The Culinary Institute of America 2020 Leadership Awards

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THE MENTORS THE CULINARY INSTITUTE OF AMERICA

LE AD E RS H I P AWAR DS 2020


WELCOME TO THE

2020 Augie Awards THIS YEAR, THE CULINARY INSTITUTE OF AMERICA CELEBRATES THE CONTRIBUTIONS OF THE MENTORS— FIVE ICONS WHO HAVE LEFT A LASTING MARK ON THE FOOD INDUSTRY WHILE NURTURING THE TALENTS OF THE NEXT GENERATION OF LEADERS. EVEN THOUGH WE ARE NOT TOGETHER, WE ARE DELIGHTED TO HONOR THEIR ACCOMPLISHMENTS BY PRESENTING THEM WITH THE CIA’S AUGIE AWARD.


The Honorees

ALICE ELLIOT

ABIGAIL KIRSCH

JON LUTHER

Founder and CEO The Elliot Group

Founder Abigail Kirsch Catering Relationships

Retired Chairman and CEO Dunkin’ Brands

C H A R L I E PA L M E R ’ 7 9

NICK VALENTI

Master Chef and American Hospitality Entrepreneur The Charlie Palmer Collective

Former CEO Restaurant Associates and Patina Restaurant Group


Honoring The Mentors: The Augies 2020 ™

Despite not gathering as we do each April, we are still proud to celebrate our honorees—five foodservice and hospitality icons whose enduring impact as prized mentors to countless individuals continues to lead the food world into the future. Through their vision, counsel, and entrepreneurial spirit, our 2020 Augie Award recipients—Alice Elliot, Abigail Kirsch, Jon Luther, Charlie Palmer, and Nick Valenti—have left an indelible mark on the industry and on us here at the CIA. And though we are unable to gather in person, we celebrate their contributions, and are confident that their leadership will only grow in importance during this difficult time. Each of these honorees truly exemplifies what it means to be a mentor. They are extraordinary role models—to the grateful mentees they’ve guided and supported through the years—and to our students, inspiring them to strive for excellence and set their own examples for future generations to follow. The CIA Leadership Awards is our largest annual student scholarship fundraiser. More than 90 percent of our students receive financial aid; many could not achieve their dream of a CIA education without it. In this current climate, your help is needed more than ever to support student scholarships. While we have postponed the silent auction for the time being, I encourage you to participate once rescheduled. Your contributions can help change the life of a future food leader. Thank you for continuing to be a supporter and friend of the CIA. To our honorees, Alice, Abigail, Jon, Charlie, and Nick, we congratulate you on your 2020 Augie Award and look forward to when we can all gather again to celebrate this honor with you.

TIM RYAN, PRESIDENT


The CIA Story CIA FOUNDERS FRANCES ROTH AND KATHARINE ANGELL— MENTORS OF THE AMERICAN CHEF MOVEMENT—WELCOMED RETURNING WWII VETERANS HOME WITH AN INNOVATIVE PROGRAM TO TRAIN THEM FOR CAREERS IN THE GROWING FOODSERVICE INDUSTRY. THE TWO WOMEN FIRMLY BELIEVED AMERICAN-TRAINED CHEFS COULD RIVAL EUROPEAN MASTERS. THEIR AUDACIOUS VISION HAS BEEN REALIZED, AS TODAY, CHEFS WHO GRADUATE FROM THE CIA HAVE A STELLAR REPUTATION.


Academic Programs From its four locations in New York, California, San Antonio, and Singapore, the CIA is able to offer master’s degrees in wine management and food business; bachelor’s degrees in applied food studies, culinary science, food business management, and hospitality management; and both associate degrees and bachelor’s degree completion programs in culinary arts and baking and pastry arts. Students can enhance their studies with travel programs and study abroad opportunities in Africa, Asia, Europe, and Latin America. The college’s educators include more than 150 faculty members from 18 countries. The CIA Restaurant Group runs student-staffed on-campus restaurants and bakery cafés, and an award-winning brewery, which enrich the real-world educational experience for students. The CIA is a not-for-profit institution accredited by the Middle States Commission on Higher Education.

BEYOND THE CLASSROOM AND KITCHENS Not only is the CIA at the forefront of culinary education, it is driving change for a better world through its world-renowned conferences and cultural events on its campuses. The CIA at Copia, our public epicurean destination in Napa, CA, offers hands-on cooking classes in the state-of-the-art Hestan Kitchen, lively panel discussions with some of the food world’s top influencers, The Chuck Williams Culinary Arts Museum, a garden-to-table restaurant, and casual outdoor dining in the Colavita Olive Grove Terrace and Outdoor Kitchen.

CELEBRATED ALUMNI From executive chefs to sommeliers, from entrepreneurs to research chefs, and from restaurateurs to CEOs, the CIA’s 50,000+ alumni are leading and shaping the industry through innovation and excellence.


