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ICE has been educating culinary and hospitality professionals for decades. This year, however, is particularly momentous. To celebrate its 50th birthday, ICE NYC and ICE LA campuses are hosting special programming throughout the year, all of which speak to the as one of the nation’s most prestigious culinary schools.  

50 Years of Pushing the Boundaries of Possibility

“Reaching ICE’s 50th anniversary, and my 30th as owner, is a testament to the passion and dedication of our students, faculty, and alumni,” ICE Chairman and CEO, Rick Smilow says. “[They] continue to push the boundaries of what’s possible.”

What’s possible—both at ICE and in the culinary world overall—has evolved and expanded dramatically over 50 years. There is, perhaps, no one who knows this better than the many thousand graduates of ICE’s New York, Los Angeles and online programs.

ICE Distinguished Alumni Honorees

Among the highlights of the school’s 50th anniversary celebrations is the recognition of 50 distinguished alumni. Collectively, they represent the diversity of programs at ICE, and each has had a powerful impact on our industry’s past, present and future.

Danny Meyer, Union Square Hospitality Group founder and a longtime employer of ICE externs and alumni, had this to say about ICE’s rigorous programs: “For fifty years, The Institute of �������� Education has trained generations of chefs, restaurateurs and hospitality professionals who have greatly enriched the national culinary conversation. The education provided by ICE—under Rick Smilow’s impassioned leadership—has lit the way for its thousands of graduates and contributed abundantly to the pleasures of dining out.”

Below is the honoree list and links to their professional biographies. is the honoree list and links to their professional biographies.

�������� Chefs & Owners

Mary Attea—Chef: Musket Room + Executive Chef/Partner: Raf's, Café Zafiri (New York, NY)
Mashama Bailey—Chef/Partner: The Grey (Savannah, GA)
Maxime Bilet—President/Founder: Imagine Food Innovation Group (Seattle, WA)
Esther Choi—Chef/Owner: mŏkbar + TV Personality (New York, NY)
Samuel Clonts—Chef/Co-owner: 63 Clinton (New York, NY)
Suzanne Cupps—Chef/Owner: Lola (New York, NY)
Georgiana Hiliadaki—Co-founder: Hospitality Group Modern Greek Food Group (Athens, Greece) 
Vivian Howard—Owner: Chef & The Farmer (Kinston, NC)
Sohui Kim—Chef/Owner: Insa, Gage and Tollner, The Good Fork (New York, NY)
Marc Murphy—Celebrity Chef + Restaurateur + Food Media Personality (New York, NY)
Helen Nguyen—Chef/Owner: Saigon Social (New York, NY)
Ayesha Nurdjaja—Chef/Partner: Shukette, Shuka (New York, NY)
Ann Redding—Chef/Co-owner: Thai Diner (New York, NY) 
Missy Robbins—Chef/Owner: Lilia, Misi, Misipasta + Co-founder, Grove House NYC Hospitality Group (New York, NY) 
Steve Samson—Chef/Owner: Rossoblu, Superfine, Superfine Playa (Los Angeles, CA)
Dan Segall—Chef: Jade by Todd English (Bali, Indonesia) 
Simone Tong—Chef (Austin, TX)
David Viana—Chef/Owner: Heirloom Kitchen, The Lovely Lita, Judy & Harry's at St. Laurent Social Club (Old Bridge, Aberdeen and Asbury Park, NJ)
Rachel Yang—Chef/Owner: Joule, Revel (Seattle, WA)

Restaurant Management & Owners

Sameer Bhatt—General Manger/Partner: Bungalow (New York, NY)
Matt Hyland—Chef (Austin, TX)
Connie McDonald—Co-founder/Owner: Levain Bakery (New York, NY + more)
Michael Lawrence—25 years (Retired), Executive Director of Operations, Daniel Boulud's Dinex Group (New York, NY)
Avish Naran—Founder/Owner: Pijja Palace (Los Angeles, CA)
Zoe Nathan—Co-owner: Rustic Canyon Restaurant Group (Los Angeles, CA)
Jaratpoon “Sugar” Sungkamee—Co-owner/Chef: Jitlada + Founder: Spicy Sugar Thai (Los Angeles, CA)
Rebecca Roth Gullo—Founder/Owner: The Gallows Group (Boston, MA) 
Ju Sung “Bobby” Yoon—Founder/Owner: Yoon Haeundae Galibi (New York, NY)

