Each year, ICE curates an innovative lecture series called “Meet the Culinary Entrepreneurs“, inviting industry leaders to share their experience and expertise in an informal, conversational setting. Originally designed as a complement to the school’s career program in Culinary Management, these lectures have grown into free-standing events, open not only to students and alumni, but also to the general public. In 2013, MTCE will feature an exciting line-up of chefs, restauranteurs and food media professionals, highlighting the vast array of career opportunities in the culinary field. It all kicks off tomorrow, February 12th, with renown West Village restauranteur, Gabriel Stulman.

2013 Speakers:

stulmanGabriel Stulman, Owner, Little Wisco (Joseph Leonard, Jeffrey’s Grocery, Fedora, Perla and Chez Sardine)
New York, NY

Tuesday, February 12, 3-4:30 pm

Gabriel Stulman is a West Village-based restaurateur, of neighborhood favorites Perla, Joseph Leonard, Jeffrey’s Grocery, Fedora, and most recently, also Chez Sardine. Born and raised in Fairfax, VA, he attended college at the University of Wisconsin-Madison, where he first began to dabble in the restaurant industry. During his sophomore year, he made his start bartending at a local college bistro/bar called Cafe Montmartre, and hasn’t looked back since. Soon after moving to New York, he opened a series of restaurants known for their friendly hospitality, eclectic and laid-back decor, relaxed neighborhood atmosphere, and above all, delicious food.

Though Wisconsin will always be close to his heart (the company is dubbed Little Wisco, in tribute to its large contingent of Midwestern employees), he makes his home in the West Village, where he lives with his wife Gina, and their son, Simon.

lucinda_scala_quinnLucinda Scala Quinn, Executive Director of Food and Entertaining, Martha Stewart Living Omnimedia
New York, NY

Thursday, March 14 , 10-11:30 am

Lucinda’s love for cooking started early, in the kitchen and around the table of her childhood home. This passion blossomed into a career as a chef, cooking teacher, caterer, author, food editor and television host. Living in New York with her three boys and husband, cooking feel-good meals is as important as ever. She is a firm believer that food, security, and love are entwined in the meals we cook and serve to our family and friends. Moreover, Lucinda believes that there are few things more important—or pleasurable–than teaching your loved ones how to cook, then watching as they grow into fine cooks of their own and pass those skills on to others.

Lucinda is Executive Director of Food and Entertaining at Martha Stewart Living Omnimedia and hosts the daily cooking show, Mad Hungry with Lucinda Scala Quinn, on the Hallmark channel (weekdays at 11 Eastern). A co-host of EveryDay Food on PBS for six years, Lucinda now appears regularly on NBC’s Today Show and on Martha Stewart. She has written three books, Lucinda’s Rustic Italian Kitchen, Lucinda’s Authentic Jamaican Kitchen, and MAD Hungry: Feeding Men & Boys. Her next cookbook will be published by Artisan Books in Spring 2013. All of Lucinda’s books and projects feature the food she cooks and loves, with recipes that are big on flavor and low on fuss.

2010_0309ParkAvenue-37Michael Stillman, President & Founder, Fourth Wall Restaurants (Maloney & Porcelli, Quality Meats, The Hurricane Club, Smith & Wollensky, The Post House, Riff Raffs)
New York, NY
Tuesday, April 9, 3-4:30 pm

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As the son of one of the country’s leading restaurateurs, Michael Stillman grew up with a unique vantage point on the inner workings of the industry.  Michael learned from a young age how artful design, quality ingredients, and creative marketing all play a critical role in attracting and retaining a loyal clientele.

After graduating from Brown University, Michael worked for the acclaimed Union Square Hospitality Group before learning the business of The Smith & Wollensky Restaurant Group from the ground up.  After stints in the restaurants’ kitchens and purchasing departments, Michael played a critical role in the opening of the Smith & Wollensky restaurants in Houston, Dallas, and Boston.  During openings, Michael participated in staff recruitment and training, menu development, and operations.

When the proposed merger of The Smith & Wollensky Restaurant Group closed, Michael became president of Fourth Wall Restaurants, a New York-based restaurant group that owns, manages, and develops unique restaurant and nightlife concepts. Currently, Fourth Wall Restaurants oversees the flagship location of Smith & Wollensky New York, Quality Meats, Park Avenue, Maloney & Porcelli, The Post House, The Hurricane Club and Riff Raff’s.

Rick Camac, CEO, Fatty Crew
New York, NY

Thursday, April 25, 10-11:30 am

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Rick Camac holds multiple, highly practical degrees—the kind of certifications that mean he’s a good and capable businessman. But to most of the concerned culinary world, what Camac really holds are the keys to one of New York’s favorite, boldest, and most idiosyncratic dining experiences: the Fatty Crew restaurant group.

