CIA alumni are always cooking up something interesting, and with a network more than 50,000 strong, there’s never a shortage of highlights! Here are just a few examples of CIA alumni in the news this past month.
Awards and Accolades
Nicola Blaque ’16 was one of six San Antonio chefs to be named 2023 James Beard Award semifinalists for Best Chef: Texas. The Jerk Shack started in a small location on the West Side in 2018 and expanded a year ago.
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Openings and Chefs on the Move
Josh Deri ’11 and Whitney Deri ’11 are a husband-and-wife duo out of Reno, NV who recently opened an eatery called The Hangout. The food is a combination of classic pub-style fare with a gourmet interpretation.
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Noah Michaels’s ’00 Dry Fly Coffee is reeling customers into its newly opened roastery and bakery café in New Paltz, NY. The café serves pour over and espresso-based drinks.
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Colin Bebbington ’16 will settle into a permanent location, after years of pop-up success. The yet-to-be-named location will have a 35-seat dining room and will open spring 2024 with a focus on wood-fire and charcoal cooking.
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Origin Stories
Shreeya Adka ’15 sits down with The Indian Express to talk about her time in the kitchen. She touches on her inspirations and experience in the industry.
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Tasty Treats
Meena Throngkumpola ’05 recently was interviewed on an Australian radio show, where she discussed her favorite summer menu, along with her connection to both her Thai heritage and her roots in Texas.
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Champions of Global Cuisine
Douglas Kim ’04, chef/owner of Jeju, the first U.S. noodle bar with a Michelin star, was recognized for his leadership in the Korean cuisine scene in the states.
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Shirel Berger ’14 speaks on her dedication to Opa, her award-winning plant-based restaurant in Tel Aviv.
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Dana Koschitsky’s ’18 signature dough, baked with Nutella chocolate chips, has won the hearts of all babka lovers in the Napa Valley.
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