Interesting Interviews
John Fischer ’88, professor of hospitality and service management at CIA New York, spoke on Vox Pop’s Food Friday radio about sake and CIA’s collaboration with the Asahi Shuzo brewery.
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Conneticut-based CTbites covered Chef Roshara Sanders’s ’14 two-day residency at 29 Markle Ct in her hometown of Bridgeport, CT. She oversaw three tastings and one brunch service.
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CBS News highlighted CHOW, a mental health nonprofit led by Eryn Boyle ’04, for its free training programs emphasizing the critical need for accessible mental health resources. Boyle’s efforts in making these services available underscore the significance of mental health support in the culinary industry, contributing to a vital conversation on the topic.
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Nation’s Restaurant News featured DC-based Daniella Senior ’10, whose flagship café, Colada Shop, was inspired by her journey to the United States to attend the Culinary Institute of America. The article highlights how her culinary education and international experiences have shaped her unique approach to food and the café’s offerings.
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CBS Saturday Morning featured an interview with Tracy Malechek ’08, chef-owner of Birdie’s, named Food & Wine’s 2023 Restaurant of the Year in Austin. The interview provided insights into Tracy’s culinary journey and the unique qualities that earned Birdie’s this prestigious recognition.
Openings
Business Record reported on the opening of Either/Or, a “homey” restaurant in Des Moines, IA, led by chef James Arbaugh ’12. Lua Brewing’s sister establishment has nearly one acre of outdoor space fitted with a children’s playscape and three-season patio.
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Foster’s Daily Democrat reported the launch of Ginger Fox Bakery in Stratham, NH, led by Executive Pastry Chef Kristin Lister ’10. This bakery promises to bring a delectable array of pastries and desserts to the community, showcasing Lister’s culinary expertise and passion for crafting exceptional sweets.
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Rave Reviews
Lewiston, ME-based chef Michael Gosselin ’04, co-owner and executive chef of newly opened Bon Vivant, has been getting rave reviews for his farm-to-table menu.
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The sister article to Bon Appétit’s 24 Best New Restaurants of 2023 includes mentions of Gregory Gourdet’s ’00 jerk cauliflower with sour coconut cream and Kwame Onwuachi’s ’13 short rib suya coated in sweet and spicy suya-inspired spices.
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Achievements and Awards
James Messinger ’97 will be named corporate director of culinary for Pyramid Global Hospitality, which owns Benchmark Pyramid Luxury & Lifestyle and Hamilton Pyramid Europe.
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After working his way up the industry ladder, the pandemic forced Jeremy Broucek ’10 to redirect his career. He now co-owns Bread & Friends in Portland, ME. He was profiled as a Starchefs Rising Star Chef for his jams, butters, pickles, and spreads created to pair with Tanner’s breads and Rattey’s pastries.
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Executive Chef Jammir Gray ’08 of Compline in Napa made the list of Travel Curator’s favorite chef menus worth traveling for in the fall. Menus like Pork Loin with Roasted Garlic, Cranberry Beans, and Blackberry Mole or Gray’s Bodega Bay Rockfish with Hobbs’ bacon, Brentwood Corn, and Smoked Tomato have gained popularity amongst eaters.
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Bon Appetit released their list of the 24 Best New Restaurants of 2023, including Gregory Gourdet’s ’00 Kuya Lord, Lord Maynard Llera’s ’06 Kann+Sousol, and Michael Pagliarini’s ’00 Moeca.
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Austin-based Edgar Rico ’10 has recently been honored as one of Food & Wine’s 11 Best New Chefs of 2023. What sets Rico apart from the rest is his unique and refreshing take on modern Mexican cuisine, with a strong emphasis on a plant-forward approach that is both healthy and environmentally sustainable.
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Plate Magazine unveiled its list of 2023 Chefs to Watch, recognizing Evelyn Garcia ’09 and Joshua Pinsky ’07. This accolade acknowledges their culinary talents and contributions to the culinary industry, as well as their potential to continue shaping the future of food.
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Noteworthy News
Marcus Paslay ’06 received praise from Fort Worth Magazine for his new seafood restaurant, Walloon’s in Fort Worth, TX. Walloon’s menu is full of playful surprises like their seafood tower jammed with poached shrimp, cold-water oysters, and tuna crudo.
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Award-winning chef JJ Johnson ’07 and Jose Garces are bringing unique culinary experiences to Atlantis, as the resort unfurls its first Table Takeovers presented by Nassau Paradise Island Wine & Food Festival (NPIWFF). He will introduce a Caribbean brasserie concept at Bimini Road, Atlantis’ Marina Village restaurant that celebrates Bahamian cuisine and its vibrant flavors.
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Travel and Leisure profiled CIRQA, a new unique cocktail bar in Mumbai, India serving stunningly crafted cocktails complimented by global bites, inspired by the exciting amalgamation of culinary cultures helmed by Chef Shannon Lawrence ’14.
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Food & Wine magazine has honored Austin’s Birdie’s restaurant, which is under the leadership of chef-owner Tracy Malechek ’08 and sous chef HeeJae Seo Gallucio ’17. Birdies marries a destination-worthy dining experience with the rarest of all restaurant offerings—a sustainable, supportive workplace for its staff.
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Epicurious featured JJ Johnson’s ’07 book, “The Simple Art of Rice,” and showcased a collection of three beloved recipes from the book, demonstrating its popularity among readers. This recognition underscores the appeal and culinary significance of Johnson’s work in celebrating the versatile ingredient of rice.
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The Paso Robles Press also reported on Jeff Wiesinger ’23, the chef-owner of Wine Country BBQ, who recently completed CIA’s Wine and Beverage Management master’s program, further enhancing his expertise in the world of wine and beverage management.
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ABC News covered the introduction of two new McDonald’s dipping sauces, which were created by R&D chef Mike Lingo ’05. The article highlights the innovative work of Chef Lingo in expanding the fast-food giant’s menu options. These new sauces add a flavorful twist to McDonald’s offerings, catering to evolving customer preferences.
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