Not that Camac’s degree in Business Administration from the State University of New York at Oswego, or his diploma in Computer Technology from NYU, don’t keep the Fatty wheels well-greased. In addition to being the managing partner of the group, which owns, operates, and manages the various “Fatty” restaurants around the boroughs—Fatty CrabFatty ‘CuePig & Khao, etc.—Camac oversees plans for national and international expansion.

Always eager to expand what’s clearly become a successful, potentially iconic brand, Camac’s also an integral factor in the Fatty Crew’s professional expansion, managing efforts to get into licensing opportunities, collaborative partnerships, and product roll-outs. Meaning the Fatty experience New Yorkers have so come to love may well be closer than ever.

pbw05Rob Tod, Founder, Allagash Brewing Company
Portland, ME

Thursday, May 16, 10-11:30 am

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When Rob Tod founder Allagash Brewing Company in 1995, it was a one-man operation in a small space on the outskirts of Portland, Maine. He had worked a brewery setting before and recognized a void within the craft brewing movement. While both German and British styles had become prevalent throughout the U.S., the ever-creative Belgian-styles were very difficult to find. Through his travels, Tod had sampled many of these unique beers and felt that the flavors and traditions of Belgium needed to be shared with the American drinking public. He designed a small 15-barrel brewhouse, gathered the finest array of authentic raw materials and began his quest towards the production of traditional Belgian style ales. Rob sold his first batch of beer in the summer of 1995.

Today, Allagash has six year-round beers in its portfolio, seven yearly releases and numerous one-offs and keg only releases. It began as New England’s original Belgian-Style brewery and have grown into one of the industry’s most distinguished and well-respected brands.

Chef David Bouley, Chef/Owner, Bouley Restaurant and Brushstroke
New York, NY

Tuesday, June 11, 2:30-4 pm

Chef David Bouley studied at the Sorbonne and worked with some of Europe’s most acclaimed chefs and returned to New York, to become chef of Montrachet restaurant. In 1987, David opened his own restaurant, Bouley, in TriBeCa, which soon earned a four-star review in The New York Times and the James Beard Foundation awards for best restaurant and best chef. In 1997, Bouley Bakery opened as a wholesale and retail bakery as well as a café and restaurant, and served as the base of operations to prepare over one million meals for Ground Zero relief workers in conjunction with the Red Cross.

Bouley Bakery served David’s newest venture is Brushstroke, a Japanese restaurant owned in collaboration with the Tsuji Culinary Institute of Osaka and housed in the former Danube space at 30 Hudson Street. Brushstroke adheres to the traditions of kaiseki dining which hails from Kyoto and started as a tea ceremony. Chef Bouley is about to re-define fine dining in America once again at his namesake Bouley Restaurant now located at 163 Duane Street. Dedicated to the well-being and happiness of his guests, Chef Bouley is one of the only chefs in America who personalizes each meal to his customers’ likes and desires.

Chef Andy Ricker, Chef/Owner, Pok Pok, Noi, Whiskey Soda Lounge, Pok Pok NY, Phat Thai
Portland, OR and New York, NY

Tuesday, July 9, 10-11:30 am

Andy Ricker visited Thailand the first time as a backpacker in 1987. He has spent several months each year since his second visit in 1993 traveling, eating, cooking and studying food culture in Thailand and neighboring countries. He is the owner, executive chef and landlord of the award winning Pok Pok Restaurant in Portland, Oregon, which opened in 2005. Prior to Pok Pok, he spent a good portion of his life working in restaurants all over the world before settling in Portland in 1990.

A semi-retired rock musician and fully retired housepainter, he spends any spare time he has catching up on sleep and traveling when possible. In late 2008, he opened Ping, a neighborhood eatery in Portland’s Chinatown which received the honor of being named Rising Star of the Year 2009 by the Oregonian newspaper and one of the Top Ten Best New Restaurants in America 2009 by GQ Magazine, Whiskey Soda Lounge, a bar/lounge featuring the drinking food of Thailand across the street from Pok Pok opened its doors in late 2009. Chef Ricker’s Pok Pok Noi, a small to-go joint featuring the menu of the original Pok Pok shack, opened in March of 2011 in Northeast Portland. In 2011, he won a James Beard Award for Best Chef, Northwest. In early 2012 he opened two new restaurants in New York City, Pok Pok Ny and Pok Pok Wing.

Chef Harold Dieterle, Chef/Co-Owner, Perilla, Kin Shop and The Marrow
New York, NY

Thursday, September 26, 10 – 11:30 am

Harold Dieterle’s Italian-American upbringing is what first inspired him to be a chef; specifically, watching and assisting his mother prepare traditional Sicilian Sunday suppers in their Long Island home. After graduating from high school in 1995, he went to Spain to work in some of the country’s top kitchens. After graduating from culinary school, he worked at a series of high-quality establishments on Long Island (e.g. Della Femina) and in Manhattan, most notably the 1770 House in 2002.

