opened Cosme, his first restaurant outside of Mexico and now a celebrated New York City institution. Today, his portfolio includes more than 10 concepts across Mexico, New York, and Los Angeles.

Beyond Casamata, Olvera Figueras is also involved in the Criollo Group, which operates restaurants and hotels in Oaxaca and San Jose del Cabo. He also leads Taller Enrique Olvera, a consulting firm that develops and advises hospitality ventures in Mexico and internationally.

Between 2012 and 2014, Olvera Figueras organized four editions of Mesamérica, one of Mexico’s premier gastronomic events. He has also authored numerous books and other publications, including Uno (2010), En la milpa (2013), Boomerang (2015), Mexico from the Inside Out (2015), Tu Casa Mi Casa (2019) and Sunny Days, Taco Nights (2025).

Alfred Portale ’81

Chef, Restaurateur, and Pioneer of New American Cuisine

Alfred Portale ’81 is a three-time James Beard award-winning American chef, restaurateur, and author widely recognized as a pioneer of New American Cuisine. Born in Buffalo, NY, he graduated first in his class from CIA before refining his craft in France under celebrated chefs Michel Guérard, Jean Troisgros, and Jacques Maximin.

In 1984, Portale became executive chef and partner of Gotham Bar & Grill, transforming the struggling restaurant into one of New York City’s most acclaimed dining destinations. During his 35-year tenure, Gotham earned five New York Times three-star reviews, maintained a Michelin star, and became synonymous with culinary excellence. Portale is also credited with revolutionizing modern food presentation through his signature “vertical plating” style, an architectural approach that reshaped fine dining and influenced chefs worldwide.

In 2019, he opened his namesake restaurant, Portale, in the Chelsea neighborhood of New York City, serving contemporary Italian cuisine with a focus on seasonal ingredients and modern techniques. In 2024, he was named culinary director of Bond Hospitality Group, overseeing the culinary vision for properties including Zero Bond and Sartiano’s in New York and Las Vegas.

Beyond the kitchen, Portale is dedicated to mentoring the next generation of culinary talent and supporting organizations such as City Harvest and Citymeals on Wheels, where he serves on their food councils.

Portale has written three cookbooks: Gotham Bar and Grill Cookbook, Twelve Seasons Cookbook, and Simple Pleasures.

Michael Symon ’90

Iron Chef, Media Personality, and Cleveland’s Hometown Chef

Chef Michael Symon ’90 is an award-winning chef and TV host whose fun-loving personality and culinary passion have made him a household name. Deeply influenced by his Greek and Sicilian heritage and Cleveland roots, he infuses his dishes with bold flavors and soul.

His culinary mastery can be experienced at his restaurants Angeline at the Borgata hotel in Atlantic City, NJ, and Bar Symon, which brings comfort food to busy travelers at the Cleveland, Pittsburgh International Airport and Washington Dulles International Airport.

Beyond the kitchen, Symon’s creative yet approachable cooking style shines through on his podcast Chewed Up with co-hosts Clinton Kelly and Carla Hall, as well as his YouTube series Simply Symon’s with his wife Liz. He also appears on multiple Food Network shows, including 24 in 24: Last Chef Standing and Symon’s Dinners.

His illustrious career includes being named Food & Wine magazine’s Best New Chef in 1998 and receiving The James Beard Foundation Award for Best Chef: Great Lakes in 2009. He has written nine cookbooks, including the recent New York Times Best Seller Symon’s Dinners: Cooking Out.

When he’s not working, Symon enjoys golf, gardening, and spending time with his family, including his wife, granddaughter Emmy, grandsons Butchie and Walter, and English staffie, Norman.

Rich Torrisi ’01

Chef, Restaurateur, and Entrepreneur

New York City native Rich Torrisi ’01 is a chef, restaurateur, and co-founder of Major Food Group (MFG) with longtime business partners Mario Carbone ’00 and Jeff Zalaznick. Friends from culinary school, Torrisi and Carbone opened Torrisi Italian Specialties, the Italian deli they had always dreamed of building together. As the company grew, Torrisi took on the role of a creative director. He has honed in on culinary research and development, conceptualizing menus and concepts across MFG. Today, he leads one of the most ambitious and influential restaurant companies in the world.

Torrisi’s cooking is grounded in a deep respect for Italian American heritage, shaped by the flavors and traditions that defined his upbringing. In 2022, on Mulberry Street in New York City, came the highly-anticipated opening of Torrisi—an extravagant rebirth of Torrisi Italian Specialties, only a few doors down from the original. The restaurant remains at the top of numerous acclaimed “Best Of” lists in New York City and the world.

Torrisi has push Italian cuisine in America forward, solidifying his role as one of the most influential culinary voices of his generation.

Geoffrey Zakarian ’83

Iron Chef, Michelin-starred Restaurateur, and Television Host

Geoffrey Zakarian ’83 is a world-renowned chef, James Beard Award winner, Michelin-starred restaurateur, Emmy-nominated television host, bestselling author, and entrepreneur. He is best known as co-host of The Kitchen, a longtime judge on Chopped, and an Iron Chef.

Following his education at CIA, Zakarian trained in some of Western Europe’s most prestigious kitchens and began his career at Le Cirque under Chefs Alain Sailhac and Daniel Boulud, where he worked his way up to chef de cuisine.

Zakarian opened his first restaurant, Town, in 2001, followed by the Michelin-starred Country. He has since built a portfolio of acclaimed restaurants and culinary concepts across the country and at sea. As culinary director of The Plaza, he oversaw the relaunch of the iconic Palm Court, along with The Champagne Bar and The Rose Club, and later opened Georgie and The Garden Bar at Montage Beverly Hills. His restaurants have earned three coveted three-star reviews from The New York Times.

Zakarian’s lifestyle brand spans cookware, kitchen tools, and specialty foods. As its executive chef, he recently revamped the menu at Tampa General Hospital, bringing culinary innovation to wellness and patient care. He is also a longtime supporter of City Harvest and its work to combat food insecurity in New York City. In 2018, Zakarian was honored with a CIA Leadership Award.

Zakarian has written multiple cookbooks, including Town/Country, My Perfect Pantry, The Family That Cooks Together: 85 Zakarian Family Recipes from Our Table to Yours, and his newest, Original Food: Recapturing the Joy of Eating.