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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.

  • 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.