At twelve years old, while most kids were playing video games, Chef Teofilo Tundidor from Sysco Gulf Coast was already working the line at his father’s restaurant, mastering the rhythm of the kitchen. “I got bit by the restaurant bug young,” he reflects. That early hustle and immersion wasn’t just about cooking—it was about understanding the heartbeat of a kitchen and sparked a passion in him that never left—it evolved. Today, as a Sysco Chef and Culinary Specialist, he brings that same drive, curiosity, and hard-earned wisdom to every kitchen he steps into—not just to cook but to help other chefs thrive.
His food philosophy is simple: let great ingredients shine, execute with precision, and always stay curious. “Keep it simple, cook with control, and stay open to new ideas,” he says. That mindset has made him a trusted resource for Sysco customers of every shape and size—from upscale bistros to sandwich joints and everything in between.
Problem-solving is where he shines. Whether reimagining a menu in the test kitchen or walking a line cook through better prep practices, his focus is always the same: helping food businesses run better, smarter, and more profitably. “The best part of my job is seeing our customers win. That’s the reward.”
He’s got his go-to product picks, too. Portico Seafood is a favorite—sustainable, consistent, and easy to work with. “We have such a broad portfolio that makes my job easier, and more importantly, it makes their job easier.” He’s also a fan of Block & Barrel’s bacon jam and pimento cheese combo because it’s delicious and versatile enough to function as a spread, burger topper, or pizza base. This adaptability recently helped a coastal burger joint claim “Best Burger on the Beach” for four consecutive years. “I create different burgers for this establishment, and they rotate them throughout the year. We meet bi-annually to workshop their burger program,” he shares. “That ongoing collaboration is what builds lasting success.”
And while others might focus on trendy ingredients, Chef Teofilo is big on mastering the fundamentals. “Heat control is everything,” he insists. Most kitchens cook too hot too fast, compromising texture and flavor development. When you dial back and control your heat, you’ll get better caramelization, more consistent results, and cleaner stations.
When asked what more chefs should be exploring, his answer is compelling: vegetables. Fascinated by veg-forward innovation, he believes vegetables offer untapped potential. “Explore prep methods like roasting, braising, and fermentation—it’ll change how you think about them.
At the end of the day, Chef Teofilo isn’t here to push products—he’s here to be in your corner, to identify your strengths, and help you leverage them for maximum impact. Whether developing innovative menu items or guiding operators toward long-term success, Chef Teofilo’s influence extends beyond the plate to your bottom line. His goal isn’t only to create exceptional food—but to help others build enduring, successful food businesses. In an industry with razor-thin margins, having a culinary partner who understands the art and business of food isn’t just valuable—it’s essential for long-term success.
