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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.

  • Chef Rich Smice

    Chef Rich Smice

    Corporate Executive Chef, Chef Consultant, Performance Foodservice – Thoms Proestler

    Rich Smice comes to Performance Foodservice with over 29 years of experience working in all aspects of the foodservice industry. His career started out in restaurants serving as a Chef’s Apprentice. He received his Chef de Cuisine Certification in 1993, and over 17 years he held numerous high-level roles including Executive Chef, General Manager, and Corporate Chef.

  • Chef Richard J. Camerota Sr., CEC

    Corporate Executive Chef, PERFORMANCE Foodservice - Springfield

    With over 33 years of culinary experience prior to joining Performance Foodservice in 2010, Chef Camerota redefined culinary operations on a national scale. Joining Smithfield Innovation Group (SIG) in 2004 as a National Corporate Executive Chef, he worked in developing branded culinary products for business opportunities at various Smithfield Foods’ independent operating companies

  • 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.