Smallman Galley, located at 54 21st Street in Pittsburgh, has made a name for themselves as the premiere spot for chefs looking to advance their careers. They opened in 2015, becoming the nation’s first restaurant incubator, and accepted four chefs into the program this past year, with two of them now preparing to open their own restaurants.
With the success of the first class, Smallman Galley has opened up applications for the next cohort of aspiring chefs. The deadline to apply is Dec. 31 this year, which is also the date of Smallman’s big New Year’s Eve celebration. Customers will be treated to a five-course New Year’s feast at the party, prepared by the four chefs from the past cohort.
Smallman Galley, which is run by Tyler Benson and Ben Mantica, has received national attention for opening the nation’s first restaurant incubator. Each chef admitted to the program runs an independent kitchen with a unique concept and they are given the space rent-free. Smallman takes a cut of the revenue produced by each kitchen to help cover marketing, advertising, maintenance and utilities. The chefs will also get additional help should they strike out on their own after graduating.
“It’s gonna catapult their careers to the next level no matter what they do,” Benson said about the program.
Although the first cohort was given an 18-month session, the second class will run for just 12 months. This will allow Smallman to benefit customers and chefs who want faster turnover.
“Every year we can basically reinvent the whole place,” Mantica said about the change.