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From Our Chefs

Our chefs exude a passion for food, their creativity is unlimited, and they are educators at heart. They inspire others as business consultants, are at the forefront of the latest trends and can each cook a mean omelet. They help to develop new products within our brand portfolio to ensure nothing but the best. Each one knows their product catalog like the back of their hand, and knows which products would work for your operation. With all of this industry knowledge, we just had to share. Learn more about our chefs, and browse through their ideas, recipes and articles that are sure to inspire.

  • Chef Anthony Bussiere

    Corporate Chef, Performance Foodservice - NorthCenter

    Anthony W. Bussiere is the Corporate Executive Chef for PERFORMANCE Foodservice - NorthCenter. He has been in the food service industry for 37 years, the last 6+ years with NorthCenter. He started as an Account Manager with NorthCenter, and has been the Corporate Chef for the more than 3 years.

  • Chef Brian Carlin

    Chef Brian Carlin

    Corporate Chef/Center of the Plate Specialist, Performance Foodservice - Southern California

    Brian Carlin is the Corporate Chef and Center of the Plate Specialist for PERFORMANCE Foodservice - Southern California. Brian has known since he was a young child his love for Culinary Arts and has spent much of his life perfecting his skills and bringing passion to his dishes.

  • Chef John Arnold

    Brand Specialist/Executive Chef, Performance Foodservice - Somerset

    Chef John Arnold joined the PERFORMANCE Foodservice-Somerset sales team as Brand Specialist/Executive Chef after 30 + years in various segments of the foodservice industry.

  • Chef Gary Tunks

    Chef Gary Tunks

    Corporate Chef/Brand Manager/Training Manager, Performance Foodservice - Nashville

    Gary Tunks was born and raised in Fort Lauderdale, Florida. He grew up in his grandfathers’ restaurants and enjoyed fishing the waters of South Florida, which ignited a passion for cooking and seafood. He started with Performance Foodservice - Nashville in 2006 as an AM and worked his way up through various positions, eventually landing as the Corporate Chef/Brands Manager/Training Manager. His background includes experience in fine dining, private clubs, catering and several years of working for a seafood company.

  • Chef Jeffrey Baird

    Corporate Chef, Performance Foodservice Corporate Headquarters

    Chef Jeff Baird has more than 25 years of foodservice experience. He obtained his A.A.S. in Culinary Arts from Johnson & Wales (‘00) and his B.A. in Culinary Management from Stratford University (‘14) . Throughout his career he has served as a sous and pastry chef for renowned restaurants and foodservice operations spanning Marriott International to award-winning independent restaurants. He owned and ran his own restaurant from 2007 to 2014. He is currently a part-time Culinary Instructor at Stratford University and J. Sargent Reynolds Community College.

  • Chef Jon Martin

    Business Development Manager/Corporate Executive Chef, Performance Food Service-Powell

    Chef Jon Martin brings more than 30 years' experience, including 20 as a Certified Executive Chef, to Performance Foodservice - Powell.

  • Chef Kevin

    Chef Kevin Jeffrey

    Corporate Chef/Center of the Plate Specialist, Performance Foodservice - Maryland

    Kevin Jeffrey is currently Corporate Chef and Center of the Plate Specialist for PFS Maryland. Prior to this he was an Area Manager with Performance Foodservice.

  • Chef Paul

    Chef Paul Murtagh

    Corporate Chef, Performance Foodservice - Maryland

    Paul began his foodservice career in the Summer of 1977 at age 14. He graduated from the Culinary Institute of America in 1986. As an Executive Chef he worked for multiple companies including Stouffer Hotels, Marriott Corporate Dining, Guest Services Inc. and AM Briggs Meat Poultry and Seafood.

  • Chef Lonnie Varisco

    Chef Lonnie Varisco

    Center of the Plate Specialist, PERFORMANCE Foodservice - Caro

    Chef Lonnie is a native New Orleanian who grew up with a passion for food. He honed his love for food at the New England Culinary Institute and has worked in several of the great kitchens of New Orleans as Executive Chef. He ran his own restaurant consulting company prior to joining the PERFORMANCE Foodservice Team.