Starting Fresh
Law Jia-Jun (JJ) ’18, the chef at Province, a small farm-to-table restaurant that changes the menu every three months discussed his career and his interest in local sourcing.
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Kayla Pfeiffer ’16 was profiled as the executive chef of Paul Flemmings’s new PJK Neighborhood Chinese in Naples, FL.
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Diamond Mills restaurant has been rebranded as Blackbarn Hudson Valley under Executive Chef Marcos Castro ’11 and consultation of John Doherty ’78.
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CIA Board of Trustees member Maneet Chauhan ’00 joined the board of the nonprofit, The Trotter Project, a non-profit organization that creates, promotes, and innovates culinary programs and food equity.
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Christina Teav-Liu ’13 was profiled as a mother who found success in the culinary world with her company Mama Teav’s. Mama Teav’s sells a hot garlic that is crispy, spicy with a rich umami flavor that was passed down from Christina’s Cambodian mother.
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Matt Bollinger ’07 gained a favorable review for the cuisine at Gigi’s in Los Angeles, CA, for his interesting flavors. Gigi’s serves French fare with a Californian twist in Hollywood’s Sycamore Ave Corridor.
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Joshua Begley ’13 opened the newest kitchen from Indigo Road in Charleston, SC. Indigo Road is a hospitality group that is focused on creating places for the community and empowering the people working for them.
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New Foods
Nicole Routhier ’85 created a new menu for Asian and Pacific Heritage Month at Le Colonial, a restaurant that fuses French and Vietnamese cuisines.
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Avi Szapiro ’99 used sustainability and the guest experience in developing Untamed Brands, the parent company of fast-casual Taim Mediterranean Kitchen and Hot Chicken Takeover.
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Spencer Horovitz ’15 has combined old recipes with present techniques within the Jewish Diaspora in this profile.
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Matthew Phelan’s ’14 restaurant, Novella Osteria in Powell, OH, was featured for its unique take on Italian Classics.
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Losa Salvieus Yi ’00 was profiled for her work as executive chef at the Genesis House in New York City that offers exotic Korean royal cuisine.
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Jeremy and Micelle Hoffman ’06 received praise for their unique take on a German beer garden in Baltimore, MD.
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Ian Russell ’09, the owner of Smoke and Donuts BBQ, in Orlando, FL, discussed the importance of elevating BBQ with the side dishes.
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Juan Placencia ’02 opened Brazas on South Street, Philidelphia, to showcase the street foods and party foods of his native Peru.
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Federico Lopez ’92 talked about Mayan cuisine from his inspiration to authenticity in the kitchen.
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New Locations
Jeremy Thayer ’96 joined the team at Daiquiri Deck, an iconic bar and casual restaurant in Tampa Bay, FL.
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Brendan Hudson ’15 moved his restaurant, Allora, to a new location in Mount Vernon, VA.
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Adam Jarosz ’04 hosted a food truck for The Yard in Manlius, NY.
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Advice from the Field
Michael Nestrud ’04 spoke about how new entrepreneurs can help focus on making a brand out of their product.
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Patrick Stark ’00 discussed the value of earning a degree and how what he learned at CIA impacts his current work in the culinary arts program at Dallas College.
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Kathryn Kelly ’10 was profiled for being at the helm of the growing gourmand-focused programming aboard Regent’s newest ships exploring where culture, cuisine, and curiosity meet.
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Nina Compton ’01, one of this year’s Leadership Award honorees, shared advice on how the culinary industry is becoming a more respected career path.
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Awards
Diego Galicia ’10, Jesse Kuykendall ’15, Johnny Hernandez ’89, and Steve McHugh ’97 were all named as chefs defining San Antonio’s restaurant scene.
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