Our Chefs
Our chefs are seasoned culinary experts who continually explore and innovate to bring delicious new flavors to your menu. Their dedication, skill and insights allow them to create not just exciting flavors and truly memorable dishes, but workable, “menuable” products that can thrive within the demands of your restaurant operation. And remember, they're anxious to work directly with your culinary team as well!
Our chefs ... create ... memorable dishes ... that can thrive within the demands of your restaurant operation.
Guy Beardsmore
- Menu and product experience as Corporate Chef for Olive Garden, Whitebread-Marriott UK, TGI Fridays UK
- Fine dining training in UK and USA, Michelin starred UK restaurants, 4 star USA restaurants
- Graduate of Hinckley College, Warwickshire, UK
Glenda Murray
- Past Chef Instructor, Western Culinary Institute
- Classical French Training, Chef Philippe Guiet Ottawa, Canada
- Graduate of Western Culinary Institute, Portland, OR with Highest Honors
Tony Benedict
- Past Chef Instructor, New England Culinary Institute
- R&D Development Chef, Carla's Pasta, extensive experience in food service operations including fine dining clubs
- Graduate of The Culinary Institute of America, Hyde Park, NY
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