Career Moves
Tiya Gandhi ’24 returned to CIA to share her experience as a lead pastry cook at Le Bernardin, a three‑Michelin‑star kitchen. Her visit gave students a real look at post‑CIA career pathways. Her trajectory highlights strong early professional growth.
Marisa Christenson ’06 was recognized as a rising millennial leader in cruise hospitality by Travel Weekly. She oversees food and beverage for Holland America Line and Seabourn, directing large‑scale menus and concepts across fleets. Her work blends consistency with innovation at sea.
Andrew Sutton ’87 announced his departure after more than two decades as culinary director of Disneyland Resort. He helped elevate theme‑park dining into a destination experience. His leadership influenced menus, operations, and guest experience.
Marcus Henry ’16 was appointed director of food and beverage at The Alfond Inn at Rollins in Winter Park, FL. He oversees restaurants, events, and culinary programming. His role focuses on guest experience and operational performance.
Henry Johnson ’17 was named chef de cuisine at Palladino’s Steak & Seafood in Dallas, TX. He leads kitchen execution and concept development. The role places him at the center of a new opening. It signals growing leadership responsibility early in his career.
Joao Garcia ’10 was appointed executive chef at JA The Resort in Dubai, overseeing multiple luxury outlets across the property. His work emphasizes refined technique and global perspective.
Craig Wilmer ’15 was named executive estate chef at Auteur Wines in Sonoma County, CA. He is building elevated tasting menus and pairings through an approach that focuses on local sourcing and seasonality.
New Openings and Business Growth
Globally renowned Michael Mina ’89, CIA trustee emeriti, opened Acqua Bistecca Estero Bay, a public bayfront dining destination at the newly opened Ritz-Carlton Residences in Estero Bay, FL.
Kaitlin Guerin ’19 has transformed Lagniappe Bakehouse & Coffee from a pandemic-era pop-up into a nationally recognized bakery, earning a James Beard Emerging Chef nomination and spots on national “best bakery” lists.
Hung Huynh ’02 is opening Pomelo in Orlando, FL, this spring. Centered on live‑fire Southeast Asian cuisine, the concept draws on his global training and bold flavors and blends technique with approachable dining.
Charlie McKenna ’00 opened Fatback in Chicago, IL, a hybrid sandwich shop, butcher, and market. The concept elevates comfort food with fine‑dining technique and emphasizes quality sourcing and execution.
Rob Magee ’86 is expanding his Q39 BBQ with a new location in Lawrence, KS. The brand’s growth reflects strong demand and reinforces his position in modern BBQ.
Yash Kishinchand ’19 is expanding his Indian restaurant Rooh in Columbus, OH, with a new breakfast menu. Known for modern Indian cuisine, the move broadens audience reach and signals strategic growth and creativity.
Jesse Rosen ’11 is opening a second Sunny Girl Café location in Boston, MA. Her all‑day breakfast concept has built a loyal following.
Shannon Talty ’90 is expanding Olde Hearth Bread Company by opening a new retail shop for her artisan bakery in a shift from wholesale only to consumer direct.
Kimberly McCune Gibson ’03 opened The Hive in Bainbridge, OH, a multi‑concept dining and entertainment space that combines restaurants, retail, and events. The project emphasizes experiential hospitality and showcases innovation in destination dining.
Geoff Tracy ’98 is expanding his Chef Geoff’s group with a third location for his DC-based restaurant group. After building a strong regional brand over time, his concept remains a market staple.
Kaleena Bliss ’07 is returning to Vancouver to open her first restaurant after an impressive culinary career in Seattle and Chicago in addition to winning major Food Network competitions, which earned her national recognition.
Shannon Bates ’98 expanded her footprint in Vermont with State Street Seafood & Meat, a new fresh seafood and high-end meat shop, which builds on her existing concept, Enna, a globally inspired deli.
Kwame Onwuachi ’13 opened Maroon, an Afro‑Caribbean steakhouse, on the Las Vegas Strip. The first Strip concept led by a Black chef, his work blends culture with fine dining.
Charlie Palmer ’79, a CIA Alumni Hall of Fame inductee, has reopened the historic Cattlemen’s Bar upstairs at the Paso Robles Inn in Paso Robles, CA, where patrons can get, at the sponsored boot bar, a pair of cowboy boots to wear for the duration of their visit and available for purchase. Two more Palmer-led projects are set to open within the hotel.
Roy Choi ’98, the pioneer of the food‑truck movement, hinted at a third Las Vegas restaurant during an industry keynote speech.
Awards, Recognition, and Industry Honors
John Weatherson ’08 was named one of the Lake Tahoe region’s most inspiring chefs for his work at Trokay. He is known for refined, seasonal cuisine.
Jo‑Ann Makovitzky ’87, Jeanie Janas Ritter ’06, and Amy Racine ’10 were recognized among top women in foodservice and hospitality. Their roles span beverage, operations, and strategy, and each has shaped modern hospitality practices.
Jungsik Yim ’05, Jun Lee ’10, and Tae‑jun Eom ’14 were highlighted as their restaurants landed on Asia’s 50 Best extended list. Prateek Sadhu ’11 was recognized as Naar debuted on Asia’s 50 Best list.
