Sean Kagy is new chef de cuisine at the Summit Restaurant
December 2, 2010
Sean Kagy, a veteran of the Maisonette, the Cincinnatian Hotel and other fine dining venues in Cincinnati, Chicago and Washington, D.C., has been named chef de cuisine at the Summit Restaurant at the Midwest Culinary Institute.
Kagy will not only manage the restaurant, he will play an instrumental role in the education of the MCI students who work there.
“We’re just really excited to have someone with Sean’s talent and credentials take the lead at the Summit,’’ said Dr. O’dell M. Owens, president of Cincinnati State Technical and Community College, home of the Midwest Culinary Institute.
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 de Cavel 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.
At the Summit, Kagy will be in charge of an enterprise that functions both as a retail dining establishment and as a hands-on proving ground for advanced students at the Midwest Culinary Institute, one of the largest schools of its kind in the region.
Since its inception, the Summit has been known as a fine-dining restaurant. Kagy – whose culinary specialties take in Redefined Modern American, Modern French, Rustic Italian and Fusion cuisines – says he plans to offer an experience that is more casual than before, but still high on quality.
“We want to have an experience that’s unique to Cincinnati, so that as people come in they can try the latest fashion in foods,’’ Kagy said. “We’ll be working with farmers and local purveyors. But ultimately this is all about teaching the students. We’re grounding them in the fundamentals, and we’re going to innovate as well.’’
One innovation that’s in the works, Kagy said, involves making use of Cincinnati State’s demonstration theater just below the Summit Restaurant. He said he’s planning a series in which he and students will demonstrate how to cook a three-course meal in the theater, then prepare and serve that meal to those guests in the restaurant.
Kagy said he also plans to continue the Summit’s popular wine dinners once each month.
In addition to a new chef, the Summit has another new feature: a full cocktail bar, to complement what has historically been a superb wine collection. Kagy noted that mixologist Pilar Zeglin has joined the Summit’s team and is developing a line of signature cocktails.
The Summit Restaurant is located on the second floor of the Advanced Technology & Learning Center on the main campus of Cincinnati State, 3520 Central Parkway, Cincinnati, 45223 near Ludlow Avenue. The restaurant is open to the public from 5:30 p.m. – 9 p.m. every Thursday through Saturday. Online reservations are suggested at www.opentable.com, or call (513) 569-4980.