Culinary Expertise
The culinary expertise of the Winn Meat Company team is one of the points of difference that sets us apart from the competition. This culinary expertise influences our entire corporate culture and approach to serving our customers throughout Texas and the Southwest. Meet the Winn Meat Company:
|
|
|
|
|
Steve Stumpf
Distributor Sales Representative, Dallas/Ft. Worth
- 30-year career in the food business
- Studied at the University of Houston
- International and national restaurant and importing experience from Munich to France, California, Colorado, Ohio and Texas
|
|
|
Jose Vargas
Distributor Sales Representative, Dallas/Ft. Worth
- 10+ years in the Food and restaurant industry
- Sous Chef for Bristol Hotels and Resorts, Star Canyon and star chef Stephen Pyles
- Executive Sous Chef for Dallas Central Market and Executive Chef for Central Market, Fort Worth
- Worked with Doug Brown at Amuse
|
|
|
Gary Grady
National Accounts Manager
- Certified Culinary Professional; trained at the prestigious Culinary Institute of America in New York
- 33 years of experience serving the fine dining, retail and food service business, with particular emphasis on protein
- Over 20 years with Cargill Meat Solutions directing wholesale programs for center-of the-plate purveyors and distributors for the food service segment and retail programs for many grocery chains around the country
- Initiated and conducted training initiatives and marketing campaigns for Cargill meat brands throughout the Southwest
|
|
|
Mark Tilley
Key Accounts Specialist
- Graduated from the University of Texas- Arlington in 1989 with a Bachelor’s Degree in Communication (Radio/TV Performance)
- Started in the restaurant business in front of house management with Harrigan’s in 1991 followed by Tony Roma’s
- Has been selling proteins since 1995
- Works with Ben E. Keith houses in 4 states providing Winn Meat products to their customers
- Has published several culinary articles in various publications
- Works closely with the Texas Chef’s Association in both Dallas and Fort Worth
- Voted Purveyor of the Year by the Texas Chefs Association for 2007
- Is on the Advisory Board of two Culinary Schools in the D/FW area (Tarrant County College and AIMS Academy)
|
Comments on this entry are closed.