Our chefs have been in your shoes. They understand your problems, and can help you solve them.
Menu Ideation: We work with you to develop a holistic menu strategy based on Technomic data and customer preferences.
Ken’s has a state-of-the-art commercial kitchen that enables us to re-create your environment and see how our ideas play out in the real world.
A beautiful presentation kitchen where you can sample all our big ideas in person.
An R&D team that’s triple the size of our nearest competitor. So we can help keep your menu on trend.
Chris Gatto, Corporate Executive Chef (CEC)
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.
Gregory Schweizer, 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.
With four strategically located manufacturing plants, we can deliver flavor to your doorstep in no time flat. Hear that, Sheboygan?
We’re all about flavor. We’ve made that clear. But we’re also hyper-focused on food safety and quality control. Just ask the pros at SQF, where we achieved all three certification levels.
We’re always looking for ways to reduce impact and improve efficiency. Some recent initiatives: