Middleby Test Kitchens

 

The Middleby Test Drive is your opportunity to schedule an appointment with your local manufacturer’s rep and take foodservice equipment from the top brands in the industry for a spin. Whether you know exactly what type of equipment needs you have or you’re looking for solutions to match your menu, the Test Drive will help you evaluate the available options and find the perfect compliment for your business.

To learn more about the Middleby Test Drive, watch this short video, then select a test kitchen near you on the map below to set up an appointment:

Find Your Local Manufacturer’s Representative

It shouldn’t require a wild goose chase to find who your local manufacturer’s representative is and where their test kitchen is located. That’s why we’ve created an interactive map for you to find your location on the map quickly and easily. Simply click on the nearest location to you and you’ll learn about your local rep, the chef that you can meet with, and their test kitchen location. This is also where you can click to schedule your very own test drive once you’re ready!

Middleby Test Kitchen Chefs

Matt Burns, Chef at DRC

Matt Burns

DRC Marketing – Strongville, OH

Matt Burns is Corporate Chef of DRC Marketing Group Inc. Matt started his culinary career as a corporate trainer for Buffalo Wild Wings. He directs all culinary operations for the group as well as operating our mobile test facility. A graduate of Blodgett Chef School in 2006, 2009, 2012 and 2016, Matt is well-versed in cooking technologies. A strong believer in the importance of personal relationships, he strives to ensure that his customers are always taken care of.

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Rick Pawlak, Chef at Eaton Marketing

Rick Pawlak

Eaton Marketing, Clearwater, FL

Rick is an experienced Technical Lead with a demonstrated history of working in the supermarkets industry. Skilled in catering, food & beverage, Microsoft Excel, hospitality management, and customer service. Strong operations professional with a associate’s degree focused in Culinary Arts/Chef Training from the Art Institute of Atlanta.

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Rick Pawlak, Chef at Eaton Marketing

Nick Sortore

Elevation Reps – Tempe, AZ

Nick has spent 20 years within multiple sectors of commercial cooking at various levels. From working with small single point operations to large scale banquets, from resorts to healthcare, every kitchen is a place to learn and a place to teach!

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Steven Burke

Ettinger Rosini – Austin, TX

Rosini is the head chef of the University of Texas-Austin. Certified chef de cuisine, Assc food science, Assc hospitality management, and department chef for Austin ISD.

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Jamie Hunter

Ettinger Rosini – Dallas, TX

Jamie Hunter is a sales representative for Ettinger Rosini in the Dallas offices and a chef by trade. Classically trained at The Culinary Institute of America in Hyde Park, NY, Jamie has earned her degree in both Pastry/Baking and Culinary Arts. Jamie has spent the last three years working with chefs from the outside looking in, in numerous establishments while using her education to perfect front and back of house needs and requirements to perfect the end users experience.

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Adesuwa Elaiho

Ettinger Rosini – San Antonio, TX

Adesuwa graduated with a BS in Food Safety & Nutrition from Colorado State University. She then perused her goal of attending the most historic, impactful and notable school in the world, Le Cordon Bleu in Paris. From there she earned Le Grand Diplôme® (Diplôme de Pâtisserie and Diplôme de Cuisine) and a Diploma in Wine and Management (becoming a Sommelier). She also became the first student to graduate with all of the Diplômes!

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David Ford, Chef at Heartland

David Ford

Heartland Reps

David held several positions as both Sous Chef & Executive Chef at upscale restaurants in Chicago and Kansas City. He most recently served as a Regional Chef for Compass Group – Company Kitchen Division overseeing 52 multi-state corporate dining facilities across the southwest part of the United States.

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Ron Rippley

Jay Mark – Elk Grove Village, IL

Ron Rippley, Jay Mark Corporate Chef, brings over 40 years of culinary, beverage, and restaurant management experience. Ron attended culinary school and has held every position at a restaurant from back of the house to the front. Back in Chicago, Ron is now sharing his experience and passion for Food & Wine with the Jay Mark Group.

