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  • We're putting together a stellar lineup of top-name chefs for the Spring 2012 New York Culinary Experience and will announce additional participants soon.

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  • fci

    The International Culinary Center is one of a few schools in the United States offering an artisanal bread-baking program which teaches both the practical and theoretical sides of baking. This year, a select Chef-Instructor of The ICC—specially skilled in the art of creating sweet and savory brioche—will lead guests in an exclusive hands-on class in the school's state-of-the-art bread kitchen.
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  • lomonaco
    North End Grill

    Floyd Cardoz is the Executive Chef of North End Grill, the forthcoming restaurant from Danny Meyer's Union Square Hospitality Group. Located in Manhattan's Battery Park City, North End Grill will be a neighborhood gathering place for the downtown communities, as well as the business people who work in the financial district and other nearby areas. The menu will feature the seasonal dishes of Chef Floyd and have an emphasis on seafood. Before embarking on this new restaurant, Floyd was the executive chef of Tabla, a groundbreaking restaurant serving New Indian cuisine cooked with the sensual flavors and spices of his native land. With Floyd at the helm, Tabla received numerous accolades including a three star review from the New York Times.
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  • lomonaco
  • Cesare Casella
    Salumeria Rosi, Dean of the School of Italian Studies at The International Culinary Center

    A native of Tuscany, chef Cesare Casella oversees the kitchen and has developed a menu with salumeria- and enoteca-style traditional Italian cuisine at Salumeria Rosi. Casella found his niche in the culinary world as his mother's sous chef in their family trattoria, Vipore, where he eventually earned a Michelin Star for the restaurant. Since his arrival in New York City in the early 1990s, he has successfully opened two restaurants, Beppe and Maremma. In addition, he has authored three cookbooks, is the dean of The Italian Culinary Academy at The International Culinary Center, and offers culinary trips to Italy through his latest venture, Italian Cooking School by Cesare Casella.
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  • lomonaco
  • Michael Lomonaco
    Porter House New York

    Michael Lomonaco currently operates the wildly successful Porter House New York at the Time Warner Center. He has hosted Epicurious and Michael’s Place on cable TV and published two books, The ‘21’ Cookbook and Nightly Specials. He is strongly dedicated to community support and charitable causes, co-founding the Windows of Hope Family Relief Fund for restaurant workers' families in the wake of September 11, 2001. In addition, he participates in fundraising and events that benefit worthy causes including City Harvest and Share Our Strength.
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  • mendes
  • George Mendes

    Chef George Mendes’ ability to blend modern techniques with the classic flavors of Spanish, French and Portuguese cuisines has helped make Aldea one of GQ magazine’s ten best new restaurants of 2009. Mendes, a New York magazine 2009 “Best New Chef,” honed his talents under the guidance of several culinary masters, including Alain Ducasse and Martin Berasategui, and cooked at Bouley, Wallsé and Tocqueville prior to opening Aldea, his first solo restaurant in New York City.
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  • mullen
  • Seamus Mullen

    Seamus Mullen is known for his modern Spanish cuisine. While chef of Manhattan’s Boqueria restaurant, he earned a glowing two-star review from the New York Times. He became enamored with the various cuisines of Spain while studying at Universidad Autonoma de Extremadura, before working in some of the country’s top kitchens (Mugaritz, Abac, Alkimia). He further honed his skills stateside at restaurants such as San Francisco’s Mecca, as well as Manhattan's Tabla and Suba, where his menu led the New York Times to raise its rating to two stars. In 2009, Seamus introduced his cooking style to a national audience on Food Network's The Next Iron Chef. His first cookbook, Hero Food, will be published in January 2012.
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  • payard
  • Michel Nischan
    Wholesome Wave

    As the son of displaced farmers, Michel Nischan, CEO, Founder and President of Wholesome Wave, grew up with a great appreciation for local agriculture and those who work the land. He translated these childhood values into a career as a James Beard Award-winning chef, author and restaurateur, becoming a catalyst for change in the sustainable food movement. An Ashoka Fellow, Michel serves on the Board of Trustees for the James Beard Foundation, The Rodale Institute and The Center for Health and the Global Environment (Harvard Medical School).
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  • psilakis
    Kefi, FISHTAG, MP Taverna

    Chef Michael Psilakis has been lauded for both his traditional and reinterpreted Greek menus and is responsible for putting Modern Greek cuisine on the culinary map. Psilakis has accrued many of the food world's highest honors including Food & Wine's Best New Chef, Chef of the Year from Bon Appetit and Esquire and a James Beard Award nomination for Best New Restaurant for Anthos, his modern Greek restaurant in New York City. Anthos also received a Michelin star—one of only two Greek restaurants in the world to hold that honor—and was named one of the best new restaurants by the New York Times. He now owns Kefi, FISHTAG—both located on the Upper West Side—and MP Taverna in Roslyn, NY.
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  • payard
  • FranÇois Payard
    François Payard

    A third generation French pastry chef and cookbook author, François Payard is known for his mastery of the pastry arts. François is the chef and owner of François Payard Bakery and FC Chocolate Bar, both located in New York City, as well as and Payard Las Vegas at Caesars Palace. Branches of Payard have also opened in Japan and Korea. He is also the author of Bite Size: Elegant Recipes for Entertaining, Simply Sensational Desserts and Chocolate Epiphany: Exceptional Cookies, Cakes, and Confections for Everyone.
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  • payard
  • Missy Robbins
    A Voce

    Since joining A Voce Madison in the fall of 2008, Executive Chef Missy Robbins has received critical acclaim for creating classic Italian specialties with a contemporary twist, highlighting flavorful ingredients and referencing traditions from diverse regions throughout Italy. She brings her fresh approach, refined presentation and authentic flavors to the kitchens of both A Voce Madison and A Voce Columbus, which opened in fall 2009. Under Robbins' direction, A Voce Madison earned a prestigious Michelin star in 2009 while A Voce Columbus did the same in 2010 in its first year of eligibility. In addition, Robbins was named one of Food & Wine magazine's Best New Chefs of 2010; she was the only woman included on the list and the only chef from New York City. Prior to joining A Voce, Robbins was Executive Chef at Chicago's acclaimed Spiaggia restaurant.
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  • tosi
    Momofuku Milk Bar

    Christina Tosi is the chef and owner of Momofuku Milk Bar in New York City, called "the most exciting bakeries in the country" by Bon Appétit magazine. A graduate of The International Culinary Center's Pastry Arts Program, Christina Tosi worked at Bouley and wd˜50 before opening Momofuku Milk Bar in November 2008. She was the recipient of the 2010 New York Times NiftyFifty award, published her first cookbook, Momofuku Milk Bar, in 2011 and has been recognized by notable publications including Bon Appétit and New York magazine.

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