Sylvia Oliveira has over 20 years of experience as an Executive Chef for Bon Appetit Management. Her accomplishments include being a key note speaker, a back-to-back culinary challenge winner and a founding member of Bon Appetit’s CEO Kitchen Cabinet. As a Food Fanatics Chef, Sylvia now pursues her culinary passion and applies her considerable years of experience through assisting operators with menu development, marketing and application.

Chef Bo honed his skills across the country working for various restaurants and hotels, including Marriott Resort, House of Blues and Elephant Bar and Grill. He has also cooked for former Heads of State including presidents Clinton, Regan, and Carter as well as musical acts such as Slash, Hootie and the Blowfish and Ice Cube. As a 3-time Gold Platter Award winner, Chef Bo now brings his high-level of expertise to the table as a Food Fanatics Chef.

A lifelong professional and a Certified Executive Chef (CEC), Chef Greg has been a leader and Executive Chef for country clubs, 5-star hotels, healthcare, sports and entertainment and many other sectors. He has practiced all major cuisines of the world and is proud to have cooked for 4 US Presidents. Chef Greg’s incredible culinary back ground and strong passion for sharing his comprehensive business knowledge make him an ideal Food Fanatics Chef.

A graduate of the Le Cordon Bleu College of Culinary Arts, Chef Jesse Moreno has more than 20 years of experience and expertise in the dining industry. He has worked as an executive chef in Las Vegas, a Head Chef in Sundance and an Executive Chef at a Four Star, Four Diamond chateau in Utah. With a leaning toward classic European flavors and an eye on sustainability, Chef Moreno is a true asset as a Food Fanatics Chef.

A former Food Network personality, Chef Rahm Fama has roamed the country sharing his love of food. Through his long career he has taken his chops to restaurants and hotels in Austin, Phoenix, New York, Colorado Springs, and St. Lucia. Now, this meat-loving chef is bringing his expertise to us as a Food Fanatics Chef.

Chef Angel’s diverse approach to food made him a successful Executive Chef in the Southwestern United States. A culinary school graduate, he blends the philosophies of Spanish, Caribbean, Mediterranean, African, French and American flavors into his own style. Chef Angel brings 25 years of hands-on culinary experience to his role as a Food Fanatics Chef.

With over 30 years of culinary experience, Chef Darrin McKillip brings his casino hotel and independent restaurant knowledge to the table. A graduate of Western Culinary Institute, he believes in the value of partnerships, technologies and online platforms. With a ‘mise en place’ approach, Chef McKillip’s Food Fanatics Chef role is to help customers organize and create systems to be more profitable.

Chef Bryan LaPerle served as a corporate Chef for Marriott International and other hotel properties for 11 years, maximizing hotel revenue by saving in food costs. With a degree in Culinary Arts from the New England Culinary Institute, his dishes offer a French culinary twist on modern food trends. Chef LaPerle is excited to extend his knowledge as a Food Fanatics Chef.

Paul worked at The Ritz Carlton San Francisco, a Five Star, Five Diamond Hotel. Paul was a Sous Chef at Wolfgang Pucks Postrio. Paul was working in Belgium and Pau, France where he ran a French Bistro for two years. Paul returned to The States and worked at Humpreys for a decade and during his decade at Humphreys he cooked on the USS Topeka a Los Angeles class attack submarine. 

Chef Manny is a graduate of Johnson & Wales University with degrees in Culinary Arts and Nutrition.  Since graduating he has worked as a Research and Development Chef for McCormick Spices, been an Executive Banquet Chef for Squaw Valley Resort and an Executive Banquet Chef for the Claremont Hotel. Currently, Chef Manny is utilizing his experiences to bring innovation, creativity and passion to his role as a Food Fanatics Chef.

A native of Switzerland, Chef Charles Ramseyer’s knowledge of all things seafood is unmatched and his passion for the sea is evident in his culinary creations. He has worked at the exclusive Hotel Vorderen in Zurich before spending 15 years at Ray’s Boathouse in Puget Sound, where he also co-authored a cookbook. Chef Ramseyer is proud to bring his seafood and industry expertise to the lineup of Food Fanatics Chefs.

