Scholarships

In 1989, DiRōNA established an endowment fund with the NRAEF to encourage students to pursue careers in the restaurant and foodservice industry. Annually, DiRōNA honors its key industry partners, media patrons, and past chairmen through the scholarship program. This scholarship program was created to inspire students to pursue their passion for the culinary arts. This scholarship is for any student pursuing an education in a restaurant, food service, or hospitality related major with an interest in fine dining.
Recipients are selected through a rigorous review of applications from throughout North America.

A minimum of 5 DiRoNA scholarships are provided each year through the National Restaurant Association Educational Foundation.

Scholarship Timeline

January 15: Scholarship Application Opens
March 15: Application Closes
April-May: Scholarship Application Review
June: Scholarship Award Notification
July-August: Scholarship Claiming and Payments
August 15: Deadline to Claim Scholarship

Scholarship applications will re-open in January 2027

“The gift of an education is rewarding; the end result is immeasurable. The knowledge of food and wine and hospitality is a gift to share, and we are proud to help promote the education of the best in our field.”

Ted Balestreri

Co-Founder and Past, DiRōNA Chairman

2026 DiRōNA Scholarship Recipients

Donivan Estrada

Mississippi University for Women
Culinary Arts and Fine Dining

Donivan Estrada is a freshman at Mississippi University for Women studying Culinary Arts with a focus on Fine Dining. His passion for hospitality began through memorable restaurant experiences and has continued to grow through his work at Iron Horse Grill and participation in culinary competitions. Donivan has earned multiple industry certifications, including ServSafe credentials and a ProStart National Certificate of Achievement, demonstrating his commitment to professional excellence. Drawn to the precision, creativity, and elevated guest experience that define fine dining, he aspires to become an executive chef and restaurant leader known for culinary innovation and mentorship.

Donald Hughes

Culinary Institute of America
Culinary Arts

Donald Hughes is a sophomore at the Culinary Institute of America majoring in Culinary Arts. With seven years of restaurant experience and a background managing teams of more than 40 employees, Donald combines strong leadership skills with an unwavering passion for culinary excellence. He is actively involved in community-focused culinary initiatives and is recognized by faculty as a dedicated and emerging hospitality leader. Donald’s long-term goal is to lead a Michelin-recognized fine dining kitchen. He is especially passionate about creating elevated dining experiences that are inclusive, innovative, and memorable for every guest while mentoring future culinary professionals.

Dee Roy

Mount Saint Vincent University
Tourism and Hospitality Management

Dee Roy is a sophomore at Mount Saint Vincent University studying Tourism and Hospitality Management. With more than two decades of culinary and restaurant experience, she has built a distinguished career grounded in leadership, mentorship, and community engagement. As a Mi’kmaq woman, mother, and culinary professional, Dee is dedicated to preserving and elevating Indigenous food traditions through hospitality. Returning to school has strengthened her business and management expertise while complementing her extensive culinary background. Her long-term goal is to develop Indigenous-inspired catering and restaurant concepts that bring fine dining techniques together with traditional ingredients and cultural storytelling that celebrate Indigenous heritage.

Garima Garima

Royal Roads University
Tourism and Hospitality Management

Garima Garima is a junior studying Tourism and Hospitality Management at Royal Roads University. Through roles as an Assistant Resort Manager, Restaurant Supervisor, and Banquet Captain, she has developed extensive experience in luxury guest service, food and beverage operations, and event management. Her involvement as a Student Ambassador, Social Media Ambassador, and volunteer at hospitality events reflects her dedication to the industry. She hopes to build a career helping hospitality organizations elevate guest experiences and eventually establish a consulting firm that supports independent restaurants, resorts, and hospitality businesses in achieving long-term success.

Jeanique Hypolite

Mount Saint Vincent University
Tourism and Hospitality Management

Jeanique Hypolite is a sophomore at Mount Saint Vincent University majoring in Tourism and Hospitality Management. Originally from Dominica, she is passionate about sustainable tourism and creating hospitality experiences that celebrate culture while protecting natural resources. After experiencing the devastating effects of Hurricane Maria in 2017, she saw firsthand how important tourism is to her country . Through a resort internship, she gained firsthand experience in delivering exceptional guest experiences and developed an appreciation for the standards that define luxury hospitality. Jeanique hopes to build a career within high-end resorts and destination properties.

