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. This included developing initial concepts, bench recipes, samples and conversion recipes for commercial test application. At SIG, Chef Camerota also redefined formal customer presentations including facility tours, capabilities presentations, culinary demonstrations and training seminars. Together with other members of the Smithfield National Culinary Team, Richard had the distinction of being a featured chef in 2005, at both the Annual James Beard Foundation Awards and Chefs & Champagne Celebrations in New York.
As Vice President of Operations and Corporate Executive Chef for Grace Food Service Associates in 1985, he was at the forefront of creative co-branding, considered a common concept today. The ability to develop and take themed foodservice concepts and make them fit any venue from kiosks to stadiums is a skill set not taught in culinary schools today.
Currently at Performance Foodservice as their Corporate Executive Chef, he continues to rely on his vast experience in both food preparation and management to analyze whether clients require a simple or more complex approach for consultative culinary services. He then uses these analytical skills to produce viable culinary solutions.
He holds his degree from the Culinary Institute of America and is an active member of both the American Culinary Federation and the Research Chefs Association.