The Augie THE CULINARY INSTITUTE OF AMERICA created the Augie™ to commemorate the achievements of our industry’s best and brightest. Its name honors Auguste Escoffier, France’s most famous chef of the late 19th and early 20th centuries. Escoffier introduced discipline to the restaurant kitchen and elevated the professional status of chefs. His cookbook, Le Guide Culinaire, first published in 1903, presented French techniques to a hungry world and is still a major culinary reference. Augie honorees exemplify Escoffier’s legacy of leadership, creativity, and depth of knowledge. They reflect his spirit, integrity, and professionalism, and represent the values of today’s CIA.

PAST AUGIE AWARD RECIPIENTS: 2007

Jonathan Benno ’93, Norman Brinker, Steve Ells ’90, Thomas Keller

2008

The Brennan Family of New Orleans, Melissa Kelly ’88, Alfred Portale ’81, Wolfgang Puck

2009

Grant Achatz ’94, Ferran Adrià, John J. Profaci, Sr.

2010

Cat Cora ’95, Chris Muller ’88, Eric Ripert

2011

Jérôme Bocuse ’92, Paul Bocuse, Daniel Boulud, Michael Chiarello ’82, Richard Marriott

2012

Dean Fearing ’78, Larry Forgione ’74, Paul Prudhomme, Wolfgang Puck, Jasper White ’76

2013

Rick Bayless, Daniel Humm, Clifford Pleau ’81, Walter Robb

2014

Masaharu Morimoto, Leo Oosterveer, Hamdi Ulukaya, Jean-Georges Vongerichten

2015

Elena Arzak, Lidia Bastianich, Dominique Crenn, Susan Feniger ’77, Barbara Lynch, Anne-Sophie Pic, Nancy Silverton

2 01 6

Albert Kumin, Sirio Maccioni, Mimi Sheraton, André Soltner

2017

Shep Gordon, Jacques Pépin, Martha Stewart

2018

Anne Burrell ’96, Julia Collin Davison ’96, Amanda Freitag ’89, Sara Moulton ’77, Geoffrey Zakarian ’83

2 01 9

Laura Cunningham, Will Guidara, Danny Meyer, Drew Nieporent, Patrick O’Connell


Alice Elliot

FOUNDER AND CEO, THE ELLIOT GROUP Growing up in an entrepreneurial home, Alice Elliot was to develop a life-long respect and penchant for human capital, culture, and impacting the careers of many. Her dad owned a small employment agency that focused on getting laborers jobs in factories, where they were able to ensure a brighter future for themselves and their families. Many of these people came from all over the world to New York, and were, by virtue of their work ethic, to advance in their careers and lives. Accompanying her dad to work at an early age, Alice saw firsthand the importance of the “dignity of work and contribution,” which inspired and defined her own aspirations. In her twenties, at the foot of her bed with a phone and a desk, having graduated from the University of Colorado with honors, Alice established The Elliot Group. Universally recognized as a retained executive search and leadership firm, The Elliot Group is renowned for its unparalleled sphere of influence. With an immeasurable network built over thirty-five years, the Elliot orbit spans across services industries, including hospitality, restaurants, foodservice, franchise, lifestyle, consumer and wellness brands. Private equity firms, and public and private companies of all sizes retain The Elliot Group to act as partners, thought leaders, and strategic advisors. By leveraging informed intuition, technology, and cultural and business intelligence, The Elliot Group successfully pairs talent and companies in ways that unlock growth, and make futures happen. Alice’s gift for connecting with people has made her an undeniable force in the industry. She has spent decades building the trust that makes it possible for both newly minted and highly accomplished executives to turn to her for advice and mentoring. Sharing her knowledge, insights, and unwavering support is her passion and her calling; driving her to host Elliot Leadership Conferences for twenty-five years, featuring business icons including Stephen Covey, Jim Cramer, Dave Thomas, Norman Brinker, and more. In addition, Alice cofounded The Elliot Leadership Institute, a not-for-profit organization that is dedicated to executive leadership development and committed to the next generation of leadership. Alice has been honored many times during her career. She received the prestigious 2019 Norman Brinker Award, was named to the Nation’s Restaurant News Power List of industry movers and shakers, received the Women’s Foodservice Forum Trailblazer Award, and was awarded the prestigious Roundtable for Women in Foodservice Pacesetter Award. Alice was also featured in Eater’s “Meet the Underground Power Brokers of NYC Dining: Restaurant Consultants,” in QSR Magazine’s 20 Most Influential Restaurant Leaders, on CBS This Morning Saturday for her collaboration on The Underground Culinary Tour, and as a speaker on Bloomberg Radio, offering insights into business trends and innovation. Alice has been invited to speak at many industry events and, in 2010, was inducted into the National Restaurant Association Educational Foundation’s College of Diplomats for her tireless work bringing public awareness to the hospitality industry. Alice also generously shares her expertise and time sitting on the Board of Trustees of The Culinary Institute of America.


