Welcoming Our Largest Cohort Yet: Meet the 2025 Aarón Sánchez Scholarship Recipients
We are incredibly proud to introduce the largest group of Aarón Sánchez Scholarship recipients in the history of the program! This month, six outstanding young adults are launching their culinary journey at the New Orleans Culinary & Hospitality Institute (NOCHI), where they’ll pursue a Certificate in Culinary Arts as part of an experience that blends education, mentorship, and hands-on professional development.
Scholars in this cohort represent the next generation of kitchen leaders—talented, determined, and ready to change the culinary world. Each brings a unique story and a bold vision for the future.
Introducing the 2025 Cohort
Jacob Lopez – Santa Ana, CA
A graduate of the Orange County School of the Arts (OCSA), a school supported by Emeril Lagasse Foundation, Jacob participated in the nationally recognized ProStart program before working at Nobu in California. His sights are set on excelling as a restaurant chef, and he’s ready to sharpen his craft and expand his horizons.
Lester Natareno – Chalmette, LA
Lester moved to the U.S. at age 14 and began his culinary career in New Orleans hotels. He currently works in banquets at the Higgins Hotel. Lester is passionate about growing into a full-fledged chef and is excited to receive guidance and instruction from seasoned professionals that will strengthen his culinary voice.
Riley Chavez – La Habra, CA
Riley brings with her experience in country club kitchens and a deep passion for food. She’s excited to receive structured culinary education at NOCHI and gain the technical skills and industry exposure she needs to carve out her career path in professional kitchens.
Ingrid Castaneda – El Paso, TX
A proud native of El Paso—Chef Aarón Sánchez’s hometown—Ingrid originally hails from Mexico and moved to the U.S. at age 14. She has experience working at the James Beard–nominated restaurant Elemi as a pastry chef, but her heart is on the line. Ingrid is thrilled to be in New Orleans and is working part-time while in school to build a robust culinary résumé.
Isyufran “Izzy” Reyes – Toms River, NJ
Izzy brings both kitchen and leadership experience, currently serving as Executive Chef at a restaurant in Toms River. Although he previously attended a culinary program, it didn’t offer the depth and quality of training he was seeking. Now, with the support of the Aarón Sánchez Scholarship, he’s ready to level up his knowledge and reignite his creative growth.
Adrian Avila – Sutton, NE
Adrian arrives in New Orleans with professional kitchen experience and an ambitious dream: to one day cook in a Michelin-starred restaurant in Denver. Originally from Nebraska, he is eager to build on his foundation through formal training and elevate his skills in a fast-paced, immersive environment.
The 2025 cohort is expected to graduate in December 2025, and we can’t wait to witness all they accomplish in the classroom, the kitchen, and beyond.
Please join us in celebrating Adrian, Ingrid, Riley, Jacob, Lester, and Izzy. The future of food is in good hands.