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Seven alumni of Joliet Junior College’s Culinary Arts program have attained success and recognition by finding careers at Michelin restaurants, a distinction only the best restaurants achieve.
Four of JJC’s distinguished chefs and alumni include: Executive Chef James Bingham, a 2009 graduate; Pastry Chef Tony Kozlowski, a 2011 graduate; Sous Chef Joshua Quade, a 2018 graduate; and Chef de Partie Alexis Ramos, a 2020 graduate, who all work in the South Loop’s Moody Tongue.
Moody Tongue, a brewery and restaurant, was awarded a 2024 Michelin Star for contemporary cuisine this past December.
The Michelin Star rating is an iconic measurement that elevates the best of the best; even with one star, it is a career-level achievement that many can only dream of earning.
The Michelin Guide team awards restaurants around the world one-to-three stars. When a restaurant is considered for a Michelin rating, an undercover inspector visits it several times. The restaurants do not know who the inspector is or when they will dine there.
After thoroughly inspecting and assessing a restaurant’s food quality, mastery of flavor, personality, value, and consistency, the Michelin Guide publishes the names of the restaurants awarded star(s). An awards ceremony also follows.
Moody Tongue boasts “an exceptional culinary experience with beer pairings,” and JJC notes it is the only craft brewery in the world to have received a Michelin Star.
“All the instructors are extremely talented and knowledgeable. Having Chef instructors who care about student learning and placing them in the right job settings after graduation is key to their success,” Ramos said.
Of JJC’s program, Ramos explained he had personally been recommended for several jobs by JJC instructors.
“We have all ended up working together at Moody Tongue (The only one-Michelin Star brewery restaurant in the world) because of this network,” Chef Alexis Ramos said of his experience at JJC and the support he received.
“I always have felt the support and guidance from the instructors at JJC. They treat you like family, even after you graduate,” Ramos added.
Ramos also works as the JJC culinary competition team assistant coach and culinary lab assistant.
“Chef James Bingham, our Executive Chef, is a great leader and mentor – someone you want to be around and learn. Being in a Michelin Star environment isn’t easy by any means, but if you are surrounded by the right people and leaders, it makes working in these types of environments enjoyable and fulfilling,” Ramos said.
Additionally, JJC reports that BOKA restaurant, also in Chicago, received a 2024 Michelin Star. JJC alum Jonathan Dockter serves as the Culinary Director there.
Beyond that, two other JJC alumni, Diana Davila and Brian Motyka, work at restaurants that received the 2024 Bib Gourmand Michelin Guide distinction. The Bib Gourmand is awarded to restaurants that offer high-quality food at an incredible value.
Davila owns and is the Executive Chef at her restaurant, Mi Tocaya, and Motyka is the Executive Chef at Longman and Eagle; both Michelin Bib Gourmand restaurants are in Chicago.
Graduation years for the JJC alums Davila, Motyka, or Dockter were unavailable at publication.
Stephanie Irvine is a freelance reporter.
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