Abigail Kirsch

FOUNDER, ABIGAIL KIRSCH CATERING RELATIONSHIPS In 1964, Abigail Kirsch enrolled in classes at The Culinary Institute of America, then in New Haven, CT, in a quest to broaden her skills and professionalize her deep interest in and passion for cooking. As the only woman enrolled in the program at the CIA, Abigail found her first culinary mentor, Chef Arno Schmidt, and began a long-standing relationship with the college that continues to this day. During this time, Abigail started a cooking school in the basement of her home in Chappaqua, NY and opened her first storefront in 1971: The Abigail Kirsch Gourmet Center. There, she continued to offer classes, gourmet cookware, and catering. Her first major catering contract was a lastminute call to produce a 500-person picnic at the PepsiCo Sculpture Garden. She and her salad niçoise were a huge success, and thus began a company that has become the gold standard for catering everywhere. Her husband Bob joined Abigail to co-found the catering business and, soon after, their son, Jim, and Alison Awerbuch ’85 joined to lead the business forward. Today, Abigail Kirsch Catering Relationships operates an array of exclusive sites and offsite catering throughout the New York metropolitan area catering more than 1,300 events a year. The portfolio of diverse venues includes Tappan Hill Mansion, The Loading Dock, Skylark, The Queens Museum, Pier Sixty, and many more. “In this business, you work with people on the biggest days of their lives,” Abigail says. “You never get a second chance to be perfect.” That demand for perfection winds its way throughout her organization, with the expectation that each event is carried out with creativity, planning, and flawless execution. Today, the company is a part of Elior North America and positioned for significant growth. Chef Alison Awerbuch ’85, a CIA graduate whom Abigail skillfully mentored from her first day more than three decades ago, is the driving force behind the creative process and all things culinary at Abigail Kirsch Catering Relationships, as she also shares Abigail’s commitment to excellence. During her long career, Abigail has received countless accolades and been honored by Les Dames d’Escoffier International, where she also served as president; the International Caterers Association; the New York State Restaurant Association; and the International Association of Culinary Professionals. She has also been included on Crain’s list of New York’s 100 Most Influential Women in Business. She served on the Board of Trustees of the CIA and is currently a Trustee Emerita. Abigail is the author of four cookbooks: Invitation to Dinner, The Bride & Groom’s First Cookbook, The Bride & Groom’s Menu Cookbook, and Entertaining, coauthored with The Culinary Institute of America.


Jon L . Luther

RETIRED CHAIRMAN AND CEO, DUNKIN’ BRANDS Jon Luther discovered his interest in the foodservice business at the age of 15 when he worked at a Henry’s Hamburgers franchise—a forerunner of McDonald’s. Liking the front of the house best, Jon enrolled at Paul Smith’s College and earned a degree in hotel and restaurant management, beginning a career that has placed Jon at the helm of some of the largest food brands in America. After graduation, Jon took a job running a college cafeteria. He was soon “over his head.” A line cook named Sarah Henley took him under her wing as his first mentor, showing Jon the critical role mentorship can play in the success and life of the recipient. Since that time, Jon has taken that knowledge everywhere he has worked, including Benchmark Services, Inc., a foodservice management firm he founded. He held leadership positions in the contract foodservice division of the Marriott Corporation and at Aramark, where he rose from vending sales director to president of Davre’s, Aramark’s luxury restaurant subsidiary. While president of Popeyes Chicken & Biscuits, the company’s store count grew 67% to 1,672 units and won industry awards for menu strategy, store redesign, and customer satisfaction. Jon joined Dunkin’ Brands as CEO in 2003 and led the transformation, revitalization, and global expansion of the company’s two iconic brands: Dunkin’ Donuts and Baskin-Robbins. He instituted values-based leadership, resetting the company culture. Under Jon’s direction, stores were completely re-concepted with contemporary designs. He rolled out a portfolio of flexible store formats that opened the door to growth in non-traditional locations, such as stadiums, airports, and universities. In 2005, Jon brought in a culinary dream team of award-winning chefs to fuel menu innovation and excellence, creating a new category called “quick quality” and changing what is possible in a quick-service meal. He stepped up the company’s research capability with a consumer insights group and refocused and reenergized the brands’ marketing initiatives. This led to the launch of Dunkin’ Donuts’ award-winning marketing campaign, “America Runs on Dunkin’.” In 2013, Jon retired as chairman of the board at Dunkin’ Brands. He served as chairman of the board of The Culinary Institute of America from 2015 to 2017. Accolades aplenty have been bestowed on Jon during his career, including the 2007 Gold Plate award from the International Foodservice Manufacturers Association, 2008 Mentor of the Year Award from the Elliot Leadership Conference, 2009 National Restaurant Association’s College of Diplomates Lifetime Achievement Award, and the 2012 Norman Brinker Award from Nation’s Restaurant News, to name just a few.


