Twenty-Five CIA Graduates Earn James Beard Nominations

Sherry Yard Slated for "Who's Who" Induction

Media Contact:

Jeff Levine
Communications Manager

Hyde Park, NY – More than two dozen graduates of The Culinary Institute of America (CIA) have been nominated for James Beard Foundation Awards for 2014. In addition, Sherry Yard '91 is among six new inductees into the Foundation's "Who's Who in Food & Beverage in America."

The 25 alumni nominees are finalists for awards in the chef, restaurant, service, wine, broadcast, journalism, and cookbook award categories.

"The great variety of categories in which our alumni have been nominated underscores the breadth of opportunities for CIA graduates and the tremendous range of career choices in food today," said CIA President Dr. Tim Ryan. "The nominees include graduates spanning four decades. This is powerful evidence of the CIA's leadership in culinary education and our dedication to excellence and innovation, ensuring that CIA students receive the best preparation to shape the future of cooking and the foodservice industry."

Prior to the announcement of nominees on March 18, the James Beard Foundation released the names of semifinalists in the chef and restaurant categories. More than 80 CIA alumni made that initial list. Winners of the James Beard Foundation awards—among the most prestigious in the food world—will be announced in New York City on May 2 for books and media and May 5 for restaurants and chefs.

CIA alumni finalists for 2014:

  • David Posey '06 (Bachelor's degree), Rising Star Chef of the Year
  • Stuart Brioza '98, Best Chef: West
  • Michael Cimarusti '91, Best Chef: West
  • Gerry Hayden '86, Best Chef: Northeast
  • Kevin Nashan '98, Best Chef: Midwest
  • Alon Shaya '99, Best Chef: South
  • Brad Spence '02, Best Chef: Mid-Atlantic
  • Paul Virant '94, Best Chef: Great Lakes
  • Justin Yu '05, Best Chef: Southwest
  • Sue Zemanick '01, Best Chef: South
  • Eamon Rockey '06 (Bachelor's degree), Best New Restaurant: Betony, NYC (general manager)
  • Mario Carbone '00 and Rich Torrisi '01 (Bachelor's degree), Best New Restaurant: Carbone, NYC (managing partners)
  • Michael Chiarello '82, Best New Restaurant: Coqueta, San Francisco (chef/owner)
  • Thomas Carter '02, Best New Restaurant: Estela, NYC (co-owner)
  • Stephen Stryjewski '96, Best New Restaurant: Pêche, New Orleans (chef/owner)
  • George Kaden '05, Outstanding Restaurant: Hearth, NYC (chef de cuisine)
  • Michael Tusk '89, Outstanding Service: Quince, San Francisco (chef/proprietor)
  • Andrew Chabot '02 (Bachelor's degree), Outstanding Wine Program: The Barn at Blackberry Farm, Walland, TN
  • Carlton McCoy '06 (Bachelor's degree), Outstanding Wine Program: The Little Nell, Aspen, CO
  • Anthony Bourdain '78, Best Television Program, On Location
  • Sara Moulton '77, Outstanding Personality/Host
  • Francis Lam '03, two nominations: MFK Fisher Distinguished Writing Award and Best Profile
  • Richard Blais '98, Cookbook: General Cooking
  • Chad Robertson '93, Cookbook: Baking and Dessert

Founded in 1946, The Culinary Institute of America is an independent, not-for-profit college offering associate and bachelor's degrees with majors in culinary arts, baking and pastry arts, and culinary science, as well as certificate programs in culinary arts and wine and beverage studies. As the world's premier culinary college, the CIA provides thought leadership in the areas of health & wellness, sustainability, and world cuisines & cultures through research and conferences. The CIA has a network of 46,000 alumni that includes industry leaders such as Grant Achatz, Anthony Bourdain, Roy Choi, Cat Cora, Dan Coudreaut, Steve Ells, Charlie Palmer, and Roy Yamaguchi. The CIA also offers courses for professionals and enthusiasts, as well as consulting services in support of innovation for the foodservice and hospitality industry. The college has campuses in Hyde Park, NY; St. Helena, CA; San Antonio, TX; and Singapore.

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