Chefs' Highlight 

What inspired you to become a chef?

What inspired you to become a chef?
My name is Taka Lee, and I have worked for over 20 years in hospitality. I was born and raised in Korea, but I fell in love with Japanese cuisine. I moved to Japan not knowing the language, studied, and worked two jobs to understand their culture. Working under my master chef only taught me the amazing knifeman-ship that I would pursue one day. What inspired me to become a chef was working in a small restaurant in Japan as a line cook—learning how to buy the fish, cut and clean it. Creating a dish and making the guest smile, I realized I would like to perfect my skills and become a chef. 

What inspired you to become a chef?
My name is Rashaad Abdool, and I am the Executive Chef at Diplomat Prime Steakhouse, located at the Diplomat Beach Resort in Hollywood, FL. I have been a steakhouse chef for the last 12 years. Before my role here at the Diplomat, I was the Executive Sous Chef at Steak 954, a boutique steakhouse by restauranteur Stephen Starr. As far as what inspired me to become a chef, it was definitely my grandmother. Ever since I was a kid, I always remembered my grandmother in her garden. She used to grow so many fruits and vegetables and herbs. When she would be in the kitchen cooking, she would always be sure to include my cousin and me. Whether it be washing the produce or measuring ingredients, I always had a role in the kitchen at a young age. 

What made you choose the Chefs' Warehouse as your foodservice distributor?
I have had the pleasure of working with The Chefs' Warehouse for well over 10 years now. They have an extensive selection of products from spices to meats. One of the best things about working with them is the customer service. I've been lucky enough to have the same sales rep for several years, who does a fantastic job. Attached are 2 of our signature dishes. One is a 22oz 45-day dry-aged Prime bone-in ribeye, which is one of our best-selling steaks that we get from Allen Brothers. The other is a whole roasted cauliflower. This one is oiled and rubbed with zaatar and then roasted until tender and golden brown. It's then finished with crispy pepitas and a smoked paprika aioli, of which all of the ingredients come from The Chefs' Warehouse

What inspired you to become a chef?
I think my family played a big role in me becoming a chef. My grandparents were first-generation Italians who cooked at home. They didn't have a lot of money but could get fresh ingredients from local farmers and create fantastic meals. It always fascinated me how simple ingredients prepared properly could turn out so amazing.

What made you choose the Chefs' Warehouse as your foodservice distributor?
The Chefs' Warehouse was an obvious choice for our restaurants. The products they carry are top-notch, and the staff is excellent to work with and very accommodating. It's a great foundation when creating dishes. Our signature dish is our brick chicken. Free bird chicken deboned and cooked under a brick and served with colcannon potatoes which are roasted Brussel sprouts and lardons of bacon mixed into buttery mashed potatoes. We top it off with a roasted chicken jus that has Calabrian chilis to help introduce a little spice and tang to the sauce.

What inspired you to become a chef?
I was inspired to become a chef because of the people. I love the effort and tireless work on a nightly basis our people commit to making special occasions happen. 

What made you choose the Chefs' Warehouse as your foodservice distributor?
I love the Chefs' Warehouse because of its service, excellent products, and the people. The Chefs' Warehouse stands for integrity and transparency, and both of these qualities are constantly displayed within this company. Our signature dish with the Chefs' Warehouse is this chili-buttered grass-fed steak. We are using the Chefs' Warehouse butter, imported Calabrian chiles, and Sid Wainer's spices in this dish. All the products featured in this dish can be found in the Chefs' Warehouse catalog. 

What inspired you to become a chef?
I had wanted to be involved in hospitality since a young age and through that, I had wanted to go about it from the business side, interested in one day owning/operating restaurants and hotels. While in business school, I spent a summer working as a computer programmer on wall street for an investment bank by day and a busboy at an Italian restaurant by night. I was hooked on the restaurant and knew that a desk job wasn’t for me at the time. I then heeded my professor’s advice who told me the first rule of running a business is to know your product and I packed up and moved to Italy at 19 to enroll in culinary school and work there. That kick started a now 15 year journey around the world in multiple continents and many amazing restaurants and restaurant teams. The industry is as captivating as ever to me and I cannot wait to continue to pass on what I have learned to the next generation.

What made you choose the Chefs' Warehouse as your foodservice distributor?
I’ve had a long standing relationship with Chefs Warehouse/Dairyland that has only continued to grow and grow stronger. I’ve always been impressed by the combination of quality of product and amazing service. I have found that all of the account managers I have worked with have shown true attention to detail are extremely friendly and knowledgeable and continue to be there to guide is in the best direction of finding quality of product at an agreeable price.

