Flavor isn't measured like
other parts of the business.
Latin FlavorsView our Latin Flavors
Gluten Free FlavorsView our Gluten Free Flavors
by Chef Steve Skomski | July 15, 2014
Meet Our ChefsSee all 21 Chefs
Currently the Corporate Executive Chef servicing the New England Region, Chef Archer has more than 25 years of diverse foodservice experience ranging from casual family style restaurants, universities, and exclusive clubs to resorts, inns, and restaurants. In his role with MINOR’S®, Chef Archer works with foodservice operators to find cost and labor saving solutions that optimize the use MINOR’S wide range of quality brand products and services in their kitchens.
Chef Gazaway has more than 30 years’ experience in the foodservice industry and has worked in both the public and private sectors. Consulting in kitchen design and menu development has also provided him with another avenue to apply his foodservice experiences. As a second-generation chef, Chef Gazaway’s culinary experiences have ranged from classical French to island themes developed for restaurants in Puerto Rico.
A second-generation chef, Chef Dragos’ 30 years of experience ranges from hotels, clubs, consulting work for major food manufacturers to training galley crews aboard military supply ships. This varied experience has allowed him to understand the problems and issues in many areas of foodservice. After an apprenticeship starting with his father, an American born chef, and continuing with both classical French and German training, his many years of living in the Southwest has built a vast repertoire of classical, indigenous Mexican, and Native American flavors.
Chef McManus-McCall’s background extends well beyond the concerns of the kitchen. Having worked in marketing, event planning, catering and on major national accounts, she is uniquely suited to understand and address the needs of commercial and noncommercial operations.
A graduate from the California Culinary Academy in San Francisco, Chef Britton apprenticed under Bradley Ogden of the famed Campton Place Hotel and interned at the Hotel Bel Air in Beverly Hills. In addition, he has experience working for a cruise line, a food broker, and a large catering company.
Christopher F. Donato
Chef Donato has enjoyed more than 25 years in the foodservice industry, primarily in the Southeast. Raised on the Chesapeake Bay, Chef Donato has learned to incorporate seafood into most any dish. His years of training at the renowned Trellis Restaurant in Williamsburg, VA, have taught him to use the seasons and the fresh available local provisions to create delectable culinary delights for his many patrons over the years.
Chef Rami has had a long career with NESTLÉ PROFESSIONALTM. After 21 years as a product specialist—working in catering and now as a corporate sous chef—she is a true expert on all MINOR’S® products. With personal interests ranging from food to more food, this is the perfect career for her.
Chef McGohan started his career being trained under a classical French chef. After culinary school he enjoyed traveling and experiencing new cuisines. He was fortunate to work at two five star hotel properties in California and Colorado. His introduction to corporate foodservice came while working for a food agency, which allowed him to work with many manufactures and national account restaurants.
Eric P. Wood
Chef Wood’s career began at an early age when he learned about the restaurant business around the family dinner table and gained first-hand experience at his family’s restaurants. His passion for cuisine led him to the Culinary Institute of America and later to several Executive and Corporate Chef positions in award-winning restaurants throughout Southern California. Eager to pursue new horizons, Chef Wood transitioned to the manufacturer’s side of the foodservice industry.
Chef Sideras has a diverse and extensive foodservice background. Prior to joining MINOR’S®, he worked in white tablecloth, private clubs, as well as working as a corporate chef for a broad line distributor.
Greg Allen Taylor
Before joining the MINOR’S® team, Chef Taylor was the Director of Culinary Operations for the International Air and Hospitality Academy in Vancouver, WA, where he also oversaw the Restaurant at the Historic Reserve as well as the instructor staff at the Northwest Culinary Institute. Chef Taylor’s background includes fine dining restaurants, exclusive clubs, upscale retirement communities, casinos, and experience as a culinary director. His passion for food, education, and passing on the traditions of culinary arts shows in his commitment to quality and attention for detail.
