Get to Know Our Chefs
SELECT A CHEF
Explore their experience and expertise
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CHEF ANGEL MORALES
Corporate Chef & Arizona Territory Manager
With Professional Reps since 2024
Chef Angel Morales brings a deep foundation in classical technique and real-world kitchen experience, built from the ground up through years in restaurant and hospitality environments.
From working under world-renowned chefs to leading his own concepts and corporate culinary initiatives, Angel blends hands-on expertise with a strong understanding of operations and equipment.
CHEF BART BLACK
Corporate Chef & Houston/Coastal Bend Territory Manager
With Professional Reps since 2022
Chef Bart Black brings over 30 years of culinary experience, with a career rooted in hospitality, leadership, and a passion for quality ingredients. He has led culinary teams at premier destinations including The Houstonian Hotel, Club & Spa, Houston Oaks Country Club, and Redstone Golf Club.
From opening his restaurant Black’s Market Table to serving as a Chef Ambassador for the Wisconsin Milk Marketing Board, Bart combines deep industry experience with a focus on relationships, mentorship, and real-world culinary solutions.
CHEF GEORGE ENGILIS, CFSP
VP of Florida Region
With Professional Reps since 2023
Chef George Engilis brings decades of experience rooted in family-owned restaurants and professional kitchens. He further developed his skills at Walt Disney World, where he cooked for high-profile guests including President Ronald Reagan, Burt Reynolds, Loni Anderson, Alan Alda, Michael Jackson, and Lou Ferrigno.
Specializing in seafood, Greek, and Italian cuisine, George combines tradition with real-world expertise. Today, he supports chains, theme parks, and dealers across Florida, delivering practical solutions backed by deep industry knowledge.
CHEF MATT HOWARD, CEC
Michigan Territory Manager
With Professional Reps since 2024
Chef Matt Howard is a graduate of the Culinary Institute of America in Hyde Park, NY, with a strong foundation in classic French cuisine. His experience spans high-end hospitality, private clubs, and healthcare dining, where he developed a disciplined approach to execution, consistency, and ingredient integrity.
From Toppers at The Wauwinet to the Detroit Athletic Club and University of Michigan Hospital, Matt brings strong culinary leadership and precision. Today, he supports operators with a focus on equipment performance and consistent, high-quality results.
CHEF TRAVIS REIDEL
Corporate Chef & Southern OH / IN Territory Manager
With Professional Reps since 2021
Chef Travis Reidel brings a strong foundation in classical French technique and American cuisine, developed through formal training and real-world kitchen experience.
He trained under Cincinnati culinary icon Jean-Robert de Cavel and went on to work at the Michelin-starred Gramercy Tavern in New York City, refining his approach to execution, leadership, and technique. Today, he applies that experience to support operators with a strong understanding of equipment and kitchen performance.
CHEF TREVOR SUTHERLAND
Corporate Chef & Central Ohio Territory Manager
With Professional Reps since 2024
Chef Trevor Sutherland brings a diverse background spanning both culinary and beverage expertise, with experience in restaurant and country club environments. He played a key role in opening Savona in Centerville, Ohio, where he served as Executive Sous Chef and Pastry Chef.
From hands-on kitchen roles to specializing in craft beer and menu pairings, Trevor offers a unique perspective on flavor and operations. Today, he supports operators with practical solutions and a strong understanding of kitchen efficiency and menu development.
