The Institute of Culinary Education Welcomes Award-Winning David Waltuck as Director of Culinary Affairs

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Jun 20, 2016, 11:14 ET

NEW YORK, June 20, 2016 /PRNewswire-USNewswire/ -- The Institute of Culinary Education today announces the hire of the celebrated Chef David Waltuck, formerly of Chanterelle, as the school's first-ever director of culinary affairs. Waltuck will bring his talent, insight and experience to ICE students in this innovative role.

The Institute of Culinary Education announces the hire of the celebrated Chef David Waltuck, formerly of Chanterelle, as the school's first-ever director of culinary affairs. Waltuck will bring his talent, insight and experience to ICE students in this innovative role.

Waltuck has enjoyed an illustrious culinary career, with two James Beard Awards, two New York Times four-star reviews and two award-winning books under his belt. "I'm looking forward to the opportunity to share the knowledge and experience I have gathered in my forty-year career as a chef with a new generation of aspiring professionals," said Waltuck. "I have chosen to work with ICE because the program is excellent, the new facilities are state of the art and, most important, the instructors and administrators are experienced and deeply committed."

Most well-known as the executive chef and proprietor of Chanterelle, Waltuck spent 30 years at the helm of the famed restaurant. During his tenure, he and the restaurant received two James Beard Awards including Best Chef NYC in 2007 and Best Restaurant in America in 2004 (among more than 10 nominations) and two four-star reviews from the New York Times (1987 and 1993). Known for its innovative and refined blend of French new American cuisine, Chanterelle was the first such restaurant to bring this type of fine dining to downtown Manhattan.

Since Chanterelle's closure, Waltuck has most recently served as the executive chef of élan restaurant, which earned two stars from the New York Times. Previously, he served as the Executive Chef for Ark Restaurants Inc., where he opened restaurants for the brand across the country from Las Vegas and Washington, D.C. to Boston and New York City. He is also the author of two books: Staff Meals at Chanterelle and Chanterelle: The Story and Recipes of a Restaurant Classic, which won an IACP Award for Best Cookbook: Chefs and Restaurants in 2009. He began his career in the world of science, earning a bachelor's degree in Biological Oceanography from CCNY and graduating as a member of phi beta kappa.

In addition to his role as chef instructor at ICE, serving as a teacher in ICE's culinary arts program, Waltuck will also serve as the school's first director of culinary affairs. In this role, he will provide mentorship to ICE students as they plan their careers, maintain relationships with New York City restaurants to continue placing ICE students in coveted externships, sustain relationships with ICE alumni chefs and provide insight and collaboration on the school's culinary curriculum to keep current with restaurant standards. He will also teach in ICE's School of Professional Development and School of Recreational Cooking.

"ICE is thrilled to welcome a chef of David's caliber to the school's already outstanding teaching staff," said Rick Smilow, ICE's president and CEO. "He brings with him the knowledge that comes with 40 years of experience in the restaurant industry, the better part of which was spent working in one of the city's top restaurants. Our students will absolutely benefit from the lessons and wisdom he will impart."

About the Institute of Culinary Education
The Institute of Culinary Education (ICE) is one of the largest and most diverse culinary schools in the world. Established in 1975, ICE offers award-winning six to 13-month career training programs in Culinary Arts, Pastry & Baking Arts, Culinary Management and Hospitality Management – with more than 12,000 successful alumni, many of whom are leaders in the industry. ICE also offers continuing education for culinary professionals, hosts more than 500 special events each year, and is home to one of the world's largest recreational cooking, baking and wine programs with more than 26,000 students annually. In 2015, marking the school's 40^th anniversary, ICE moved to a new, transformative 74,000-square-foot facility at Brookfield Place in downtown Manhattan, designed for inspiration, creativity and community. Visit us at ice.edu or join us on Twitter and Facebook @iceculinary to find your culinary voice™