2016-17 ment'or GRANT PROGRAM

We are proud to be in our third year of the ment’or Grant program, which is designed to provide young chefs with unique opportunities to expand their training and skills.

Through this initiative, established mentors from some of the country’s top restaurants open their doors and provide invaluable training to up-and-coming chefs. Grantees have distinctive opportunities to learn new techniques, as well as understand different kitchen cultures and approaches to food and cooking. Recipients may earn a one to two-month grant, capped at $6,000 per month, to cover housing, transportation, and salary.

Congratulations to our 2016-17 Grant Recipients:
Grayson Altenberg (Lincoln Ristorante, New York, NY)
Christopher Audia (No.9 Park, Boston, MA)
Ethan Bensal (Untitled, New York, NY)
Alex Brown (Omni Bedford Springs Resort and Spa, Bedford, PA)
Christopher Ferrell (Bartlett Pear Inn, Easton, MD)
Dan Filice (La Folie, San Francisco, CA)
Cesar Gutierrez (Café Boulud, New York, NY)
Alexandra Inkley (Restaurant DANIEL, New York, NY)
Kaylin Lloyd (Betony, New York, NY)
Eric Marting (Omni Barton Creek Resort and Spa, Austin, TX)
Bradley Nicholson (Barley Swine, Austin, TX)
Michael Pini (The NoMad, New York, NY)
Hoon Rhee (The Modern, New York, NY)
Elaine Smyth (Per Se, New York, NY)
John Troupis (Betony, New York, NY)
Amanda Turner (Juniper, Austin, TX)
Ryan Walker (Eleven Madison Park, New York, NY)
Rory Weber (Per Se, New York, NY)

The Ment’or Program for Continuing Education is integral to our mission to keep building the pipeline of growing young American chefs, so that we continue to establish the U.S. as a leader in the global culinary community.

To learn more about our past grant recipients and their stage stories, click here.