Chef Butler’s over 20-years of experience have taken him on culinary adventures that have afforded endless inspiration. He was the youngest governor’s Executive Chef in the country, for the state of Florida, before becoming Grammy-winning musician Zac Brown’s private chef. Chef Butler has now found his calling - sharing his love and commitment to excellence – through his role as a Food Fanatics Chef.

Chef Ed Butler began his culinary career in Nashville, TN. and devoted himself to learning from anyone and everyone. Since then, he’s held various leadership positions at restaurants, country clubs and banquet halls. Chef Butler now follows his true calling – sharing his passion for food and cooking – and is excited to be a Food Fanatics Chef.

With over 30-years experience, Chef Dye has held various chef positions in renowned hotels and resorts like The Brown in Louisville, KY and The Arlington Resort and Spa in Hot Springs, AR. With a self-described “southern fusion” style, he reports on hot trends during his weekly spot on the Arkansas Today Show. Chef Dye’s passion of sharing his ideas of food and cooking are a perfect fit for this Food Fanatics Chef.

Chef Jennifer Steakley developed her passion for food studying Culinary Arts at Johnson and Wales University and working at the famous Charleston Place Hotel. Her interest in food science led her to become a Corporate Research and Development Chef at Newlyweds Foods, allowing her to work with some of the largest national chains and food manufacturers. As a Food Fanatics Chef, Chef Steakley gets to do what she loves most – helping restaurant owners and chefs Make It.

Chef Lewis is a classically trained graduate of the Art Institute of Atlanta and has more than 15 years of culinary experience. He is a five-time American Culinary Federation medalist and has worked as Executive Chef of Morehouse School of Medicine. He was also the Executive Sous Chef of Callaway Gardens where he managed their fine dining and signature restaurant. Chef Lewis’ wealth of experience and knowledge are a great asset to the Food Fanatics Chef program.

Chef Drew Latham attended Texas Culinary Academy Le Cordon Bleu, where he learned to apply classic French techniques to modern dishes. Over ten years later, he has worked in little corner bistros, health spas, and universities. Chef Latham often consults with local businesses to update menus, train staff, or help them in kitchen design, which fits right in with his role as a Food Fanatics Chef.

Chef O’Rourke left her career as an attorney to be involved in the food industry. Her culinary education was shaped by the accomplished chefs who she was privileged to work with as well as her own hard work. She eventually became RSVP Catering’s Chief Operating Officer, the Owner/Chef of Foodlove Catering and the Resident Chef at Sur La Table Cooking School. Chef O’Rourke brings her drive and passion to her post as a Food Fanatics Chef.

Chef Rob Johnson has over 20 years of Food and Hospitality Industry experience and gained important culinary knowledge and experience through his travels in the US Armed forces. He is a graduate of Le Cordon Bleu in Austin Texas, where he honed his love for Southwest cuisine. As a Food Fanatics Chef, Chef Rob Johnson shares his passion for food and building the food culture.

Chef Bland is an award-winning chef with a degree in Occupational Science of Culinary Arts and more than 36 years of foodservice experience. He has since gained comprehensive culinary knowledge by working for in places like Walt Disney World and La Petite France. As a Food Fanatics Chef, Chef Bland’s passion for teaching an education are put to good use.

Chef Schlissel has more than 30 years of experience in the culinary field. He has amassed extensive knowledge for cooking all types of cuisines and is best known for his signature Pan Asian Floribbean style. With a strong track record of helping restaurateurs increase profitability by using local resources and sustainable products, Chef Schlissel offers proven expertise as a Food Fanatics Chef.

Chef Chuck Martin began his culinary career in 1989 and has an Associate’s Degree in Culinary Arts and a Bachelor’s Degree in Food Service Management from Johnson and Wales. He has worked under notable chefs such as Chef Bob Carter of Peninsula Grill and Trey Wilson of Dean and Deluca. Chef Martin’s background also includes culinary instruction, which lends itself perfectly to his role as a Food Fanatics Chef.

