Chef Profile: Shea Zappia
Growing up in his father’s restaurant, Chef Shea Zappia got an early start as a dishwasher.
Chef Profile: Stephanie Chavez
A native Californian and graduate of Le Cordon Bleu Culinary School, Chef Stephanie Chavez is one of our Premium Protein Specialists, a perfectly suited role that combines her wealth of experience in fine dining with her passion for everything beef and seafood.
Chef Profile: Anil Chacko
Born and bred in Houston, Chef Anil Chacko first received a degree in economics before deciding to follow his true passion to become a chef, eventually earning another degree in Culinary Arts from the Culinary Institute of America in the beautiful Napa Valley.
Chef Profile: Brian Wilkinson
As a Culinary Specialist in the New York Metro region, Chef Brian Wilkinson is dedicated to coaching and empowering people to elevate their business.
Chef Profile: Ray Yakelis
Chef Raymond Yakelis has built a career on hard work and a tireless commitment to Sysco customers in The Big Easy.
Chef Profile: Rachanee Teipen
Chef Rachanee Teipen is an award-winning culinary professional that was bound for Broadway, until she discovered the art of food.
Chef Profile: Tselani Richmond
"I woke up one morning and realized my heart wasn't in my job," she recalls. "I decided to quit my job and go to culinary school. I took a leap of faith and enrolled at Le Cordon Bleu Paris." The following day, her enrollment application was accepted, and six months later, she was packing for France.
Chef Profile: Laurie Wolfe
Chef Laurie Wolfe is a chef by nature, an advocate for healthy eating, and an overcomer
Chef Profile: Anthony Teta
Sysco Culinary Specialist Anthony Teta is a proud Navy Veteran and valued member of the Sysco team.
Chef Profile: Sara Villavicencio
Meet Sysco Chef Sara Villavicencio of Costa Rica.
Chef Feature: Armando Pomales
Meet Chef Armando Pomales, one of our Sysco Protein Specialists from Albuquerque, New Mexico.
Chef Feature: Javier U. Lopez
Chef Javier Lopez, Sysco Business Development Manager, reflects on what he’s learned in the kitchen.