A mentor is a molder of vernal minds. It’s someone who takes an individual under his or her wing to impart knowledge and wisdom. A mentor is a valuable resource toward individual growth, especially for budding chefs paving their paths in Chicago’s kitchens. DiningOut spoke with some of the city’s culinary gurus turned mentors to inquire about what makes a good mentor and why mentorships are essential in this industry. So take a seat—Mentoring 101 is now in session.
Chef/Partner Tony Mantuano of Spiaggia, Café Spiaggia, River Roast, and Terzo Piano
When you stop learning, you stop growing. Tony Mantuano, an internationally-recognized and influential chef, refuses to stop learning (and teaching) in his kitchen. Overseeing four concepts in Chicago, including Spiaggia, Café Spiaggia, River Roast, and Terzo Piano, Chef Mantuano executes each cuisine flawlessly.
The James Beard award-winning chef gleaned his culinary chops from his Italian mentors—Nadia Santini, Massimo Ferrari, and Franco Colaombani.
“A good mentor has the experience and acquired knowledge to lead and develop the next generation of rising talent. A good mentor also has to have patience and recognize something special within the person he or she is mentoring,” Mantuano explains.
Speaking of rising talent, chef Mantuano currently mentors Joseph Flamm, Executive Chef of Spiaggia and Café Spiaggia. You may recognize Chef Flamm from Season 15 of Bravo’s “Top Chef.” The most important lesson Mantuano imparts on all his culinary grasshoppers is simple yet poignant: “Find something that you love and immerse yourself in it.”
Chef Rodolfo Cuadros of Carnivale
According to Rodolfo Cuadros of Carnivale—Chicago’s colorful eatery both in décor and flavor—mentoring is an indispensable part of a chef’s career.
“Kitchens are such a different environment from the average corporate world scenario, and young chefs need that kind of hands-on education wherein the mentor can help them navigate the ropes and thrive,” Cuadros adds, “Mentoring becomes a sort of partnership between budding cooks and chefs.”
Before becoming the ringleader (aka executive chef) at Carnivale, Cuadros began working in kitchens at the age of 13 as a dishwasher. From dish room to kitchen, he admits that if it weren’t for his earliest of mentors—Skip, Rick, and Douglas—he wouldn’t be where he is today. At Carnivale, he mentors his entire kitchen staff, providing them with the tools they need to succeed both individually and as a part of a team.
“Mentoring is guidance that kitchens cannot do without. As soon as a chef forgoes their mentoring responsibilities, the entire kitchen will be in disarray. Mentoring is imperative to this industry.”
Photo via Tavern at the Park
Owner Peter de Castro of Tavern at the Park
Even while working as a dishwasher at the ripe age of 13, Peter de Castro knew he had a calling to the restaurant industry. “I got my first job when I was coming home from baseball practice. I worked at my friend’s father’s restaurant,” de Castro explains. “Even then, I fell in love with the excitement of it all.”
His passions forged on as he worked his way up at various restaurant chains throughout college before going on to launch successful restaurant concepts in Massachusetts. He made the move to Chicago in 2001, debuting with the steakhouse and seafood concept, Keefer’s. Nowadays, you can find de Castro at Tavern at the Park actively overseeing and aiding the team.
Photo via Tavern at the Park
“The first thing I look at is attitude,” explains de Castro. “We need a good communicator between both guests and staff.” But to be successful, de Castro looks for that ‘it’ factor. “You can teach people operations, but you can’t teach them attention to detail. That is what makes a successful player on a team.” But with a good mentor comes growth, and de Castro understands that moving on to new opportunities is just part of the business.
“It is inevitable that some of our best people move on. However, that is ultimately what I want. I want for people to learn and be brought up through our restaurants as a way to further their careers.”
Chef de Cuisine Ryan Pfeiffer of Blackbird
Working his way through the ranks of Blackbird, from lunch cook to now Chef de Cuisine, Ryan Pfeiffer is constantly learning. From his early days of training under Timothy Bucci—a member of the United States Culinary Olympic team—Pfeiffer continues to keep his skills sharp, most notably with a month-long stage at the three-Michelin-starred Bay-area restaurant, Manresa. However, he admits the best lessons learned weren’t always in the kitchen.
“There have been multiple influences that have made me who I am today,” Pfeiffer explains. “My past and present bosses, my friends, family, and my current chefs have helped me develop my own style.” While on the search for mentors, Pfeiffer aligned himself with chefs who let their work speak for itself. “Pedigree is important, but those who are the best don’t need to boast. I tended to follow those whose actions spoke louder than their words.”
Now acting as a lead, Pfeiffer maintains this humble quality in his own kitchen. “I remind my chefs that they are here to get better. I am not here to be a bully or a boss, I’d much rather establish trust. Insofar as mentoring technique, I use a silent approach. That way I don’t intrude and it allows my chefs the opportunity to pave their own way.”
Culinary Director/Managing Partner Joe Farina of Victory Restaurant Group
Joe Farina has over 30 years of experience working in Chicago’s culinary scene. Currently, he oversees the kitchen at Victory Tap Chicago, an old-school neighborhood restaurant specializing in Chicago-Italian cuisine. With a wealth of experience under his belt, Farina can spot rising talent in the kitchen instantly. Case in point, Rigoberto Rojas — Executive Chef at Victory Tap and Farina’s mentee.
“I realized that there was something special about Rigoberto because he was quick to anticipate what I needed in the kitchen.” Rigoberto possesses a special talent that cannot be taught—intuition. Farina believes that an individual with stellar intuition has the potential for greatness. “I tell Rigoberto to never forget to take risks when the timing is right, always work hard, and be prepared.”
The lessons that Farina teaches link directly back to his own mentors, Steve Lombardo (Partner of Gibsons Restaurant Group) and Marty Gutilla (President of Tavern on Rush). “Steve and Marty’s ups and downs in the industry were priceless lessons for me in the kitchen and in life. When I was going through similar experiences, I already knew what to do from what they both had taught me,” he says.
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