Program Summary


The Biltmore Estate is very famous in the USA for being the country’s largest privately owned residence, with an award-winning winery, a four star, four diamond Inn, and six full-service restaurants that feature produce and meats obtained from the estate itself. Not only this, but the Biltmore Estate welcomes over one million guests every year and prides itself on providing first class customer service and exceptional dining experiences.
As a Culinary Arts and Pastry Intern/Trainee on the Biltmore Estate program the focus will be on your personal growth and development; Biltmore's team will enhance your existing abilities, allow you to develop brand new skills and also challenge yourself in different areas all within this 12-month program. 
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As a Biltmore Culinary or Pastry Intern, you’ll be exposed to Biltmore’s professional kitchens and will be rotated  throughout the diverse restaurants on property to gain optimum training. Interns will work in all areas of the kitchen environment specific to their degree program and will be mentored by each location’s chefs and Food & Beverage management teams.
Knowledge and experience will be gained in areas such as:
  • Knife skills;
  • A la carte service;
  • Buffet and banquet service;
  • High volume service, plate design and presentation
  • Inventory and ordering, recipes and menu design, staff documentation and scheduling
  • Other culinary operational skills.


The pay rate for this program is $17.00 USD per hour and you will be scheduled to work a minimum of 32 hours per week.


Participants on this program will be required to obtain a J-1 Intern or Trainee visa through Yummy Jobs and will be able to train for a period of time as outlined by the Biltmore. Upon completion of the program, participants will have up to 30 days to travel within the United States. Participants must then return to their home country upon completion of the program.

Nestled in the Blue Ridge Mountains of Asheville, NC, the Biltmore Estate welcomes over 1 million guests each year. The 8,000 acre estate includes the Biltmore House and gardens (America’s largest privately owned home), an award-winning winery, a 4-Star 4-Diamond Inn, a family-friendly Hotel, exceptional dining, outdoor activities, and much more!
Participants in the Biltmore Internship programs get the opportunity to sharpen their culinary, hospitality, and guest relation skills at America’s largest home! Biltmore’s training programs give participants a chance to challenge themselves and develop their skills in many different cuisines and settings. The Biltmore Estate is home to 6 full-service restaurants whose menus feature fresh produce and meats from the estate itself, as well as wines from the award-winning winery. Many of the restaurants are “green certified” and have an extensive sustainability program including canola production, solar energy and various field to table production/agricultural programs
Mark DeMarco
Estate Executive Chef 
Chef Mark’s culinary journey began with the lessons he learned helping in his family's catering business. He graduated culinary school at the Indiana University of Pennsylvania and worked at Grove Park Inn before beginning his Biltmore career at the Bistro in 2004. He served as Executive Chef of Cedric’s Tavern upon its opening in 2010; in 2017, he was promoted to Estate Executive Chef. Chef Mark holds the Certified Executive Chef designation from the American Culinary Federation.

Victoria Roenigk
Executive Chef
Village Social Executive Chef Vicki earned culinary arts and pastry arts degrees from the Indiana University of Pennsylvania. Hired at Biltmore in 2014 as Pastry Cook for Deerpark Restaurant and Lioncrest, she joined the team opening Village Social one year later, playing a key role in the establishment of a successful kitchen in a new restaurant. Named Pastry Demi Chef in 2017, Sous Chef and Pastry Chef in 2018, and Executive Chef in 2021, Chef Vicki takes great pride in creating flavorful, familiar food with a local twist.

Jeffrey Stanford
Executive Chef
Born in the Delta north of New Orleans, Chef Jeffrey grew up enjoying and learning to prepare French Creole and traditional Southern cuisine. He earned his Culinary Arts and Restaurants Management degree from Florida State College, after which he honed his skills in a variety of roles, including as Chef de Partie at the world-famous Commander’s Palace. There he worked with James Beard Award-winning Chef Tory McPhail, mastering the preparation of Haute Creole cuisine at its birthplace. He added Coastal Florida cuisine to his distinguished culinary repertoire as Chef de Cuisine at an esteemed oceanfront resort, and held several other Executive Chef positions prior to joining Biltmore in 2020.

Simon Townsend
Executive Chef
Born and raised in Coventry, England, Chef Simon earned a B.A. with Honors in Culinary Arts Management from University College, Birmingham in the U.K. He has held positions with such renowned New York-based British gastro pubs The Peacock and The Shakespeare, taking an “ingredient-led approach” to cooking. Chef Simon believes “as chefs, we do the easy part. It’s the people who grow the produce and raise the livestock who do the hard work.” Combining classical training with molecular gastronomy techniques and a reverence for our region’s ingredients, he creates exceptional fare for Bistro guests.

Housing for this program is provided by the Biltmore State, you will be housed as well as sharing a room with fellow program participants in a fully furnished house or apartment complex.


Housing is payroll deducted at a rate of $150.00 USD per week inclusive of all utilities*.


Transportation to and from work is optional and is charged at a rate of $15.00 USD per week.


*subject to change 




  • Applicants will be required to attend a pre-screen interview via video call with a member of the Yummy Jobs Team in order to be considered.​
  • If successful, applicants will be required to attend a final interview with the Biltmore HR Team via video call.