Course of study: Culinary 1998
Current occupation: Vice President of Blue Hill in New York
After serving as director of operations for a United States Senator and employee relations officer for an International bank, Irene turned her lifelong fascination with food and cooking into a reality and attended The French Culinary Institute. After working at the Monkey Bar, Hamburger began cooking for Dan Barber Catering, Inc. As DanBarber Catering, (and later Blue Hill), evolved, so did Hamburger’s role moving from the kitchen to special event planning, translating the restaurant’s dedication to seasonal locally grown food to corporate and special events. As a member of Blue Hill at Stone Barns and Stone Barns Center for Food and Agriculture’s opening team, Hamburger directed the introduction of the restaurant and farm to a local and national audience. Working with farmers, chefs and educators, she continues to promote farm-to-table issues that affect agriculture and consumers throughout the Hudson Valley.