What inspired you to become a chef?
I am just another chef who loves New York! I love being here, and I have had the pleasure of trying so many different cuisines in the world! I was first inspired to cook because of my Cretan grandmother. She used to be a great cook and made everything seem easy, tasty, and wonderful.
 
What made you choose the Chefs' Warehouse as your foodservice distributor?
I love working with the Chefs' Warehouse because they have excellent food service and the best quality products. In addition, you can find unique products that other distributors don't have, which makes them an unbeatable food distributor. 

What inspired you to become a chef?
I'm Carolyn Bane, and I loved cooking and cookbooks from a young age. I remember leafing through my mother's yellow box of Betty Crocker recipes. If you are familiar with that you know it's a magical trove! Once I started cooking professionally, it was the fast pace of the kitchen, trying to get ready in time for service -- all of that is fun, if a little stressful at times.
I'm Sarah Sanneh, and I became a chef because I love creating things with my hands and being close to food.

What made you choose the Chefs' Warehouse as your foodservice distributor?
The Chefs' Warehouse (then Dairyland) was the primary vendor at my first restaurant job, and in fact, our current rep Bob Dertinger, was the rep back then. When we opened, we were immediately very busy and it was hard to keep up. I think Dairyland covered our butts a few times in a way that another vendor might not have offered to do. We source our Freebird chicken for our best-selling fried chicken through the Chefs' Warehouse because we have built so much trust in this partnership over the years and we know we can stand by their products and service.
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I love The Chefs' Warehouse because they have all the specialty products we need for items like frozen french cherries for our sour cherry & pear pie, and perfectly bittersweet chocolate chunks for our chocolate chip cookies. Also, when you find a partner like Bob Dertinger, you hang on! 

What inspired you to become a chef?
I grew up in Dallas and have always had a passion for food. At 21, I moved to California and worked at a bank. When the bank hours allowed, I worked for a catering company as a server, but I always found myself in the kitchen. The chef saw my passion and recommended culinary school. I was able to work for a high-profile Hollywood caterer, then to The Ritz Carlton in Marina Del Rey. I asked a lot of questions and soaked up anything the chef would show me. I learned the use of quality products and always enjoyed the reaction from the guests.  

What made you choose the Chefs' Warehouse as your foodservice distributor?
The Chefs' Warehouse provides us with the best products and ingredients. Our signature dish with them is the Prosciutto and Mozzarella Salad with Conserved Peppers is a simple, straightforward classic. The 18-month aged prosciutto that we source from the Chefs' Warehouse is the focal point, and the flavor, paired with fresh imported buffalo mozzarella, is a great start to any meal.

What inspired you to become a chef?
I've lived and cooked in several cities in the United States over the past twenty-something years. I always knew I wanted to return to my native New Jersey and use my experience to create my own place. It was my goal to create a casual and fun neighborhood restaurant with a small menu based on quality hand-picked products and food made with integrity and love. Our menu balances local flavors like our very popular Sweet Corn & Mascarpone Ravioli with truffle sauce & basil, and Italian American classics like Rigatoni Vodka, Linguine & Clams, Garlic Bread, and Chicken Parmigiana. These types of Italian American dishes are often dismissed by many, simply as pizzeria foods that are too often not of very good quality; and many times, unfortunately, that is the case. But many of these dishes have lasted the test of time, and for a good reason. When revisiting these classics, I like to take a dish like Chicken Parmigiana and focus on making each element of that dish the best we can, and for me, that is very satisfying and reminds me why a dish like this became so popular, to begin with. We buy great natural "FreeBird" Chicken, which is handled with care, gently marinated, and lightly breaded. We hand stretch our own mozzarella everyday, and make all of our pastas each morning using incredible flour and eggs. When the chicken is cooked in our wood oven a touch of smoke kisses the chicken to give it a wonderful flavor and aroma. A small nest of garlic linguine accompanies the plate, and a light dusting of parmigiana provides the perfect finishing touch. 

What made you choose the Chefs' Warehouse as your foodservice distributor?
The Chefs' Warehouse provides us with amazing products and ingredients that allow us to make the most simple dishes like this, that truly highlight the artisans that make them. I believe the more simple the food is, the more important (and obvious) the quality of the ingredients. I'm not attempting to replicate specific regional Italian dishes and cooking, rather, I like to embody the philosophy of it…local and seasonal ingredients prepared simply and cooked with love, and apply that to my locale. The Sweet Corn Ravioli here at The Pasta Shop is a must have dish in the summertime. You won't see that in Italy, but for us it makes perfect sense. When the Jersey corn is as sweet as candy, it makes for an unbelievable ravioli filling. The balance of local flavors and old school favorites have allowed us to continue to shape our own Italian American culture here in New Jersey and Chef's Warehouse is the perfect company to help us on our journey.