With his broad range of experience in restaurants and with foodservice manufacturers, Chef Nelson provides MINOR’S® customers insights and expertise grounded in decades of experience in overcoming challenges in nearly every food segment.
Jesse William Cobb
Chef Cobb has a diverse and extensive culinary background. He has been employed in several property styles and management positions. His background ranges from fine dining to large banquets as well as research and product development. Throughout his career, he has interacted with and supported national chain operators and food manufacturers, providing menu/product development and operational staff training.
Chef Ricci has a diverse and extensive foodservice and marketing background. He has served as corporate executive chef for Alto Shaam and Silesia, manufacturers of foodservice kitchen equipment. His culinary and management skills were rounded out as a chef in training under Chef Anton Wolfe in Hamburg, Germany.
Chef Wismer’s distinguished culinary career began in Switzerland. He apprenticed in Zug, his hometown, as a pastry chef and trained in Geneva to become a certified chef. From there, he worked at a number of 5-star hotels and restaurants throughout Europe.
Chef Mary Locke has worked in the foodservice industry for more than 30 years, perfecting her craft as executive chef with a variety of restaurant concepts. Her career blossomed at Aramark, where she oversaw foodservice operations for 18 units and was promoted to associate district manager. Residing on one of upstate New York’s renowned Finger Lakes, Chef Mary is passionate about scratch-made cooking and bringing the benefits of farm-to-table mainstream.
Chef Sampson has extensive experience running fine dining kitchens as well as product development for restaurant chains. She specializes in Italian/Mediterranean and Asian cuisine, and believes the greatest reward of being a chef is to see people enjoy, and be nurtured by, the food she’s prepared.
Chef Skomski has worked in the foodservice industry for 15 years, all of which has been in the Great Lakes region of the country. He enjoys cooking with the seasonal bounty that comes with having four distinct times of year. Whether it’s for a hotel banquet function or ala carte service, guests have always enjoyed his preparation of top quality lake fish, wild game, and farm fresh produce prepared simply and presented elegantly.
Chef Andresakes earned his culinary arts degree from the Culinary Institute of America. His foodservice experience is quite diverse and extensive. Prior to joining the MINOR’S® team, Chef Andresakes worked for food brokers, clubs, restaurants, and also served as an instructor at the Academy of Culinary Arts in Lakeland, FL.
Chef Lutz earned his Culinary Arts degree and his Bachelor of Science degree from Johnson & Wales College and has over 24 years of professional experience in restaurant kitchens. As Corporate Executive Chef at the NESTLÉ PROFESSIONALTM Customer Innovation Campus in Solon, OH, Chef Lutz aims to bring the excitement and rhythm from the fast pace of the restaurant industry into the NESTLÉ® kitchens, where he develops branded and customized products.
William C. Franklin
Currently, as a Nestlé Professional Corporate Chef, Chef Franklin provides hands-on support to large Customers in areas of training, collaborative and consultative concept and product development. He’s an innovative problem solver with great leadership skills that are dedicated to getting things done.
Watch Chef Videos
MINOR'S Culinary Cream
demo by Chef Bridget McManus-McCall
The many uses of MINOR’S® Culinary Cream.
Flavor Means Business
Since 1951, MINOR’S® has understood that taste and flavor have to be perfect, that each patron has to be wowed and that the best tomorrow is based on what you serve today. MINOR’S is flavor. And Flavor Means BusinessTMSee how Flavor Means Business
The Power of Flavor
MINOR’S® quality flavor brings extraordinary value to your operation. Soup is often the first item served, and is your chance to make the first impression that will inspire your customers to come back again and again.Read more about the Power of Flavor
In 1951, with $6,000 and a borrowed mixer, Dr. L.J. Minor began a company and a legacy that would impact chefs and kitchens across North America. Seeing culinary excellence as an obligation rather than just a goal, Dr. Minor worked diligently to create products that showed what flavor could do, as well as what it should do.See more about our heritage