Food Fanatics

Food Fanatics

Chef Art Ledda

Dallas, Texas

Food Fanatics

Chef Art Ledda

Dallas, Texas
Food Fanatics Chef Art Ledda’s passion for food began at the age of nine, surrounded by the smells and flavors of Filipino style of cooking. His grandmother and mother introduced him to the cuisine, which featured an equal balance of sweet, sour and savory flavors. From that point on, Chef Art focused on learning how to create beautiful dishes with simple ingredients and layers of delicate flavors. He has always believed in allowing the natural flavors of each ingredient shine within a dish and having respect for your food and where it comes from.
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Food Fanatics

Food Fanatics

Chef Bryan LaPerle

Salt Lake City, Utah

Food Fanatics

Chef Bryan LaPerle

Salt Lake City, Utah

Food Fanatics Chef Bryan LaPerle was brought up in a French culinary family in a small town in Western Maine. His first job was working for his grandmother’s catering company which inspired his passion for the culinary world. Chef LaPerle went on to study at the New England Culinary Institute in Vermont, graduating with an Associate’s Degree in Culinary Arts. Since then, he has served as a corporate chef for Marriott International and other hotel properties, gaining eleven years of experience maximizing hotel revenue by saving food costs, while also offering his French culinary twist on modern food trends.

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Food Fanatics

Food Fanatics

Chef Charles Ramseyer

Seattle, Washington

Food Fanatics

Chef Charles Ramseyer

Seattle, Washington
A native of Switzerland, Chef Ramseyer discovered his love of the kitchen as a teenager and soon afterward became an apprentice at the exclusive Hotel Vorderen Sternen in Zurich. Chef Ramseyer’s knowledge of all things seafood is unmatched and his passion for the sea is evident in his culinary creations. Prior to joining US Foods, he spent 15 years at Ray’s Boathouse in Puget Sound, where he co-authored the Ray’s Boathouse cookbook titled “Ray’s Boathouse: Seafood Secrets of the Pacific Northwest,” and was invited to be a guest chef of the James Beard Foundation.
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Food Fanatics

Food Fanatics

Chef Chris Kube

Norwich, Connecticut

Food Fanatics

Chef Chris Kube

Norwich, Connecticut
Chris Kube has over 15 years of professional cooking and kitchen management experience. With both culinary and pastry arts training plus years of experience in fine dining and upscale hotel restaurants, including the Adour Alain Ducasse at The St. Regis Hotel in New York, Chef Kube has a natural ability for leadership in the culinary field. Nine years plus years experience as executive chef of hotel and restaurant establishments.
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Food Fanatics

Food Fanatics

Chef Chris Quinn

Cleveland, Ohio

Food Fanatics

Chef Chris Quinn

Cleveland, Ohio

Food Fanatics Chef Chris Quinn began his culinary career over 20 years ago at the Red Tomato in Hudson and trained under Ricardo Sandoval, a renowned Cleveland restauranteur. His passion for food has led to many great opportunities in the foodservice industry, including an executive chef role and work with the celebrated Gallucci family, from interactive culinary classes to exclusive in-home pasta making lessons. Chef Chris has served as a chef with US Foods in Cleveland for nearly ten years. 

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Food Fanatics

Food Fanatics

Chef Chuck Martin

Charlotte, North Carolina

Food Fanatics

Chef Chuck Martin

Charlotte, North Carolina
Chuck Martin holds an associate’s degree in culinary arts as well as a Bachelors of Science in food service management from Johnson and Wales University. He has also been certified as a ServSafe Instructor since 2011. With over 16 years in the industry, Chef Chuck has a wide array of culinary knowledge.
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Food Fanatics

Food Fanatics

Chef Denny Trantham

Fort Mill, South Carolina

Food Fanatics

Chef Denny Trantham

Fort Mill, South Carolina

Chef Denny Trantham was raised in North Carolina, and his Southern Appalachian upbringing exposed him to the rich culinary traditions in the region and continues to fuel his culinary passion. Chef Trantham attended Johnson & Wales University, where he earned his Associate Degree in Applied Science of Culinary Arts, and he holds a Master’s in Business Administration from Montreat College.  He also earned the Certified Executive Chef and Certified Culinary Administrator designations from the American Culinary Federation (ACF).  Chef Trantham currently serves as Division Executive Chef & Culinary Consultant for US Foods in Ft. Mill, SC

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Food Fanatics

Food Fanatics

Chef Ed Butler

Knoxville, Tennessee

Food Fanatics

Chef Ed Butler

Knoxville, Tennessee
Chef Butler began his culinary career in Nashville, Tennessee at the age of 16. He quickly discovered his love of the culinary arts and devoted himself to learning from anyone and everyone. Since then, he’s held various leadership positions at restaurants, country clubs and banquet halls. Given the opportunity to sink or swim, Chef Butler dove in headfirst and found his true calling—sharing his passion for food and cooking. His enthusiasm is contagious, and he brings his excitement and knowledge about food to restaurants all over the state.
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Food Fanatics

