VOL 27 ISSUE 32, August 17, 2026
Delaware North’s Culinary & Hospitality Excellence for Future Success (CHEFS)® program last week welcomed its sixth cohort of 19 emerging culinarians. Launched in 2022, the program helps build a pipeline of culinary talent across the organization and now includes more than 150 culinarians representing every Delaware North division in the United States.
Emerging culinarians, typically sous chefs, are selected for the 12-month professional development program, through which they receive executive chef mentors, on-the-job learning, virtual coursework and opportunities to support special events.
These experiences help participants build a strong technical foundation and professional network, fostering their personal growth and advancement within the organization.
Cohort six emerging culinarians:
- Braulio Alonzo and Dalton Baker, Petco Park in San Diego
- Cedric Campbell and Samantha Wells, Southland Casino Hotel in West Memphis, Ark.
- Rebecca Cancel, UBS Arena in Elmont, N.Y.
- Rodrigo Cantu, Little Caesars Arena in Detroit
- Courtland Eiland, Busch Stadium in St. Louis
- Matthew Engle and Lawrence Lee, Wheeling Island Hotel-Casino-Racetrack in Wheeling, W.Va.
- Fabian Martinez, Lambeau Field in Green Bay, Wis.
- Brent MacLeod and David Schultz, 1919 Kitchen & Tap at Lambeau Field in Green Bay, Wis.
- Guadalupe Medina, Paseo at Downtown Disney in Anaheim, Calif.
- Christina Michael, KeyBank Center in Buffalo
- Erika Monat, Patina 250 at corporate headquarters in Buffalo
- Brienne Nielsen, Climate Pledge Arena in Seattle
- Daniel Phillips, Yavapai Lodge at Grand Canyon National Park
- Carlos Vargas, MetLife Stadium in East Rutherford, N.J.
- Yong Yoo, Morimoto Asia in Orlando, Fla.
Delaware North’s Culinary & Hospitality Academy has partnered with the Culinary Institute of America (CIA), a premier culinary and hospitality education institution, since the inception of the CHEFS program. Delaware North leverages the CIA’s expertise in curriculum development, mentor training and ProChef® certification opportunities.
Many CHEFS graduates remain actively involved by serving as peer mentors for future emerging culinarians. In a new milestone for the program, graduates from the inaugural cohort will mentor participants in the sixth cohort.
Before serving as mentors, chefs must earn the ProChef Mentor designation from the CIA. More information about the most recent mentor training, held at the CIA at Copia campus in Napa, Calif., will be shared in a future edition of 360.