New Beginnings, Openings, and Events
Multiple outlets shared Michael Mina’s ’89 “Brunch with Santa” and a Mediterranean-inspired dinner on Christmas day at his restaurant Orla in Santa Monica, CA.
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A press release announced that Moody Tongue, the first brewery to receive a Michelin star, planned to open its first permanent location in West Palm Beach, FL, under the direction of Executive Sushi Chef Hiromi Iwakiri and Brewmaster Jared Rouben ’06.
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The Florida Times-Union released V Pizza CEO Antonette Palacios’ plans to add a steakhouse concept, 14 Prime, to V Pizza + Sidecar in Jacksonville, FL. Executive Chef Chad Shaner ’06 will lead the “chef-driven concept” which will feature a wine room, private dining room, and chef’s table.
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Foster’s Daily Democrat shared the story of the collaboration between Mike Masi and Sam Sewall with Sam’s cousin, Jeremy Sewall ’92, the managing partner of the Row 34 seafood restaurants, including Shell + Claw. The three worked collectively to diversify diets and promote a sustainable ecosystem by catching and serving soft-shell green crab at all four Shell + Claw locations.
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In a Miami’s Community News article on Kitchen 57’s opening in Miami, FL, chef and owner Michael Altman ’00 explained his goal of creating a “neighborhood gathering place serving terrific food and drinks.”
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Awards and Accolades
Esquire released a list of the 2024 best new restaurants in America, including several with CIA alumni at the helm. Among them were:
- Dogon—Kwame Onwuachi ’13
- Vecino—Executive Chef Edgar Torres ’04, Chef de Cuisine Stephanie Duran ’15
- Le Veau d’Or—Chef/Owner Lee Hanson ’87
- Four Twenty Five—Executive Chef Jonathan Benno ’93
- Penny—Chef/Owner Joshua Pinsky ’05
Moms Who Think included Nicola Blaque’s ’16 restaurant, The Jerk Shack, as one of six Texas restaurants they felt deserved a Michelin star. The Jerk Shack was recognized as a Bib Gourmand in the inaugural Michelin Guide Texas.
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The New York Times named several CIA alumni-owned bakeries in an article about the current “golden age of American bakeries.” Among them were:
- Kaitlin Guerin ’19, Lagniappe Bakehouse
- Alen Ramos ’05, Poulette
- Chad Robertson ’93, Tartine
- Jennifer Yee ’12, Bakers Bench
Food & Wine shared a list of their top 35 cookbooks of all time. Among them were:
- The Professional Chef—CIA
- The French Laundry Cookbook—Thomas Keller, CIA friend and trustee emeritus
- The Preservation Kitchen—Paul Virant ’94
- New Complete Techniques—Jacques Pepin, CIA friend and honorary alum
- Ratio—Michael Ruhlman, CIA friend and honorary alum
- Start Here—Sohla El-Waylly ’10
On the Job
Forbes quoted Chef Dana Minuta ’05 in an article about the increasing requests from clients for menus based on health and longevity. Minuta discussed working with clients’ doctors as well as her upcoming venture, Ample Kitchen Cafe, which will open in Water Mill, NY, this spring.
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CIA Faculty
The University of Hawai’i News reported that Chef Lance Nitahara ’08 will teach two new five-day courses, The Global Cuisines of Asia followed by The Global Cuisines of Latin America, as part of the Culinary Institute of the Pacific workforce development program. Director Chef Roy Yamaguchi ’76 called the program “culinary empowerment.” The program was fully funded for eligible students through scholarships from the Hawaii Agriculture & Culinary Alliance through the Workforce Development Scholarship Fund.
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Writer Kate Bernot, who presented a breakout session at Worlds of Flavor® with CIA faculty member Tim Buzinski ’97, interviewed him for an article about the potential impact of President Elect Trump’s tariff plan on the wine and beverage industry.
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