CIA alumni are always cooking up something interesting, and with a network of more than 55,000 strong, there’s never a shortage of highlights!
Openings, Updates, and New Beginnings
Travel+Leisure editor Maya Kachroo-Levine was among the first to stay at Appellation Healdsburg, Charlie Palmer’s ’79 new flagship culinary resort, where dining is led by his son, Chef de Cuisine Reed Palmer ’18. Wine Business reported that Charlie’s 19th Annual Pigs & Pinot weekend will be held in March 2026 at the Appellation Healdsburg with a father-son lineup to include Charlie and Reed Palmer, Wolfgang and Byron Puck, Emeril and E.J. Lagasse, Jean-Georges and Cédric Vongerichten ’04, and CIA Chancellor Dr. Timothy Ryan ’77 and Jackson Ryan ’25.
Love & Honey Fried Chicken, founded by Laura Pickover Lyons ’95 and Todd Lyons ’08, opened a franchise in Newtown, PA.
Ivan Orkin ’93, who appeared on Netflix’s Chef’s Table, opened a new London restaurant, Ivan Ramen London, introducing his signature bowls.
Jacob McDaniel ’09, a longtime protégé of Cleveland-based Chef Dante Boccuzzi ’91, is opening Masu Sushi, a sustainability-focused restaurant, in Brecksville, OH.
Kersti Bowser ’01 served as the executive chef of Hidden Valley Ranch’s first-ever pop-up, an immersive micro-dining “Tiny Restaurant” that took place in New York City on November 15 for one day only.
Michael Alman’s ’00 Kitchen 57 in South Miami marked its first anniversary with champagne, food specials, and an Instagram giveaway.
Profiles and Features
Kwame Onwuachi ’13 and Grammy-award-winning singer Ciara teamed up at the Food & Wine Classic in Charleston to debut a rum-based spin on the Espresso Martini during a seminar on Afro-Caribbean soul.
Master Sommelier Jason Smith ’98 explained in a Q&A with Square Mile how CIA’s wine course ignited his career.
Twisted Soul, a fusion restaurant in Poughkeepsie, NY, led by chef Ira Lee ’94, is a hidden gem celebrated for globally inspired comfort, according to Chronogram.
Joey Ward ’05 and his twin restaurant concepts, Georgia Boy and Southern Belle, were spotlighted by the Michelin Guide.
Competitions and Recognitions
Sue Zamanick ’01, chef-owner of Zasu, and Trey Smith ’09, chef and co-owner of Saint-Germain, each earned one star for their acclaimed restaurants in the first-ever Michelin Guide to the American South. Hunter Evan’s ’14 Elvie’s earned a 2025 Bib Gourmand.
Roy Choi ’98 was featured on LAist and the James Beard Foundation’s Cookbook Live series, with recipe demos and conversations about his new cookbook, The Choi of Cooking.
Paul Carmichael’s ’02 Kabawa (in New York City) made Eater’s 2025 list of the 15 Best New Restaurants in America. The guest judge on Next Gen Chef was also our December New York campus associate degree commencement keynote speaker.
The Robb Report issued its ranking of the best places to dine in the U.S. Grant Achatz’s ’94 Alinea was number one.
Jaleesa Mason ’14 and Andy Ortega ’19 were among those the competitors on the Food Network’s Harry Potter: Wizards of Baking.
Violet Zoner ’25 competed on Food Network’s Holiday Baking Championship Season 12, a festive bake-off of 12 contestants. Duff Goldman ’98 was among the judges.
Happy Thanksgiving!
J.J. Johnson ’07, the James Beard Award-winning chef owner of FIELDTRIP NYC, was featured on a TODAY SHOW segment among other chefs who shared holiday mains and sides.
Chef Daniel A. Keehner ’97, CIA lecturing instructor of Baking and Pastry Arts; Stella Parks ’02, Erin Jeanne McDowell ’07, and other industry experts shared with HuffPost their tips for Thanksgiving pies in a pinch.
On Good Morning America, Emily Ziemski ’10 presented a two-week Thanksgiving prep timeline for executing holiday meals smoothly.