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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 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

    Corporate Chef/Brand Manager/Training Manager
    Performance Foodservice - Lester


    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 Lester 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

    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 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.

  • Chef Rich Smice

    Chef Rich Smice

    Corporate Chef, Brands Manager and Chef Consultant Performance Foodservice – Thoms Proestler


    Rich Smice comes to Performance Foodservice with over 23 years of experience working in all aspects of the foodservice industry. His career started out in restaurants serving as a Chef’s Apprentice. He received his Chef de Cuisine Certification in 1993, and over 17 years he held numerous high-level roles including Executive Chef, General Manager, and Corporate Chef.

  • Chef Richard J. Camerota Sr., CEC

    Corporate Executive Chef, PERFORMANCE Foodservice - Springfield


    With over 33 years of culinary experience prior to joining Performance Foodservice in 2010, Chef Camerota redefined culinary operations on a national scale. Joining Smithfield Innovation Group (SIG) in 2004 as a National Corporate Executive Chef, he worked in developing branded culinary products for business opportunities at various Smithfield Foods’ independent operating companies

  • Robert Stegall-Smith, CEC, AAC

    Corporate Executive Chef PERFORMANCE Foodservice - Florence


    Chef Robert Stegall-Smith is a graduate of the Culinary Institute of America and holds a Masters in Hospitality Administration from UNLV. His background includes experience in fine dining, private clubs, colleges and universities, B&I and healthcare before assuming the corporate chef position for IFH in 1996.

  • Chef Tony Schmidt

    Executive Chef, Performance Foodservice - Milton's


    Tony Schmidt is a 2002 graduate of the Culinary Institute of America in Hyde Park, N.Y. With almost 10 years of business and chef experience, as well as a degree in Hospitality Management and Master of Business Administration, Tony has served as a Southeast Corporate Regional Chef with US Foods as well as Culinary Specialist Manager in the company's Atlanta branch where he managed the brands portfolio, the ten-member product specialist team as well as equipment and supplies buyers.