Openings and Appointments
Carlo Lamagna ’08 announced he will open Magna Kainan, a sister restaurant to his Portland spot Magna Kusina, in Denver, CO. He will serve upscale, woodfired Filipino fare.
Read the article >
Mike Lanham ’14 settled his restaurant, Anomaly, into a permanent space after five years as a tasting menu pop-up. His playful, delicious dishes are now home at a speakeasy in San Francisco, CA.
Read the article >
Kristina DePalma-Ortiz ’13 announced the opening of a new spot at The Academy food hall in Poughkeepsie, NY. This location is an extension of the Newburgh Flour Shop, which sells a large assortment of bread, pastries, and specialty cakes. Several CIA alums can be found behind the counter and in the kitchen.
Read the article >
Taylor Siok ’13 and wife Chloe opened Passionfruit Coffee in Brooklyn, after several successful years in the industry between them. With Taylor’s career as a pastry chef and Chloe’s path through multiple hospitality positions, the pair have experience to spare.
Read the article >
Nicholas A. Mercogliano ’11 was praised for his impressive accomplishments in this article announcing his promotion to partner at his current company, Pecinka Ferri Associates, where he pairs foodservice operators with the right equipment for their needs.
Read the article >
Manu Chandra ’03 took on another ambitious venture with a new operation, Lupa, a Bengaluru-based European style eatery complete with a gelato lab, salumeria, and coffee bar.
Read the article >
Ed McIntosh ’07 opened a deli serving hoagies with superior ingredients like hand-made mozzarella and fresh sausage. The Bronx native played with nostalgia in creating this vintage take-out operation.
Read the article >
Jim O’Connor ’09 was named executive chef of Naples Grande Beach Resort, where he will oversee seven on-site restaurants and bars, as well as banquets and room service.
Read the article >
Law Jia-Jun ’18 and Eugene Chee ’18 were celebrated for proudly utilizing local Southeast Asian ingredients in their Singapore restaurants. Inspired by their time abroad and work at Atelier Crenn, they founded The Fillmore Collective, a concept driven restaurant group.
Read the article >
Events and Awards
Mike Baldwin ’14 announced he aims to bring home the title of Pizza Maker of the Year to his Detroit community. His wife, Gabriella Baldwin ’14, will cheer him on against global pizza professionals.
Read the article >
Pasquale Presa ’96 was voted one of the top largest influences on the Rochester food scene. His pizzeria, Pasquale’s, boasts authentic and high-quality food.
Read the article >
Daniel Corpuz ’19 taught a masterclass on chocolate in the Philippines, taking advantage of having local producers and celebrating the terroir of Philippine chocolate.
Read the article >
Damien Bagley ’00 was applauded for his work with The Good Harvest program. The program aims to bring young adults who are not in school or working into the kitchen so they can learn critical life skills and leave prepared for a career in the food service industry. His instruction let students leave his classroom with kitchen knowledge and two ServSafe certifications.
Read the article >
Interviews
Alexis Harrington ’15 was highlighted for her work at Amica Luna as lead winemaker. Her chardonnay is a must-try.
Read the article >
Johanne Siy ’12 was interviewed by Travel and Leisure Asia about being elected Best Female Chef in Asia 2023, as she awaited the prize ceremony to come in late March.
Read the article >
Delmar Crim ’77, was interviewed about his bakery, Bakers Grimm, in Hamden, NY. After around 40 years of baking, he’s happy to deliver his customers quality at consistent prices.
Read the article >
Jamie Gigantiello ’79 was interviewed about his history as a chef, his ministry as a pastor, and his new cookbook, Breaking Bread.
Read the article >
Meghan McGarvey ’18 was featured by the Aspen Times for being the Little Nell’s youngest and first female head chef.
Read the article >