At ACI, we empower students like Justin Pioche to celebrate their heritage through food. Chef Pioche, ACI class of 2014, garnered 2022 James Beard Award recognition for his Navajo-inspired catering and pop-ups. His Pioche Food Group pays homage to Navajo culture and ingredients across the Four Corners region.
It’s a long way from ACI externships, but Chef Pioche credits that hands-on training with building his confidence in the kitchen. Now he spotlights indigenous crops and traditions, whether staging one-of-a-kind meals along the San Juan River or bringing his food truck to festivals.
Chef Pioche shows how ACI equips graduates to find their culinary voice. His unique style blends modern techniques with ancestral wisdom to earn accolades. But more importantly, it sustains community and culture.
At ACI, we believe a culinary education means more than technical skills. Like Chef Pioche, our students gain foundations to celebrate identity through food. Our alumni showcase not just talent but perspectives that enrich Arizona’s diverse dining landscape. Chef Pioche illustrates the creativity and ambition at the heart of ACI training.