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.
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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