Trey Foshee ’90

Trey Foshee ’90, CIA alumni

Degree: Associate in Occupational Studies Major: Culinary Arts Campus: Hyde Park, NY Hometown: Ojai, CA Sustainability is Possible Trey Foshee’s first job in the restaurant industry was mainly a way to support his passion for surfing. Through a family connection he was hired as a busboy at The Ranch House in Ojai, CA. The restaurant’s extensive gardens provided the kitchen with citrus, … [Read more...]

Michael Henville ’02 Executive Chef of the Oualie Beach Resort

Michael Henville '02

Going Home is a Breeze The soft island breezes and fragrant smells of the island of Nevis were never far from Michael Henville’s mind when he was up north attending The Culinary Institute of America in Hyde Park, NY. “I never really acclimated to the northern climate, but the CIA made such an impact in my life I would do all four years over again in a heartbeat,” says Michael. Now back on … [Read more...]

Lon Symensma ’99 Chef/Owner ChoLon

Lon Symensma '99

After years as the highly regarded executive chef for the award-winning, 325-seat Buddakan, in New York City's, Lon Symensma has headed west to open ChoLon, a modern Asian bistro, in Denver, CO. With its open kitchen, the restaurant invites patrons to enjoy the total dining experience. At first glance, the blond-haired, blue-eyed Iowa native might seem an unlikely representative for modern … [Read more...]

Michael Schulson ’95 Executive Chef of Izakaya

Michael Schulson '95 Executive Chef of Izakaya

Executive Chef and restaurateur Michael Schulson is the charismatic chef and owner of Izakaya, a modern Japanese pub in Atlantic City's Borgata Hotel Casino and Spa, and the brand-new Sampan, an intimate modern Asian restaurant in Center City, Philadelphia. In addition, he is a natural television personality, and was the star of TLC's exciting new series "Ultimate Cake Off". A graduate of The … [Read more...]

Andy Nusser ’95 Executive Chef of Tarry Lodge

Andy Nusser ’95 Executive Chef of Tarry Lodge

Standing at the intersection of "art" and "commerce" you'll find Andy Nusser, partner and executive chef at Tarry Lodge in Port Chester, NY. The route he took to get there was illuminated by the influences of family, science, serendipity, and his own inevitable passion. Andy came from a family that was serious about both eating (his father founded The Santa Barbara Eating Society) and the arts … [Read more...]

Bart Messing ’90 Executive Chef of Woodfield Country Club

Bart Messing ’90 Executive Chef of Woodfield Country Club

When you're in charge of every aspect of foodservice for an exclusive country club property, you have to maintain the highest standards and constantly raise the bar to delight your customers. Fortunately for Bart Messing '90, executive chef/director of operations for Woodfield Country Club in Boca Raton, FL, the CIA taught him well. "The first and most important thing the CIA does is give you … [Read more...]

Pano I. Karatassos ’96 Executive Chef | Kyma

Pano I. Karatassos '96

Pano I. Karatassos is executive chef of Kyma, Atlanta's most exciting Greek restaurant concept. A celebrated young talent in the culinary industry, he has made significant contributions to his family's business, Buckhead Life Restaurant Group, and to fine dining throughout the country. Prior to assuming his current role, Chef Karatassos worked at prestigious restaurants around the U.S. He spent … [Read more...]

Scott Fredel ’93 Executive Chef /Owner of Pilar

Scott Fredel ’93 Executive Chef /Owner of Pilar

Scott Fredel is the Executive Chef/Owner of Pilar, a Aventura, FL restaurant venture. Selected as one of the 10 Top Chefs in South Florida by Ocean Drive Magazine, Scott, like so many other successful foodservice professionals, got his start at The Culinary Institute of America. After graduating from the CIA in 1993, Scott honed his skills with culinary masters and successful restaurateurs such … [Read more...]

Marcel Desaulniers ’65 owner Mad about Chocolate!

Marcel Desaulniers ’65 former Chef/Owner of The Trellis Café

I attribute my success in life to three things," says Marcel Desaulniers. "A great upbringing, my service in the Marine Corps, and the CIA." And what success he's had. The former executive chef and co-owner of The Trellis Café, Restaurant, and Grill in Williamsburg, VA, Marcel is also a prolific cookbook author perhaps best known for Death by Chocolate. In addition, Marcel, his restaurant, and … [Read more...]

Jorge Collazo ’82, Executive Chef for the New York City Public School System

Jorge Collazo '82, Executive Chef for the New York City Public School System

As executive chef for the public school system, Jorge Collazo is on the front lines of New York City's school food revolution inspired by Mayor Michael Bloomberg's Child First initiative. Jorge is involved in training, developing culinary concepts, writing standards, reformulating recipes, and collaborating with manufacturers to offer superior nutritional choices to young students. Since he … [Read more...]