Empowering Female Chefs
Johanne Siy ’12, named Asia’s Best Female Chef 2023 by Asia’s 50 Best Restaurants, shared how her leadership differs from a traditional male-lead kitchen and pushed for gender equality in the kitchen.
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Audrey Scheib ’12, the director of pastry at Salty, gave Forbes tips on making donuts balanced instead of overwhelmingly sugary, and shared how her career has evolved over the years.
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Roshanda Sanders ’14, spoke with Huffington Post about her struggle to feel included in the workplace during her time working in various restaurants and how she has finally found a home as a faculty member at the Culinary Institute of America.
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Diana Nadira ’17, who runs Passiflora Cakes & Cookies in Houston, TX, was interviewed by Canvas Rebel for her experience as a business owner navigating the opportunities and challenges that come with the territory.
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Feast wrote on Sarah Osborn ’09 who joined Sado on The Hill in St. Louis, MO, as its new pastry chef where she is transforming the dessert menu.
Caroline Glover ’08, the James Beard Award-winning chef of Annette in Aurora, CO, shared her favorite “bites and beverages” in Denver, CO with FSR.
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Lily Mendoza ’23 discussed how making her own wedding cake after graduating from CIA in April made her a viral sensation with Trend Fool.
Old Foods with a New Story
CBS Saturday’s Morning re-aired its weekly “The Dish” segment featuring Stefano Secchi ’02, who showcased his contemporary storytelling with the traditional foods of the Emilia Romagna Region of Italy. He is the owner and chef of Rezdora, a Michelin-star restaurant in New York City.
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Joe Friday ’06 shared with Foodservice and Hospitality the story of his opportunity to travel right after graduation and his journey to becoming “The Burger Guy” on TikTok while discussing what makes his new restaurant, Friday Burger Company, a destination in Toronto.
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La Jolla Light reported that Aaron Ruzinsky ’18 and childhood friend, Steve Sykes, combined their talents in food and business to launch Medium, a globally inspired food truck in San Diego, CA.
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Chef Mark LeFebvre ’08 returned to Cerberus Brewing Co., in Colorado Springs, CO, where he was previously the opening chef as reported by The Gazette.
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Chef Thitid “Ton” Tassanakajohn ’12 was interviewed by The South China Post about his latest venture in Hong Kong, Niras, where he is making food that combines his Chinese and Thai heritages.
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Feast reported on how Saul Jaurez ’03 pivoted in his career as a pastry chef to start his new company Crèpes and Treats in St. Louis, MO, after finding Urban Eats, a business incubator.
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Arizona Highways profiled Old County Inn, a pizza restaurant in Pine, AZ, created by Michael Dahling ’95, which focuses on fresh food made from scratch.
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Talequah Daily Press reported that Chef Byron Wilson ’02 was named executive chef of the Choctaw Casino and Resort-Pocola in Tahlequah, OK, where he will get the chance to tap into his Choctaw heritage.
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Awards and Recognition
Chefs Itaru Nagano ’09 and Andrew Kroeger of Fairchild in Madison, WI took home the award for best Chef Midwest at the James Beard Awards as reported by yahoo!news.
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Materia Ristorante in Bantam, CT, by Chef David DeStasi ’11 was celebrated for its simple and sophisticated take on Italian cuisine by United Bitco.
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Fatima Ali ’11 was honored with a second posthumous James Beard Award for her captivating essay on living with sarcoma as reported by DESIblitz.
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Park Grill, a new restaurant in the Arkansas Museum of Fine Arts, led by Patrick Herron ’02, received a positive review by Arkansas Times, particularly for its tomato pie.
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Nick and Sam’s Steakhouse, a Dallas, TX, restaurant co-owned by Samir Dhurandhar ’92, was named one of the 26 best steakhouses in Dallas by Tasting Table.
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Overheard in the News
FSR reported that Michael Muzyk ’80 will retire from his position as president of Baldor Specialty Foods.
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{pretty to think so}, a restaurant in Rhinebeck, NY, co-founded by Mark Margiotta ’12 was profiled for its luxurious dining experience by Hudson Valley.
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Happening Next shared a unique tea-tasting event called “Mindful Eating Through Tea” hosted by Tova Sterling ’18, in New York City which promoted a mindful connection between mind and body.
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Chef William Mullins ’07 was named program director of the University of Memphis’s Kemmons Wilson Culinary Institute in March as reported by Memphis Business Journal.
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Happening Next covered the Jon Lovitch ’02 led Brooklyn X Asian Fusion’s luncheon at the “Japanese House” in Prospect Park in Brooklyn, NY.
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AJ Capella ’10, winner of the Garden State Culinary Arts Foundation’s 2017 Rising Star Chef Award, was named executive chef for Summit House in Summit, NJ as highlighted by FSR.
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According to SK Pop, Leah Cohen ’04 of Pig & Khao and Piggyback in New York City will return to judge the second season of The Great American Recipe cooking competition show on PBS.
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Detroit Free Press shared the vision of Aaron Cozadd ’04 who recently opened Vigilante Kitchen + Bar in Midtown Detroit, MI, with the mission to assist and support staff recovering from addiction.
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