Explore All Restaurants

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La Cubana is a Cuban restaurant in Meatpacking.
Business of Food/Wine

Three NYC Restaurant Openings from ICE Alumni

The interior of Bubby's, a popular brunch destination in New York City.
Business of Food/Wine

Ron Silver’s Approach to Restaurant Management

Matthew Leung is a commis at The French Laundry.

ICE Alumni in California's 2019 Michelin Guide

Chef Charcutier Arthur Dehaine
Culinary Arts

Chef Charcutier Arthur Dehaine Reimagines Tradition

Debra Rocker of Rocker Bros. Meat & Purveyors shared the ins and outs of sourcing with students at our Los Angeles campus.
Business of Food/Wine

Partnering with Purveyors

A blurred view of a kitchen
Culture

Sobriety in the Kitchen

Chef and restaurateur Susan Feniger speaks to ICE students.
Alumni

Susan Feniger on Business Partners, Hiring and Giving Back

Marc Johnson is the chef de cuisine at Momofuku restaurant Majordomo.
Alumni

Chef Marc Johnson Follows His Instincts Around the World

A hand readies a credit card for a transaction.
Business of Food/Wine

Cashless Restaurant Considerations

Chefs Timothy Hollingsworth and Jonathan Granada of Otium spoke to students at our Los Angeles campus for the Meet the Culinary Entrepreneurs lecture series.
Alumni

The Hollingsworth Way

Microgreens at the Union Square Greenmarket
Alumni

Market to Table with Manuel González Charles

New York City's Beyond Sushi serves a variety of vegan menu items.
Culture

Navigating the Plant-Based Craze

Daniele Uditi is the executive chef and pizzaiolo at Pizzana in Los Angeles.
Alumni

The Italian Chef and Pizzaiolo Behind Los Angeles’ Pizzana

A standard restaurant kitchen
Business of Food/Wine

What Restaurateurs Need to Know Before Signing a Lease

Nick Huddleston makes pasta at ICE Los Angeles.
Alumni

This ICE Alum Helped Open LA’s Otoño

Eater named Tesse LA’s Most Beautiful Restaurant of the Year in 2018.
Business of Food/Wine

Restaurant Design Advice from a Los Angeles Expert

Pinsa Cappricciosa is served at Camillo in Brooklyn. Photo by Raffaele De Vivo.
Culinary Arts

Say Ciao to Pinsa

Missy Robbins is the chef and co-owner of Lilia and Misi.
Business of Food/Wine

Missy Robbins’ Approach to Restaurant Management

A bowl of bibimbap at Majordomo
Culture

A Week of Eats in LA

Women in Hospitality United hosted its first Solution Sprint in September.
Culture

Women in Hospitality United Hosts Inaugural Sprint

APL Restaurant specializes in steak in Los Angeles.
Culinary Arts

A Prime Time for Dry Aging

Hattie B's serves authentic Nashville hot chicken.
Culture

Pro Travel Tips from 72 Hours in Nashville

ICE’s New Dean of Restaurant & Hospitality Management Rick Camac
Business of Food/Wine

The Odds for Tomorrow’s Restaurant Owners Just Got Better

chef shaun hergatt
Alumni

Interview with Shaun Hergatt