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4/12/2013 - Sean Kagy is Returning to the Midwest Culinary Institute

April 12, 2013

Robert White
Communications/Media Relations Coordinator
(513) 569-4775 (office)  (859) 468-6640 (cell)

Sean Kagy is returning to the Midwest Culinary Institute

Kagy – a veteran of the Maisonette, the Cincinnatian Hotel and other fine dining venues in Cincinnati, Chicago and Washington, D.C. – first joined Cincinnati State in December, 2010 after he was named chef de cuisine, and later executive chef, at MCI’s Summit Restaurant.

The Summit, located on Cincinnati State’s Clifton campus, serves as a retail restaurant Thursday through Saturday evening, and is staffed almost exclusively by culinary students at the college.

Kagy left MCI in 2012 to take advantage of an opportunity with the Jeff Ruby network of restaurants. Kagy said he discovered that he missed the mentoring role he had enjoyed on campus.

“I realized over the past year that I really missed working with students,” Kagy said. “I’ve done just about everything I ever wanted to do in the industry over the past 18 years.   I’ve been a line cook, executive for some great restaurants, I got involved with the PGA professional golf tour, even owned my own restaurant and catering business. For me, and my family, it’s just time to settle in and maybe give back something to the next generation of chefs.”

Kagy graduated from the New England Culinary Institute in 1992, then served as a chef at The Inn at Little Washington in Washington, D.C. (a 5-Star, 5 Diamond, Relais & Chateaux property) from 1992-93. He then spent two years at the 5-Star Four Seasons Hotel in Chicago before coming to work at the Maisonette under Chef Jean Robert deCavel from 1994-96.

From 1996-2001 Kagy served as executive chef at the Cincinnatian Hotel, managing all aspects of its food service, including its highly-regarded Palace restaurant. In 2001 he left to become executive chef at the Tournament Players Club at River’s Bend in Maineville, and four years later launched his own One Restaurant and Lounge, along with a corporate catering business.

In conjunction with Kagy’s return, the Summit is getting a fresh look and a fresh menu.

Redecorating plans include fresh, brighter paint and new artwork for the restaurant, which is located on the second floor of the Advanced Technology & Learning Center on the Cincinnati State campus.

The menu, Kagy said, is designed to be adventurous but accessible to Summit patrons. Appetizers include Artichoke Spinach Dip, Arancini and Grilled Ciabatta with forest mushrooms and walnuts. Entrees include a healthy selection of fish – including Vietnamese Sea Bass, Salmon, and Kobia and Scallops Cartaccio– along with such options as Pork Milanese and Black Bean Fritter.

Kagy noted that the Summit also maintains a sizeable wine list, with offerings by the glass and the bottle, and makes a point of helping guest pair wines with their meals. The Summit also has a full cocktail bar.

The Summit Restaurant is open to the public from 5:30 p.m. – 9 p.m. Thursday through Saturday. Online reservations are suggested at or (513) 569-4980. The address is 3520 Central Parkway, Cincinnati, 45223 (near Ludlow Avenue); free valet parking is available to restaurant patrons.


Cincinnati State offers more than 75 associate degree and certificate programs in business technologies, health and public safety, engineering technologies, humanities and sciences and information technologies. Cincinnati State has one of the largest cooperative education programs in the United States.

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