Charlie Palmer‘79 MASTER CHEF AND AMERICAN HOSPITALITY ENTREPRENEUR, THE CHARLIE PALMER COLLECTIVE

One of the most highly regarded chefs in America today, Charlie Palmer received critical acclaim for his signature Progressive American cooking, a style built on rambunctious flavors and unexpected combinations with a deep and lasting infusion of classical French technique. Influenced by his upstate New York childhood experience working in his family’s vegetable garden, Charlie was an early advocate of farm-over-factory food. Classically trained at The Culinary Institute of America, he started his executive chef career at The River Café, Brooklyn’s legendary incubator for the American food movement, where he earned a prestigious three-star review from The New York Times and mentored and trained a legion of other young cooks who have gone on to become some of America’s leading chefs. In 1988, Charlie made a commitment to creating dishes featuring regional American ingredients at the sublime Michelinstarred Aureole, at the time situated in a 19th-century town house off Manhattan’s Madison Avenue and now located in the heart of New York City’s theater district. In 1999, Charlie made an early investment in Las Vegas, opening Aureole in the Mandalay Bay Resort and taking his first foray into the modern American steakhouse with Charlie Palmer Steak in The Four Seasons. For this pioneering spirit and culinary trailblazing, he was inducted into the Las Vegas casino community’s Gaming Hall of Fame. Over the next 20 years, Charlie combined his creative cooking spirit and flair for business into more than a dozen notable restaurants spanning the country, including the Hotel Healdsburg, a boutique hotel in California’s Napa Valley, where his vineyards produce Charlie Clay Pinot Noir, a joint venture with vintner Clay Mauritson, as well as the recently-launched Willow by Charlie Palmer in New York’s Hudson Valley. A longtime board member of Citymeals on Wheels and supporter of Share Our Strength, Charlie was named by The James Beard Foundation as Best Chef in America 1997 and inducted in the organization’s Who’s Who of Food & Beverage in America the following year. For his unwavering support of The Culinary Institute of America, he was named to the Board of Trustees—serving as chairman of the board from 2013-2016—and presented with an honorary doctorate in 2018. Charlie continues to share his expertise and insight with CIA students as Chairman Emeritus and through The CIA Mentor Network. A frequent guest on NBC’s Today show, Bravo’s Top Chef, The Rachael Ray Show, and more, Charlie is also the author of six cookbooks, including Charlie Palmer’s American Fare, Remington Presents Camp Cooking, and The Guide to the New American Kitchen.


Nick Valenti

FORMER CEO, RESTAURANT ASSOCIATES AND PATINA RESTAURANT GROUP As CEO of Patina Restaurant Group (PRG), Nick Valenti headed the nation’s leading multi-concept operator in the premium restaurant and foodservice segment. A legendary innovator and entrepreneur in the restaurant industry, Nick is acclaimed for bringing fine dining to specialty venues such as major sporting events, museums and performing arts centers, travel centers, business and industry accounts, and specialty retail complexes. He is credited with raising food quality and experiences at the nation’s most prestigious sports events such as the US Open Tennis Championships, Grand Slam golf events, and MLB and NFL games. Nick first joined the industry in 1968 as a management trainee in Restaurant Associates’ (RA) airport division. He quickly demonstrated his aptitude for the restaurant business at John Peel, a restaurant on Long Island that became a major dining destination during his six years as manager. He implemented numerous innovations, supported them with aggressive marketing and increased the restaurant’s volume several times over. Nick moved through the organization quickly and was named president of RA’s restaurant division in 1980 and CEO of RA in 1994. Five years ago, Nick orchestrated the sale of Patina Restaurant Group to the Buffalo-based Delaware North and the Jacobs family. He currently is an advisor to the company. In recent years, Nick has opened successful high-profile properties including Italian fine dining at Lincoln Ristorante at Lincoln Center, Macy’s Herald Square’s flagship Stella 34 Trattoria, Morimoto Asia at Disney Springs, and LA’s Downtown Disney’s Tortilla Jo’s. He introduced main street restaurant level quality at New York’s Metropolitan Museum of Art and Museum of Natural History, the Kennedy Center in Washington DC, the LA Music Center, and the Los Angeles County Museum, just to name a few. Over the last several years, Nick has opened 10 restaurants at Disney Parks on the East and West coasts; the latest, a space-themed restaurant, which is scheduled to open this year. Nick’s new company, Simple Hospitality, focuses on select high-quality projects in the culinary world. Since being named CEO of RA, Nick has been responsible for guiding the company through successive structure in ownership—with significant increases in value for its shareholders—and creating Patina as it exists today. Nick says that Patina’s wide array of concepts and business segments offer a challenging environment and real career opportunities for developing culinary professionals at every level. He feels the key ingredient at all of Patina’s operations, regardless of the concept, menu or price point, is a total commitment to the quality standard…and that’s the finest foundation for anyone’s career. Nick is Chairman Emeritus at The Culinary Institute of America, where he serves on the Chairman’s Strategic Advisory Council. He is on the executive committee of NYC & Company—the city’s convention & visitors bureau—and the executive committee of Citymeals on Wheels, a relief organization to feed the homebound elderly in New York. He is on the board of Yoshinoya America, and Hickory Tavern, a chain of sports bars in the Mid-Atlantic States, and a director of Duffy’s Sports Bars & Grills in Florida. Nick earned the IFMA Silver Plate Award, a premier accolade in the industry, for his achievements as an independent restaurateur. He was awarded the prestigious TY Award by New York State Restaurant Association and inducted into the James Beard Foundation’s Who’s Who of Food & Beverage in America. He also received lifetime achievement awards from Food Allergy Research & Education (FARE) and NYC & Company.