Chef Jason Scarborough has over 20 years of professional cooking and kitchen management experience to go with his Associate degree in Culinary Arts from Horry Georgetown Technical College and Johnson & Wales University. He specializes in traditional Southern cooking and restaurant consulting, team training, maximizing kitchen productivity, and helping customers. Chef Jason’s background and business sense makes him the ideal Food Fanatics Chef.

Chef Trantham earned an Associate Degree in Applied Science of Culinary Arts and a Master’s degree in Business Administration. He has since held multiple Executive Chef positions, received certifications from the American Culinary Federations (ACF) and been awarded the ACF President’s Medallion in 2015. As a champion of southern cuisine and a devotion to the local farmers, Chef Trantham brings a lot to the Food Fanatics Chef table.

Chef Ryan Hicks attended Johnson & Wales University in Charlotte, NC before his passion for food & wine lead him to Northern California’s Wine Country. He worked for over a decade in Sonoma Valley’s only Michelin starred dining room before bringing his traditional French technique back to the Carolinas. Chef Hicks also holds a Level II Sommelier Certificate in Wine & Spirits and is excited to bestow his knowledge as a Food Fanatics Chef.

Through his more than 25 years of experience in the foodservice industry, Chef Stephen Afflixio has gained extensive knowledge in consulting, menu development and food distribution. For the past 20 years, he has served as a board member for the Tampa Bay chapter of the American Culinary Federation and received national and local awards for his contributions. Needless to say, we’re lucky to have Chef Afflixio as Food Fanatics Chef.

As a native New Yorker, Chef Tim Warnock’s culinary arts journey has taken him from the 1980 Winter Olympics in Lake Placid to the four-star, four-diamond Sagamore resort. His pedigree includes membership in the American Culinary Federation (ACF) and the Chaine Des Rotisseurs. His extensive knowledge, experience and ability to inspire customers make Chef Warnock a perfect Food Fanatics Chef.

Chef Felton is a graduate of the Culinary Institute of America and apprenticed at Walt Disney World Resorts. He is brewery trained on the art of beer and food and his restaurant experience ranges from fine dining to gastro pubs. He is also well versed Latin American, Middle Eastern, Mediterranean, Vegan and Vegetarian cooking. Chef Felton’s knowledge and expertise are ideal for his role as a Food Fanatics Chef.

Chef Leigh’s love of cooking started at a young age, watching her grandmother create dishes full of love, tradition, and pride.  She has 20+ years in the food industry and is passionate about her career, especially when putting a twist on classic comfort foods. As a Food Fanatics Chef, Chef Leigh loves to share her passion with other culinary professionals.

Starting in 1977, Chef Tom Macrina’s has racked up a long list of accomplishments. His degrees, awards and workspaces speak to the prestige and longevity of his achievement-laden career. As a Food Fanatic’s Chef, Chef Macrina’s wealth of experience and knowledge cannot be understated.

Chef Robert Harbison is a graduate of Widener University Hotel Restaurant Management Program and The French Culinary Institute in Manhattan. He was the Executive Chef at Princeton University before immersing himself in French regional food and wine while wandering the Garden State’s local markets and touring the vineyards of California. As a Food Fanatics Chef, Chef Rob shares his bold, eclectic style of cooking and menu design with his attendees.

Chef Kube began his career in the notable Charleston Place Hotel while attending Johnson & Wales University. From there he served Presidents and dignitaries in D.C., became a bread maker in Northern California and worked at the St. Regis Hotel in New York City. The breadth of his experience and diversity of his skills make Chef Kube a prime Food Fanatics Chef.

A native of West Virginia, Chef Cochran has over 24 years of culinary expertise. An award-winning chef who has experience as a leader in corporate hotels, fine dining, healthcare and convention center kitchens. He is proficient in many culinary techniques and prefers to take relatively humble, local ingredients and elevates them to become more than the sum of their parts. Being active in fostering the next generation of culinarians, Chef Cochran is a great addition as a Food Fanatics Chef.

