Empowering the next generation of culinary creators through creativity, connection, and globally inspired food.
Why We Created This Scholarship
At Upper Cut, we exist to empower individuals to create experiences that spark authentic connection.
Through globally inspired flavors, versatile formats, and playful, shareable culinary ideas, we believe food is one of the most powerful ways to bring people together.
As part of our commitment to investing in the next generation of culinary trailblazers, we invite you to apply for the Cutting Edge Culinary Scholarship offered by Upper Cut.
Meet the Winners
These talented individuals were selected for their originality, perspective, and fearless approach to their craft.
Bryan Gregor
Culinary Institute of America, Senior Year Favorite dish he’s made: Chocolate SouffléBryan grew up in Connecticut, where one of his first restaurant jobs was washing dishes at the Saybrook Fish House in Canton. After leaving the University of Connecticut in 2014, he moved to Boston and spent the next eight years working as a server and bartender, developing a deep passion for food, wine, and hospitality. During that time, he was mentored by Sandy Block, the first Master of Wine on the East Coast, and earned his Introductory Sommelier certification through the Court of Master Sommeliers, Americas.
After witnessing the impact of the COVID-19 pandemic on the restaurant industry, Bryan decided to pursue formal culinary training to build a more sustainable and purposeful career. He enrolled at the CIA to earn a Bachelor’s Degree in Culinary Science, strengthening both his cooking skills and understanding of food science. He recently completed an externship at the Michelin-starred Atera in New York City under Executive Chef Ronny Emborg and was invited to continue as a Sunday stagiaire. During the week, he works as a research assistant in the CIA’s Department of Culinary Science and Nutrition.
After graduation, Bryan hopes to work in food science research and development while building a private chef business focused on refined, fine-dining experiences for small gatherings. He believes food is one of the most meaningful ways people can connect without a screen and aims to create memorable experiences through thoughtful cooking and hospitality. The Cutting Edge Culinary Scholarship will help him complete his degree and pursue a career that blends culinary science, fine dining, and personal hospitality.
Marcos Lagarda
Culinary Institute of America, Freshman Year Favorite dish he’s made: Baja tacos with a salsa macha. (The sauce is key.)Part of Marcos’ identity as a chef comes not only from his Mexican heritage but also from being born and raised in Houston, Texas. Although Houston has an incredible and diverse food scene, he believes the Culinary Institute of America in New York is where he can truly grow into the chef he aspires to become. Along the way, Marcos has faced financial obstacles and sacrificed time with friends so he could continue developing his culinary skills. There were also moments when he questioned how far he could go because he felt his goals were closely tied to his identity and experiences. The person who encouraged Marcos most to pursue this dream was the chef he worked closely with and whose guidance gave him the confidence to believe in himself.
He is equally grateful to his family and friends, who believed in his abilities and supported him as he chose this unconventional path.
Marcos appreciates that attending the Culinary Institute of America fulfills his parents’ wish for him to pursue higher education while allowing him to earn an Associate’s Degree in Culinary Arts. He’s excited to learn how scientific principles and traditional techniques work together to build a strong culinary foundation.
During his time at the CIA, Marcos hopes to build lasting relationships with classmates, instructors, and mentors who will help shape his future. He also looks forward to learning from experts in seafood cuisine and applying that knowledge to his dream of opening a restaurant inspired by the flavors of Mexico. Marcos’ goal is to serve the highest-quality food while providing exceptional hospitality. He’s especially excited about the opportunity to complete an externship that will help him find a restaurant whose values align with my own.
