Awards and Recognitions
The 10th Michelin Guide Singapore was released. Congrats to CIA Singapore alumni Kelvin Ng ’19, head chef of Restaurant Zen, which maintained its three-star rating; and Lim Zi Qiang ’19, chef de cuisine of Pangium, which maintained its one-star rating.
Natasha Daniels ’25, Nicolas Lopez ’20, and Marcus Osorio ’21 are among the 10 regional finalists of the 2026–27 S.Pellegrino Young Chef Academy US competition. The winner of the US regional final, being held November 9 in New York, will advance to the Grande Finale of this prestigious culinary competition, being held in Milan, Italy.
Making The San Antonio Express News’s list of the city’s top 50 restaurants brought visibility to several CIA alum, including:
- No. 1 Max’s Sister by Chef Owner Andrew Weissman ’96,
- No. 2 Mixtli by Chef Co-Owner Diego Galicia ’10,
- No. 6 Cullum’s Attaboy by Chef de Cuisine Alysha Brooke ’17,
- No. 11 Isidore by Emmer & Rye Group Corporate Chef Jorge Hernandez ’08,
- No. 15 The Jerk Shack by Chef Owner Nicola Blaque ’16,
- No. 20 Outlaw Kitchens by Chef Co-Owner Paul Sartory ’78, a former CIA chef-instructor in New York and Texas,
- No. 31 Bar Loretta by Executive Chef Paul Petersen ’99,
- No. 32 Dough Pizzeria Napoletana by Chef Owner Doug Horn ’92,
- No. 39 Il Fornor by Chef Co-Founder Michael Sohocki ’03, and
- No. 50 Juicy Burger by Chef Owner Andrew Weissman ’96.
Paul Carmichael ’00 of Kabawa in New York City, Creepies in Chicago by Chef Co-Owner David Posey ’06, and Maria Isabel in San Francisco by Chef Co-Owners Laura Ozyilmaz ’14 and Sayat Ozyilmaz ’14, who met as CIA students, were included on Bon Appétit’s newly published list of best new restaurants.
Stephen Browning ’01, Christina McKeough ’99, and Matthew Raiford ’06 were selected by the James Beard Foundation for its Fall 2026 Chef Bootcamp for Policy and Change, a leadership and advocacy program that brings culinary professionals together in Cold Spring, NY, to receive training on sustainability, food policy, and strengthening the food system.
New Openings
Bradley Alvelo ’08, a Bronx chef who launched Pizza Pod, showcased his unconventional mobile stone-fired pizzeria that operates out of a tiny smart car in New York City.
GB Barlao ’98 and Dennis Hipolito ’99 have launched Obscure Table, a new restaurant in Silang, Cavite, Philippines. Barlao’s focus is on the company’s general management, financials, and overseeing the team, while Hipolito leads creative direction, marketing and innovation.
Jin Capobianco Gorian ’10 has co-founded Orijin Bakery, newly opened in Ann Arbor, MI.
Gaetano “Guy” Carbone’s ’58 landmark Italian restaurant in Hartford, CT, has reopened under third-generation owner Vincent Carbone, who will carry forward an 88-year family legacy amid Hartford’s resurgence.
Diego Galicia ’10 of the San Antonio Michelin-starred Mexican restaurant Mixtli in San Antonio, TX, plans to open a new restaurant at the former location of Restaurant Claudine near Pearl in late November.
George Grau ’86 and Ki Yoon, co-owners of Highland Tavern, have opened in the Cleveland Park area of Washington, DC, noting it is “the official watch party location for Notre Dame Football.”
Kevin Green ’80, was featured in an article about the opening of Ferguson Chophouse in Ferguson, MO, a scratch-made, fine-dining restaurant with steaks, seafood, and classic American cuisine.
Josephine Hansen ’17 was included in a story about the Park City, Utah-Courchevel, France sister-city partnership, highlighting cultural exchange opportunities, including the one she experienced.
Shetice Jackson ’01 is now selling her baked goods at the club level of Highmark Stadium during Buffalo Bills home games.
Jeff Kainz ’98 is the chef at the newly opened Fire + Bloom Coastal Kitchen in Cocoa Beach, FL, which features a coastal Florida, Hawaiian, and Asian-inspired menu.
Laura Lyons ’95 and Todd Lyons ’08, owners of Love & Honey Fried Chicken, opened a new franchise location in Brooklyn, NY.
Matt Mancuso ’10 launched Pinky’s Ice Cream Stand in Cortlandt Manor, NY, where he crafts innovative, small-batch ice cream flavors with a farm-to-table approach.
Daniela Moreira Camia’s ’14 Call Your Mother bagels is expanding into South Florida.
Mike Polasek ’02, and his Hudson Valley catering company Simply Gourmet is now an exclusive catering partner of the newly opened Chapel at Carnwath Farms in Wappingers Falls, NY, not far from CIA’s New York campus.
Craig Rivard ’06 and wife Mowgli have opened a second St. Louis, MO, concept, Sur Lie, following the success of their award-winning Little Fox restaurant.
Thitid “Ton” Tassanakajohn ’12 opened his first restaurant outside of Asia, in California’s Bay Area, serving regional Thai dishes made with local produce, taking advantage of a growing local Thai food scene that includes two Michelin-starred restaurants.
Pete Zimmer ’84 opened Cajian, a counter-service Cajun and Creole restaurant in Tuscaloosa, AL. It is the newest concept from Zimmer, who operates Ajian Sushi and Daq Shack in downtown Tuscaloosa.