Gennadiy Sarybekov

Culinary Institute of America
Culinary Arts

Gennadiy Sarybekov is a freshman at the Culinary Institute of America majoring in Culinary Arts with a focus on Fine Dining. His passion for cooking began alongside his mother and has evolved through competitive culinary programs, international training, and restaurant experience. A Culinary Olympics champion, he has competed in numerous prestigious culinary competitions, one that won him a two week internship at Florence University in Italy. Inspired by renowned chefs and the creativity of fine dining, Gennadiy dreams of opening his own restaurant that combines technical excellence, innovative cuisine, and exceptional hospitality. He hopes to establish himself among the industry’s top culinary professionals while creating unforgettable dining experiences for guests.

Paul Yates

Johnson & Wales
Culinary Arts

Paul Yates is a sophomore at Johnson & Wales University majoring in Culinary Arts. His passion for the restaurant industry was shaped through family influences and hands-on experience in both casual and fine dining kitchens. Currently serving in a leadership role at the Lake Sunapee Yacht Club, Paul has demonstrated strong culinary and managerial potential, progressing from sous chef to head chef. He is on het board of his schools Club of Culinary Excellence and has volunteered at prominent food and wine events. Paul aspires to lead an acclaimed restaurant where exceptional cuisine, hospitality, and innovation come together.

2025 DiRōNA Scholarship Recipients

Avery Mitchell

Avery Mitchell

Culinary Institute of America
Culinary Arts

Avery Mitchell is is majoring in Culinary Arts at the Culinary Institute of America. Her passion for fine dining began in a bakery and coffee shop, where she learned both customer service and baking. This interest deepened through her work at Marilena Cafe and Raw Bar, where she progressed from dishwasher to full-time pastry cook. Avery is drawn to the artistry and precision of fine dining and aspires to become an Executive Chef.

Jack Hermann

Jack Hermann

Culinary Institute of America

Culinary Arts

Jack Herrmann is a freshman at The CIA studying Food Business Management. Over the next three years, he plans to immerse himself in both culinary arts and the business side to learn how effectively run a restaurant. His ultimate goal is to run his own kitchen, not just as a chef but as a leader who encourages respect, creativity, and collaboration.

Kyle Calef

Kyle Calef

The Culinary Institute of America

Food Studies

Kyle Calef is freshman majoring in Culinary Arts at the Culinary Institute of America. Growing up in a large family with limited resources, Kyle learned to cook alongside his mother and developed a deep appreciation for food’s ability to bring people together. His interest in fine dining was sparked by his work at The Miller’s Toll, where he moved from dishwasher to prep cook and garde manger. He is passionate about the farm-to-table movement and his goal is to become an executive chef who blends rustic roots with refined culinary techniques.

Richard Hodgkiss

Richard Hodgkiss

Culinary Institute of America – Greystone

Culinary Arts

Richard Hodgkiss is pursuing culinary arts at Auguste Escoffier School of Culinary Arts. After a decade in the military and emergency medicine he decided it was time to pursue his passion for cooking. While he in the military, he started a small hot sauce business to help sate his need to cook and make things for others to enjoy.

His love for fine dining was ignited during travels through Europe, where he experienced authentic Italian cuisine. Cooking has always been a source of joy and healing for him, and he now seeks to bring that same joy to other and hopes to channel his discipline and compassion into a career as an executive chef.

So-Ahn Kieffer-Kwon

So-Ahn Kieffer-Kwon

Culinary Institute of America

Food Business Management

So-Ahn Kieffer-Kwon is studying Food Business at the Culinary Institute of America with the goal of becoming an Executive Chef and restaurant owner. Her fascination with fine dining began in childhood, where cooking became her creative outlet. Inspired by Michelin-starred restaurants and culinary shows, she developed a deep respect for the precision and storytelling behind each dish. She is currently doing her externship at Jean-Georges, NYC and hopes stay there after graduation or work for another fine dining establishment

Malik Pintado-Vertner

Malik Pintado-Vertner

Culinary Institute of America

Food and Beverage Management

Malik is pursuing an associates degree in culinary arts at the Culinary Institute of America. Inspired by chefs like Grant Achatz of Alinea and Rasmus Munk of Alchemist, he one day wants to own three-Michelin-star restaurant where he can create innovative new dishes that have never been done before. For Malik cooking is more of an art form and a passion.

