Deirdre Rieutort-Louis, SHA ’16, CIA ’14, Executive Pastry Chef for Aphotic in San Francisco had her dessert, Tomales Bay Oyster Ice Cream with Vermouth and Mignonette Foam, featured on Michelin’s favorite desserts in CA for 2023. Aphotic just earned a Michelin star and a Michelin Green Star for sustainability. She has previously been written up in online news outlets for her unusual dessert pairings.