Openings and New Beginnings
A press release announced the addition of Robin Seward and Scott Uehlein ’85 to Panera Bread’s leadership team. Uehlein has been named vice president of culinary and will oversee Panera’s menu development and innovation.
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Culture Map Dallas reported on Palate, a new North Dallas restaurant, which opened under the direction of Executive Chef and Certified Sommelier Eddie Ledesma-Porter ’05. Ledesma-Porter will seek “to create a menu designed to create a sense of community brought together by food.”
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Arizona PBS shared Chef Richard Blais’s ’98 culinary journey from McDonald’s to CIA to his current partnership with Grand Hyatt Scottsdale resort to open several new dining concepts. Among them were La Zozzona, an Italian concept which opened in November, and Tiki Taka, a Japanese and Spanish concept specializing in tapas-style dishes which opened on January 7.
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Cola Daily announced Chef Eric Gabrynowicz’s ’01 plans to open a new location of Tupelo Honey Kitchen and Bar in Columbia, SC, on February 3, 2025. Tupelo Honey scheduled a grand opening and ribbon cutting ceremony on February 13, 2025, and planned to provide free entrees to the first 50 guests.
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Awards and Accolades
Forbes has shared the story of Chef RJ Yoakum ’17 who had been named a semi-finalist for Best Emerging Chef at the 2025 James Beard Awards. The article highlighted his career, and what it has meant to be chosen as a semi-finalist.
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Naples Daily News covered the recent announcement that Kayla Pfeiffer ’16, a former Chopped champion and chef/partner of the Bicyclette Cookshop in Naples, FL, was among the chefs named as semi-finalists in the Emerging Chef category for the 2025 James Beard Awards. Pfeiffer shared how being nominated for a James Beard award has “always been my ultimate goal.”
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Profiles and Features
Chef Mark Wilson ’99 was featured as part of local Loraine, OH, outlet The Morning Journal’s weekly series on people “on the job.” The article profiled Wilson’s career journey, which included becoming both an ordained minister and executive chef at the Ariel Broadway Hotel.
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Las Vegas Magazine highlighted Michael Mina’s ’89 Mandalay Bay restaurant, Orla, which focuses on Greek and Egyptian flavors.
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The Knot shared 14 wedding venues in New York’s Finger Lakes region. Among the listed venues was John Hamilton’s ’03 John Joseph Inn in Groton, NY.
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Town & Country magazine featured Carlton McCoy ’06 in its February issue. The article profiled McCoy’s incredibly successful career from his participation in the Careers Through Culinary Arts Program in high school to attending CIA and working in several top tier kitchens before pursuing his passion for wine.
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In a blog post about must-eat places in the Catskills, I Love NY, included German-inspired Jägerberg Beer Hall in Hunter, NY, under the direction of Christie Flanagan ’20.
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Kim Severson shared the story of Ouita Michel’s ’91 dish that combines her Pakastani culture and husband Chris Michel’s ’91 Kentucky roots, “hoppin’ John biryani.” The couple, who own multiple Lexington, KY, area restaurants, met at CIA.
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On the Small Screen
Chef AJ Capella ’10 was featured on CBS Saturday Morning’s weekly food segment, “The Dish.” In addition to discussing his New Jersey and Italian American roots, Capella talked about his mother’s pride when he was accepted into CIA and his approach to restaurant culture.
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Chef Kwame Onwuachi ’13 was one of the guests featured on a Good Morning America segment on incorporating more whole foods in your diet.
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Food & Wine, among other outlets, announced Top Chef Season 22 contestants, which included CIA alumni Katianna Hong ’05, Lana Lagomarsini ’16, and Vincenzo “Vinny” Loseto ’14.
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Bret Lunsford ’13 was featured as part of CBS Saturday Morning’s “The Dish,” where he discussed the history and future of iconic New Haven, CT, “apizza” restaurants, Pepe’s and Sally’s. Lunsford was tapped by the new corporate owners of Sally’s APizza to craft an “elevated menu” for their expanded locations.
Watch the segment.
Experts in Action
CIA Assistant Professor Of Wine and Beverage Studies, Timothy Buzinski ’97, was interviewed for a Food & Wine magazine article on sulfites in wine.
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Making a Difference
My Central Jersey covered the work of Jeffrey Hotlz ’85, a Bridgewater, NJ, fire commissioner and chef, who has frequently combined both callings, cooking for fellow firefighters after 9/11 and recently volunteering to help prepare meals for firefighters and displaced families affected by the California wildfires.
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