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Rob Schwalm, Chef at Link2 Hospitality

Rob Schwalm

Link2 Hospitality Solutions – Bridgeville, PA

Rob is a culinary professional with more than five years of experience in the culinary field. In addition to receiving his culinary degree, Rob has previously worked as a chef at various upscale restaurants in the western New York area. Rob has been Link2 Hospitality Solutions corporate chef and territory manager in Upstate NY for 3 1/2 years, as well as western Pennsylvania/West Virginia for six months.

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Jeff White, Chef at Phoenix Marketing

Jeff White

Phoenix Marketing – Indianapolis, IN

Jeff is the Corporate Executive Chef for Democook.com. He has serves as the current Indianapolis ACF Vice President along with serving as the past Treasurer and Co-Chair of the Chef and Child Committee. Jeff was formally trained at Johnson and Wales University in Rhode Island. Jeff is a Certified Executive Chef and a Certified Food Service Professional. He has been involved in the food service industry for over 30 years in numerous capacities as a Chef, Manager, Food & Beverage Director and Sales Manager for many Hotels, Restaurants, Private clubs, and Food Equipment Manufacturers. He and his wife Amy operated a catering company here in Indianapolis for 20 years.

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Jeff White, Chef at Phoenix Marketing
Nicholas A.Mercogliano, Chef at Pecinka

Nicholas A. Mercogliano

Pecinka Ferri – Fairfield, NJ

Nicholas is an award-winning chef that demonstrates strong culinary and leadership skills while building relationships with customers by exceeding their expectations.Some of his honors include: AHF -Future Horizon Award, 2014 Food Service Director Under 30, September, 2014 Current Board President, American Culinary Federation, Jersey Shore Chefs.Certified Executive Chef, American Culinary Federation, 2015.Certified Pastry Chef.

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Andrew Smith, Chef at Schulz

Andrew Smith

Schulz Associates – Kirkland, WA

Andrew has 18 years of experience in the catering and restaurant industries. He worked with Greg Atwood, McCormick and Schmick’s and Lisa Dupar in the areas of service, operations, and culinary, and has been in equipment sales since 2015.  Andrew loves applying his culinary knowledge to our Middleby equipment. From combi ovens to rapid-cook ovens to pizza conveyors, Andrew truly enjoys working with customers to find the right equipment for their needs, and teaching them how to use that equipment to create great food!

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Andrew Smith, Chef at Schulz
Seth Miller, Chef Specialized

Seth Miller

Specialized Marketing – Waukesha, WI

Seth has been in the industry since the early 1980’s and has a wide array of experience. His specialties are electric Italian, Middle Eastern, French and modern American cuisines. Seth is in charge of implementing all live demonstrations in out test kitchen.

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Chris Boyce

One Source-Sharon Hill, PA

After graduating the Art Institute of NYC, Chris has spent the last 18 years in restaurants. From FOH to BOH he’s seen and been a part of operations, management and openings from local grills, James Beard-nominated chef’s kitchens to boutique catering. In the last few years, Chris focused on learning multi-cultural profiles and preparations with modern technique. Managing people’s expectations is where long-lasting rapport begins.

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Johnny Blass, Chef at CRP

Jonny Blass

CR Peterson-Avon, MA

Jonny is Corporate Chef of CR Peterson and Associates and brings 30 years of culinary experience from the hotel, fine dining and casual market segments. Transitioning into the equipment category Jonny has spent the past 10 years immersing himself in all aspects of how technology can transform the kitchens of today and the future. Bringing a passion to all he does and to the “Demo” he excels in customer service and strives to exceed customers expectations. Through initial contact to the final sale, then equipment training and supporting his customers post sale Jonny is there every step of the way. Jonny directs all Culinary operations for the group working closely with consultants, dealers and end customers alike.

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Will O'Kelley, Chef at PMR

Will O’Kelley

PMR – Lawrenceville, GA

Will O’Kelley is the Corporate Chef for PMR.  He began his career studying marketing at the University of West Georgia before transferring to the Art Institute of Atlanta to study culinary arts.  Will has over 20 years of experience in the foodservice industry, including catering and fine dining.  Through his career as a rep with PMR, he has worked with dozens of manufacturers and is Chef certified with both Blodgett and TurboChef.  As a true end-user specialist, Will prides himself on finding the correct piece of equipment to execute the menu and vision of the customer.

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Will O'Kelley, Chef at PMR