New Dining Destinations and Innovations
Thitid “Ton” Tassankajohn ’12 is opening his first US restaurant, Saam, a family-style venue in San Francisco, CA, featuring classic Thai dishes alongside Thai beers, wine, and rice wine.
Jungsik Yim ’05 expanded his portfolio with the debut of Muje, a New York City restaurant designed to be more approachable and less expensive than his three-Michelin-starred Jungsik. Meaning “untitled” or “undefined” in Korean, Muje will present a broader representation of Asia rather than focusing specifically on Korean cuisine.
Jose Nieves ’13 opened a brick-and-mortar location in Gainesville, FL, for DJ’s Cast Iron Burgers, a concept he developed during his time at CIA. Alongside his lifelong friend Miguel Cardona, the two started the business as a pop-up in 2020 before transitioning to a food truck in 2022.
David Wang ’12 launched a ramen pop-up dinner series hosted out of his own one-bedroom apartment in the RiNo (River North Art District) area of Denver, CO.
Mark Bolchoz ’14 and Ariana Bolchoz ’14 are opening a new restaurant in the Charleston, NC, area, blending Lowcountry and Irish pub traditions.
Ryan Curran ’07, who quit drinking alcohol three years ago, is opening Hudson Dry, a new “zero-proof” bottle shop in Hudson, NY. The shop offers a “well-curated selection of nonalcoholic beer, wine, and spirits,” that cater to the growing number of Americans, particularly in Gen Z, who are looking for high-quality alternatives to alcohol.
Laura Pickover Lyons ’95 and Todd Lyons ’08 made their foray in New York with a Brooklyn location for Love & Honey, their fried chicken restaurant turned franchise.
Moon Jun-seo ’23, a researcher at Sempio’s Woorimat Research Center in Seoul, is leading online cooking classes for US consumers for the Korean sauce brand Sempio, offered in partnership with Asian supermarket H Mart.
John Sullivan ’17 has found a variety of ways to make sure Dallas, TX, gets a taste of his smashburgers from his shop, Pablo Pete’s, including pop-ups, World Cup parties, and an eye-popping $69 Wagyu smashburger topped with Gold Kaluga caviar.
Winning Awards
As the chef de cuisine of the San Francisco-based Californios, Kaylin Lloyd ’15 recently made history as the first black woman at the helm of a three-Michelin-star restaurant. The achievement was doubly remarkable, as Californios is also the first Mexican restaurant in the world to achieve the highest Michelin rating.
Team USA took home wins in qualifying rounds for both the Bocuse d’Or and Coupe du Monde de la Patisserie competitions, two of the most prestigious international culinary competitions. Head Chef Vincenzo Loseto ’14 will now advance with his team to the Bocuse d’Or finals in Lyon, France, this January.
Quang Tran ’14, executive chef of Happy You’re Here Hospitality Group, was named the 2026 “King of American Seafood” in the 22nd Annual Great American Seafood Cook-Off.
Chef David Dodson ’84, baker and owner of The Graceful Cookie Company, won the Most Innovative New Product Award for its strawberry milkshake cookie in the baked goods category at the 2026 Sweets & Snacks Expo. Dodson beat out 500 other submissions.
CIA Alumni Hall of Fame inductee Charlie Palmer’s ’79 Sonoma County hotel, Appellation Healdsburg, was named the best hotel in California and the best hotel in the continental US by Travel + Leisure.
Career Moves and New Releases
Jason McCollum ’12 will use his years of experience to lead Hotel Bourré Bonne, Curio Collection’s culinary program in Louisville, LA, including their steakhouse and rooftop restaurants.
Melissa King ’07 was featured by LGBTQIA+ news and entertainment outlet Autostraddle, sharing her experiences appearing on Top Chef twice—falling short in Season 12 before coming away victorious in Top Chef All-Stars Season 17—and as a queer, Chinese-American chef. King’s memoir, The Girl Who Became King, is set to be released this October by Penguin Random House.
Rand Egbert ’06 was highlighted for helping to create Kalimotxo, a Spanish restaurant in Austin, TX, as partner and creative director of parent company Emmer and Rye Hospitality Group.
Making Headlines
Mario Carbone ’00 was featured in Luxury London discussing his career and the success of his London Carbone location.
Veronica Licha Lopez ’24 was profiled for her journey from the corporate world to owning her own Napa-based fortune cookie business, Por Suerte Cookies—the culmination of an interest in food and culture that began in San Juan, PR.
Howard Hanna ’03—chef at Hank’s Garage, Jim’s Alley Bar, and King G in Kansas City, MO—was featured in a new series, On the Menu, in The Kansas City Star that asks chefs, bartenders and other industry professionals to share their most beloved spots to eat.
Anthony Lombardo ’04 was praised for his modern take on Italian cuisine as executive chef and co-owner of SheWolf Pastificio & Bar.
Tony Biggs ’84, director of culinary arts for Certified Angus Beef, was one of three chefs consulted for a story regarding canned ingredients and how to best use them.
Third generation chef Louis Ciola III ’05 made a roundup of Texas’s best “old-school” Italian restaurants for Cousin Louie’s Italian American in Austin, which specializes in handmade pasta and authentic Roman recipes.
Robert Rando ’12 was featured by Wine Business in an article about Chatham Inn, Cape Cod’s only Relais and Chateaux property and a Forbes Five-Star hotel, where he emphasizes local, seasonal ingredients in dishes such as the lobster ricotta cavatelli and bouillabaisse.
Brian Grebow ’09 and his wife Bianca Harms were featured for their prepared meal delivery company Elite Meal Service, which that focuses on local sourcing, zero waste, and personalized menus that accommodate allergies and preferences.
Rocco DiSpirito ’86 appeared on Good Morning America making some tasty summer dishes and shared four recipes from his new restaurant, Bar Rocco, located next to Rockefeller Center in New York City.
Candace Stock ’14, executive chef of Salt+Socia, the restaurant inside the Theodore Roosevelt Presidential Library in Medora, ND, was featured for creating dishes that are learning opportunities about the ingredients unique to that part of the world and embracing the opportunity for increased representation and to share her craft.
Cousins Jared Rouben ’06, Moody Tongue’s brewmaster, and CEO Jeremy Cohn were featured in the cover story of Food Industry News’s July issue. After opening its original location in Chicago in 2016, Moody Tongue has grown in scope and acclaim, including becoming the only brewery in the world to receive Michelin recognition.
Anushana Sharma ’21 was interviewed by New York lifestyle magazine Avenue about leading the pastry team of Saga NYC, Crown Shy, and Overstory, coming to America from India to study at CIA, and her inspiration as a chef, among other topics.
Stefano Secchi ’02 was profiled by Dining Out New York, sharing his path from CIA student to acclaimed New York restaurateur and his mission to preserve and share regional Italian culinary traditions through Rezdôra and Massara, his two fine-dining restaurants in the city’s Flatiron district.
Kimberly Gibson ’03 sat down with Cleveland Magazine as part of their “Word of Mouth” series, sharing her favorite Cleveland area spots for eating, drinking, and vibes.