"The students from ICE are excited and engaged in the kitchen day in, day out. The base knowledge they have gained from their culinary program has given them a great stepping stone to succeed in a high-intensity kitchen like ours at Otoño." — Teresa Montaño, executive chef/owner, Otoño
Chef Teresa is a New Mexico-born, Los Angeles-based chef, best known for her first restaurant, Racion, which was on Jonathan Gold’s 101 Best Restaurants List from 2013 to 2015. Otoño opened in 2017 and features “modern Spanish cuisine,” influenced by Montaño’s travels in Spain, particularly the Catalan and Valencia regions.
“The students we have hired upon graduation from ICE have unwavering, positive attitudes and desire to learn and grow. These individuals have proven very reliable, passionate and eager to improve their culinary skills by any means necessary.” — Justin Katsuno, executive sous chef, Spago, Beverly Hills
Chef Justin has been with the Wolfgang Puck Fine Dining Group for more than 10 years. He graduated with a B.B.A. from the University of California, Berkeley.
“I appreciate the dedication that ICE has towards the next generation of chefs. The ICE students we have hired are dedicated, hardworking and ready to be immersed in the fast-paced environment of the professional kitchen.” — Tim Hollingsworth, executive chef/owner, Otium and Free Play
Opened in 2015, Otium is an all-day restaurant with an "eclectic, vibrant and seasonal" menu. Free Play is a restaurant and bar where guests can play games. Before moving to LA, Chef Tim worked at The French Laundry for 13 years, including four years as chef de cuisine. He has won a James Beard Award for Rising Star Chef of the Year and won “The Final Table,” a global culinary competition series on Netflix.