The Culinary & Hospitality Excellence for Future Success (CHEFS)® program officially welcomed its fourth cohort of 15 emerging culinarians, who started their 12-month learning journeys on Sept. 16 alongside executive chef mentors.
Through the program, executive chef mentors are trained to work with emerging culinarians, high-potential sous chefs who are selected to complete a year of hands-on learning and development to prepare them to take the ProChef® I certification exams from the Culinary Institute of America (CIA), which collaborates with Delaware North on the CHEFS curriculum and training.
The CIA ProChef certification is a highly regarded, three-tiered professional proficiency exam that measures core culinary, managerial and financial acumen.
The cohort has unit representation from Delaware North’s Gaming, Patina Restaurant Group, Parks and Resorts, Sportservice and Travel divisions, as well as the company-owned-and-operated TD Garden in Boston.
“The bonds formed between our chefs and emerging culinarians are shaping Delaware North’s culinary culture,” said Lou Piuggi, vice president of culinary, food and beverage for Delaware North. “The dedication they have shown to their personal growth – their peers’ development – are the key ingredients to building our culinary talent for years to come.”
Delaware North brought eight executive chefs from company locations throughout the United States to the CIA at Copia in Napa Valley last month to earn their ProChef mentor designations ahead of the fourth cohort of emerging culinarians joining the program. Several internal culinary leaders have served as executive chef mentors in every cohort since CHEFS launched in 2022.
Emerging Culinarians – Cohort 4
- Karim Williams, corporate catering for Kravis, Kohlberg & Roberts (KKR) in New York City
- Samantha Fencyk and Megan Wonnacott, Comerica Park in Detroit
- Kyle Vanderwall, Finger Lakes Gaming & Racetrack in Farmington, N.Y.
- Jheryl Carter, Niagara Falls State Park
- Kelsey Murphy, Orlando International Airport
- Richard Griggers, Sheraton Nashua
- Youssouf Drame, Jackie Brooks and Lucius Perry, Southland Casino Hotel
- Ashley Alli, Space 220 at Walt Disney World’s EPCOT
- Tim Goodman, Squire Resort at the Grand Canyon
- Antwon Foster and Luis Tirado, TD Garden in Boston
- Matt Painter, Tenaya at Yosemite near Yosemite National Park
Caption: More than 100 culinarians throughout the company are involved in Delaware North’s Culinary & Hospitality Excellence for Future Success (CHEFS)® program, which on Sept. 16 welcomed 15 new emerging culinarians to join its fourth cohort. Pictured above (left to right) are new emerging culinarians Jackie Brooks, Youssouf Drame and Lucius Perry of Southland Casino Hotel, owned and operated by Delaware North in West Memphis, Ark.