{"id":4571,"date":"2026-08-29T21:10:11","date_gmt":"2026-08-29T21:10:11","guid":{"rendered":"https:\/\/www.diningandcooking.com\/chefs\/4571\/"},"modified":"2026-08-29T21:10:11","modified_gmt":"2026-08-29T21:10:11","slug":"inside-the-cia-chef-summit-2","status":"publish","type":"post","link":"https:\/\/www.diningandcooking.com\/chefs\/4571\/","title":{"rendered":"Inside the CIA Chef Summit"},"content":{"rendered":"

Earlier this week, chefs including Ryan Ratino of J\u00f4nt, Daeik Kim of Jungsik, and Swedish powerhouses Fredrik Berselius of Aska and Emma\u00a0Bengtsson of Aquavit hopped a plane and flew across the country to Napa to meet and mingle with west coast icons including Thomas Keller of The French Laundry and Per Se, Josiah Citrin of Citrin and M\u00e9lisse, and Michael Tusk of Quince. The purpose was for the two groups to discuss the future of the industry, how hospitality is vital to success, and learn how to make a\u00a0R\u00e9my Martin cocktail or two while inspiring the next generation of chefs.<\/p>\n

After a weekend arrival where chefs and students swapped stories and tips, it was time for the two coasts to head out to local bo\u00eetes including Christopher Kostow\u2019s The Charter Oak, Bouchon, and The French Laundry. As the evening progressed, the groups quickly realized that Monday’s 8 in the morning start time wouldn\u2019t work. After a flurry of notes to chef Keller, one of the summit\u2019s keynote speakers, Keller responded to the delight of everyone that the day’s programming would be pushed back an hour, letting everyone fully enjoy the festivities.<\/p>\n

Rejuvenated from their evenings, it was time for the sessions to begin. Dr. Tim Ryan of the CIA kicked off the day inspiring young chefs before William Bradley of Addison shared his journey to Three Stars. Bob Fasce of the Inn at Little Washington honed in on hospitality and the guest experience before chef Keller closed the day discussing the culinary landscape and its future. Afterwards, dinner, drinks\u2014including a session from Erin Schaeferle on how to make some delicious R\u00e9my Martin cocktails\u2014and conversation flowed with the words from the day still resonating with everyone.<\/p>\n

\"Chef
\n \"Chef<\/p>\n

Chef Thomas Keller<\/p>\n

\"Chef
\n \"Chef<\/p>\n

Chef Niki Nakayama of n\/naka, Chef\u00a0Suzette Gresham of Acquerello, Sous Chef Carole Iida-Nakayama of n\/naka<\/p>\n

\"Dr.
\n \"Dr.<\/p>\n

Dr. Tim Ryan of the CIA<\/p>\n

\"Chef
\n \"Chef<\/p>\n

Chef Val Cantu of Californios, Chef Michael Tusk of Quince, and Chef James Syhabout of Commis<\/p>\n

\"A
\n \"A<\/p>\n

A CIA chef prepping<\/p>\n

\"\"\/
\n \"\"\/<\/p>\n

\"\"\/
\n \"\"\/<\/p>\n

\"Bob
\n \"Bob<\/p>\n

Bob Fasce of the Inn at Little Washington with a CIA chef<\/p>\n

\"\"\/
\n \"\"\/<\/p>\n

\"Chef
\n \"Chef<\/p>\n

Chef Josiah Citrin of Citrin and M\u00e9lisse, Chef de Cuisine Ian Scaramuzza of M\u00e9lisse, and Sinead Quach of Benu<\/p>\n

\"Chef\u00a0David\u00a0Barzelay
\n \"Chef\u00a0David\u00a0Barzelay<\/p>\n

Chef\u00a0David\u00a0Barzelay of Lazy Bear<\/p>\n

\"Chef
\n \"Chef<\/p>\n

Chef Brandon Hayato Go of Hayato and Chef Matthew Kammerer of Harbor House<\/p>\n