Guest Chefs

LET’S RAISE A TOAST OF GRATITUDE TO THE FOLLOWING GUEST CHEFS, WHO HAD PLANNED SOME INCREDIBLE HORS D’OEUVRES AND DESSERTS FOR OUR LEADERSHIP AWARDS EVENT. THANK YOU FOR YOUR SUPPORT. JONATHAN BENNO ’93 CHEF/OWNER, BENNO Recognized for his dedication to quality and craftsmanship, Jonathan Benno’s career spans more than three decades working at some of the world’s finest restaurants. After graduating from The Culinary Institute of America, his mentors included John Farnsworth ’75, Michael Mina ’89, Daniel Boulud, Tom Colicchio, and Thomas Keller. Each deeply influenced his philosophy about food and dining. Chef Benno spent six years as chef de cuisine at Thomas Keller’s Per Se in New York City, helping it earn three Michelin stars. He went on to six successful years at the helm of Lincoln Ristorante at Lincoln Center and, most recently, opened his three concepts—Leonelli Taberna, Leonelli Focacceria e Pasticceria, and Benno—at the Evelyn Hotel in the city’s NoMad neighborhood.

RICHARD CAPIZZI ’00 PASTRY CHEF, LINCOLN RISTORANTE Richard Capizzi grew up baking pastries with his Sicilian and Neapolitan family, which led him to take a job at a local bakery and follow his growing interest to The Culinary Institute of America. After graduation, Chef Capizzi worked under such world-renowned chefs as Thomas Keller, Louis Palladin, Pascal Brunstein, and Jacques Torres. He traveled to Europe to hone his skills in chocolate work, pastries, and specialty breads at The Grand Hotel in Monte Carlo and Le Royaume du Chocolat in Lyon, France. Upon his return to the U.S., Chef Capizzi worked at such notable establishments as the Russian Tea Room, Mondrian Pastry, Per Se, and Bouchon Bakery. Today, as pastry chef at Lincoln Ristorante in New York City, he crafts refined renditions of Italy’s classics. While at Per Se, Dessert Professional magazine named him one of the top 10 best pastry chefs of 2009.


MICHAEL FERRARO ’02 DIRECTOR OF CULINARY CONCEPTS, THE CHARLIE PALMER COLLECTIVE Michael Ferraro’s culinary career was inspired by his Southern Italian parents and their love and respect for quality and tradition. After graduating from The Culinary Institute of America, Chef Ferraro’s culinary path led him to work with chefs Waldy Malouf ’75 and Jean-Georges Vongerichten. He honed his skills at such impressive properties as the New York Four Seasons Hotel and the Biltmore Room. Chef Ferraro was asked to take the chef de cuisine position at Patina Restaurant Group’s Café Centro and followed that with an executive chef position at Fresh in Tribeca. In 2008, he took over the kitchen at the SoHo restaurant Delicatessen, and then in 2009, opened macbar. Chef Ferraro joined The Charlie Palmer Collective as director of culinary concepts in 2019. He has been featured on many TV shows including Food Network’s Iron Chef America, Chopped, and Beat Bobby Flay, and as cohost on Spike TV’s Bar Rescue.

SHEA GALLANTE ’97 EXECUTIVE CHEF, LINCOLN RISTORANTE Shea Gallante grew up on his family’s farm in upstate New York, where he learned to appreciate delicious, fresh produce. Upon graduating from The Culinary Institute of America, Chef Gallante headed to New York City and, over a span of 10 years, cooked at Coco Pazzo, Lidia Bastianich’s Felidia, and David Bouley’s Bouley. He then opened his first solo venture, CRU, where he earned three stars from The New York Times and a Michelin star. Following his successes at CRU, he opened Ciano. Today, Chef Gallante is executive chef at Lincoln Ristorante in New York City. He earned Food & Wine’s 2005 Best New Chef and was a winner on Iron Chef America in 2012.


RICK MOONEN ’78 MASTER DEVELOPMENT CHEF, PERRY’S RESTAURANTS Known as an advocate for sustainable seafood, Rick Moonen graduated first in his class from The Culinary Institute of America. He went on to hone his skills under Jean Morel and Alain Sailhac at L’Hostellerie Bressane and La Côte Basque respectively. He was executive chef at New York City’s Le Relais, Century Café, and Chelsea Central before joining the team at The Water Club. Chef Moonen became executive chef and partner at Oceana and Molyvos—and both garnered three stars from The New York Times. He developed his own restaurant, rm, focusing on sustainable seafood, and eventually moved it to the burgeoning culinary town of Las Vegas, NV. Chef Moonen has earned countless accolades in his career. Among them was his induction into the American Culinary Hall of Fame. Demonstrating his culinary versatility and expertise, Chef Moonen took on the role of master development chef for Perry’s Restaurants in 2019.

ANTONIO PRONTELLI ’92 DIRECTOR OF CULINARY, PATINA RESTAURANT GROUP Born in the Bronx to Italian immigrants from Tuscany, Antonio Prontelli has always been passionate about all things culinary. Chef Prontelli received his degree from The Culinary Institute of America in 1992 and began his career at Restaurant Associates’ Mama Leone’s, where he created the iconic restaurant’s signature pasta dishes. He then took a position at the American Festival Café, later called Rock Center Café, and quickly rose to the position of executive chef. In 2014, Chef Prontelli became executive chef of Patina Restaurant Group’s Rockefeller Complex, overseeing Rock Center Café, The Sea Grill, and Cucina & Co. In 2020, he accepted his new and current role as director of culinary for Patina.


