Chef Ojan’s journey to becoming a pivotal member of Sysco’s corporate culinary team has been as flavorful and nuanced as the dishes he loves to create. He grew up in a home where food and art intertwined. “My father was an artist, and he always put such time, care, and effort into what he cooked,” he recalls. “Watching shows like The Frugal Gourmet inspired me, but it wasn’t until college that I realized food could be my career.”
After an early start distinguishing fish varieties at Central Market, he moved on to Brennan’s of Houston, where he advanced to Sous Chef, honing his craft in one of Houston’s busiest kitchens.
However, the long hours began to weigh on him, especially as a father. In 2010, the opportunity to join Sysco allowed him to stay in the industry he loved while gaining balance for his family. “Meeting Chef Neil on my first day was a turning point,” he reflects. “He brought me right into the kitchen, and soon I was a Culinary Specialist. It felt like the beginning of something fresh and impactful.
Now an essential Sysco corporate team member, Chef Ojan’s role stretches beyond the kitchen. “In restaurants, you focus on your team and guests; here, I think regionally, nationally, even globally. It’s a different perspective,” he shares.
His days are packed with variety. “There’s no typical day at Sysco. It’s constantly evolving, and that’s what I love most.” Chef Ojan credits much of his growth to Chef Neil, who mentored him with his wealth of knowledge and experience in this ever-evolving industry. “One of the most valuable lessons I’ve learned from Chef Neil is to keep moving forward – never put off what you can do today.”
A dedicated traveler, Chef Ojan finds inspiration in global culinary hotspots like San Sebastián, Spain, where he and his wife have visited six times in the past three years and would love to live someday. “The food, culture, and tapas scene are incredible. It’s where the old world meets new, and it’s just one of those places where food is everything.”
Chef Ojan’s work, from hands-on product development to custom menu strategies, is rooted in a passion for food and a deep respect for the hard work of Sysco’s partners. His story is one of evolution, balancing family with career, and staying true to the love for food that first drew him to the kitchen. “Working at Sysco challenges me daily, which keeps me going. It’s about evolving, learning, and enjoying every moment.
