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.
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!
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:
Middleby Test Kitchen Chefs
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.
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.
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!
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.
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.
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!
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.
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.
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.
Aimee Saling
Phoenix Marketing – Indianapolis, IN
Chef Aimee is an experienced restaurant and personal chef. Passionate about food, the art of cooking and discovering new and different ways to bring fresh, local and exciting flavors to the table, Aimee has worked in many spectrums in the culinary world. Environments that include fast-paced kitchens, startup restaurants, large banquets at a major Hotel brand and as an in-home, private chef for prominent families Aimee has been featured on Food Network, written up in several newspaper articles and food magazines and was chosen as one of the best up and coming chefs in Cincinnati for 2015. She has trained under some of the most influential chefs in this region. Known for her creativity and innovation, Chef Aimee’s cooking style emphasizes fresh, new and artistic plates with distinctive Old World European influences. Aimee commits a lot of her time to charitable events such as the Ronald McDonald House and No Kid Hungry and is in the process of developing a mission-based cookbook where the proceeds will go towards the fight to end child hunger in America. Aimee is married with 2 sons and of course her favorite hobby is cooking.
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.
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!
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.
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.
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.
Mat Benjamin
Mat has been in the foodservice and hospitality industry for over 20 years. Working multiple positions at various facilities to include executive chef, restaurant/hospitality management, sales, catering, and bar manager. His love for food and beverage has always played a role in both Front and Back of House operations. Traveling the world and learning new cultural cuisine is a passion and he enjoys applying what he has experienced to further his culinary background.