What inspired you to become a chef?
What inspired me to become a chef was my love for food. Since I was a kid, we always just sat down for dinner with the whole family, and those were significant moments. In addition, growing up in a small town outside of Mexico City, I spent most of my days working on my grandparents' farm. As a result, I developed a strong work ethic and connection with nature, two values that are reflected in my cooking today. Our signature dishes with the Chefs' Warehouse are the Carrara 640 Wagyu Beef Tartare and 7-Year Aged Acquerello Risotto with Viking Village sea scallops, Parmigiano Reggiano & baby leeks.

What made you choose the Chefs' Warehouse as your foodservice distributor?
Not only does The Chefs' Warehouse work with some of the best products in the world, but they also work together with us chefs.

What inspired you to become a chef?
My name is Ricardo Ramirez, and I was born in Mexico. I started my career in food at 17 when I moved to Chicago and became a line cook. After that experience, I developed a passion for food, and the different cultures inspired me to become a Chef. 

What made you choose the Chefs' Warehouse as your foodservice distributor?
I love working with The Chefs' Warehouse because they have the best product and specialty items in the city. Not only do they have the best ingredients but their staff is always friendly and helpful. One of our signature dishes we have on the menu with The Chefs' Warehouse is the Prime Ribeye Chuletón de buey and Paella!

What inspired you to become a chef?
What inspired me to become a chef was what food represents to me and others. Food makes people happy, and I love making people happy! At The Chopping Block, we have been teaching people in Chicago how to cook for over 24 years. We are a recreational cooking school that combines education and entertainment.

What made you choose the Chefs' Warehouse as your foodservice distributor?
  I love working with the Chefs' Warehouse because their customer service is excellent; our rep is the best! You build such a close relationship with them, and they are more of a partner than just a sales rep. Our signature dish with CW is the Herb and Dijon Glazed Pork Tenderloin. Our students love the tang of the sharp Dijon mustard combined with the rich pork flavor. Of course, adding the crispy crunchy rosemary breading seals the deal.

What inspired you to become a chef?
I am the Executive Chef of The Dearborn in downtown Chicago's Theatre District. We serve upscale nuanced American cuisine with seasonal focus and worldly inspiration. I've always loved cooking. I remember being a young kid, and I always wanted to cook and bake with my mom in the kitchen. I love pots and pans, and we always have fresh raspberries and blueberries in the backyard. I got inspired to become a chef in my early 20's. I got into a leadership role in the QSR scene when I was 18. I always knew I loved food and cooking and found success in leadership at a young age. I began working in kitchens, and I fell in love with the fast-paced environment and thrill of the dinner rush. Some people turn to drugs and alcohol to forget about their life problems, and I turned to a kitchen. 10-12 hours a day, nothing else mattered but cooking. There wasn't even time to think about anything else, and in the end, you've realized you've surrounded yourself with other people who feel the same way. The kitchen is like a family of misfits, artists, and weirdos, and for the first time in my life, I felt like I fit right in. On top of that, I knew I would never be rich or wealthy, and the only way I was going to get to enjoy the greatest food in the world was to become someone who was cooking it.  

What made you choose the Chefs' Warehouse as your foodservice distributor?
I think the greatest thing about the Chefs' Warehouse is their hospitality focus.I think the greatest thing about the Chefs' Warehouse is their hospitality focus. I have a great relationship with my sales rep, and I actually would consider him a friend (shout out to my man, Paul!!). They understand customer service, and the whole team at the Chefs' Warehouse understands what we as chefs go through. The Chefs' Warehouse cares about their customers and wants to work to make things perfect for them. Their wide range of products, incredible customer service, trucks, and flexibility make them a great asset to our restaurant. I am happy to have them as an intricate part of our business because I know they will do anything they can to help our business succeed. One of our signature dishes at the Dearborn is our shrimp and grits. We source almost all of the ingredients of the dish from the Chefs' Warehouse. We use butter, grits, heavy cream, shrimp, cheddar cheese, and cajun spice from Chef's Warehouse in the dish."

What inspired you to become a chef?
Growing up in Italy, food was always the center of my life. My family owned a butcher shop, and I loved helping my father on the weekends. In addition, my first memories of cooking were with my grandmother. I was always amazed by the simple yet delicious street food all over Italy, which inspired me to open Stellina. 

What made you choose the Chefs' Warehouse as your foodservice distributor?
I choose Chefs' Warehouse as my foodservice distributor because they carry many of my favorite products, including Italian cheeses, meats, and flour, which are all essential to running an Italian restaurant. In addition, they are a very reliable company and work hard to keep our products stocked and delivered on time. Mozzarella is essential to our restaurant, and Chefs' Warehouse carries the best. One of our signature dishes is Cacio e Pepe pizza, and thanks to the quality of cheeses from Chefs' Warehouse, we are able to make it one of our bestselling and most popular dishes. 

