Chef Barry Tonkinson is ICE's vice president of culinary operations. Hailing from the United Kingdom, Chef Barry matriculated in English literature, media studies and sociology at Backwell Sixth Form College in Bristol, followed by culinary arts at Westminster Kingsway College in London. After graduation, he worked at multiple Michelin-starred restaurants in England before relocating to the U.S. and developing a catering company in Connecticut. At ICE, he implemented the school's first fermentation lab and embraces a modernist approach to savory cooking in the culinary technology lab.
