Redefining the culinary world with autistic talent
When we make room for those with autism and related neurodiversity in the kitchen, everything shifts. The food improves. The industry grows. The culture deepens.
Chefs on the Spectrum empowers autistic and related neurodivergent talent through culinary training and placement in professional kitchens. It is opening doors for individuals too often overlooked, while helping restaurants find the skilled staff they urgently need.
The inspiration
It began the way all good things do in the kitchen — one chef making room for another.
Chef Franklin Becker
What has always set Chef Franklin Becker apart is his belief that food is personal. A dish, in his hands, isn’t simply composed. It’s considered, layered with intention, and built to evoke emotion. The same can be said for his mentorship of Joe Valentino who would become his proof of concept for Chefs on the Spectrum.
Chef Joe Valentino
As far back as he can remember, Joe Valentino wanted to cook. He was a chef every Halloween. His determination took him from cafeterias to catering to kitchens. Those environments were not always welcoming to someone with autism. But he kept grinding and impressed a chef who introduced him to Chef Becker.
FEATURED
For People With Autism, Can Restaurant Kitchens Be a Haven?
Culinary jobs have the potential to be a perfect fit, and a new effort is afoot to help autistic workers land them.
The program
Chefs on the Spectrum builds pathways for autistic talent to enter, learn and thrive in professional kitchens through training, mentorship and employment partnerships.
The program is in early stage development. Our current focus is on building strong partnerships with chefs and restaurant groups and thoughtfully designing a program that will provide meaningful, supportive and sustainable employment opportunities for autistic and other neurodivergent individuals in the culinary field.
Look for new information soon.
FEATURED
How Chefs on the Spectrum Empowers Adults With Autism
TODAY’s Carson Daly shines a light on a new program called Chefs on the Spectrum that is helping adults with autism land coveted jobs in fine dining and setting them up for success beyond the kitchen.
The Chefs Council
Franklin Becker
Point Seven, Autism Speaks, Board of Directors
Andrew Zimmern
Passport Hospitality/Food Works Inc, Autism Speaks, Board of Directors
Chris Bianco
Pizzeria Bianco
Daniel Boulud
Restaurant Daniel
Ed Brown
Restaurant Associates
Cesare Casella
The Center for Discovery, Casella's Salumi
Maneet Chauhan
Chauhan Ale, Masala House
Paul Denamiel
Le Rivage
Marc Forgione
Forge, Peasant
Neal Fraser
Redbird
Gavin Kaysen
Soigne Hospitality Group
Shota Nakajima
Chef, Restauranteur
Ken Oringer
Little Donkey, JK Food Group
Angie Rito & Scott Tacinelli
Don Angie, San Sabino
Gio Rivera
Amari
Ralph Scamardella
Tao Group
Joseph Valentino
Point Seven
Marc Vetri
Vetri Cucina
Bryan Voltaggio
Wye Oak
Michael Voltaggio
Wye Oak
Our supporters
Chefs on the Spectrum is made possible through the generous and visionary support of the André Soltner Philanthropic Trust, established to honor the remarkable life and career of Chef André Soltner.
Celebrated for his excellence in the kitchen, Soltner was equally respected as a dedicated mentor and advocate for the next generation of culinary talent.
This extraordinary investment reflects Chef Soltner's belief in the transformative power of inclusion and redefining what opportunity can look like. We are deeply grateful to the André Soltner Philanthropic Trust, and to all supporters of Chefs on the Spectrum, for helping carry forward his remarkable legacy.
