2020 michelin stars

23 ICC Graduates Among 2020 Michelin Star Recipients

One of the most well-respected restaurants in America has finally earned recognition from the world’s oldest restaurant guide. The coveted list of 2020 MICHELIN star recipients was released earlier this week for the New York City, Chicago and Washington D.C. markets, and ICC alumnus Dan Barber’s Blue Hill At Stone Barns earned two MICHELIN stars for the first time since the restaurant opened it’s doors in 2004.

This is the 15th year that a MICHELIN Guide has been published for New York City, but the first time that it has been expanded to Westchester, where Blue Hill At Stone Barns is located. Chef Barber’s other restaurant, Blue Hill—located in Manhattan—has retained one star since 2008. Earlier this summer, the MICHELIN Guide announced another big shake-up—the announcement of the first statewide guide in the U.S. for California which included ICC alumnus, Joshua Skenes’ new restaurant Angler.

The 2020 announcements feature exciting new additions to the annual guides where International Culinary Center alumni are leading both front- and back-of-house teams to success. Lisa Kalemkiarian (Professional Culinary Arts ’16) is the Head Baker at Benno, a fine-dining restaurant combining French technique with contemporary Italian cooking, and helped to earn the restaurant its first MICHELIN star this year.

Additionally, Atomix—where Intensive Sommelier Training graduate Jhonel Faelnar is the Wine Director—was elevated to two stars in their second year of operations. Dan Catinella, Director of Business Operations at Crown Shy and Professional Culinary Arts graduate, shared that he is “excited for the team at Crown Shy and always happy to see them recognized.” Crown Shy is also a new addition to the NYC MICHELIN Guide this year.

Two ICC graduates are making their mark on the D.C. food scene as new additions to the list of MICHELIN-starred restaurants. Vincent Badiee, ICC alumnus and Chef de Cuisine of Gravitas, helped to earn the restaurant its first star. Maydān, which is helmed by co-executive chef/owner Gerald Addison (Professional Culinary Arts ’08), earned its first star after receiving much acclaim over the past year.

In total, 23 ICC alumni plus Dean David Kinch have received a combined 36 stars this year alone—a record breaking number for the ICC community! ICC is proud to congratulate the winners across America being recognized by the industry for their hard work and dedication to their craft, especially our alumni and Dean, and their respective restaurants. Check out the full list below of ICC graduates, and our Dean, to see where the MICHELIN Guide recommends making a reservation in 2020!

New York City

Three Stars (“Exceptional cuisine, worth a special journey.”)

Per Se, Anna Bolz, Pastry Chef

Two Stars (“Excellent cooking, worth a detour.”)

Atomix, Jhonel Faelnar, Wine Director
Blue Hill At Stone Barns, Dan Barber, Chef/Owner
Ko, David Chang, Chef/Owner
The Modern, Thomas Allan, Chef de Cuisine

One Star (“High-quality cooking, worth a stop!”)

Agern, Rhonda Crosson, Head Baker
Bâtard, Jason Jacobeit, Wine Director
Benno, Lisa Kalemkiarian, Head Baker
Blue Hill, Dan Barber, Chef/Owner
Contra, Jeremiah Stone & Fabian Von Hauske, Chefs/Owners
Crown Shy, Dan Catinella, Director of Business Operations
Gramercy Tavern, Howard Kalachinikoff, Chef de Cuisine
Meadowsweet, Polo Dobkin,  Chef/Owner
NoMad, Mark Welker, Pastry Chef
Oxomoco, Justin Bazdarich, Chef/Co-Owner
Tuome, Tom Chen, Chef/Owner


Chicago

One Star (“High-quality cooking, worth a stop!”)

Sepia, Andrew Zimmerman, Executive Chef 


 Washington D.C.

One Star (“High-quality cooking, worth a stop!”)

Gravitas, Vincent Badiee, Chef de Cuisine
Maydān, Gerald Addison, Co-Executive Chef
The Dabney, Alex Zink, Owner/Bar Director 


 California

Three Stars (“Exceptional cuisine, worth a special journey.”)

Manresa, David Kinch (ICC Dean), Chef/Owner
Quince, Aaron Babcock, Sommelier

Two Stars (“Excellent cooking, worth a detour.”)

