Main caption: Delaware North’s CHEFS® program provides career advancement opportunities for culinarians at all levels of their careers. Pictured above is Zac Ladubec, executive chef at Lambeau Field in Green Bay, Wisc., who has mentored several emerging culinarians, including Gage Dawiedczyk (left) and Brett Pietsch (right). Since completing the CHEFS program, Dawiedczyk was promoted to executive chef of restaurants at Lambeau Field. Pietsch was promoted to executive sous chef, supporting stadium operations such as Green Bay Packers games and the 2025 NFL Draft.
Delaware North’s Culinary & Hospitality Excellence for Future Success (CHEFS)® program, which launched in 2022, officially announced its latest group of executive chef mentors for the fifth cohort of emerging culinarians starting the program in late August.
These culinary leaders will work with emerging culinarians (up-and-coming sous chefs) for 12 months of hands-on training, mentorship and virtual learning to build their culinary and leadership fundamentals and help them prepare for the ProChef® I certification exam from the Culinary Institute of America (CIA).
Before executive chefs can be mentors in the program, they attend a multiday training to earn ProChef Mentor designations from the CIA, which collaborates with Delaware North on CHEFS program curriculum.
“Developing internal talent ensures consistent guest experiences, high culinary standards and operational excellence across our locations,” said John Kolaski (JK), who serves as president of Patina Group and oversees Delaware North’s culinary standards. “I am proud of how this program has not only built culinary bench strength but a strong community of leaders and peers who push each other, show up for their teams and strive to be better each day. We can all learn from each other, no matter where we are in our careers.”
These sessions, which include live kitchen demos and real-time feedback, are run by Lou Piuggi, vice president of culinary, along with several veteran mentors, culinary support team members and CIA instructors.
Executive chef mentors for the fifth CHEFS cohort (listed below) will meet in August at the CIA Texas campus in San Antonio:
- Kara Blitz, Lincoln Ristorante in New York City
- Philip Donall, Mardi Gras Casino & Resort in Cross Lanes, W.Va.
- Ted Donnelly, UBS Arena in Belmont, N.Y.
- Jaco Dreyer, Truist Park in Atlanta
- Paul Janeway, Tenaya at Yosemite in California
- Thomas Makowski, Travel division
- Jerry Moynihan, The Squire Resort at Grand Canyon in Arizona
- Cory Sheldon, Richmond International Airport
- Clendon Springer, Yavapai Lodge at Grand Canyon National Park
- Nathan Washburn, Patina Group in California
- Florian Wehrli, The Grand Tier at the The Metropolitan Opera House
- Jon Wilson, Parks and Resorts division
Eight executive chefs will continue to serve as mentors in the program:
- Sean Barger, Nationwide Arena in Columbus
- Camilo Baquero, MetLife Stadium in East Rutherford, N.J.
- Gary Davis, Great American Ball Park in Cincinnati
- Phillip Dumlao, Petco Park in San Diego
- Zac Ladubec, Lambeau Field in Green Bay, Wisc.
- Troy Michalkiewicz, Little Caesars Arena in Detroit
- Jason Ramos, Niagara Falls State Park in New York state
- Cristobal Vazquez, Globe Life Field in Arlington, Texas
“Having a blueprint from the program has been a great tool in mentoring emerging culinarians and working with supervisors and cooks who are preparing for the next step in their careers,” “I love connecting with other chefs throughout our company and bridging the gap between subsidiaries,” said Zac Ladubec, executive chef of Lambeau Field. “Personally, CHEFS has reenergized me to learn new ways to mentor and lead my team effectively.”
A growing community of culinarians
With the incoming fifth cohort, CHEFS has nearly 100 emerging culinarians and CHEFS graduates and over 150 total culinarians involved.
“Being an emerging culinarian in the CHEFS program taught me more than technique – it has given me the confidence and perspective to grow not just as a chef, but as a leader in the kitchen,” said Gage Dawiedczyk, who was promoted to executive chef of restaurants at Lambeau Field and the adjacent Titletown district soon after completing the program.
Brett Pietsch also received a promotion to executive sous chef at Lambeau Field after working with Ladubec and completing the CHEFS program.
“I used to struggle a bit with wording explanations in the kitchen or remembering the ‘why’ behind some culinary processes that have become second nature,” Pietsch said. “Going back to basics and immersing myself in core concepts with like-minded chefs has given me a fresh outlook on culinary training and techniques. I can problem solve and address issues more easily, and my menu development speed has increased due to a deeper knowledge of food science and concepts gained through the program.”
Video: CHEFS® graduates discuss impact of the program and mentorship