\"\"\/
\n \"\"\/<\/p>\n

\"\"\/
\n \"\"\/<\/p>\n

\"Remy
\n \"Remy<\/p>\n

Remy Martin cocktails<\/p>\n

\"Chef
\n \"Chef<\/p>\n

Chef de Cuisine Jeremy Anderson of The Inn at Little Washington<\/p>\n

\"Chef
\n \"Chef<\/p>\n

Chef Fredrik Berselius of Aska and Chef Emma\u00a0Bengtsson of Aquavit<\/p>\n

\"Chef
\n \"Chef<\/p>\n

Chef Ryan Ratino of J\u00f4nt, Chef Juanma Barrientos of El Cielo, and Jhonatan Cano of J\u00f4nt<\/p>\n

\"General
\n \"General<\/p>\n

General Manger Kevin Goyenechea and Executive Chef Daeik Kim of Jungsik<\/p>\n

\"Chef
\n \"Chef<\/p>\n

Chef Donato Poto of Providence, Chef William Bradley of Addison, Chef Brian Limoges of Saison Group, Chef Josiah Citrin of Citrin and M\u00e9lisse, Chef Michael Cimarusti of Providence, Chef de Cuisine Ian Scaramuzza of M\u00e9lisse<\/p>\n

\"\"\/
\n \"\"\/<\/p>\n

\"Andrew
\n \"Andrew<\/p>\n

Andrew Hori of SingleThread Farm<\/p>\n

Subscribe to our newsletter to stay on the top of the MICHELIN Guide’s best restaurants, plus chef interviews, recipes, travel stories, and more.<\/p>\n

Hero Image: Thomas Keller and\u00a0Yoonjung Oh of Jungsik<\/p>\n

All photos by\u00a0Adahlia Cole and Colin Peck<\/p>\n

\"\"\/
\n \"\"\/<\/p>\n

\n Written by
\n Edward Barsamian\n <\/p>\n

Edward Barsamian is the Head of Editorial for The MICHELIN Guide, North America.\u00a0<\/p>\n","protected":false},"excerpt":{"rendered":"

Earlier this week, chefs including Ryan Ratino of J\u00f4nt, Daeik Kim of Jungsik, and Swedish powerhouses Fredrik Berselius of Aska and Emma\u00a0Bengtsson of Aquavit hopped a plane and flew across the country to Napa to meet and mingle with west coast icons including Thomas Keller of The French Laundry and Per Se, Josiah Citrin of<\/p>\n","protected":false},"author":2,"featured_media":3672,"comment_status":"","ping_status":"","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1440],"tags":[1441],"class_list":["post-4571","post","type-post","status-publish","format-standard","has-post-thumbnail","category-michael-tusk","tag-michael-tusk"],"share_on_mastodon":{"url":"https:\/\/vive.im\/@dnc\/117180853346018612","error":""},"_links":{"self":[{"href":"https:\/\/www.diningandcooking.com\/chefs\/wp-json\/wp\/v2\/posts\/4571","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.diningandcooking.com\/chefs\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.diningandcooking.com\/chefs\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.diningandcooking.com\/chefs\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.diningandcooking.com\/chefs\/wp-json\/wp\/v2\/comments?post=4571"}],"version-history":[{"count":0,"href":"https:\/\/www.diningandcooking.com\/chefs\/wp-json\/wp\/v2\/posts\/4571\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.diningandcooking.com\/chefs\/wp-json\/wp\/v2\/media\/3672"}],"wp:attachment":[{"href":"https:\/\/www.diningandcooking.com\/chefs\/wp-json\/wp\/v2\/media?parent=4571"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.diningandcooking.com\/chefs\/wp-json\/wp\/v2\/categories?post=4571"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.diningandcooking.com\/chefs\/wp-json\/wp\/v2\/tags?post=4571"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}