AUP Alumni in Food Roundtable

Please join us as we learn about industry insights, career and networking tips, and inspirational alumni pathways from AUP students to successful professionals working with food! Students are encouraged to participate and ask questions at this informal session. Moderated by Christy Shields, and hosted by the AUP Library in the beautiful Atrium, the session will conclude with a wine and cheese reception.

We will be joined by four alumni working with food in a variety of capacities:

New York-based cheese connoisseur Charles Duque '93 is Managing Director for the Americas of The French Dairy Board (CNIEL), responsible for advancing the promotion and appreciation of French cheeses across North and Latin America. He leads strategic initiatives overseeing both owned and EU-funded campaigns dedicated to raising awareness and accessibility of French dairy products among media, trade and consumers, and he frequently lends his expertise through interviews and media appearances, extolling the virtues of French dairy.

After graduating from AUP, Daniel Rose '00 continued his studies at l’Institut Bocuse in Lyon and took on apprenticeships in prestigious French kitchens. He is the visionary behind celebrated gastronomic establishments such as La Bourse et La Vie in Paris, and Le Coucou in New York for which he was awarded his first Michelin star. Each of his restaurants are steeped in the local atmosphere, history and culture of the neighborhoods where they are located. In 2017 Le Coucou won the James Beard Foundation Award for “Best New Restaurant in the Nation” and it was also named number 58 on the list of the “World’s 50 Best Restaurants.”

Currently a web and graphic designer in Paris, Lacy Audry '13 was a Coffee Quality Sensory Grader and a specialty coffee roaster after graduating from AUP.
She founded two companies (with a third in progress): a social enterprise working with farmers in remote villages of the Philippines, then a neighborhood café in Montmartre, and now a communication agency helping small businesses increase their digital footprint.

Samantha Gilliams MAGC '18 is currently Project Manager at Balbosté, a Paris-based culinary production studio specializing in immersive culinary experiences for major luxury brands.