After seven years with only 24 seats, they expanded to Elizabeth Street (and now have 70 seats) in 2006, keeping the original 1st Street location as a wine bar and café. They met in the ICE® work

Christina Grdovic has been the publisher of “Food & Wine” magazine since 2007. She’s been part of the brand for nearly two decades, initiating and leading numerous marketing programs, including the

Chef Keller began his career in the kitchen of the Palm Beach club managed by his mother, before traveling to France and working at Guy Savoy and Taillevent, among other similarly lauded places. In

Chef Besh won the James Beard Award for Best Chef of the Southeast in 2006 and was named one of the Best New Chefs in America by Food & Wine in 1999, while Gourmet chose August as one of America’s Top

Carmellini was executive chef of Café Boulud for six years, during which he won James Beard Awards for Rising Star Chef in 2000 and Best Chef, New York City in 2005, after being nominated three times

In 1997, after 12 years, he left elBulli behind but has remained involved in elBullitaller—literally, "the workshop"—where elBulli's menu development takes place when the restaurant is closed several

It’s no surprise to see an ICE alum competing on this popular show — past seasons have included ICE graduates Arnold Myint and Ashley Merriman, and ICE alum Gail Simmons lends her expertise as a judge

The eight-armed mollusk, which can grow an arm if it loses one, is a symbol of regeneration, a theme that resonates with Greg. Less than a decade ago, he was working a desk job as a financial analyst

The pair first worked together at Maison Pic, the only three-Michelin-star restaurant in France that is owned by a woman. In anticipation of Philippe’s upcoming hands-on advanced pastry course at ICE

I met Brandon when he worked at my restaurant, Chanterelle, from late 2005 to 2008, starting as a server, and ultimately becoming an assistant general manager. He originally applied and interviewed

With dishes like crispy octopus with charred cucumber, green curry and mint, the food is tasty, fresh and feel-good. While there are plenty of delicious reasons to overdo it, chances are you won’t

Since beginning her tenure, Ms. Ungaro has been instrumental in helping the foundation thrive, tripling its annual revenue from $4 million to $12 million and erasing a previous deficit of over $1