The best mentors have had influential and seasoned mentors of their own who influenced their career paths and professional growth in this industry. These seven hospitality professionals
1
“Daniel Humm, my mentor, taught me the value of hard work as applied towards a realized goal. You need to put your mind to something and you need to be focused. The what and the why matter just as much, if not more, than the how.”
- James Kent, Executive Chef at The NoMad
2
“Several mentors helped shape my career path: Thomas Keller was someone who always made decisions for the betterment of his establishment. Eric Calderon, while GM of the Little Nell in the 90's, taught me that hospitality is a craft. Larry Stuckey Sr. taught me tenacity.”
- Bobby Stuckey, Master Sommelier and Wine Director/Co-Owner of Frasca Food and Wine
3
“Chef Floyd Cardoz always reminded me and others that you need to cook from the heart. It is important to be passionate with every dish you put out. It instills in us why we do what we do and you can taste it in the food.”
- Dan Kluger, Former Executive Chef at ABC Kitchen and ABC Cocina
4
“Christian Delouvrier told me something I will never forget about FOH and BOH service. He said that a diner could go to the best food restaurant in the world, with the best chef. But if the service is poor or they don't feel accommodated, they will never go back, no matter how good the food is. You can serve that same diner mediocre food out of any kitchen and if they are made to feel special, appreciated and important, they will come back every time. There is not necessarily a division between the front and back. The two must work in tandem.”
- Roxanne Spruance, Executive Chef and Owner at Kingsley
5
“Remy Funfrock taught me a sense of discipline and perfection. Eric Bertoia helped me understand the concept of "saveur", which to me, means the importance of how something tastes overall. I have learned so many things from Chef Daniel Boulud and he's given me so much advice. He is "la grande ecole," always departing new knowledge and wisdom. He is a mentor to so many of the world's best chefs.”
- Ghaya Oliveira, Executive Pastry Chef at Daniel
6
“My first wine teacher and now friend, Patrick Rigourd, taught me that wine was made in a vineyard by a man. Wine was not elitist, wine was to be shared. He taught be that building a great relationship with the winemakers was the way to understand their wines.”
- Pascaline Lepeltier, Master Sommelier and Beverage Director
7
“One of my first mentors once told me to be persistent with your work until you can achieve a valuable result for your business. This always resonated with me.”
- Laurent Gras, Owner and Chef of LGRAS Consulting
