Wine Enthusiast Magazine is one of America鈥檚 foremost experts and voices on wine. With over 300 million magazines printed since 1988, to reaching millions across their social platforms, their knowledge and expertise is far reaching around the world.
Each year, Wine Enthusiast publishes a list of that honors 鈥渁 selection of restaurants where wine is shared and celebrated, and where, the selection, food, service and atmosphere are all exceptional.鈥 With knowledgeable experts bringing consumers information on the fascinating world of wine and spirits, this list speaks to the hard work and dedication that restaurant owners across America are bringing to the table.
We are proud to congratulate the six members of the ICC community who have been named on this prestigious list鈥攆rom an Intensive Sommelier Training alumnus and instructors, to graduates of our Food Business Fundamentals, Professional Culinary Arts and Art of International Bread Baking programs, the versatility of the awardees speaks for itself.
If that鈥檚 not enough, check out these eight restaurants owned or operated by ICC alumni that were inducted into Wine Enthusiast鈥檚 . These standouts have appeared on their list of America鈥檚 100 Best Wine Restaurants four or more times, and they鈥檙e still operating at the top of their game.
Congratulations to all for continuing to raise the standards of food and wine in America! We couldn鈥檛 be more proud. Below, check out the winners and their respective restaurants, then click on the links to view the full lists.
ANGLER, CA
Joshua Skenes, Founder, Professional Culinary Arts 鈥01
ATOMIX, NY
Jhonel Faelnar, Advanced Sommelier, Wine Director & Sommelier, Intensive Sommelier Training 鈥14
GOTHAM BAR AND GRILL, NY
Jason Hedges, Beverage Director, Food Business Fundamentals 鈥11
LAFAYETTE, NY
Josh Nadel, MS, Beverage Director, Intensive Sommelier Training Program Instructor
RACINES, NY
Pascaline Lepeltier, MS, Partner, Intensive Sommelier Training Program Instructor
VETRI CUCINA, PA
Mark Vetri, Chef/Founder, Art of International Bread Baking 鈥98
BLUE HILL AT STONE BARNS, NY
Dan Barber, Chef/Owner, Professional Culinary Arts 鈥94
FISH & GAME, NY
Zak Pelaccio, Owner and Executive Chef, Professional Culinary Arts 鈥98
FRASCA FOOD AND WINE, CO
Kelly Jeun, Co Executive Chef, Professional Culinary Arts 鈥07
GRAMERCY TAVERN, NY
Howard Kalachnikoff, Chef de Cuisine, Professional Culinary Arts 鈥04
L鈥橢TOILE, WI
Tory Miller, Chef/Owner, Professional Culinary Arts 鈥00
MANRESA, CA
David Kinch, Executive Chef, Dean
PER SE, NY
Anna Bolz, Executive Pastry Chef, Professional Pastry Arts 鈥07
QUINCE, CA
Aaron Babcock, Advanced Sommelier, Intensive Sommelier Training Program 鈥13
This blog post was originally published by the International Culinary Center (ICC), founded as The French Culinary Institute (FCI). In 2020, ICE and ICC came together on one strong and dynamic national platform at ICE's campuses in New York City and Los Angeles. Explore your wine education where the legacy lives on.
