Meet our recent Chef Scholars

 

Roberto Chavez

Sous Chef, Nobu Malibu, CA

Roberto is a young professional whose passion really is food! He truly believes a meal is the best way to bring people together. For that reason, he gives his all in the kitchen. Always making sure to give the best quality his team can give.

He moved to Los Angeles from a small rural town with a thirst to learn about cooking. Working at various restaurants in the area as he attended Le Cordon Bleu. He ultimately landed in Nobu Malibu, where he has advanced steadily within the organization over the past 10 years. Japanese cuisine has become his obsession: deeply respecting the culture, ingredients and cooking techniques.

Mindy Ling

Executive Sous Chef, Cafe Carmellini

Born and raised New Yorker, Chef Mindy got an early taste of the restaurant world at a young age working for her father who was the chef and owner of their family Taiwanese restaurant in Queens. She graduated from the Fashion Institute of Technology. After 10 years working in the fashion and retail industry, Mindy decided to turn her hobby and love of food into her second career. Upon graduating from the French Culinary Institute, she worked for Chef Michael White at Marea for 3 years, a two Michelin-star Italian. At Marea, she quickly rose through the ranks and was promoted to Sous Chef. In 2022, she joined Chef Melissa Rodriguez starting as a lead cook at Al Coro. Within the first 3 months, the restaurant was awarded two Michelin stars and was promoted to Sous Chef. Chef Mindy joined Cafe Carmellini as a Sous Chef in February 2024. She was recently promoted to Executive Sous Chef after 7 months.

Fiona McCabe
     
Sous Chef, Lola’s

Chef Fiona is the Sous Chef at Lola's. While she always loved food and cooking, her road to restaurants was not as direct as most. She grew up in Sleepy Hollow, NY and went to school upstate at Cornell. After college, she worked with Teach for America for four years, teaching middle school math in a small Arkansas town in the heart of the Mississippi Delta. While she loved teaching, she was always cooking at home. She returned home to New York and attended the International Culinary Center. She did her externship at Untitled with Chef Suzanne Cupps and stayed on as a line cook. She later joined Gramercy Tavern and was promoted to Sous Chef. Eager to work with Suzanne again, she joined Lola's opening team as Sous Chef.

Adam Joseph Ritter

Executive Chef & Co-owner, Bucheron

Chef Adam grew up on a farm in Minnesota and moved to the west coast after he graduated high school. He worked for Joel Robuchon in Las Vegas, Douglas Keane at Cyrus, and then relocated to Singapore. He worked for Andre Chiang for 2 years before heading back to Chicago. Worked at restaurant Intro and then made his final move back to Minnesota where he worked for Gavin Kaysen at Spoon and Stable as well as Demi. In 2024, Chef Adam and his wife opened Bucheron in South Minneapolis.

Mark Yu

Executive Chef, 53 Restaurant

Executive Chef of Midtown Manhattan’s 53, Mark Yu, helms the kitchen and brings a disciplined and refined approach to the contemporary Asian restaurant’s kitchen rafting 53’s menu with an emphasis on cuisine inspired by three regions - Japan, China and Southeast Asia. Chef Yu honed his craft at renowned establishments such as Pastis and Catch New York.

Yu’s academic journey began at Loyola Marymount University, where he studied fine arts and ceramics, before moving to São Paulo, Brazil, to help manage his parents' garment business. His passion for cooking guided Yu to New York, where he attended The Culinary Institute of America, mastering his skills and earning an associate degree in culinary arts. Thus far, Yu has trained in some of the world’s most celebrated kitchens, including Benu, The Restaurant at Meadowood, Le Bernardin, Eleven Madison Park, and Providence.

2025 Chef Scholarship Recipients

  • Chef Billy Brannen II
    Executive Chef – O-Ku Jacksonville Beach

  • Chef Jennifer Chow
    Executive Chef – Nobu Caesars Palace

  • Chef Kyle Goldstein
    Chef de Cuisine – Cafe Carmellini

  • Chef Lena Ciardullo
    Executive Chef – Union Square Cafe

  • Chef Matthew Hoyle
    Corporate Chef – Nobu Restaurants

2024 Chef Scholarship Recipients

  • Chef Michael Collantes
    Chef Owner – Soseki Modern Omakase

  • Chef Aretah Erttah
    Chef de Cuisine – Gramercy Tavern

  • Chef Joseph Murphy
    Executive Chef – Nobu Houston

  • Chef Joseph Salvaggio
    Sous Chef – Gabriel Kreuther

  • Chef Klementine Song
    Chef de Cuisine – Tsubaki

2020 Chef Scholarship Recipients

  • Chef William Cesark
    Sous Chef – Gabriel Kreuther

  • Chef Munkhbilguun (Alex) Dorjpurev
    Chef de Cuisine – Morimoto Asia

  • Chef Brian Flagg
    Executive Chef – The Museum of Fine Arts, Boston

  • Chef Jonathan Karis
    Executive Chef – Chambers

  • Chef William Trover
    Executive Chef – Makoto

2019 Chef Scholarship Recipients