GUSTAVO TZOC ’05 EXECUTIVE PASTRY CHEF, JUNOON Gustavo Tzoc was born in Guatemala City, Guatemala and moved to the U.S. for high school. After graduating from The Culinary Institute of America, Chef Tzoc went on to work at several respected Manhattan kitchens, including Union Square Cafe and David Burke & Donatella. He was selected by Chef Franklin Becker as corporate pastry chef to open the first restaurants for the EMM Group, including Abe & Arthur’s and Lexington Brass. Chef Tzoc helped reinvent the pastry menus of Wallsé, Blaue Gans, Bistro Promenade, New Leaf, and Armani Ristorante on 5th Ave, along with bringing Ralph Lauren’s The Polo Bar to critical acclaim. After 15 years as a pastry chef, he joined the team at Junoon Restaurant to create a multicultural pastry menu with Indian and Guatemalan roots.

SARAH WALLACE ’13 GENERAL MANAGER, MAGNOLIA BAKERY BOSTON Sarah Wallace’s passion for baking and pastry led her to The Culinary Institute of America where she earned an associate degree in baking & pastry arts and bachelor’s degree in food business management. After graduation, Chef Wallace began her professional career at the world-famous Magnolia Bakery Rockefeller Center, where she honed her skills as a certified baker trainer and cake decorator. Her talents and skills were soon rewarded when she was named manager of Magnolia Bakery Grand Central. After moving to Boston in 2014, Chef Wallace began working for Flour Bakery + Café as its pastry training manager—training all new cake decorators and bakers at its eight locations in the city—before Magnolia reached out to her to serve as the opening general manager for its first Boston location. This past holiday season, Chef Wallace was a finalist on Food Network’s Holiday Baking Championship.


MELISSA WALNOCK ’01 CIA LECTURING INSTRUCTOR IN BAKING AND PASTRY ARTS Melissa Walnock’s experience with cooking was born out of necessity. Her father worked hard as a mechanic and her mother, who was a nurse, was often on call. She stepped in and cooked for her father and two older brothers. Happily, Chef Walnock fell in love with the craft, which led her to The Culinary Institute of America for her bachelor’s degree in baking and pastry arts management. Before coming to teach at the CIA in 2011, she worked and honed her skills at The French Laundry in Yountville, CA; Jean-Georges V Steakhouse, Union Square Cafe, and Tabla in New York City; and Nichols in Red Bank, NJ. Chef Walnock is currently the pastry chef and instructor for the very popular Apple Pie Bakery Café at the CIA.

MARC WEBER ’05 FOUNDER/OWNER, ONTHEMARC Marc Weber, a graduate of The Culinary Institute of America, is the founder and owner of ONTHEMARC, a well-respected, employee-first catering company. His clients include such Fortune 500 companies as Netflix, Tesla, and Oracle, as well as nonprofits such as the Boys & Girls Club, Habitat for Humanity, and the American Heart Association. Today, the company operates in ten exclusive venues across the Tri-State area. Chef Weber was named one of the Most Innovative Chefs by The Greenwich Wine + Food Festival in 2017. His career and company have been featured in Stamford Magazine, Martha Stewart Weddings, LOOK, Serendipity Magazine, and more. In 2018, Chef Weber published his first cookbook, Beginnings: How the Party Started, which focuses on his inventive passed hors d’oeuvre and includes small vignettes about his company’s origins. In 2019, he established the ONTHEMARC Young Caterer’s Scholarship at the CIA to help promote the catering industry to rising chefs.


Thank You Guest Chefs!

A special thank you to Molson Coors Beverage Company and PepsiCo for their sponsorship, and planned beer pairings and handcrafted cocktails for the Leadership Awards reception.


Board of Trustees Robert A. Muh

Anne Fink

Michael Mina ’89

Chairman President Sutter Securities Incorporated

President Global Foodservice, PepsiCo

CEO Mina Group, LLC

Laurence Geller Ralph Brennan Vice Chairman President Ralph Brennan Restaurant Group, LLC

Elizabeth Blau Secretary Founder/CEO Elizabeth Blau & Associates

Theodore Rich

CEO Geller Capital Partners

Senior Vice President Rich Products Corporation

Noah Glass

Steve Rushmore

Founder & CEO Olo

Founder HVS Global Hospitality Services

Shep Gordon Agent, Talent Manager Creator of the Celebrity Chef Category

Marc J. Sarrazin President/CEO DeBragga and Spitler, Inc.

John C. Metz, Jr. ’92 Treasurer Executive Chef/CEO/ Co-Founder Sterling Hospitality

Cheryl Henry

Raymond Bickson

Marc Hoffman ’77

President/COO Ruth’s Hospitality Group, Inc.

Dr. Joel M. Spiro Dermatologist

Clarice Turner Principal/CEO Bickson Hospitality Group

Executive Vice President & COO Sunstone Hotel Investors, Inc.