Food Fanatics

Chef Foster Deadman

Milwaukee, Wisconsin

Food Fanatics

Chef Foster Deadman

Milwaukee, Wisconsin
With more than 19 years of experience in the culinary and hospitality industry, Chef Deadman came to US Foods after serving as the Corporate Chef for Supple Restaurant Group in Wisconsin, as well as extensive work with high-volume catering and events for notable hotels and restaurants. Always energetic and a great team-builder, his culinary philosophy is to take an innovative approach to his culinary creations, which he achieves by making "retro relevant and the ordinary extraordinary."
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Food Fanatics

Food Fanatics

Chef Franklin Dye

Little Rock, Arkansas

Food Fanatics

Chef Franklin Dye

Little Rock, Arkansas
In 1989, Franklin Dye decided to pursue his culinary adventure and took his first job at Opryland Hotel. Chef Dye has held various chef positions in renowned hotels and resorts throughout his career. In addition to his current designation as a Food Fanatics Chef, he is a Center of the Plate Specialist for US Foods and has been with the company for 12 years. Chef Dye describes his cooking style as “southern fusion.”
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Food Fanatics

Food Fanatics

Chef Jaci Shelby

Kansas City, Kansas

Food Fanatics

Chef Jaci Shelby

Kansas City, Kansas
Originally from Milwaukee, Chef Shelby’s culinary roots span from Wisconsin to New Orleans to South Carolina to Kansas City. Her first culinary adventure was learning how to peel shrimp in New Orleans. Intrigued with the quality level of the food, she jumped into the pastry world at Restaurant August. She completed additional stints at The Windsor Court Hotel in New Orleans and the Embassy Suites Greenville, South Carolina, before switching gears to work on the savory side at The Biltmore Estate in North Carolina. Chef Shelby brings a varied background to US Foods, using both her pastry and savory skills to help restaurants successfully create menu concepts.
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Food Fanatics

Food Fanatics

Chef James Cochran

Hurricane, Virginia

Food Fanatics

Chef James Cochran

Hurricane, Virginia
Originally trained in classic American Heartland cuisine with strong French and German influences, James Cochran took on his first executive chef position at 26. With 23 years experience in the culinary field, he has often been described as the ’Swiss army knife‘ of culinary consultation due to his knowledge of the industry and wide variety of skills.
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Food Fanatics

Food Fanatics

Chef Jason Scarborough

Columbia, South Carolina

Food Fanatics

Chef Jason Scarborough

Columbia, South Carolina

A native of South Carolina, Food Fanatics Chef Jason Scarborough specializes in traditional Southern cooking and bringing the briny, beautiful flavors of the sea to the dining table.  Chef Jason has over 15 years of professional cooking and kitchen management experience and was an executive chef and restaurant owner at just 22 years old.  He earned an Associate degree in Culinary Arts from Johnson & Wales University and holds a certification as a Food and Beverage Executive from the American Hotel and Lodging Association.  Jason has served as a US Foods Division Chef and Culinary Specialist in the Columbia, SC market since 2013.  On the business end, Chef Jason specializes in restaurant consulting, particularly in menu development, team training, maximizing kitchen productivity, and customer retention and growth.

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Food Fanatics

Food Fanatics

Chef Jeffrey Bland

Roanoke, Virginia

Food Fanatics

Chef Jeffrey Bland

Roanoke, Virginia
Chef Bland is an award-winning chef with more 34 years of foodservice experience. He began his culinary career at the age of 14 and has since gained valuable knowledge working in restaurants and foodservice facilities across the country, including Walt Disney World and La Petite France. Chef Bland is also an esteemed culinary arts educator who has taught at both the high school and college levels.
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Food Fanatics

Food Fanatics

Chef Jeffrey Schlissel

Boca Raton, Florida

Food Fanatics

Chef Jeffrey Schlissel

Boca Raton, Florida
Chef Schlissel has more than 30 years of experience in the culinary field. A native of South Florida, Chef Schlissel has amassed extensive knowledge for cooking all types of cuisines, but is best known for his Pan Asian “Floribbean” signature style. Chef Schlissel has a strong track record of helping restaurateurs increase profitability by using local resources and sustainable products in his dishes and is well respected by his peers as an efficient restaurant consultant and creative menu designer.
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Food Fanatics

Food Fanatics

Chef Jennifer Steakley

Memphis, Tennessee

Food Fanatics

Chef Jennifer Steakley

Memphis, Tennessee
Chef Steakley has worked in the food service industry for nearly 22 years.  Upon graduating from Johnson and Wales University, she honed her skills at Charleston Place Hotel and local restaurants.  She has held various roles in the food and restaurant industry, from executive chef to general manager to corporate research chef.
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