Culinary Intern / Trainee

Participants may have the opportunity to develop their culinary skills in a Michelin-starred kitchen while gaining exposure to contemporary American cuisine, seasonal ingredients, advanced preparation techniques, fine-dining presentation, and professional kitchen operations.

Training will include:

Kitchen orientation, sanitation, safety, and organization
Mise en place and ingredient preparation
Contemporary cooking techniques
Hot and cold kitchen production
Sauces, stocks, vegetables, proteins, and seafood preparation
Plating and presentation
Tasting-menu preparation and execution
À la carte service
Quality control and consistency
Kitchen communication and teamwork
Inventory, product knowledge, and proper storage
Exposure to Michelin-level service and culinary standards

Ideal candidates should demonstrate:

Culinary education and/or relevant professional kitchen experience
Genuine interest in fine dining and contemporary cuisine
Strong attention to detail
Professional attitude and work ethic
Ability to work effectively in a fast-paced kitchen
Willingness to learn and receive feedback
Strong teamwork and communication skills
Commitment to maintaining high standards of cleanliness, organization, and food safety
Interest in developing advanced culinary techniques and progressing professionally

Previous fine-dining experience is preferred, although Protégé emphasizes mentorship and professional development.

$23–$25/hour for Chef de Partie, $22–$25/hour for Pastry Chef de Partie, and $25–$28/hour for Junior Sous Chef

Staff/family meal
Participation in the kitchen tip pool for applicable culinary positions
Professional uniforms
Two annual week-long restaurant closures
Two consecutive days off each week

Protégé does not provide employee or participant housing.

Participants are responsible for identifying and securing their own housing for the duration of the program. The J-1 Visa Sponsor will provide guidance and support during the housing search, including recommendations regarding suitable areas, transportation, commuting options, and available housing resources.

Participants should carefully consider housing costs in the Palo Alto and greater San Francisco Bay Area and ensure they have sufficient financial resources to cover rent, security deposits, transportation, and other living expenses before arriving in the United States.

Why Train at Protégé?

Protégé's philosophy is closely aligned with professional development. The restaurant emphasizes mentorship, genuine hospitality, teamwork, personal respect, and helping individuals reach their full potential.

Participants can gain exposure to a restaurant led by professionals with extensive experience at some of the world's most respected restaurants, including The French Laundry, El Bulli, Akelarre, Addison, and other internationally recognized establishments.

Leadership

Chef Anthony Secviar – Chef / Owner
Chef Secviar's background includes experience at Akelarre, El Bulli, The French Laundry, and Addison. At The French Laundry, he progressed from Chef de Partie to Sous Chef and spent six years working within Chef Thomas Keller's culinary organization.

Dennis Kelly, MS – Master Sommelier / Owner
Dennis Kelly spent nearly a decade as Head Sommelier at The French Laundry and earned the Master Sommelier Diploma from the Court of Master Sommeliers.

Patrick Hagerman – General Manager
Patrick Hagerman is a Le Cordon Bleu graduate whose previous experience includes Restaurant Gary Danko, Ad Hoc, and The French Laundry.

Restaurant Experience

Protégé offers two distinct dining concepts:

The Lounge – A more casual à la carte dining experience centered around a 10-seat bar.

The Dining Room – An intimate fine-dining experience featuring a seven-course tasting menu.

The restaurant operates Tuesday through Saturday and is closed Sunday and Monday.