Our Space

We provide our team of chefs with a workspace worthy of their years of expertise. That is why we have provided them with a state of the art culinary playground, featuring a fully stocked commercial kitchen and beautiful presentation kitchen, where they reveal their big ideas on flavor.

Our Mission

Ken’s team of chefs will work hard to keep your menu up to date. Reviewing emerging trends, fresh ideas, limited time offers and your kitchen’s pantry, we create new menu ideas tailored to your customers’ taste to keep them coming back for more.

Our Process

We’ll work with you to make your kitchen more efficient through cross-utilization of products, total recipe development, speed scratch development, and the commercialization of your own back to the house recipes.

See what new ideas
our team is cooking up

Can't find the flavor you have in mind? No problem. Our R&D Lab is ready to create any product to meet your menu needs.

Chef Chris Corporate Executive Chef C.E.C.

Chris’ combination of manufacturing and operations experience allows him to understand the customer’s needs and create products that can be easily executed at the unit level. Chris holds an Associate Degree in Culinary Arts, a Bachelor's in Food Marketing and a Masters of Arts in Teacher Education. He is a certified executive chef with the American Culinary Federation and a member of the Research Chefs Association.

Chef Greg Corporate Executive Chef

Chef Greg is committed to high quality culinary solutions using knowledge, strategy, and innovation. He trained extensively at the CIA, Le Istituto Culinario de Toscano, Halliburton Institute of Technology, Eckerd College Management Development Institute, Darden University, and Applebee’s Leadership Institute.

Chef John Corporate Executive Chef

John learned to cook by helping with his mother’s great weeknight meals and his father’s gourmet weekend dishes. He has transformed that into 41 years of culinary experience, coming from humble beginnings as a dishwasher and line cook to boasting both chain operator and manufacturing experience. He has trained at The Academy of Culinary Arts, the Culinary Institute of America, and the Culinary Institute of Tuscany.