Welcome visitors and alumni! Enjoy a sampling of our alumni in the press!
Interested in alumni perspectives? Hear what alumni share about their collaborative degree journey.
Alumni in the News
2023
Kevin Curley, SHA ’13, CIA ’11, was named one of this year’s 40 under 40 by Baltimore Business Journal.
Deirdre Rieutort-Louis, SHA ’16, CIA ’14, Executive Pastry Chef for Aphotic in San Francisco had her dessert, Tomales Bay Oyster Ice Cream with Vermouth and Mignonette Foam, featured on Michelin’s favorite desserts in CA for 2023. Aphotic just earned a Michelin star and a Michelin Green Star for sustainability. She has previously been written up in online news outlets for her unusual dessert pairings.
Yvelin Lim, SHA ’19, CIA ’16, the eCommerce Operations Manager for taste56, has opened their first retail store at 53 Water Street in Brooklyn, NY. tast56 personalizes the wine shopping experience by combining hospitality, intuitive Palate Character navigation, and their proprietary recommendations algorithm, Digital Somm, to tailor selections to individual customer preferences.
Caitlin Arens, SHA 15, CIA ’14, was at Food Tank’s Empowering Eaters: Access, Affordability, and Healthy Choices Chicago Summit on August 2nd as a panelist on procurement in schools as a part of The White House ‘s National Strategy on Hunger, Nutrition, and Health.
Maria Tucker, SHA ’21, CIA ’21, has been researching cookbook trends since the 1900s. This summer she posted her findings at: https://github.com/Maria-Catherine/Cookbook-Trends.
Minwoo Jung, MMH ’22, CIA 16, participated in the 2023 Oxford Food Symposium as a featured Young Chef, with mentor, artist and restaurateur Jinok Kim-Eicken. He received a grant for future food research and plans to explore the effects of mindful eating on personal identity, health, and ethical/sustainable ways of enjoying food. He hopes to do this in a context that combines the rich world of traditional Korean cuisine, mindful eating, and sustainable food practices.
Jamel Chaney, SHA ’10, CIA ’07, has soft launched a cookie company, Nibbler Cookie Co.
Jake Potashnick, SHA ’15, CIA ’14 is working to open his concept, Feld, which was recently named one of Eater Chicago’s most anticipated openings of 2023. You can sign up for the Feld newsletter and get details about future pop-ups. He was also mentioned in the August 2023 issue of Chicago Magazine. Follow his story on Medium.
Megan Lent, SHA 16, CIA ’14, Owner of Petite Confections, is now a selected vendor with @commongreensohio Clintonville Farmers Market, near Columbus, OH.
Bradlee Hancock, SHA ’07, CIA ’02, is now President of Spot On Hospitality, in San Antonio.
2022 AND OLDER NEWS ARCHIVES
Shaina Loew-Banayan, SHA ‘13, CIA ’12, owner of Café Mutton was named one of Bon Appetit’s top ten best new restaurants of 2022. Café Mutton features a rich menu of seasonal vegetables, entrees and sides and a close relationship with all their local purveyors. Read the full article at: https://www.bonappetit.com/story/cafe-mutton-hudson-ny-best-new-restaurant-2022.
Jeff Newman, SHA ’10, CIA ’09, founder/chef of owner of Hi-Lo Taco will be moving the nomadic pop-up into a permanent location in late 2023.
Embodying sustainable culinary arts practices, Samantha Johnson, SHA ’14, CIA ’14, placed third in the annual Monterey 2022 Catch & Cook Contest.
Lauren Mahaney, SHA ’16, CIA ’15 Director of Strategic Hospitality at Sodexho Live! was named a Pollstar + VenuesNow 2022 IMPACT: Next Gen honoree! See more at: https://venuesnow.com/impact-nextgen-lauren-mahaney/.
Volk Jensiriwanich, SHA 20, CIA ’17, owner of Volks Bagels, now has three locations. His shop features New York style bagels and fresh pasta, as well as pies.
It’s CompliPlated, Food Network’s newest and first-ever plant-based cooking competition, officially aired Thursday, August 11th at 10pm EST/9pm CST, and you can find Alexis Sicklick, SHA ’15, CIA ’14, Executive Chef at Balaboosta and Chef/Founder of Syncopated Pop-up, in the premier episode! Check out Alexis’s website (https://www.syncopatednyc.com/) or watch the episode on Food Network or stream it on Discovery+.
Kevin Curley, SHA ’13, CIA ’11, opened his newest outlet, a speakeasy bar concept called The Wurst Bar (https://www.southbmore.com/2022/08/10/speakeasy-inspired-cocktail-bar-the-wurst-bar-opening-in-crossbar-in-federal-hill/) in Fall 2022. Check out all Kevin’s locations: @regionalesandwich @thewurstbar @gingershotchicken @fat_patties
Andy Burke, SHA 12, CIA ’10, opened a third location of “Scout”, his espresso bar and ice cream company in the Burlington, VT area: https://www.sevendaysvt.com/vermont/scout-to-open-third-location-on-burlingtons-pine-street/Content?oid=35645955&fbclid=IwAR315CQkWPybyYDj6MGknUyfWB2z3VcZv_hyUYzKsdW8gCi4ozRACcN3Pc8.
Patty Dennison, SHA ’18, CIA ’16, won the regional finals for Woodford Reserves Manhattan Experience in New York, then went on to beat 38 other contestants in the semi final and final rounds.
Anthony Do, SHA ’20, CIA 18, opened Microclimate Wine Bar in Geneva, NY. Follow them on instagram @microclimategeneva.
Julian Eckhardt, SHA ’09, CIA ’08, is the Executive Sous Chef and the team at The Inn at Little Washington. The 2020 Michelin Guide once again awarded The Inn at Little Washington its highest accolade of Three Stars and the 2021 Forbes Travel Guide awarded The Inn at Little Washington’s accommodations and restaurant Five Stars for the 32nd year in a row, making it the longest tenured Five Star restaurant in the world.
Kayla Fitzgerald (Arsenie), SHA ’12, CIA ’12, opened her dream concept, Whirlybird Ice Cream and Waffles, in Denver, CO in the Fall of 2020.
Already an award winning chef, entrepreneur Gabe Kennedy, SHA ’14, CIA ’10 has co-founded a medicinal CBD business called Plant People. He was recently named one of 2020 Forbes 30 under 30.
Johnny Livanos, SHA ’11, CIA ’11, received a Johnny Livanos, SHA ’11, CIA ACAP ’11, has great news about his gin, Stray Dog. It received a double gold medal at the SF Spirits Competition. He talks about his journey with thirstymag.com.
Currently the youngest person to achieve the rank of Master Sommelier, Jack Mason, SHA 11, CIA ’08, now returned to Pappas Bros Steakhouse, shares his experiences on Cru, Wine Podcast.
Harris Mayer-Selinger, SHA ’06, CIA ’07, founder of Hospitality Made Simple and Managing Partner of Chelsea Creamline, is focused on reducing waste in a new partnership with Boxed Water is Better.
Jerry McCall, SHA ’12, CIA ’09, General Manager at the award winning ASW Distillery in Atlanta, GA, recently launched a formulation of his own, Wintervillegin.
Mitch Mayers, SHA ’09, CIA ’08, founder of Sawyer, was a James Beard Award 2019 semi-finalist for best new restaurant.