Hands-On Culinary Internship – Luxury Event & Fine Dining

A culinary internship isn’t just about gaining experience—it’s about transforming passion into skill and ambition into opportunity. At Dover Hall Experiences, interns don’t just watch from the sidelines; they step into a fast-paced, high-end kitchen where innovation and excellence are at the heart of everything we do.

As a luxury wedding and event venue, Dover Hall provides a unique culinary environment unlike a traditional restaurant. Interns work alongside award-winning chefs, learning how to execute multi-course fine dining experiences and deliver flawless service for high-profile weddings and private events. With access to fresh, locally sourced ingredients, they refine their ability to balance flavors, master plating techniques, and explore innovative cooking methods.

Unlike standard restaurant internships, Dover Hall Experience’s program emphasizes creativity and leadership. The mentorship and hands-on training that interns receive prepare them for careers in top-tier kitchens, giving them an edge in a competitive industry.

For aspiring chefs, a luxury event & fine dining culinary internship is more than a stepping stone—it’s a launchpad. If you're ready to take your skills to the next level and gain real-world experience in one of the most prestigious kitchens in the region, Dover Hall is the place to start.

Nick Lawrence, our Sous Chef, shares his culinary journey insights and gives potential interns a taste of what to expect from this immersive experience.

Can you tell us a little bit about yourself?  

I’m a Powhatan native who started as a dishwasher at Salisbury Country Club, working my way through the ranks and honing my skills over seven years. I joined the Dover Hall culinary team in 2020, which led me to fall in love with chef tastings and wine dinners. These experiences are unique because we get to experiment with seasonal flavors and techniques to create standout dishes. In 2021, I had the unique opportunity to live at the Dover Hall estate for two years. There’s something truly magical about being the only person on the property after it’s been quietly blanketed in snow the night before.

What inspired you to begin cooking, and what led you to become a sous chef? 

I discovered my fascination with unique flavor pairings when I was just 10 years old. From that point on, I knew I wanted to explore the world of food and its oceans of flavors.  As soon as I had the chance, I joined my high school’s culinary program—and that’s when I truly fell in love with cooking.

While studying at Salisbury, I had the incredible opportunity to work under the Executive Chef, Jim Ertel, who encouraged me to experiment and create original dishes for the A La Carte restaurant. That hands-on experience not only helped me expand creatively but also taught me how to lead a team in a fast-paced kitchen. This was the turning point that inspired me to pursue the role of Sous Chef.

How long have you been working at Dover Hall? 

I started my journey at Dover Hall in February 2020—just two weeks before the COVID-19 shutdown began. It was an unexpected time to begin a new chapter, but it quickly became one of my most rewarding. This year, I’m proud to celebrate my 5th anniversary with Dover Hall!

What’s the best part of working in a high-end wedding venue compared to other culinary environments? One of the best parts of working here is the incredible care and precision that goes into every aspect of the food. From sourcing ingredients to plating each dish, our team is fully committed to excellence—making sure every detail is executed flawlessly.

What inspired you to take on the role of leading a culinary internship program?

It’s simple—I’ve always had a knack for coaching young aspiring chefs in a meaningful way.

What qualities do you look for in aspiring chefs who join the internship?

We're always looking for passionate and hardworking individuals. Our goal is to share our love for exceptional food and to show them exactly why we’re so passionate about what we do!

How do you balance mentoring interns while maintaining the high standards of a luxury venue?

I’ve found the key is to remain patient and react with understanding. No one is perfect at everything, and most of the time, they're doing their best. For example, making our dinner rolls. Everyone has the “ah-ha” moment where everything clicks when rolling them out. It took me a solid month to get the technique down!

What’s the most rewarding part of training and shaping the next generation of chefs?

There’s always a moment during an internship when everything just starts to click. Interns begin to take initiative on their own, and you can see their mindset shift—they start thinking about the entire process in a whole new way. I no longer need to guide every step; they begin to lead themselves. They’ll hand me the tools I need before I even ask, plate dishes without instruction, and apply techniques I taught them at the beginning of the internship without needing a reminder. Watching that growth unfold is truly incredible.