2024 DiRōNA Scholarship Recipients

Nicholas Brown

Nicholas Brown

Culinary Institute of America
Culinary Arts-Fine Dining

Tranean Cade

Tranean Cade

Milwaukee Area Technical College

Culinary Arts

Mikayla Johnson

Mikayla Johnson

Johnson and Wales

Culinary Arts

Seanna Kryger

Seanna Kryger

George Brown College

Food Studies

Kaleb Johnson

Kaleb Johnson

Culinary Institute of America

Culinary Arts

Rachel Simpson

Rachel Simpson

Morgan State University

Hospitality Management

Liam Sullivan

Liam Sullivan

Culinary Institute of America

Culinary Arts

2023 DiRōNA Scholarship Recipients

Hannah Blair

Hannah Blair

Mount Saint Vincent University

Tourism and Hospitality Management

Caden Adams

Caden Adams

Culinary Institute of America

Culinary Arts

Seanna Kryger

Seanna Kryger

George Brown College

Food Studies

Kaleb Grunin

Kaleb Grunin

Culinary Institute of America – Greystone

Culinary Arts

Benjamin Krakower

Benjamin Krakower

University of Nevada – Las Vegas
Food Business Management

Winny (Wei) Liang

Winny (Wei) Liang

Mount Saint Vincent University

Tourism and Hospitality Management

Yamuna Tamang

Yamuna Tamang

Mount Saint Vincent University

Food and Beverage Management

2022 DiRōNA Scholarship Recipients

Luis Arriola

Culinary Institute of America
Baking & Pastry

Nicolas Frazier

Culinary Institute of America
Culinary Science & Baking & Pastry

Seanna Kryger

George Brown College
Food Studies

Brenna LeDuc

Paul Smiths College of Arts and Science
Baking & Pastry and Service Management

Devika Manchanda

Culinary Institute of America
Food Business Management

Andrew Plummer

Nicholls State University
Culinary Arts/Patisserie concentration

Kamilla Salazar

Johnson & Wales University
Baking & Pastry Arts

Dulanjali Withana

Mount Saint Vincent University
Tourism & Hospitality

Feiyan Zhou

Mount Saint Vincent University
Tourism & Hospitality

2021 DiRōNA Scholarship Recipients

Alex Burslem

Honeoye Falls, New York
Culinary Institute of America/Hyde Park
Culinary Arts

Andres Piedra

Ottawa, Ontario
Le Cordon Bleu
Culinary Arts

Omar Salazar

Oxnard, California
Culinary Institute of America/Hyde Park
Culinary Arts

Jasmine Thoo

Vancouver, British Columbia
Northwest Culinary Academy of Vancouver
Culinary Arts

Courtney Wyatt

Charlotte, North Carolina
East Carolina University
Hospitality

2020 DiRōNA Scholarship Recipients

Stephen Baird

Niagara College
Culinary Arts

Parker Heil

Niagara College
Culinary Arts

Aden Lewin

Culinary Institute of America
Baking and Pastry Arts

Lenski Parker

Culinary Institute of America
Applied Food Studies

2019 DiRōNA Scholarship Recipients

Eunseo Kim

Niagara College
Hospitality

Daniel Matos

Culinary Institute of America
Food and Beverage Management

Greta Miller

York College Pennsylvania
Hospitality

Victor Valentin

Johnson & Wales University – Providence
Culinary Arts

2018 DiRōNA Scholarship Recipients

Melvin Nguyen

New York University
Majoring in Hospitality

Daniel Matos

Culinary Institute of America
Culinary Arts

Jose Luna

Monterey Peninsula College
Baking & Pastry Arts

Jordan Weber

Culinary Institute of America
Culinary Arts

Robert McCall

Auguste Escoffier School of Culinary Arts
Culinary Arts

Alana Mendez

Johnson & Wales University
Food Tourism & Hospitality Management

2017 DiRōNA Scholarship Recipients

Nathan Cook

Sullivan University

Gueye Coty

Gateway Community College

Sarah Sbai

Kendall College

Thomas Vitatoe

Pittsburg Technical Institute

Diana Camacho

Johnson & Wales University – Charlotte

Helen Tabitha Lindsay

Niagara College

Alexis Currell-Therrien

Niagara College

2016 DiRōNA Scholarship Recipients

Tiara Alston

Sullivan University

Annslea Schaber

Sullivan University

John Sadler

Sullivan University

Kristin Criswell

Culinary Institute of America

Anna Marano

Stratford Chefs School

Solange Arias

Humber College