VOL 27 ISSUE 31, August 10, 2026
Main caption: Delaware North culinarians and graduates of the CHEFS program earned their ProChef I certifications from the Culinary Institute of America (CIA) after an four-day exam held last month at the flagship campus in Hyde Park, N.Y. Pictured (left to right) are Carolyn Morabito (exam proctor), chef instructor, CIA; Kristina Olson (exam proctor), regional executive chef, Yellowstone; Andrew Duncan, executive sous chef, Nationwide Arena; Michael Strine, sous chef, Nationwide Arena; Nathan Blair, sous chef, Patina 250; Ramon Moreno, sous chef, Morimoto Asia; Nicholas Costello, sous chef, TD Garden; Kashiea Lotts, executive sous chef, Southland Casino Hotel; Joey Baez, sous chef, Morimoto Asia; and Jason Story (exam proctor), workforce consultant, CIA.
Seven chefs and graduates of Delaware North’s CHEFS® (Culinary & Hospitality Excellence for Future Success) program successfully completed the rigorous ProChef® I exam last month at the Culinary Institute of America’s flagship campus in Hyde Park, N.Y.
The ProChef certification is awarded through a prestigious three-tier credentialing program developed by the CIA, a world-renowned institution specializing in culinary, baking and pastry, and hospitality education. Delaware North has partnered with the CIA on the CHEFS program since its launch in 2022.
All seven candidates passed the four-day exam, which tests culinary fundamentals, including stock, soup and sauce preparation; protein, vegetable and starch cookery; egg cookery; salad and dressing preparation; and plating.
“The confidence our culinarians gain through the CHEFS program is just as important as the technical skills they develop,” said Lou Piuggi, vice president of culinary, food and beverage for Delaware North. “Successfully earning ProChef I certification demonstrates their commitment to excellence and gives them momentum to keep growing. It’s been inspiring to see so many graduates immediately want to pursue ProChef II and the next stage of their professional development.”
The latest group to earn ProChef I certification also passed five qualifying written exams and completed a hands-on practical assessment before the four-day technical skills exam. They invested countless hours in independent study and preparation to achieve this professional milestone.
The newly certified ProChef I culinarians are:
- Andrew Duncan, executive sous chef, and Michael Strine, sous chef, Nationwide Arena in Columbus, Ohio
- Nathan Blair, sous chef, Patina 250 at Delaware North’s corporate headquarters in Buffalo
- Joey Baez and Ramon Moreno, sous chefs, Morimoto Asia at Disney Springs in Orlando
- Nicholas Costello, sous chef, TD Garden in Boston
- Kashiea Lotts, executive sous chef, Southland Casino Hotel in West Memphis, Ark.
The exam was proctored by Delaware North’s Kristina Olson, regional executive chef at Yellowstone National Park; Carolyn Morabito, chef instructor at the CIA; and Jason Story, workforce consultant for the CIA.
“I am grateful for the opportunity to serve as a proctor for the ProChef I exam,” Olson said. “Having completed ProChef I just over a year ago, I understand the mix of anticipation and excitement that comes with preparing for the exam. I was able to offer the ProChef I candidates advice, resources and guidance, as well as share how the ProChef I exam tests their fundamentals, while ProChef II allows chefs to explore their creativity and different cultures through food. I also reminded them that a group of chefs at Delaware North has been in their shoes and is here to support them throughout their ProChef journey.”
The CHEFS program creates a robust culinary talent pipeline for Delaware North by identifying, mentoring and training chefs at every stage of their careers. More than 150 culinarians across Delaware North’s Parks and Resorts, Patina Group, Ember Entertainment® and Sportservice divisions have participated in the program as emerging culinarians and mentors.
The program will welcome its sixth cohort this month.