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
âٲ, Jason Jacobeit, Wine Director
Blue Hill, Dan Barber, Chef/Owner
䲹é&Բ;dzܱܻ, 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
This blog post was originally published by the International Culinary Center (ICC), founded as The French Culinary Institute (FCI). In 2020, 91߹ and ICC came together on one strong and dynamic national platform at 91߹'s campuses in New York City and Los Angeles. Explore your culinary education where the legacy lives on.
