FOOD FANATICS CHEFS

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.

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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.

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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.

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.

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.

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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 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.

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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 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.

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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.

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.

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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.

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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. 

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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 of America and a 20-year veteran of the Las Vegas dining scene, including stints at both the MGM Grand and Paris® Las Vegas hotels. His experience in everything from grand buffets to fine dining led him across the country to become the Executive Chef at Mona Mi Gabi in Bethesda, Maryland. Chef Gieck is excited to share his 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.

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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.

An Oklahoma girl born and raised, Chef Liz has more than 22 years of experience in the foodservice industry – including the Colcord Hotel in downtown Oklahoma City, where she created her own style and attitude toward food. She believes that the most impactful cuisine is made simply, with high-quality products – and she takes great pride in helping chefs, restaurant owners and operators create menus, standardize recipes and correct operational shortfalls.

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Chef Jeremy Bevins started his culinary career almost two decades ago at restaurants like the Greenbrier Resort in West Virginia and The Fearrington House Restaurant in Pittsboro, North Carolina. He continues his craft as Executive Chef at The Ivey, and Sous Chef at Dean & Deluca, Metropolitan Café & Catering, and Customshop in Charlotte. Prior to joining US Foods®, he worked as a culinary instructor at The International Culinary School at The Art Institute of Charlotte.

Chef Aran Essig has spent three decades in catering, country club, restaurant, bakery and retail settings, with extensive time spent as an Executive Chef in the College and University segment. Chef Essig is excited to share his creative menu development and kitchen organizational skills with US Foods customers and associates.

Chef Casey Erb was born and raised in Montana before leaving to attend the Western Culinary Institute in Portland, Oregon, where he also gained experience at local restaurants. He then returned to Montana to work in a vast array of foodservice concepts, from a 100-year-old diner to fine dining, a la carte service and catering operations. Chef Erb is excited to join US Foods and apply his 15 years of experience to helping our restaurant partners make it.

Chef Chad Marshall brings more than 25 years of experience in the culinary arts as Executive Chef in fast casual, fine dining, resorts and country club settings. As a Food Fanatics chef, he looks forward to helping our customers make it, with innovation, profitability and a better work/life balance. 

Chef Maya Wilson began her career as a food writer, food photographer and food stylist. She launched the blog Alaska from Scratch in 2011. She was also a food columnist for Alaska’s largest newspaper for five years, while working her way up the ranks in a bistro kitchen. In 2018, she published The Alaska from Scratch Cookbook, and later served as a chef consultant for an innovative new restaurant concept before becoming the head chef. Chef Wilson is passionate about transforming restaurant kitchen culture, building strong teams and helping restaurants succeed.

Chef Miles Boggio has 35 years of experience in the hospitality and restaurant industries, focusing on new menu implementation and product development, management, efficiency, training, and kitchen design and layout. He has worked in every segment of the foodservice industry, and conducts customized kitchen workshops and in-the-field training for US Foods customers and team members. Chef Boggio is thrilled to share his passion for hospitality and food in his new role as a Food Fanatics Chef. 

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Proficient in both ‘sweet’ and ‘savory,’ Chef Sally Yu – a San Diego native – has worked in upscale catering, hotels, independent restaurants, private luxury communities and meal prep/meal kit companies. She has also traveled the world cooking with Cirque du Soleil, and spent time at some of the industry’s most brilliant food tech startups. When not working, she spends time traveling, collecting vintage cookbooks and learning about new cultures. Chef Yu is excited to join US Foods and bring a wealth of information to help drive customer success. 

Chef Tim McDonald honed his passion for hospitality, flavor and authenticity at the California Culinary Academy in San Francisco before working in restaurants big and small, where using fresh, seasonal and local ingredients became his signature. Now living in the Pacific Northwest, he has consulted with hundreds of restaurants to help them make it.

Chef Joe Becker traces the roots of his culinary experience to growing up in Wilmington, Delaware – and his mother’s authentic Italian dishes. After attending Johnson & Wales University, he interned at Walt Disney World before working in some of the finest restaurants in Atlantic City and Las Vegas, gaining invaluable knowledge from the talented chefs there. Chef Becker brings 25 years of experience to US Foods, and is excited to share his knowledge and passion with restaurant operators.

Chef Alexa’s love of food began more than 25 years ago and has guided her from her start as a dishwasher on a ship, to her experience as a Chef in 5-star hotels, bistros, diners and fine dining establishments. You will hear Alexa summarize a big industry challenge by saying, “It’s not about making beautiful and tasty food, it’s all about making money while making beautiful and tasty food.” As a Food Fanatics® Chef, Alexa is living the dream while helping others live theirs.

Chef Brian has 11 years of experience as a chef in both fine dining and casual neighborhood eateries, giving him a unique perspective on the needs of a modern restaurant. His cooking brings simple, quality ingredients to life with minimal intervention. Brian's love of living and sharing in the spirit of hospitality, as well as his drive and passion for cooking, are now focused towards helping our customers make it.

Chef Tyler Herald came by his culinary career naturally – when his mother bought a restaurant, he learned how to cook. Chef Herald attended Beloit College in Wisconsin and received a degree in history, before going on to get his culinary degree in Portland, Oregon. After spending time in Oregon, Herald returned to Indiana to continue working in kitchens. He’s now been working in foodservice for more than 25 years, and brings his passion for the industry and breadth of experience to US Foods customers through the role of Food Fanatics Chef.

Chef Virgil Sadorra brings more than 30 years of experience in the culinary arts as a chef, entrepreneur and creative. He was born in San Francisco, California and graduated from Western Culinary Institute in Portland, Oregon, in 1992. Chef Sadorra is dedicated to building businesses, and as a Food Fanatics Chef he looks forward to assisting customers with a different perspective and innovative approach on how to prepare, sell and market their food.