Oxheart Chef/Owner Speaks at San Antonio Campus of His Alma Mater
San Antonio, TX – Justin Yu, executive chef and
co-owner of Oxheart and Public Services Wine & Whisky in Houston,
was the keynote speaker during
commencement ceremonies at The
Culinary Institute of America, San Antonio on April 15. Chef Yu is a 2005
graduate of the CIA’s New York campus.
At age 31, Chef Yu has already received numerous honors
during his young career. In 2013, Food
& Wine magazine named him one of the Best New Chefs in America. That
same year, he was a semifinalist for the James Beard Foundation Award for
Rising Star Chef of the Year, and 2016 marks the third consecutive year he has
been a finalist for the Beard Award for Best Chef: Southwest.
Since Oxheart opened in 2012, Yu’s
restaurant has earned its own accolades, including the Houston Chronicle twice naming it the number one restaurant in Houston
and number two the other year. Oxheart was also a 2013 semifinalist for the Beard Award for Best New Restaurant, Bon Appétit called it one of America’s
10 Best New Restaurants, Condé Nast
Traveler cited it as one of the Best New Restaurants in the World, and GQ magazine named it one of the hottest
openings of the year.
Chef Yu’s second restaurant, Public Services Wine &
Whisky, opened in September 2014.
The CIA San Antonio offers associate degrees in Culinary Arts and Baking
& Pastry Arts. Graduates can then transfer to the college’s New York
campus to complete bachelor’s
degrees in Management, Culinary Science, or Applied Food Studies.
Photo Caption and Hi-Res Image:
Justin Yu ’05, three-time James Beard Award nominee for Best
Chef: Southwest, speaks to graduates of the Texas campus of his alma mater, The
Culinary Institute of America, on April 15, 2016. (Photo credit: Darren Abate/CIA)
View hi-res image >
Founded in 1946, The Culinary Institute of America is the world’s premier
culinary college. Dedicated to driving leadership development for the
foodservice and hospitality industry, the independent, not-for-profit CIA
offers associate degrees in culinary arts and baking and pastry arts;
bachelor’s degree majors in management, culinary science, and applied food
studies; and executive education through its Food Business School. Its
conferences and consulting services have made the CIA the think tank of the
food industry in the areas of health & wellness, sustainability, world
cuisines & cultures, and professional excellence & innovation. The
college also offers certificate programs and courses for professionals
and enthusiasts. Its worldwide network of 48,000 alumni includes leaders in
every area of foodservice and hospitality. The CIA has campuses in New York,
California, Texas, and Singapore.
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