Announcing the Financial Beneficiaries of the 2024 Hospitality Scholarship Program

Celebrating the Next Generation of Culinary and Hospitality Innovators

This year, ten (10) student recipients were selected by the 2024 Culinary Council to receive scholarships ranging between $500 – $2,000:

Alexandrea Brittain | Grossmont College

Alexandrea is pursuing an AA in Culinary Arts at Grossmont College with the dream of becoming a head chef and owning her own food truck or restaurant. She currently works as a line and prep cook and is gaining her first professional culinary experience. Cooking has always been her passion, and she is excited to bring her creative food ideas to life.

 

Ana Cristina Pulido de Luna | San Francisco Baking Institute

Born and raised in Tijuana, Mexico, Ana is a culinary arts student and a grill cook at the Westgate Hotel in San Diego. Inspired by her mother’s cooking, Ana’s passion for food and hospitality drives her to explore diverse culinary techniques, cultures, and ingredients. She dreams of creating food that tells a story, connects with people, and brings them joy.

 

Colin Geaghan | San Diego College of Continuing Education

Colin grew up in western Massachusetts and is currently training at San Diego College of Continuing Education, where he’s pursuing certificates in culinary arts, advanced culinary arts, and culinary nutrition. With a passion for food as medicine, Colin aspires to become a holistic private chef, helping clients heal and thrive through food, nutrition, and herbal medicine.

 

Danielle Freedberg | San Diego State University

Danielle is a sophomore at San Diego State University, majoring in Recreation with an emphasis in Sustainable Tourism. Passionate about preserving nature and culture, she aspires to make a positive impact on the hospitality industry by promoting sustainability. Alongside her love for travel and cooking family recipes, Danielle enjoys exploring nature, upcycling, and connecting with different cultures.

 

Destiny Broux | Grossmont Community College

Destiny is a third-year student at Grossmont Community College, where she recently switched from Elementary Education to Culinary Arts. A first-generation college student, she has found baking to be a source of creativity and calm, inspiring her to pursue a career in the culinary field. Destiny balances her studies with part-time work at Target while striving toward her goals in the kitchen.

 

Ekaterina Likhacheva | San Diego Culinary School

Born and raised in Yekaterinburg, Russia, Ekaterina’s passion for cooking began in her grandmother’s kitchen and has remained a constant throughout her life. After a successful career in furniture design and running her own kitchen manufacturing company, she moved to San Diego and is now pursuing her dream of opening a café. With her diverse culinary experience and determination, Ekaterina is ready to share her unique culinary ideas with the community.

 

Gregory Chavez | Wine Vault & Bistro

Gregory, a native San Diegan and Chef at Wine Vault & Bistro, creates wine-paired dishes inspired by his travels to traditional wine regions. He combines unique flavors and techniques to craft memorable dining experiences, driven by his passion for culinary innovation.  He plans to use the scholarship to attend a professional pizza-making course in Los Angeles, with the goal of becoming a certified Pizzaiolo and building on his past pizza-making experience.

 

Jose Maldonado | San Diego College of Continuing Education

Known as “Angel,” Jose is a Pastry Chef at Carlsbad by the Sea, crafting treats for senior citizens. With over 10 years of experience, he finds joy in creating nostalgic baked goods. A first-generation DACA recipient, Jose is pursuing certifications in baking and pastry, aiming to one day open his own business.

 

Paige Vigiletti | San Diego State University

Paige is pursuing a Bachelor of Science in Hospitality and Tourism Management with an emphasis in Restaurant Management. Growing up in her family’s dinner theater, she developed a passion for creating memorable dining experiences. Currently a hostess, Paige aspires to become an independent restaurant consultant, helping small businesses thrive by combining her love for food, hospitality, and the arts.

 

Shawn Sistrunk | NewSchool of Architecture and Design

Hailing from the Land of 10,000 Lakes, Shawn built his career in San Diego’s hospitality and nightclub industry, where his passion for design and the artistic process emerged. He strives to redefine hospitality through thoughtful, immersive spaces that blend art, history, and technology, transforming them into living works of art.

 

Each year, the Culinary Council is hand-picked to select recipients. These influential members of San Diego’s local hospitality and culinary communities, read, review and discuss the applications before interviewing hopeful applicants. Winners were announced and recognized during the 20th Annual San Diego Food + Wine Festival, which took place November 2-10, 2024.

This year’s esteemed Culinary Council members included:

 

• Chef Amanda Palomino (Kitchens for Good, San Diego)

• Chef Bernard Guillas (Maître Cuisinier de France)

• Chef Claudia Sandoval (Claudia’s Cocina, San Diego)

• Chef Flor Franco (Casa de Flor, San Diego)

• Chef Jesse Llaptian (Loews Coronado Bay, Coronado)

• Chef Kelston Moore (Fox Pointe Farms, Bad Boyz of Culinary, Encinitas/San Diego)

• Jack Ford (Taj Farms, Valley Center)

• Jessica + Chef Davin Waite (Disruptive Dining: The Plot, The Plot Express, Brine Box, Wrench & Rodent, Shoots Fish & Beer, Oceanside/Carlsbad)

• Marcee Katz (Chef Works, San Diego)

• Pam + Chef Aron Schwartz (APS Hospitality Group, San Diego)

 

“This scholarship program is a testament to our belief in investing not just in the present, but in the future trailblazers of our local culinary and hospitality industries,” says San Diego Food + Wine Festival co-founder, Michelle Metter. “As these talented individuals embark on their educational journeys, we are honored to be a part of their growth, and are excited to congratulate each recipient on their well-deserved recognition. Our commitment goes beyond the festival dates; it’s a year-round dedication to fostering a supportive environment that encourages creativity and education. We believe that by empowering these aspiring professionals, we contribute to the long-lasting enrichment of San Diego’s vibrant culinary industry.

While each year is understandably different, the Culinary Council is committed to certain qualifying criteria as members accept and consider applications for the program:

• Scholarships typically range from $500 to $5,000.
• All schools must be accredited, offering continuous, relevant, hands-on and in-person experience.
• As the money for the scholarships is raised by the San Diego Food + Wine Festival, scholarships are only awarded to people who are connected to San Diego by school, work, or recent involvement in food, wine, or hotel management in the area.

The scholarship funds may be used for study within or outside of San Diego County.