What inspired you to become a chef?
My name is Zack Mills, and I am the Chef and Partner of True Chesapeake Oyster Co in Baltimore, Maryland. My family inspired me to become a Chef. I have been surrounded by food and family my whole life, and I've been cooking alongside my mother since I was little.

What made you choose the Chefs' Warehouse as your foodservice distributor?
I have been working with Chefs Warehouse for many years now and continue to work with them because of their great products and exceptional customer service. One of our signature dishes is our Blue Crab Mac & Cheese, which uses cavatappi pasta, milk, cream, flour, cream cheese, among other ingredients, all coming from Chefs Warehouse.

What inspired you to become a chef?
I am Nisorin Paulino, and I am the Executive Chef at Moon. I was born in the Dominican Republic and raised in NYC, Surrounded by many different cultures and food. I’ve always been a foodie; even as a kid. I would save every penny just so I could try something new to munch on. What inspired me to be a chef was my first job in a real kitchen that I ended getting out of desperation in Hell's Kitchen During the summer as a dishwasher. It was my first foot in the door, and I remember loving the rush, chaos, the heat, and the free food, but I really fell in love with the craft once I got into culinary school. It opened my mind to a whole new world.

What made you choose the Chefs' Warehouse as your foodservice distributor?
 I love working with the Chefs' Warehouse because they are extremely reliable, and I know I am getting great quality products. My signature dish is called Beyond Dan Dan noodle. A vegetarian dish inspired by Chinese flavors, the Fresh Egg noodles combine with our own Crispy Chili oil and roasted sesame sauce, served with fresh lime and garnished with Cilantro and pickled red chilis to create an explosion of flavor.

What inspired you to become a chef?
I am Giuseppe Castellano, co-owner and executive chef of Gallo Ristorante and The Lantern Bar and Restaurant in Ridgefield, CT and Gran Gusto Trattoria in Cambridge, MA. I became a chef because I knew it was the best way for me to be my own boss and one day have my own restaurant. Cooking is a part of who I am and a way of life for me. I was born and raised around Naples, Italy and my mother was an amazing cook, who never let us eat anything unless it came from her kitchen. Her father, my grandfather, owned a wine vineyard, and this history started my deep appreciation for quality and fresh products.

What made you choose the Chefs' Warehouse as your foodservice distributor?
I started using Chef's Warehouse as my main food distributor 17 years ago. I was new to the Ridgefield, CT area and opened Toscana Ristorante with my partner, Raffaele Gallo. Coming from Italy and New York City, I have always been able to get my hands on the freshest and highest quality ingredients. When I came to Ridgefield, Chefs' Warehouse was the one distributer that I found to offer the most imported Italian products and the highest quality products. My motto as a chef is Product, Recipe, and Technique. The first and most important part of good cooking is the quality of the products that you use, and thanks to the Chefs' Warehouse, I just need to worry about the recipes and techniques that I apply to those foods. One of my signature dishes that use all the Chefs' Warehouse ingredients is Pappardelle with a braised short rib ragu. The short ribs are Allen Brother's all grass-fed beef which slow-braise all day in Mutti brand tomatoes, and then we toss in the fresh-made Papparadelle, made from Fresca brand flour. The simplicity of this dish allows the quality ingredients from Chef's Warehouse to become the focus of the dish. Eat Well! Live Long!

What inspired you to become a chef?
My name is Massimo Carro. I was born and raised in Positano, Italy. My passion for food comes from an early age of eating the freshest seafood and vegetables from our garden. My grandfathers were both fishermen on the Amalfi Coast, so we never had a short supply of fresh fish. My mother shared the same passion as I do for fresh, locally sourced ingredients. I would spend time with her in the kitchen when I was young, and as I got older, I spent more and more time in my family's hotel kitchen.

What made you choose the Chefs' Warehouse as your foodservice distributor?
After moving to Ridgefield, CT, my wife and I decided to open up Posa to share our passion for real Italian food, using only the freshest, all-natural ingredients. How lucky were we to find the Chefs' warehouse right in our backyard. The Chefs' Warehouse always supplies us with the freshest, highest quality ingredients around. The produce that they supply is similar to going to a local farmers market. The Chefs' Warehouse imports only the finest Italian products, making it much easier for me to create authentic Italian food. The Chefs' Warehouse provides me with the ingredients to bring a bit of the Amalfi Coast to Ridgefield. Our signature dish with Chefs' is agnolotti with mascarpone parmigiano 36 months and truffle!