Pastry Chefs

Stephen Durfee—Director of Curriculum: Dandelion Chocolate (San Francisco, CA)
Claudia Fleming—Corporate Pastry Director: Union Square Hospitality Group (New York, NY)
Michelle Palazzo—Director of Pastry Operations: Frenchette Group (New York, NY) 
Orlando Soto—Executive Pastry Chef: Le Bernardin (New York, NY)
Zac Young—Pastry Director: Craveable Hospitality Restaurant Group (New York, NY)

Health-Focused Chefs & Owners 

Shenarri Freeman—Executive Chef: Cadence, Ubuntu (New York, NY & Los Angeles, CA)
Guy Vaknin—Founder: City Roots Restaurant Group (New York, NY and more)
Dr. Nate Wood—Director of �������� Medicine: Irving and Alice Brown Teaching Kitchen at Yale New Haven Health (New Haven, CT)

Food Media & Authors

Katie Barreira—Test Kitchen Director: Meredith Food Studios (Birmingham, AL) 
Meredith Hayden—Founder: Wishbone Kitchen + Cookbook Author (New York, NY)
Eden Grinshpan—Host: Top Chef Canada + Cookbook Author (Toronto, Canada)
Catherine Lo—Senior Staff Editor: New York Times Cooking (New York, NY) 
Kristen Miglore—Creative Director (Former): Food52 + Cookbook Author (New York, NY)
Gail Simmons—TV Personality / Producer + Judge: Top Chef + Author (New York, NY)
Susan Stockton—Board of Directors: NYC's Food Education Fund + VP of �������� Productions (Retired): Food Network (Miami, FL)
Adeena Sussman—Cookbook Author (Tel Aviv, Israel)

Non-Profit Founders

Kerry Brodie—Founder/Executive Director: Emma's Torch (New York, NY)
Andrew Rigie—Founder/Executive Director: NYC Hospitality Alliance (New York, NY)

Rising Stars

Samuel Caucci—Sous Chef: Clover Hill (New York, NY)
Robby Cook—Chef: Coral Omakase at Seven Point + Bento by .7 (New York, NY)
John Reilly—Sous Chef: Le B. (New York, NY)
Keita Suzuki—Sous Chef: Meteora (Los Angeles, CA)

ICE Funds Future Leaders with Up to $125,000 in Scholarships

ICE will also celebrate its 50 years with five student scholarships, each honoring a decade of the school’s history. These scholarships, worth up to $25,000 each, will provide financial assistance to select students.

"We are incredibly proud of our past and the incredible success of our alumni, but we are equally focused on the future," Matt Petersen, President of ICE, says. “The next generation of chefs, restaurateurs, and innovators will continue to push boundaries, and ICE is committed to providing them the tools and knowledge they need to thrive in an ever-changing culinary landscape.”

From Humble Beginnings to World Renown

ICE was founded in 1975 by Peter Kump as Peter Kump’s New York Cooking School. Both Kump and the school quickly gained recognition for their meticulous teaching.

In 1995, Smilow acquired the school and expanded its offerings and faculty. (Current and former instructors include some of the industry’s biggest names, among them Anne Burrell, Alex Guarnaschelli and James Petersen.)

“Our mission has always been to provide a top-notch education that prepares students for successful, long-term careers in the industry,” Smilow says, noting that helping students find their culinary voice is equally important.

For Smilow and the staff at ICE, expressing one’s culinary voice is unique to each student – a way of “expressing their identity, taste and imagination through food,” Smilow says.

“We’re equally proud to foster that creative light in each of our students,” he says.

In 2017, ICE opened a second campus in Los Angeles, subsequently acquiring both the International �������� Center (formerly known as the French �������� Institute) and the Natural Gourmet Institute. It also launched online programs to train aspiring chefs nationwide.

A 360° Legacy

Over its 50 years, ICE programs have included culinary and pastry courses, sommelier training, business instruction and professional development in bread and cake baking—and the school has graduated just shy of 20,000 students. Rigorous curriculum, notable faculty and innovative facilities – as well as a network of industry leaders with whom students can connect for events and externships – are the draw for the school’s nearly 20,000 graduates.

Events in New York City and Los Angeles

Throughout 2025, ICE will host events at both of its campus locations—New York City and Los Angeles—bringing together students, alumni, and industry leaders. These events will include industry celebrations, cooking demonstrations and panel discussions.

“The last five decades have been incredibly rewarding for everyone who has been part of ICE’s journey,” Smilow says. “We’re excited to continue innovating, evolving, and helping the next generation of culinary leaders to find their culinary voices.”

To join the celebration and get anniversary event updates, exclusive alumni interviews and behind-the-scenes culinary school views, follow @iceculinary on , and .