CIA alumni are always cooking up something interesting, and with a network of more than 55,000 strong, there’s never a shortage of highlights!
Plant-Based Successes
Chef Luis Cuadra ’07 was featured in Forbes for creating a vegan Bolognese at The Belvedere at The Peninsula Beverly Hills that has become one of the hotel’s most talked-about dishes. The article detailed how Cuadra’s plant-based “carrot Bolognese” was developed through careful sourcing and technique, surprising diners with its depth of flavor and popularity—often prompting guests to question whether it is truly vegan.
Taylor Foster ’97, founder of plant-based cosmetic company Heaven on Main Street, discussed with Modern Luxury how her CIA training influences her work.
Alumni Profiles
Pano I. Karatassos ’96, leader of Buckhead Life Restaurant Group, was featured in Modern Luxury for his family legacy and his company’s continued impact on Atlanta’s dining scene, citing a new Chops Lobster Bar opening in 2026 and last year’s induction into CIA’s Alumni Walk of Fame.
Kwame Onwuachi ’13, in a BusinessDay Nigeria article, traced his journey from childhood experiences in Nigeria and the Bronx to his role as chef and owner of Tatiana at New York’s Lincoln Center. The piece highlighted his early influences, CIA education, and rise through the restaurant world to lead some of America’s most widely discussed dining destinations, including Washington, DC’s Dōgon. Onwuachi will be honored this May at CIA’s 19th Annual Leadership Awards Gala.
Marcy Blum ’75 shared with The Wall Street Journal her insights on event planning, creativity, and career experiences.
Kathryn Kelly ’10 shared her inspiring story of leaving the corporate world in her 50s to attend CIA and now her role shaping Oceania’s culinary programming on CBS Saturday Morning’s weekly food segment, “The Dish.”
The Heat of Competition
Jun Lee ’10, the two-star-Michelin-chef-owner of Soigné in Seoul, Korea, was featured in PrimeTimer for his appearance on Season 2 of Netflix’s Culinary Class Wars. Chef Jun Lee was among other CIA competitors, including Shim Sung-Chul ’06, Song Hoon ’06, Park Ga-Ram ’10, andAn Jinho ’14.
Violet Zoner ’24 was one of the youngest contestants on Food Network’s Holiday Baking Championship. An article in NewYorkUpstate.com highlighted her early baking career, CIA training, and future plans.
Restaurant Openings, Changes, and Milestones
David Wiederholt’s ’97 restaurant in Mullica Hill, NJ, underwent a rebranding, from 322 BBQ to Red Barn Burgers and now centers on triple-blend smash burgers and creative comfort foods.
Justin Manzi’s ’08 new chef-driven restaurant Katerina, scheduled to open in the Stone Oak area, was previewed by Hoodline San Antonio.
Quincy Cherrett ’10 will open his first brick-and-mortar restaurant, Madeline, this spring in Denver, focusing on seasonal ingredients.
Gary Thomas ’87 marked the 35th anniversary of Ohio City Pasta by passing leadership to his daughter, Ruby Thomas-Sherry.
Bakeries, Cafés, and Sweets
Mary Denham’s ’13 Blooms End bakery was named among SF Gate’s favorite Bay Area eateries of 2025, praising its distinct setting and signature hot honey morning bun.
Erin Jean McDowell’s ’07 work as a cookbook author and baking educator across digital and in-person platforms was highlighted on KCUR, a Kansas City NPR affiliate.
Derek ’18 and Tati Polay ’18, co-owners of The Cakeshop by Tati who met during their first week at CIA in 2014, were part of WTAJ’s “Made in Central PA” series.
CIA alumni are opening new venues in New York’s Hudson Valley, including Ed Kowalski ’98, who is expanding Lola’s Café, and Bryan Graham ’07, who is adding a second Fruition Chocolate Works location, both in the same neighborhood of Eastdale Village in Poughkeepsie, NY.
Making the List
Jeannine ’16 and Jessica ’16 England’s Catskills Coffee Lodge made an I Love NY roundup of unique coffee shops across New York State.
Hailee Catalano’s ’14 debut cookbook By Heart made The Chicago Sun-Times’s list of the best cookbooks of 2025.