VOL 27 ISSUE 27, July 6, 2026
Delaware North’s Culinary & Hospitality Excellence for Future Success (CHEFS®) program has built a culinary culture centered on continuous learning, as evidenced by the growing number of chefs across the organization pursuing ProChef® certifications.
This month, the CHEFS® program hosted two multiday mock practical sessions to prepare culinarians for their upcoming ProChef I exam.
Southland Casino Hotel, Delaware North’s superregional gaming destination in West Memphis, Ark., hosted two training sessions led by Delaware North culinary leaders who have earned advanced ProChef designations and serve as CHEFS® mentors.
The ProChef certification, a prestigious industry credential, is a three-tier program developed by the renowned Culinary Institute of America (CIA), which has collaborated with Delaware North on the CHEFS program since its inception in 2022.
“A hands-on practical allows culinarians to test their skills under real exam conditions, receive immediate feedback and gain the confidence needed to perform at their best during the ProChef certification process,” said Lou Piuggi, vice president of culinary, food and beverage for Delaware North.
“Hosting these mock practicals at locations across the country requires significant coordination, but the investment continues to pay off. Our culinarians consistently achieve strong results, and our partners at the CIA regularly tell us how impressed they are with the level of preparation our chefs demonstrate,” Piuggi continued.
CHEFS is a 12-month development program for emerging culinarians that provides executive chef mentors, structured coursework, a peer support network and additional hands-on learning opportunities across the company.
Earning ProChef certifications (Levels I-III) is another outcome of participation in the CHEFS program. In recent years, a growing number of emerging culinarians, program graduates and mentors have voluntarily pursued ProChef credentials, although certification is not required.
Southland hosted eight culinarians for two training sessions coordinated by Patrick Callery, culinary analyst for the CHEFS program and the Culinary & Hospitality Academy.
Session 1 (proctored by Kevin Doherty, director of culinary for Delaware North)
- Seth Charest, sous chef, Bridgestone Arena, Nashville
- Nick Costello, sous chef, TD Garden, Boston
- Ramon Moreno, sous chef, Morimoto Asia, Orlando
- Michael Strine, sous chef, Nationwide Arena, Columbus
Session 2 (proctored by Zac Ladubec, executive chef at Lambeau Field in Green Bay, Wis.)
- Kashiea Lotts, executive sous chef, Southland Casino Hotel
- Joey Baez, sous chef, Space 220, Orlando
- Nathan Blair, sous chef, Patina 250, Buffalo
- Andrew Duncan, executive sous chef, Nationwide Arena
Both groups will convene at the CIA’s flagship campus in Hyde Park, N.Y., for the ProChef I exam July 27-Aug. 1. The exam will be proctored by Doherty, who holds a ProChef III certification, and Kristina Olson, executive chef for Parks and Resorts at Yellowstone National Park, who holds a ProChef II certification.