Dr. Joyce F. Brown President Fashion Institute of Technology

Stanley Cheng CEO Meyer Corporation

Alice Elliot CEO The Elliot Group

Philip Jones President Jones Dairy Farm

Jonathan Kaplan Founder/CEO The Melt

Thomas A. Keller Chef/Owner The French Laundry, Per Se, Bouchon, Bouchon Bakery, and Ad Hoc

President Joseph Phelps Vineyards

Bob Unanue President Goya Foods, Inc.

Regynald Washington President Paradies Lagardère Dining Division


Trustees TRUSTEES EMERITI William C. Anton

Karl Kilburg

Harold Rosser II

Frank Arthur Banks ’57

Abigail Kirsch

Harris H. Rusitzky

Robert Berenson

Peter Kleiser

Arno B. Schmidt

Jeffrey P. Berlind

Ted J. Kleisner

John L. Sharpe

Richard Bradley

Takeshi Kohjima

Richard Smucker

Fred Carl, Jr.

Charles LaForge

Arnym Solomon ’69

August J. Ceradini, Jr.

Richard Lavin

Rodney Stoner ’65

Lee A. Cockerell

Dr. Barbara Lawrence

Donald G. Tober

Dr. John J. Connolly

Jon Luther

Nick Valenti

John N. Daly

Tony May

Joseph W. Vannucci

Lori Daniel ’79

Richard Mazer

Roy Yamaguchi ’76

Marcel Desaulniers ’65

Charles Merinoff II

Kevin Zraly

Sebastian J. DiMeglio

M. Cameron Mitchell ’86

James Doherty

Charlie Palmer ’79

Frank J. Fahrenkopf, Jr.

John L. Patten

Daniel A. Gescheidle

Margaret E. Happel Perry

Burton Hobson

Alan R. Plassche

Michael S. Kaufman

Melinda R. Rich

HONORARY TRUSTEES Christopher (Kit) Goldsbury William N. Hulett I. Pano Karatassos ’60 J. Willard Marriott, Jr. John J. Profaci, Sr. James D. Robinson III Allan Schuman


Sponsors GOLD SPONSORS

SILVER SPONSORS

SUPPORTING SPONSORS Abigail Kirsch Catering Relationships/ Pier Sixty Archer Hotel & AVA Social The Banfi Vintners Foundation The Charlie Palmer Collective Comora Family Foundation Delaware North Companies/Patina Restaurant Group Dine Brands Global Dunkin’ Brands The Durst Organization The Edlong Corporation The Elliot Group Engie Resources Food Dreams, A Jean-Georges Foundation The Great Courses Jackson Lewis P.C.

Jones Dairy Farm Jon & Sharon Luther Marriott International Morgan Stanley The National Restaurant Association Oneida Nation/Turning Stone Resort Casino Rich Products Corporation Roy’s Restaurants Ruth’s Hospitality Group Simple Hospitality Group/Nick Valenti Specialty Foods Association Steelite International America TD Bank True Flavors Catering Windstar Cruises White Plains Linen


Special Acknowledgements

WE ARE MOST APPRECIATIVE OF THE SUPPORT FROM THE FOLLOWING ORGANIZATIONS AND INDIVIDUALS FOR THEIR AUCTION DONATIONS. 701West Abigael’s on Broadway

Crew Restaurant-Thomas Kacherski ’01

Abigail Kirsch and Pier Sixty

Crown Maple, LLC

Ackerman Family Vineyards

Del Posto

Alcove

DisPact Ventures

Alexander’s Steakhouse

Eastern Standard Kitchen & Drinks

All-Clad Metalcrafters, LLC Amara Resort and Spa

Elite Island Resorts

Michael Korda Legends Hospitality at AT&T Stadium Home of the Dallas Cowboys Lettuce Entertain You Enterprises Lincoln Center for the Performing Arts Lobel’s of New York

Aplat Inc.

Fairmont Sonoma Mission Inn & Spa

Aquavit, Inc.

Dean Fearing ’78

Geronimo Lopez-Botika

Arizona River Runners

Fearing’s Restaurant

Ludlow Hotel

Auberge Resorts

Feder Knives, LLC

Magnolia Bakery

BAM

Fluff Alpaca

Major Food Group

Castello Banfi

Fork Restaurant

Make it Nice Hospitality

Barrie House Coffee Roasters

Fortistar, LLC

marlo marketing

Beekman Arms and Delamater Inn

Glenmere Mansion Dr. Evan R. Goldfischer

Matchbook Distilling Company

Benno Restaurant

Shep Gordon

BLACKBARN Restaurant

Great American Restaurants, Inc.

Blackberry Farm & Blackberry Mountain

Loews Hotels & Co

Steve ’97 & Sylvia McHugh Mel’s Burger Bar Merry Edwards Winery

Great Jones Distillery

Mina Group, LLC

BMW of The Hudson Valley

Half Time Beverage

Borgata Hotel, Casino & Spa

Hammertown Barn

Mirbeau Inn & Spa Rhinebeck

Butterfield Restaurant

Harney and Sons Fine Teas

Mirror Lake Inn Resort and Spa

Buttermilk Falls Inn & Spa

Harvest Inn

Modernist Pantry

Calissa

Hasbrouck House

Mohonk Mountain House

Cameron Mitchell Restaurants

Hedley & Bennett Johnny Hernandez ’89

Moody Tongue Brewing Company

Cape May Resorts/Virginia Hotel & Cottages

Hestan Culinary

MSC Cruises

Hillstone Restaurant Group

The Drap

Carnegie Hall

Hotel Emma

Napa Valley Wine Train

Castle Hill Inn

New York Jets

Cedar Lakes Estate

Hotel Jerome an Auberge Resort

Chatham Bars Inn

ilili

Ocean House

Chef Geoff’s Deluxe Hospitality

J. Alexander’s Restaurants

Oceana Restaurant

James Beard Foundation

Chefwear, Inc.

