Delaware North’s Culinary & Hospitality Excellence for Future Success (CHEFS) program reached another milestone earlier this month as emerging culinarians from the program’s inaugural and third cohorts returned to serve as chef mentors for Cohort 6.
Delaware North held mentor training Aug. 10-13 at the Culinary Institute of America’s (CIA) Copia campus in Napa, Calif. The 11 culinarians who earned ProChef Mentor designations represent every Delaware North division and region across the United States.
To participate in the program as mentors, culinarians must earn their ProChef Mentor designation, a CIA credential recognizing expertise in culinary instruction, coaching and professional development. Delaware North has partnered with the CIA on educational resources, training and certifications since launching CHEFS in 2022.
Cohort 6 mentors (pictured above, in order from left to right):
- Jackie Zehl, sous chef, Tenaya at Yosemite, Fish Camp, Calif.
- Michael Butler, executive chef, MetLife Stadium, East Rutherford, N.J.
- Nanako Lugo, sous chef, Morimoto Asia, Orlando, Fla.
- Chuck Krause, executive chef, Southland Casino Hotel, West Memphis, Ark.
- Benjamin Kaye-Smith, sous chef, Globe Life Field, Arlington, Texas
- Gage Dawiedczyk, executive chef of restaurants, Lambeau Field, Green Bay, Wis.
- Zachary Skinner, executive chef, Niagara Falls State Park
- Evan Bergman, executive chef, The Grand Tier at the Metropolitan Opera, New York City
- Michael Buonopane, executive chef, KeyBank Center, Buffalo
- Rudy Lopez, executive chef, Paseo, Anaheim, Calif.
- Jakob Sleight, executive chef, Stella 34 Trattoria, New York City
Kaye-Smith, Zehl, Butler, Sleight and Lugo participated in the first CHEFS cohort as emerging culinarians, while Dawiedczyk was a member of the third cohort.
“Attending the CHEFS Mentor Training in Napa was incredibly rewarding and gave my peers and me from the first cohort an opportunity to reflect on how far we’ve come,” said Sleight, who joined the CHEFS program as a sous chef at Patina 250 in Buffalo and now serves as executive chef of Stella 34 Trattoria in New York City.
“Many of us have advanced into new roles and leadership positions, yet the relationships and sense of community built through CHEFS remain strong,” Sleight continued. “The training also highlighted how the program continues to evolve as former participants share insights with first-time mentors, reinforcing its mission to develop culinary leaders from within and foster meaningful connections across divisions.”
In addition to supporting culinary education and development, the program provides experienced chefs with an opportunity to give back to the next generation of culinary leaders.
“The CHEFS program provides a valuable opportunity to step away from daily operations and focus on culinary creativity, professional development and continuous learning,” said Buonopane.
“The program allows you to connect with chefs and culinary leaders across Delaware North, share experiences and gain new perspectives that strengthen our operations,” Buonopane continued. “As you advance in your career, helping others develop becomes one of the most meaningful ways to make an impact, and CHEFS provides a rigorous and meaningful framework to be an effective mentor.”
Launched in 2022, the CHEFS program identifies and develops high-potential sous chefs into future culinary leaders across restaurants, resorts, stadiums and entertainment venues.
Many CHEFS graduates have advanced into executive chef and executive sous chef roles, reinforcing the program’s focus on internal career growth through hands-on learning, mentorship and peer support.
“The training provided a deeper appreciation for the role mentors play in developing future culinary leaders,” said Krause. “I was impressed by how structured and intentional the mentoring process is, creating opportunities for growth for both mentors and mentees. Serving as a mentor will help strengthen our culinary culture by developing team members, sharing best practices and maintaining the high standards of hospitality and food quality that define Delaware North.”
The program also helps create a sustainable leadership pipeline by encouraging former mentees to become mentors and develop the next generation of culinary talent. Today, more than 150 culinarians participate in CHEFS as mentors, mentees and alumni.