Saison, Joshua Skenes, Chef/Owner

One Star (“High-quality cooking, worth a stop!”)

Angler, Joshua Skenes, Chef/Owner
Rich Table
, Sarah Rich, Chef/Owner

2019 Michelin Star Recipients

18 ICC Graduates Among 2019 Michelin Star Recipients

The highly anticipated MICHELIN Guides have finally been unveiled for the 2019 New York City, Chicago, Washington D.C. and San Francisco markets. We’re very excited to announce that this year 18 ICC alumni and Dean David Kinch have received a total of 28 stars combined! Of the 76 restaurants that made the New York City list, 16 newly starred restaurants were bestowed the reputable designation. Two of the newly starred restaurants, Oxomoco—owned by ICC graduate Justin Bazdarich—and Atomix, where alumnus Jhonel Faelnar is the Wine Director, both opened in 2018. To receive a Michelin star is a huge feat, and to receive it within the first year is even more incredible!

While New York City’s Michelin Guide is in its 14th year, Chicago and Washington D.C. are in their 9th and 3rd years, respectively, and San Francisco remains the city in the United States with the most three starred restaurants (8!). ICC is thrilled to have alumni and Dean David Kinch represented in all of these cities, feeding hungry diners and adding to growing restaurant scenes around the country.

The following winners listed are the 2019 Michelin Star recipients that feature an International Culinary Center alumni, or ICC Dean, either as a chef/owner of the restaurant or an integral member of the kitchen. ICC is proud to congratulate the winners across America being recognized by the industry for their hard work and dedication to their craft.

Stop by these restaurants to check out our graduate’s and dean in action, if you’re lucky enough to get a reservation!


New York City

Three Stars (“Exceptional cuisine, worth a special journey.”)

Per Se, Anna Bolz, Pastry Chef

Two Stars (“Excellent cooking, worth a detour.”)

Ko, David Chang, Chef/Owner

One Star (“High-quality cooking, worth a stop!”)

Agern, Rhonda Crosson, Head Baker
Atomix, Jhonel Faelnar, Wine Director
Bâtard, Jason Jacobeit, Wine Director
Blue Hill, Dan Barber, Chef/Owner
Café Boulud, Ceasar Guitierrez, Sous Chef
Contra, Jeremiah Stone & Fabian Von Hauske, Chefs/Owners
Gramercy Tavern, Howard Kalachinikoff, Chef de Cuisine
Meadowsweet, Polo Dobkin,  Chef/Owner
NoMad, Mark Welker, Pastry Chef
Oxomoco, Justin Bazdarich, Chef/Co-Owner
Tuome, Tom Chen, Chef/Owner


Chicago

One Star (“High-quality cooking, worth a stop!”)

Sepia, Andrew Zimmerman, Executive Chef 


Washington D.C.

One Star (“High-quality cooking, worth a stop!”)

The Dabney, Alex Zink, Owner/Bar Director 

 

San Francisco

Three Stars (“Exceptional cuisine, worth a special journey.”)

Saison, Joshua Skenes, Chef/Owner

Manresa, David Kinch (ICC Dean), Chef/Owner

Quince, Aaron Babcock, Sommelier

One Star (“High-quality cooking, worth a stop!”)

Rich Table, Sarah Rich, Chef/Owner

ICC Alumni Among 2018 Michelin Star Recipients

The following winners listed consists of the 2018 Michelin Star recipients that feature an International Culinary Center alumni, or ICC Dean, either as a chef/owner of the restaurant or an integral member of the kitchen. We congratulate the following venues and individuals who prove that hard work tastes good throughout their culinary careers.

Stop by one of the following locations, if you’re lucky enough to get a reservation, and catch our alumni in action as they love what they do in their culinary careers.


New York City

Three Stars (“Exceptional cuisine, worth a special journey.”)

Eleven Madison Park, Chris Flint, Chef de Cuisine
Per Se, Anna Bolz, Pastry Chef

Two Stars (“Excellent cooking, worth a detour.”)

Ko, David Chang, Chef/Owner

One Star (“High-quality cooking, worth a stop!”)