Every great chef starts somewhere, and for many aspiring culinary professionals, an internship is the first taste of the fast-paced, high-pressure world of a professional kitchen. But what is it like behind the scenes? We sat down with one of our past interns, Danae, now turned commis, to hear her experience—what she learned, what she loved, and how this internship has prepared her for the future.

Can you tell us a little bit about yourself?  

I graduated from Reynolds Community College in 2024 with a degree in Culinary Arts, specializing in Pastry Arts. If you’d asked me growing up whether I’d want to work in a kitchen, my answer would’ve been, “Absolutely not!” I like to say God must have a sense of humor because here I am, and I love it. Baking, cake decorating, and dessert development are my true passions, but I also enjoy the camaraderie and challenges that come with working in the kitchen and tackling more than just pastry and desserts.

What initially drew you to this culinary internship?

For my culinary degree, I needed to complete three separate internships. I’d already done one at a bakery and another at a café, but I was looking for a challenge that would help me grow even more. That’s when my program advisor told me about Dover Hall’s culinary internship program, and I instantly fell in love. At first, I was intimidated because it felt way beyond my skill level (I was a pastry arts major, after all), but I decided to challenge myself and believe in my abilities, and I reached out.

How did this internship compare to your expectations?

As a perfectionist by nature, I was nervous coming into the internship with a background primarily focused on pastry arts and desserts. But I approached it with the mindset, "Even if I aim to be a pastry chef one day, being skilled in all areas of the kitchen will make me a stronger chef." And that turned out to be exactly the case. Whenever I was given a task I hadn’t done before, Nick or one of the other chefs would walk me through it, explaining the process in a way that helped me truly understand what made each dish both elevated and delicious.

What were some of the most valuable skills you learned during the program?

Taste testing! It might seem obvious, but I quickly learned that every great chef is always developing their palate. There were times when I followed a recipe to the letter, but the dish still felt like it was missing something. I’d taste it alongside one of the chefs, and they would help me pinpoint what it needed—whether it was salt, citrus, herbs, or something else. As I gained experience, I began to make those taste adjustments on my own, without needing to ask. It meant the world to me that the chefs trusted me to make those decisions independently.

What was it like working under the guidance of the chefs and kitchen team?

It was an incredible experience that boosted my confidence to work with such a talented team of chefs. They were always open to answering my questions and encouraged me to grow in every area of the kitchen, even when I felt nervous. One thing I truly appreciated as an intern was how this team embodied true collaboration. In the kitchen, every dish has multiple components, each with its own recipe. When a dish is served to the guest, it’s been carefully measured, crafted, and cooked, piece by piece, by several chefs working together.

Was there a moment during the internship when you felt like you truly grew as a chef?

There were so many memorable moments, it’s hard to pick just one. But an experience that will always stand out was at the very end of my internship. Executive Chef Leah was planning an upcoming wine dinner menu and allowed me to create the dessert course. I ended up making about 100 mini blackberry lavender cheesecakes and even had the chance to speak about the dish in front of the guests. It was such a surreal experience, and I will always be incredibly grateful for it!

Are you ready to step behind the line or know someone who is? We would love to hear from you! Please reach out to Robert@DoverHall.com to take the first step toward an engaging, hands-on experience. Don’t miss the opportunity to learn, grow, and create memorable dining experiences—apply today!

Bartizan is Richmond's Premier Modern Industrial Venue, conveniently located in Short Pump, Virginia, just outside of Richmond, Virginia, and easily accessible from Charlottesville, Northern Virginia, and Maryland. A sister property of Dover Hall, Bartizan offers the same qualified and experienced event managers to guide you through the planning process. Bartizan offers an artisan in-house culinary experience led by Virginia's Chef of the Year, Executive Chef Leah Randolph, and in-house beverage programs featuring our very own 7 Lady Vineyards wine curated by owners and vintners Chad Hornik and Jeff Ottaviano. Bartizan provides an exquisite and all-inclusive experience for you and your loved ones. To plan your next wedding, social event, or corporate event with us, inquire here. To learn more about our sister property, Dover Hall, click here. Learn more about the entire Dover Hall Experience here.