In 2002, Harold landed a job at restaurateur Jimmy Bradley’s Tribeca restaurant, The Harrison, where he worked under future standout chefs Joey Campanaro and Brian Bistrong. In 2006, Harold competed in and won the first season of Bravo’s Top Chef. The following year he and business partner Alicia Nosenzo opened Perilla in the West Village, a critically acclaimed New American restaurant with Asian influences. In October 2010, Harold and Alicia opened their second West Village restaurant, Kin Shop, devoted to contemporary Thai cuisine and inspired by his many trips to Thailand. Kin Shop was awarded 2-stars by the New York Times in 2010. In late 2012, Harold and Alicia opened their third restaurant, The Marrow, at 99 Bank Street in the West Village, focusing on contemporary German and Italian fare – the inspiration coming from Harold’s family heritage. Harold has appeared in media outlets such as: The Cooking Channel, CNN.com, Daily News, Esquire, Food & Wine, Men’s Health, New York Magazine, The New York Times, People, Saveur, Serious Eats, Today Show, Wall Street Journal, and Zagat.

Chef Sara Jenkins, Chef/Owner, Porchetta, Porsena and Porsena Extra Bar
New York, NY

Thursday, October 3, 10-11:30 am

Sara Jenkins is based in New York City, where she has developed a reputation as a fine rustic Italian chef. The daughter of a foreign correspondent and a food writer, Sara grew up all over the Mediterranean, eating her way through several cultures and learning to cook what appealed to her. She began her professional career in the kitchen with Todd English at Fig’s in Boston, then went on to work as a chef in Florence and the Tuscan countryside, as well as on the Caribbean island of Nevis, before returning to the U.S.

After turns at I Coppi, Il Buco, Patio Dining and 50 Carmine, she published Olives and Oranges: Recipes and Flavor Secrets from Italy, Spain, Cyprus, and Beyond, released by Houghton Mifflin in September 2008. That month she opened Porchetta, which was awarded the top spot in Time Out New York’s “100 Best Things We Ate in 2008” and also received a four-star review from New York Magazine. In November 2010 Jenkins opened Porsena, where she draws on memories of her Tuscan and Roman childhood to create a pasta-centric menu featuring Italy’s finest artisanal pastas. Chef Jenkins opened Porsena Extra Bar in 2012, a wine bar serving small Mediterranean plates, a selection of raw milk cheeses, hand-crafted cured meats, and seasonal vegetables. Wherever Jenkins cooks, she creates excitement with cuisine based on the Mediterranean flavors she grew up with.

Drew Nieporent, Owner, Myriad Restaurant Group (Tribeca Grill, Nobu, Nobu Next Door, Nobu 57, Nobu London, Corton, Crush Wine & Spirits, Acela Club at Citi Field)
New York, NY

Thursday, November 21, 1-2:30 pm

Drew Nieporent, one of America’s most respected and celebrated restaurateurs, is the founder and inspiration behind the Myriad Restaurant Group, which operates Tribeca Grill, Corton, Nobu New York City,Nobu Fifty Seven, Nobu London, Nobu Next Door, Acela Club at Citi Field, Daily Burger at Madison Square Garden, and Crush Wine & Spirits. Over the last 27 years, Myriad has opened and operated over 35 restaurants around the world, including Seattle, Louisville, Providence, Boca Raton, London, Moscow, Citi Field, home of the New York Mets in Flushing, New York. Most recently, Myriad helped to open The Daily Burger at Madison Square Garden.

Nieporent’s first restaurant, the groundbreaking Montrachet (1985), earned three stars from The New York Times and kept that rating for 21 years. In 2008, the restaurant reopened as Corton, maintaining its three New York Times stars and receiving an unprecedented two Michelin stars with chef-partner Paul Liebrandt at the helm. Both Nieporent and Liebrandt are featured in a current HBO documentary A Matter of Taste. Tribeca Grill (1990), with partner Robert De Niro and an all-star roster of investors including Bill Murray, Sean Penn, and Mikhail Baryshnikov, opened to national acclaim and continues to be one of New York’s landmark restaurants. In 1994, again with partner Robert De Niro and sushi master Nobu Matsuhisa, Drew launched Nobu New York City to worldwide acclaim. Nobu NYC, Next Door Nobu, and Nobu Fifty Seven have all earned the coveted three-star rating from The New York Times. Nobu NYC was voted Best Restaurant in America by The James Beard Foundation. Nobu has gone on to open restaurants in all parts of the world.

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