Agern, Rhonda Crosson, Head Baker
Ai Fiori, Nelson Gonzalez, Sous Chef
Babbo, Rebecca DeAngelis, Executive Pastry Chef
Bâtard, Jason Jacobeit, Wine Director
Blue Hill, Dan Barber, Chef/Owner
Café Boulud, Ceasar Guitierrez, Sous Chef
Contra, Jeremiah Stone & Fabian Von Hauske, Chefs/Owners
Del Posto, Justine MacNeil, Executive Pastry Chef
Gramercy Tavern, Howard Kalachinikoff, Chef de Cuisine
La Vara, Mary McCauley, Wine Director
Meadowsweet, Polo Dobkin,  Chef/Owner
NoMad, Mark Welker, Pastry Chef


Chicago

One Star (“High-quality cooking, worth a stop!”)

Sepia, Andrew Zimmerman, Executive Chef


San Francisco

Three Stars (“Exceptional cuisine, worth a special journey.”)

Saison, Joshua Skenes, Chef/Owner

Manresa, David Kinch (ICC Dean), Chef/Owner

One Star (“High-quality cooking, worth a stop!”)

Rich Table, Sarah Rich, Chef/Owner

 

ICC alumni and faculty have won 137 Michelin Stars

What Are Michelin Stars?

Restaurants around the world strive to earn the coveted Michelin star status — but what exactly are Michelin stars, and why are they so important?

While the Michelin brand is well-known for its tires, the Paris-based company is also famous for its annual Michelin Guide. Michelin began publishing the travel guide in Europe in 1900 to encourage new drivers to take road trips to local attractions. Among other things, the guide included anonymous European restaurant reviews that focused on the quality and flavor of food served, as well as mastery of culinary technique and personality of the dishes. In 2005, U.S. restaurants become eligible to earn Michelin stars for the first time.

Michelin stars are now considered a hallmark of fine dining by many of the world’s top chefs — not to mention restaurant patrons. The stars are not easy to obtain and are awarded to the best restaurants in each particular city in the guide. Star recipients gain immense prestige and exposure along with the honor, and many restaurant owners also see an increase in business after receiving Michelin stars (while some who lost stars have experienced the opposite).

ICC Alumnus Josh Skenes' restaurant, Saison, awarded 3 Michelin Stars
Saison (Josh Skenes, Owner & Executive Chef, Culinary Arts 2001) – Awarded 3 Michelin Stars

Today, Michelin publishes annual guides for 23 countries and a variety of large cities around the world. In the United States, Michelin Guides are available for New York City, Chicago and San Francisco.

How Are Michelin Stars Awarded?

Restaurants can receive one to three Michelin stars, and it’s important to remember that even one Michelin star is considered an honor. A one-star review is not meant to criticize a restaurant’s dishes, but rather to praise them.

The star ratings are defined as follows:

  • One star: The restaurant is considered very good in its category but is limited in some way. This restaurant has a quality menu and prepares cuisine to a consistently high standard, but it may lack a unique element that would bring people back over and over again.
  • Two stars: The restaurant has excellent cuisine delivered in a unique way. This restaurant has something exceptional to offer and is worth a detour to visit while traveling.
  • Three stars: The restaurant has exceptional cuisine and is worth a special trip just to visit. Rather than being a stop on the way to a destination, this restaurant is the destination. This restaurant serves distinct dishes that are executed to perfection.

Michelin’s reviewers (called “inspectors”) are completely anonymous and must share a passion for food and an eye for detail. Inspectors are prohibited from speaking to journalists, and are encouraged to keep their line of work secret even from family members.

When an inspector visits a restaurant, he or she writes a comprehensive report about the dining experience, including factors such as the quality of the food, the presentation of the dishes and the mastery of culinary techniques (while ignoring elements such as décor, table setting and quality of service). The inspectors then come together to discuss the reviews and decide which restaurants should receive stars.

ICC’s 2016 Michelin Star Recipients

With the addition of the 2016 Michelin star recipients, International Culinary Center alumni and faculty have won a total of 137 Michelin stars.

ICC’s 2016 Michelin star recipients include:

michelin-star-david-chang
David Chang, Owner & Executive Chef of Michelin-starred Momofuku Ko, Culinary Arts 2000

The prestige that comes with even a single Michelin star is an honor coveted by chefs around the world. To learn more about ICC’s Michelin star recipients, or get information about how ICC can help you launch your own culinary career, please fill out the form on this page.