Chef Mariela Bolaños earned her culinary degree from the Illinois Institute Arts Chicago. She has worked under celebrity Chef Steve Chiappetti at Viand American Bistro in downtown Chicago before becoming the Executive Chef at Landry’s Inc. and then the Executive Sous Chef at Fabio Viviani’s Bar Siena. As one of the “2016 Women Chefs Who Reign over Chicago Restaurants,” Chef Bolaños bring nothing but greatness as a Food Fanatics Chef.

Dwight Drake has had over 40 years experience in the food service industry.  He has worked at top French tableside cookery restaurant in Columbus, Ohio, been the of Executive Chef at The Country Club at Muirfield Village and been with US Foods for the last 29 years. As a Food Fanatics Chef, Dwight gladly shares his experience and passion for cooking and seafood sustainability with customers and prospects alike.

Chris Quinn has been in the culinary field for over 25 years. An Ohio native, he became the Executive Chef at Pucci’s and has worked for the Iconic Cleveland Hospitality team, the Gallucci Family. His passion for food has led to great opportunities in the foodservice industry and now resides as a “true food consultant” and a Food Fanatics Chef.

Chef Randy is a graduate of Oakland Community College and has earned a Certified Executive Chef certification. He has also managed kitchens and overall operations at some of the finest hotels, restaurants, and country clubs in Metro Detroit. He is a distinguished member of the ACF Michigan Chefs de Cuisine (MCCA), has held numerous board positions, won an array of culinary awards and is the co-chair of the MCCA scholarship fundraising team. Chef Randy has much to offer to his audiences as a Food Fanatics Chef.

A proud native of Elwood, Indiana, Chef Frye’s culinary journey has taken him from Portland, Oregon back to the heartland he still calls home. He is passionate about preservation, food as anthropology, Chinese hot pot and helping people achieve their dreams. He has been at it for 25 years and still wakes up every morning and says “yes”.  Chef Frye is an exemplary Food Fanatics Chef.

With over 34 years of Restaurant/ Hotel experience and 18 years of Military Cooking Chef Shawn prides himself with not only teaching cooking and creativity but learning from everyone. From cooking in Afghanistan for thousands to Executive Chef of major hotels to R&D work his experiences will help drive profitability. Chef Shawn is also currently the State Food Advisor to the Iowa Adjutant General Army National Guard and a strong fit as a Food Fanatics Chef.

Originally from Milwaukee, Chef Shelby cut her teeth as a professional cook in New Orleans before exploring and expanding her skills as a Pastry Chef in South Carolina.  She then found her way back to Kansas City, where she grew up, to take on her first Executive Chef position.  Chef Shelby brings her diverse background and love of working with restaurants to create top shelf menus and solidifies the Food Fanatics Chef roster.

Michael Rhoades went to culinary school in Dallas Texas and has been working as a Chef since graduating in 1995. He has worked in independent restaurants, country clubs, hotels, catering, and taught as an adjunct faculty member in a local culinary arts program. Now an active board member of Omaha Restaurant Association and a Chef liaison for many local charity events, Michael Rhoades has much to share as a Food Fanatics Chef.

Chef Aaron is an award-winning chef who has spent nearly 25 working in the culinary industry throughout Missouri, Kansas and Arkansas. His history includes work at 4 Diamond hotels, Fortune 500 companies and serving on the board of the Springfield/Branson American Culinary Federation. Chef Aaron looks forward to bringing his knowledge and passion to his role as a Food Fanatics Chef.

Chef Rob Komotos, a St. Louis native, is a graduate of the Culinary Institute of America. He has spent the better part of 39 years working for Cardwell’s, the University Club, Clipper Cruise Lines and a local meat processor.  Chef Rob’s passionate, dedicated, customer oriented approach translates well to his Food Fanatics Chef role.

