Lincoln Ristorante

Hospitality Career Paths

• Present
• Much like the hospital industry, I find it both challenging and rewarding to break the stigma of sub-par quality food...

  

  Dawn Hedges

  Director of Operational Support

  Delaware North

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• Competition against a set of standards makes us better chefs, especially under the watchful eye of Chef Roland Henin...

  

  Kevin Doherty

  Director of Food and Beverage for Sportservice

  Delaware North

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• 2020
• Everyone has to make sacrifices for the sake of their careers. Figure out what your non-negotiables are – i.e., your...

  

  Alice Navadeh

  Senior Director of Partnerships & Development

  Food Education Fund

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• 2018
• There is power in going through difficult situations; it has a way of giving you perspective and drive. Really tough...

  

  Joel Henriquez

  Lead Culinary Instructor

  Hot Bread Kitchen

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• One of my mentors told me that being genuinely yourself can bring you to places your resume cannot. Hold on to that...

  

  Brittney "Stikxz" Williams

  Culinary Director, Chef & Partner

  Miss Lily's

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• 2017
• Work for great people and take your time. Developing a craft takes time. Most importantly, always do your best.

  

  Jonathan Benno

  Head of Culinary New York

  SoHo House

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• 2016
• As a chef, I find inspiration in many things. Culture, people, and art are just a few things, aside from cuisine,...

  

  Adam Nadel

  Chef Owner

  Tramonto

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• 2013
• It’s not about the mistakes you have made, it’s about how you recover from them. Mistakes are always going to...

  

  Mark Lockard

  General Manager

  Marea

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• I always remind myself that I got to where I am today because my Chefs and Mentors constantly pushed, nurtured, and...

  

  Chung Chow

  Chef Partner

  Noreetuh

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• 2012
• It’s essential to build a strong support team and to develop the communication skills and organization that let you...

  

  Scott Cioe

  Executive Pastry Chef

  Lafayette Grand Café & Bakery

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• Motivation goes hand-in-hand with morale and performance — if the bar is set high and everyone’s engaged, motivation...

  

  Talia Berman

  Partner

  Friend of Chef

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• I stay inspired by working with talented people, reading, tasting, traveling, and most importantly, always expecting...

  

  Edouardo Jordan

  CEO/Founder

  Food with Roots

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• 2011
• I think everyone should work in hospitality, even for a few months, because there are endless lessons to learn....

  

  Andrew Black

  Chief Culinary Officer

  Counter Service

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