Explore All Restaurants

Result (141)
David Schneider at Portale Restaurant
Alumni

David Schneider's Path to Portale

Adriano Piazza at Pronto Deli

ICE Alum Opens Italian Eatery in SoCal

a restaurant professional works on finances
Business of Food/Wine

Are Additional Grants Enough for Restaurant Relief?

Chef Shenarri Greens at Cadence
Alumni

ICE Alum Shenarri “Greens” Freeman Opens Vegan Soul Food Restaurant

Jazz Singsanong and Sugar Sungkamee of Jitlada
Business of Food/Wine

Jitlada Chef Sugar Sungkamee on Restaurant Management

Chef-Instructor Eric Mickle

Meet Chef Eric Mickle

Chefs Greg Proechel (Culinary, ‘10) and Victor Amarilla (Culinary, ‘15)
Alumni

ICE Grads Team Up to Open NYC Tapas Bar

Blue Hill at Stone Barns
Culinary Arts

What it's Like to Trail at Blue Hill at Stone Barns

Delmonico's
Culture

Restaurants That Changed America

Brandon Kaufman serving food
Alumni

An ICE Alum's Career in Sustainable Seafood

Chef Magnus Nilsson
Culture

Magnus Nilsson on Culinary Creativity, Leadership and the Industry

Villanelle Executive Chef Tyler Heckman
Alumni

Tyler Heckman Named Executive Chef at Villanelle

Zaiyu Hasegawa and Emi Hasegawa
Culture

Omotenashi: The Art of Japanese Hospitality

Chef and ICE alum Simone Tong
Alumni

ICE Alum Simone Tong Opens Silver Apricot Amid the Pandemic

Gabriella Russo at SingleThread Farms
Alumni

ICE Alum Pursues Her Passion at SingleThread Farms

ICE grad Guy Vaknin started Beyond Sushi
Alumni

How ICE Grad Guy Vaknin Built a Vegan Sushi Empire

Aaron Beasley poses among cheese wheels in Modena, Italy
Alumni

From ICE Scholarship to Italy and Beyond

A baker wears a face covering and hat
Business of Food/Wine

California Restaurants Get Guidelines for Reopening

ICE alumni with Chef Mike Anthony at Gramercy Tavern
Alumni

What it’s Like to Launch a Career in a Michelin-Starred Kitchen

Sweetcatch pan-fried beef udon
Business of Food/Wine

Restaurant Meal Kits Strike Balance for Brands

SingleThread Farms Restaurant
Business of Food/Wine

Michelin Guide Awards First Green Stars in North America

Takeout containers of food from restaurants

ICE President & CEO Rick Smilow Compels Community to Order In

Takeout containers in a restaurant kitchen
Culture

Resources for Restaurant Industry Workers

Drew Nieporent outside Tribeca Grill
Business of Food/Wine

Day by Day is a Double-Edged Sword