we are chefs too!
For over 50 years, we have been scouring the world looking for products that address the daily operational challenges of kitchen life. We understand that this is a never-ending mission and will continue to always seek the best. We’ve made it our goal to provide kitchen equipment solutions to improve the lives of foodservice operators. Scroll below to learn more about our team of chefs.
our team of experienced chefs
Chef Charles RothmanRegional Sales Manager - Northern Alberta | Saskatchewan | Manitoba
Charlie started his hospitality career in Toronto working for the famed restauranteur Michael Carlevale at Prego Della Piazza as a Front of House Manager before being promoted to Finance Manager for Prego, Black & Blue and The Boston Tavern. It was during this time that he also began to develop his culinary skills apprenticing for Mark Thuet. Charlie went on to spend the next 12 years operating large volume foodservice as an F&B Director in both Toronto and Edmonton. After working as the General Manager of the historic Edmonton Petroleum Club Charlie branched out on his own as an independent consultant and event producer. He also co-created Porkapalooza, Western Canada’s largest BBQ Festival! In 2017 Charlie then became known as a culinary threat garnering rave reviews as the Chef and managing partner of Rooster Café & Kitchen in the Old Strathcona district of Edmonton.
Chef Martin TancrelRegional Sales Manager - Quebec
Martin is passionate about his customer’s success! Over the past 20 years Chef Martin Tancrel has worked in several commercial kitchens and has a vast experience in pastry. He has worked in Europe, the United States and Canada and has a broad experience base that compliments our team of Chefs. Martin also has sales experience on the ingredient side of the business and has enjoyed helping many customers improve their food quality and operation costs over the years. Martin lives in the Montreal area with his wife, son and daughter.
Chef Mark McEwanWestern Canada Regional Sales Director
With 25 years of experience as a Chef, Mark is obsessed with finding new and innovative ways to create efficiencies in kitchens and improve food quality while saving restaurateurs money. Mark has experience working in upscale chains, hotels, fine dining, boutique catering, and large-scale food production. This gives Mark a unique perspective on what makes different kitchens profitable. When he’s not introducing chefs to the most cutting-edge food equipment in the industry, Mark can be found spending time with his wife and two daughters, trying to fool fish with his fly rod, snowboarding the beautiful Rockies, or chasing pheasant through the prairies with his trusty dog.
Chef Steve MeehanCorporate Chef | Regional Sales Director - Ontario
Chef Steve Meehan is truly passionate about his customers! With 30+ years of experience in the culinary industry, he has gained a lot of knowledge in different types of operations including traditional Bistro Style Restaurants, Private Golf and Country Clubs, Fine Dining Restaurants, and high-volume Banqueting and Catering centres. His attention to detail and ability to create bold and flavourful menus has always been a passion of his. The highlight of his career has been preparing meals for the Queen, President Bush, the President of Mali, as well as many high-profile movie stars!
Chef Stephen LeeRegional Sales Manager - Ontario
Stephen has managed kitchens around the GTA for over 30 years. While most of his time has been here in Canada, he has also been able to work in Scotland, England, Peru, and across the USA. He has worked the past 10 years in high volume sports venues and event catering. He was the Chef at the Vancouver Olympics in 2010, the Commonwealth Games in 2014, and the Pan Am Games in 2015 and 2019. He has also worked at six British Open golf tournaments feeding the players and hospitality restaurants as well as the Chelsea and Hampton Courts Flowers Shows. He was the Chef that hosted the first ever Canadian Screen Awards and served many acts coming through the Sony Centre and catered many high-end events in the theatre. He enjoys cooking for friends and family in his kitchen with fresh seasonal ingredients.
Chef Cameron HuleyChef Associate - Winnipeg
Cameron Huley competed for The Canadian National Culinary Team for 8 years in world competitions including the Culinary Olympics in Erfurt Germany and the Culinary World Cup In Luxembourg. Cam is a busy guy! He’s a volunteer firefighter and avid outdoorsman. He’s also a devoted Dad to his son Raydyn who you’ll find alongside Cam in many of his YouTube videos and social media posts. His favourite meal is no surprise. Wild game that he’s caught himself. It also happens to be his favorite thing to cook as well.
Chef Dan McIntoshRegional Sales Manager - Ontario
Dan McIntosh is a Michelin Star trained Chef with 25+ years of experience in award-winning restaurants, luxury hotels and spas in England, as well as corporate settings in Canada. He also spent time as a private chef for celebrities and royalty. Dan has vast knowledge in all areas of kitchen management and culinary operations and is passionate about mentoring and sharing it with others. Before becoming Head Chef, Dan spent 10 years as a pastry chef and has a passion for all types of patisserie. His favorite dessert to make is a classic Gateau St. Honoré. Along with 4 years of advanced culinary education, Dan also holds an Honors business degree. Dan has many other interests including tall ship sailing, as well as hiking and kayaking with his family.
Brad QuistBusiness Development Manager - Refrigeration and Ice
Brad began his journey in the foodservice industry more than 18 years ago where he started bartending and serving tables – this is where he found his passion for hospitality. This enthusiasm for the industry fueled his career which began with managing restaurants for one of Canada’s largest restaurant chains and grew into working for one of Canadas largest food equipment dealers. These opportunities have allowed Brad to build long lasting relationships with customers across the country and develop a unique perspective on what challenges customers, operators and foodservice establishments face daily. Outside the office Brad can be found golfing, skiing, snowboarding, cycling, travelling and spending time with friends and family.
Chef Tony MarzoRegional Sales Manager - British Columbia
Tony has a Diploma from Dubrulle French Culinary Institute and Canadian National Red Seal certification. Tony began his career at two of Canada’s top Relais & Chateaux Diamond studded hotels. He travelled extensively through Europe, settling in London UK, where he honed his skills working at Michelin starred restaurants. Returning to British Columbia Tony owned the restaurant Kessel & March, held title roles as Executive Chef at restaurants and at a large branded hotel kitchen. He is experienced in both high volume and fine dining environments. Tony has worked many different facets of the industry helping fellow chefs and expanding his knowledge in different culinary environments.
what we value
We work in an open and transparent way and reward customer-service performance to keep the standard high.
Service and support
We stand behind our recommendations and solutions with the best service and support in the business.
We are fair, reasonable, respectful, honest and ethical. We follow through on what we say.