Kayla Pfeiffer ’16 was identified as a rising star expanding multiple concepts in Florida. A Chopped champion and James Beard semifinalist, her work blends community and creativity.
Hailee Catalano ’14 was recognized among influential women cookbook authors for her debut of By Heart: Recipes to Hold Near and Dear. The book draws on Italian‑American traditions.
Lon Symensma ’99 was featured in 5280 Magazine among the top chefs shaping Denver, CO’s Italian dining scene with his restaurant Gusto. His concept reflects a blend of Italian regional influences and modern culinary creativity.
Events
Fariyal Abdullahi ’16, Lana Lagomarsini ’14, Mavis‑Jay Sanders ’12, and Roshara Sanders ’14 were each featured in a Women’s History Month takeover of Marcus Samuelsson’s kitchen.
Lindsay Borenstein ’14, a certified sommelier, showcased her talents pairing wines at a five-course Asian-influenced dinner.
Maneet Chauhan ’00 hosted a live cooking demo and dinner in Fort Myers, FL, showcasing modern Indian cuisine.
Gokul Kumar ’18 was featured for leading an Italian pop‑up in Kolkata, India. He highlighted traditional recipes and techniques in an event that emphasized global exchange.
Media Features and Profiles
Talia Damon ’22 was among the up-and-coming bakers noted for reshaping the local bread and pastry scene in Santa Cruz County, CA. Her work as head baker inside 11th Hour Coffee’s flagship location in downtown Santa Cruz includes focaccia, pastries, cheesecake and other in-house crafted items.
A profile of JJ Johnson ’07 in Essence explored his groundbreaking career, identity, and culinary philosophy rooted in the African diaspora. The article notes that his fast-casual concept FIELDTRIP was named one of Esquire’s best new restaurants.
Cat Cora ’95 was featured in a PBS docuseries highlighting her groundbreaking career.
Rhonda Saltzman ’13 was recognized for her Philadelphia bakery Second Daughter. The shop is known for refined pastries and strong identity.
Jamie Daskalis ’04, chef and co-founder of Johnny D’s Waffles & Benedicts, was profiled for creating her small restaurant chain in South Carolina. The Q&A highlighted her entrepreneurial journey after graduating from CIA.
Cutty’s, a gourmet breakfast and lunch shop by Charles Kelsey ’03 and Rachel Kelsey ’03, both former America’s Test Kitchen editors, was included in this Brookline neighborhood guide, after having built a loyal following.
Robbie Jester ’06 was included in a story about spring green vegetables, referencing how he first learned about ramps in class at CIA 20 years ago, early exposure that still shapes how he approaches ingredients.
Diana Prine ’85 was featured for introducing students at Charles Wright Academy in Tacoma, WA, to globally inspired cuisine with her tea egg on pork belly hash. The Elior Independent School dining chef combines technique, storytelling, and bold flavors.
Brad Shannon ’06 was featured for his role in collegiate dining at Holy Cross. He focuses on nutrition and community impact as he redefines campus dining.
Alec Gropman ’17 was spotlighted for leading food programs across multiple Charleston concepts. He oversees restaurants, bars, and events. His rapid rise reflects creativity and leadership as he shapes the city’s dining scene.
Reilly Brown ’20 was featured as a rising chef at Frenchie in Dallas, TX. He brings Michelin‑level experience to approachable dishes with a style that balances technique and comfort.
Sungchul Shim ’06 was profiled for his concept Gui Steakhouse in New York City, where he blends Korean flavors and introduces new techniques.
Nicola Blaque ’16, a U.S. Army veteran, was highlighted for The Jerk Shack’s impact in San Antonio, TX. Her work blends Caribbean flavors with bold execution.
Stefano Schiaffino ’15 was featured as executive chef at PARC Aspen. He emphasizes sustainability and local sourcing as he elevates luxury dining.
Randall Baldwin ’05 was highlighted for leading Dolce Amore in Huntsville, AL, with Italian‑Southern fusion.
Major Milestones
Colin McGrath ’05 was noted for McGrath Cheese Company’s 10‑year success. The creamery is known for quality, craft, and supporting regional food systems as he continues to shape local dairy.
Shawn Cirkiel ’99 was featured for the lasting success of Parkside in Austin, TX. Open since 2008, it helped define the city’s dining scene, and his impact continues today.
Morgan Lewis ’17 was noted for updating the menu at Halls Catch in Nashville, TN. He focuses on approachable seafood. His work refines the concept. He adapts to evolving diners.
Tom Viola ’14/’16 and Cory Waddell ’10 celebrated one year of Cru Dining, a catering business that combines their decades of experience.
Dan Butler ’80 celebrated 35 years of Toscana, a restaurant credited with helping shape Wilmington, DE’s dining scene.
Jared Rouben ’06 was highlighted for making history with Moody Tongue, the only brewery in in the U.S. with a Michelin star. The Chicago-based concept blends fine dining with beer through a culinary-driven brewing approach.