The Dinex Group
Culinary Apprenticeship Program

This immersive, hands-on program is designed to develop the next generation of culinary professionals through structured learning, real kitchen experience, and direct mentorship from seasoned chefs across our portfolio.

About The Program

The Dinex Group LLC is a collection of internationally renowned restaurants founded by Michelin-starred Chef Daniel Boulud with an emphasis on excellence in hospitality and cuisine. Dinex restaurants range from fine dining institutions to approachable, elegant concepts; all committed to the highest standards of service and culinary craft.
We invite passionate and driven individuals to join a legacy of excellence and apply to our Culinary Apprenticeship Program.

The Dinex Group holds valued team members to a collective culture that values precision, creativity, and hospitality at the highest level. Whether your goal is to master the fundamentals or pursue a long-term career within our esteemed kitchens, this apprenticeship is your first step into the world of Michelin-level cuisine.

Program Details

Requirements:Minimum 1 year professional experience
Duration:Estimated 12 - 18 Months
Location:Various Dinex Group locations (based on placement and availability)
Compensation:Starting at $19/hr
Evaluation:Apprentices will be evaluated throughout the program. Those whose skillset meets program standards for Phase 1-3 will receive a Certificate of Completion.
Employment Opportunities:Priority consideration given for full-time culinary or pastry roles within the Dinex family

Programs & Phases

Culinary / Savory

Phase 16 months

Garde Manger Hot / Cold

Skills learned:
  • Vinaigrettes And Salad Preparation
  • Small Plates And Canapés
  • Soup
  • Methods Of Preservation (Pickling, Confit)
  • Knife Cuts
  • Organization/Cleanliness
  • Efficiency
  • Speed
  • Inventory
  • Cooking Techniques
  • Green Market Selection
  • Seafood And Fish Appetizers
Phase 26 months

Prep / Hot Apps & Entremetier

Skills learned:
  • Knife Cuts
  • Cooking Techniques
  • Vegetable Preparation (Seasonality)
  • Blanching
  • Production And Rotation Of Garnishes
  • Soups & Starches
  • Organization/Cleanliness
  • Efficiency
  • Speed
Phase 36 months

Cuisson / Saucier & Grill

Skills learned:
  • Knife Cuts
  • Butchering
  • Proportioning With Minimum Of Waste
  • Protein Inventory Per Service
  • Sauce Making
  • Cooking Skills
  • Seasoning
  • Production And Plating
  • Braise
  • Confit
  • Organization/Cleanliness
  • Efficiency
  • Speed

Pastry

Phase 16 months

Production & Ice Cream Station

Skills learned:
  • Teatime Items
  • Large Volume
  • Canelé Batter
  • Anglaise/Sorbet Bases
  • Vacherin
  • Production and Rotation of Frozen Components
  • Organization / Cleanliness
  • Efficiency
  • Speed
  • Inventory
Phase 26 months

Dough Station

Skills learned:
  • Dough production & Baking
  • Lamination
  • Batters
  • Organization / Cleanliness
  • Efficiency
  • Speed
  • Inventory
Phase 36 months

Tuile & Chocolate Station

Skills learned:
  • Delicate garnishes using pâte a cigarette
  • Tempering, Molding, Sculpting chocolate
  • Gavotte
  • Opalines
  • Production
  • Organization / Cleanliness
  • Efficiency
  • Speed
  • Inventory

Who Should Apply?

This program is ideal for culinary professionals who demonstrate:
A deep passion for food and hospitality
Eagerness to learn and take direction
Commitment to professionalism, punctuality, and teamwork
The ability to thrive in fast-paced, high-volume environments

Ready to Apply?

Choose either Savory or Pastry apprenticeship program.

Our Inspiration

Fabrizzio Salerni
Executive Corporate Chef
The Dinex Group
Jean-Francois Bruel
Corporate Chef
The Dinex Group
Daniel Williams
Corporate Chef
The Dinex Group
Stéphane Galibert
Corporate Chef
The Dinex Group
Nancy Vasquez
Director of HR
The Dinex Group
Raphaelle Bergeon
Executive Chef
Blue Box Café
Eddy Leroux
Executive Chef
Restaurant Daniel
Shaun Velez
Exec. Corp. Pastry Chef
The Dinex Group
Katalina Diaz
Executive Pastry Chef
Restaurant Daniel
William Nacev
Executive Chef
Le Pavillon
Romain Paumier
Executive Chef
Café Boulud New York
Christina D'Angelo
Corporate Culinary Leader
The Dinex Group
Rodrigo Campos
Executive Chef
Centurion
Kevin Inocencio
Executive Sous Chef
Café Boulud New York
Jeanne Lecourt
Executive Pastry Chef
Centurion New York

Alum

Aaron Bludorn
Alum
Aurélien Dufour
Alum
Dean Yasharian
Alum
Gavin Kaysen
Alum
Ghaya Oliveira
Alum
Mark Fiorentino
Alum
Travis Swikard
Alum
Tyler Shedden
Alum
Dominique Ansel
Alum