Chef Matthew Dean studied under Chef Mark Buckley, at Illinois State University and earned a degree from Le Cordon Bleu in baking and pastry. He was named one of the 40 under 40 in the North Central Illinois region. He also has a great reputation as the person to call when a restaurant needs anything from a seasonal menu update to front of house staff training. Chef Matthew’s strong career arc make him excellently suited as a Food Fanatics Chef.

Chef Eric comes to us with more than 25 years of culinary background, including work at the critically acclaimed restaurants Pignoli, Locke-Ober and Central Bistro. He has been a partner in several popular restaurant concepts, from gastropubs to ice cream production companies. Chef Eric understands the challenges that today’s restaurateur faces, and is equipped to help our customers with concept design, menu creation, food cost management and ideation. 

Scott McCurdy graduated college at the top of his class before working in California resort towns to hone his skills in classic French Cuisine. He was soon accepted into the exclusive French Forum for Advanced Culinary Technique and developed his craft throughout France. Upon his return to Colorado he ran the kitchens of Aspen Meadows Resort, Rustique Bistro, and the Snowmass Club. Scott McCurdy now works as a Food Fanatics Chef, dedicated to growing the program throughout the country.

Chef Corey Kley earned an AAS in Culinary Arts from Paul Smith’s College, is a graduate Le Cordon Bleu in Paris and most recently was the chef/owner of Rue Franklin in Buffalo, NY. Chef Corey is excited to bring his over 20 years of experience to the table as a Food Fanatics Chef.

Chef Carmine Gieck is a graduate of the Culinary Institute and a 20 year veteran of the Las Vegas scene, including opening both the MGM Grand and Paris Hotels. Her experience in everything from grand buffets to fine dining led her across the county to become the Executive Chef at Mon Ami Gabi in Bethesda, MD. Chef Carmine is now member of the US Foods team and is excited to share her culinary expertise as a Food Fanatics Chef.

Chef Frankie grew up around his families catering business in Puerto Rico, where he was born and raised. He became amazed at how people were satisfied and pleased when eating, and that’s when his passion for cooking started. While working in different kitchens, Chef Frankie earned a BA in Culinary Management and MBA in Management and Strategic Leadership from Universidad del Este in Puerto Rico. He is also a former owner of a catering company and a restaurant. His passion for food and service led him to share his skills and knowledge as a Chef Instructor at Le Cordon Bleu in Atlanta. Today he enjoys helping business owners with their menu, improving the profitability of their business and leading them to success.

Born and raised in Wisconsin, Chef Erin Gonzalez began her culinary career working in kitchens on the west coast – from Portland, OR to Los Angeles, CA, including a stint at Chef Josiah Citrin’s Michelin-starred Melisse Restaurant. Her pursuit of culinary knowledge and experience also took her to Mexico City’s vibrant restaurant scene and finally to Minneapolis-St Paul where she worked in numerous kitchens and led several projects. She has worked in diverse cuisine and restaurant types and headed up several restaurant-opening projects throughout her career. 

Since joining the US Foods family 10 years ago, Erin has worked in sales management and been a Restaurant Operations Consultant (ROC). As Food Fanatic Chef, Erin brings over 20 years of restaurant industry experience and a true passion for food and for helping US Foods customers make it!

Chef Gregory Barchetti has over 30 years of culinary experience as a Corporate and Executive Chef.  Greg has worked at numerous hotels, resorts and banking institutions, including the Helmsley Park Lane, Sheraton and Marriott hotels, the Nemacolin Woodlands Resort, and Citicorp in New York City.

As a Food Fanatic Chef, he now uses his culinary passion and years of leadership and management experience to provide personalized assistance to hospitality businesses, so that they can grow and increase profitability. 

A native of Ireland, Chef Byrne, AKA “The Gaelic Gourmet,” began his culinary journey in Ireland at Culinary School, then it was off to London, England and Bern Switzerland to learn from the best around Europe. An opportunity came up to work aboard Carnival Cruise Lines, that life changing experience lasted 5 years working onboard 10 different Carnival Ships. Chef Byrne’s philosophy of helping people, along with a strong focus on building relationships, make him a voice to be heard as a Food Fanatics Chef.