Register for your Test Drive today.
Your local manufacturer’s rep is ready to hand you the keys to take the most innovative food and beverage equipment for a spin in their test kitchen. By signing up for a Middleby Test Drive, you will see:
- Personalized solutions for your everyday foodservice challenges
- Equipment designed to reduce labor demands and increase efficiency
- The country’s best rep chefs doing what they love most, educating people like you
The Chefs
Chef Steve Biggin
Steve has been in the foodservice industry of Canada for 25 years, beginning in local restaurants in and around his hometown of Regina, Saskatchewan. He attended Culinary Arts Training at Vancouver Island University in Nanaimo BC, where he graduated with honors. He spent his apprenticeship working at Relais and Chateaux properties on Canada’s Pacific Coast prior to returning to Saskatchewan to take the helm of the Culinary Department of The Global Freehouse Restaurant Group. As a young Father, Steve stepped away from the kitchen temporarily and assumed Sales roles in Foodservice Distribution and Restaurant Equipment. Since then Steve has relocated his family to Canada’s Atlantic Coast where he’s held roles as Executive Chef, and Regional Manager for Equipment Manufacturers and most recently, Sales Leadership with a National Restaurant Equipment dealership. Steve Joined the Permul and TWO+ team as Territory Manager and Culinary Expert in January 2022.
Chef Lisa Lafond
With 25 years of experience as a Chef, Lisa is obsessed with finding new and innovative ways to create efficiencies in kitchens and improve food quality while saving restaurateurs money. Chef Lisa has experience working in upscale chains, hotels, fine dining, high-volume Banqueting and Catering centres, and large-scale food production. This gives Lisa a unique perspective on what makes different kitchens profitable.
As the Corporate Chef of Permul Foodservice Equipment, she takes a consultative approach and works directly with operators and their chefs to help resolve their daily challenges. Being a chef, she has a more in-depth understanding of what restauranteurs face and offers inventive, modern solutions, through quality, innovative equipment. She also enjoys hosting live cooking demonstrations for customers to experience the best solutions for their operation and to see them in action.