One World Observatory

Jazz at Lincoln Center

Citarella

Oneida Nation/Turning Stone Resort Casino

Coffin & Trout Fine Jewelers

John Boos & Co. (BOOS BLOCKS®)

COJE Management Group

Junoon

Charlie Palmer ’79

Dr. and Mrs. John Connolly

JUSTIN Vineyards & Winery

Paper Trail

Alice Cooper

Kingston Fine Jewelry

Patina Restaurant Group

COSME

KitchenAid Commercial Small Appliances

Jacques Pépin

Craig Claiborne Bookstore

Nielsen-Massey Vanillas

Otesaga Hotel


Perry’s Steakhouse & Grille

State Bird Provisions

Troutbeck Operator, LLC

Peugeot Saveurs North America, LLC

Stein Eriksen Lodge

Tuxton China Inc.

The Amsterdam

Union Square Cafe

Pinehurst Resort & Country Club

The Broadmoor

Universal Orlando Resort

The Hawthorne

Nick Valenti

The Hill

Valley Rock Inn & Mountain Club

Porter House Bar & Grill Poughkeepsie Courtyard by Marriott

The Hotel Hershey

Rain Spa Rhinebeck

The Inn at Little Washington

Ramey Wine Cellars

The Intrepid Sea, Air and Space Museum

Restaurant Associates Restaurant DANIEL Richmor Aviation, Inc. Sabatino Tartufi Samuel’s Sweet Shop Scribner’s Catskill Lodge Seabourn* Jeremy Ryle Sewall ’92 - Row 34 + Island Creek Oyster Bar Alon Shaya ’99 - Saba Restaurant Solex Catsmo Solomon R. Guggenheim Museum South Seas Island Resort Dr. Joel Spiro

The Kessler Collection The Lin Beach House The Little Nell The Lodge at Woodloch The Metropolitan Opera The New York Botanical Garden

James Walker Jr. - Prince Fashion New York Wequassett Resort and Golf Club Westchester Marriott Whitecliff Vineyard Windstar Cruises* Wine Cube Tours WineRacks.com Wirtz Corporation

The Peninsula Chicago

Woodway Country Club

The Pierre New York - A Taj Hotel

WÜSTHOF USA, Inc.

The Progress

Zwilling J.A. Heckels, LLC

The Ritz-Carlton New York, Westchester The Times Square EDITION Trapp Family Lodge & von Trapp Brewing

Kevin Zraly

*We extend a very special thank you to these lead auction donors.

WE ARE MOST APPRECIATIVE OF THE SUPPORT FROM THE FOLLOWING ORGANIZATIONS AND INDIVIDUALS FOR THEIR GIFT-IN-KIND, FOOD AND BEVERAGE, PRODUCT, AND CASH DONATIONS. American Metalcraft, Inc. Banfi Vintners Catelli Brothers, Inc. Chef Daniel Boulud, The Dinex Group & Café Boulud Freixenet Mionetto USA Jackson Family Wines Junoon Restaurant / Gustavo Tzoc ’05

Lincoln Ristorante/Patina Restaurant Group / Shea Gallante ’97

Peugeot Saveurs North America, LLC

Magnolia Bakery / Sarah Wallace ’13

Steelite International America

Mercer Culinary

The Charlie Palmer Collective / Michael Ferraro ’02

Mimi Sheraton Nielsen-Massey Vanillas OATC, Inc.

Scott Bryant Uehlein ’85

The CIA / Melissa Walnock ’01

KitchenAid Commercial Small Appliances

On the Marc Catered Events / Marc Weber ’05

Lee A. Cockerell

Patina Restaurant Group / Antonio Prontelli ’92

The Ultimate Image, LLC

PepsiCo

WineRacks.com

Perry’s Restaurant Group / Rick Moonen ’78

Zwilling J.A. Henckels, LLC

Leonelli/Benno / Jonathan Benno ’93 Lincoln Ristorante/Patina Restaurant Group / Richard Capizzi ’00

The Drap The Wonderful Company

A special thank you to Daniel Boulud, The Dinex Group, and Café Boulud for their commitment to host a dinner for the 2020 Leadership Awards honorees.

Acknowledgements as of March 25


CONGRATULATIONS

to Board Member

JON LUTHER for his commitment to empowering and inspiring future leaders of the industry.


PROUD SUPPORTER OF CONGRATULATIONS TO JON LUTHER AND THE 2020 LEADERSHIP AWARD HONOREES! THANK YOU FOR YOUR INNOVATION, INSPIRATION AND MANY CONTRIBUTIONS.

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All rights reserved.


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