Culinary Events
Long Island, NY, native Ryan Carroll ’13, a leading champion of the region’s farm-to-table movement, brought together top East End chefs, local wines, farm-to-table cuisine, and live entertainment for an event at Hallockville Museum Farm on Long Island’s North Fork.
Nouri Ivan Brehm ’05 took the spotlight during a combination theatrical performance/10-course meal at his Michelin-starred Restaurant Nouri in Singapore.
New Cookbooks
Kwame Onwuachi ’13, the James Beard Award-winning chef and restaurateur behind New York City’s Tatiana, announced the September 2026 release of his third book, All Hours: Crazy Good Food for Whatever, Whenever.
Podcast Appearances
Michael Zentner ’02, chef owner of Merci in Charleston, SC, appeared on Menu Talk, a podcast by Restaurant Business, for his approach to business and cooking as well, as finding success with a 24-seat restaurant open only four days a week.
Heather Hardcastle ’09, a 30-week baking and pastry certificate grad, was featured on Pastry Arts magazine’s podcast for redefining gluten-free baking at Flour Craft Bakery & Café, a beloved 100% gluten-free bakery now with two Bay Area locations.
More Features and Profiles
Kevin Ashade’s ’08 newly relaunched restaurant, Pangea, was one of nine businesses featured on Black culture website Rolling Out’s list of great Black-Owned restaurants in Dallas, TX.
Chris Bethoney ’09, executive chef of Campo at Los Poblanos in New Mexico, was featured in an article by Michelin Guide.
Mario Carbone ’00, Rich Torrisi ’01, and Jeff Zalaznick—partners in Major Food Group—were profiled in GQ, showcasing them as leaders of one the most ambitious and influential restaurant companies in the world.
Bel Coelho ’00 was one of the five women chefs featured by Michelin Guide for transforming gastronomy in São Paulo, Brazil.
Ken Hess ’03, owner of County Smoak in Lynchburg, VA, was one six leading pitmasters interviewed, who all agreed that the most important step in great barbecue is allowing meat to rest properly.
Amber Latimore ’20, pastry chef at Chai Box Cafe, was featured in a story about the best desserts in Atlanta, GA.
Rahil Mehta ’25 was featured as “one of the most quietly indispensable figures” at three-Michelin-starred Eleven Madison Park in New York City.
Michael Mina ’89, a 2026 CIA Alumni Hall of Fame inductee, was featured in Times of India, highlighting his journey from teenage dishwasher to CIA to founder of a major restaurant empire.
Nathan Pearlman ’14 and wife Elana Pearlman ’14, owners of Piccolina, a small, Italian-inspired neighborhood restaurant, are helping to rewrite Ashville, NC’s next chapter as it continues to rebuild in the wake of Hurricane Helene.
Temperance Puffer ’09, executive pastry chef at The Sagamore Resort in New York, celebrated peak tomato season by sharing her Sweet Tomato and Ricotta Tart recipe.
Chad Robertson ’93 and wife Elisabeth Prueitt ’93, who met at CIA, were featured in an article about Tartine Bakery, their celebrated San Francisco bakeshop and cafe they founded in 2002.
Aaron Seigel’s ’98 Home Team BBQ was showcased for its charitable efforts and positive impact on the Charleston, SC, community.
Edgar Torres ’04 and Christina Torres ’04, who met at CIA, were profiled for School House Pub, an Austin, TX, neighborhood restaurant in the Torres family restaurant group.
Matthew Vailette ’10, executive chef of the Restaurant at Kellogg Ranch, the student run-restaurant at the Collins College of Hospitality Management at California State Polytechnic University, Pomona, was featured in SFGate. He joined the faculty last October and serves as the capstone hands-on training experience for students pursuing a bachelor’s degree in hospitality management.
John Wilson ’08 made news as the culinary force behind several successful restaurants in Golden, CO: Old Capitol Grill & Smokehouse, Miners Saloon, Alchemy, and Bella Colibri.
Jungsik Yim ’05 was featured in a story about how he and other leading chefs have transformed Korean food from a niche ethnic cuisine into a globally recognized fine-dining and cultural force.
Michael Zentner ’02 was showcased for developing a restaurant model with Merci in Charleston, SC, his 24-seat restaurant that operates only four days a week, that is both sustainable and successful.
Promotions and Career Changes
Madison Huang ’12 made news for her trajectory from marketing intern to a senior director at Nvidia.
Sergio Howland ’97 has been named the executive chef of Montage Healdsburg, a 258-acre resort in the heart of Sonoma wine country.
Dewey Donato Losasso ’83 now leads Puff ’n Stuff Catering’s new South Florida operations as the company expands into Miami. Previously the personal chef to fashion designer Donatella Versace, he currently oversees culinary programs from a new Coral Gables, FL, commissary kitchen that serves weddings, corporate events, and other large-scale functions.
Happy Retirement
Zane Holmquist ’91, one of Park City, Utah’s most influential culinary figures, leaves a legacy at Stein Eriksen Lodge as he retires and plans to begin a new chapter in France.
Longtime Milwaukee culinary leader Mark Weber ’86—who helped shape the city’s restaurant scene through roles at Red Rock, Lake Park Bistro, Watermark Seafood, and Marcus Hotels & Resorts, where he led culinary operations for a portfolio of more than 40 venues—announced his retirement.