CW Magazine - Spring/Summer 2025

CW New York

Brand Ambassador

Chef Frances Tariga

P. 12

CW Icon Chefs P. 24

‘Yes Chef!’ Soulstress of Sedona, Brand Ambassador Lisa Dahl

P. 46

It's All About Finesse with Thomas Keller

P. 54

40 Year Reflection

with Christopher Pappas (Founder, President, and CEO) and John Pappas (Co-Founder, COO, and Vice Chairman)

Reflecting on the past forty years, the vision for The Chefs’ Warehouse began with a sincere desire to provide the finest imported and local ingredients to the greatest chefs in the metropolitan New York area. Four decades later, this same vision holds true, with the only difference being that this vision has now expanded to a global level, encompassing an even richer variety of products and broader solutions to address the culinary needs of an-ever changing world. Our objective has always been to be a reliable partner for our customers' success.

CW’s 'secret’ formula is having the right people, the right service model, and the right supply chains, fueled with the collective mission of continued growth with uncompromised service.

Looking back, we have overcome the early challenges of limited capital and the steep learning curves associated with extraordinary advancement in the industry- when you are pioneering new pathways and possibilities, there is no road map! And of course, we will always be grateful for how our company fought together to navigate major historical moments including 9/11, the 2008 crisis and Covid-19.

In all these dynamic years of development and expansion for CW and its family of companies, what we are most proud of are our people, the guardians of our unique culture. The passion and camaraderie we have for the food service industry and our inexhaustible love of hospitality is what sets us apart in the food distribution world. Together we have shared an unwavering desire to preserve The Chefs’ Warehouse as the preeminent partner to the world’s greatest chefs these past forty years.

Our gratitude is extended not only to our team members and families, but also to our farmers, manufacturers and ranchers, without whom we would not be where we are today.

Future forward, our mission is the same. To be big enough to serve you, but small enough to only be a phone call away!

Photo (L-R): Christopher Pappas and John Pappas

'Eggs, Where it all Began' Chive Egg Custard, Kaluga Hybrid Caviar by CW Executive Chef David Walzog

An Exciting Time to Celebrate 40 Years

Having a trusted supplier is the most important ingredient for a successful chef and restauranteur. The ethos and core belief of Chefs Warehouse has always been relationship first. Our founders Chris and John Pappas walk that walk and talk that talk; always steel-eyed focused on being the optimal-trusted source, the distributor that moves in step with you through thick and thin.

Listening to my chef friends reminisce about how CW contributed to their success, and hearing longstanding employees reflect on how amazed they are at the company’s growth, is thrilling and all ‘on the menu’ in terms of our sense of pride for what we consistently deliver!

CW is bigger and better than ever, delivering excellence in best-in-class products and service. And we’re just getting started!

- CW Executive Chef, David Walzog

Ripe and Ready for the Season Ahead

Kevin Naze, Director of Produce Sourcing

Blue Cheese by any Other Name Just Isn’t the Same

Michele Glancey, Cheese Category Manager SEASONAL

Tadhana

Brand Ambassador of Mixology

Tony Abou-Ganim

CW BRAND AMBASSADOR PROGRAM

Matthew McClure, Woodstock Inn & Resort

Jordan Anthony-Brown, The Aperture

with chefs Daniel Boulud, Charlie Palmer, Jean-Georges Vongerichten, Dan Barber, Nancy Silverton, Dominique Ansel, Thomas Keller, and Sarah Gruenberg

Mirador Executive Chef Travis Wyatt and CW Executive Chef David Walzog

Michael Long and Franky Ho, Four Kings

Sabrina Tinsley, Osteria la Spiga

Geoffrey

Inaugural Intern Tone Alcantara and Chef John Trujillo of Mulvaney's

with Nikki Thomas, Angela D’Urso, Jennianne Black, Sam Ostergaard, Adriane Cahi, Michele Glancey, David Walzog, François Mellet, and Michael

SEASONAL PRODUCE REPORT

Ripe and Ready for the Season Ahead

IKEVIN NAZE DIRECTOR OF PRODUCE SOURCING CATEGORY MANAGER

t is my great honor to help celebrate The Chefs’ Warehouse “ruby anniversary.” For forty years, we have been committed to bringing our customers the very best products which not only inspire chefs and their creativity, but bring success to their businesses.

The produce category, while relatively new to the Chefs’ platform, truly allows us to provide the full bounty to our customer. Spring and summer bring warmer temperatures and longer days, but also exciting seasonal offerings. Foraged items including fresh morel mushrooms, fiddlehead ferns and wild ramps are thriving. Colors come to life again with purple asparagus, fava beans, green garlic scapes and purple snap peas. As the season progresses, apples, pears and winter citrus are replaced by fresh rhubarb and a plethora of beautiful tree-ripened fruit varieties.

Local growers and farmers markets offer an abundance of unique, regional items, some of which may only be available for a short window of time. We encourage all our customers to check our online platform to view the featured items in our region-specific Produce Basket. This will be updated regularly with both new and seasonal items sure to bring inspiration to your menus.

Whether you are in California, Texas or the Northeast, spring and summer provide a unique opportunity to bring local flair to your menu with the very best fresh fruits and vegetables the industry has to offer.

Without you, our valued customer, none of this would be possible. Thank you for your support and please join us in raising a glass to celebrate our first 40 years together.

At Tribeca Oven, bread is our passion. Our time-honored, artisan baking process starts with sustainable, high-quality wheat sourced from farmers who use environmentally conscious agricultural practices. The integrity behind these sourcing practices extends to our kitchens, where our team of passionate bakers craft Old World-style loaves and rolls with care and expertise. We never rush the fermentation process, which allows plenty of time for unique flavor development in all of our bread.

For over 30 years, we have pursued our vision of baking excellence to bring our customers the best products possible to enhance their culinary creations. We understand the challenges

of operating high-volume commercial and restaurant kitchens — Tribeca Oven bread allows you to deliver fresh-baked flavor to your guests without having to start from scratch. This helps our operator partners keep labor and food costs down while maximizing efficiency and quality.

Some par-baked breads have ingredient lists packed with preservatives and fillers, but that’s not what you’ll find here: Tribeca Oven’s breads are made without preservatives, dough conditioners, artificial colors, artificial flavors or GMO ingredients. Many of our breads are also kosher and vegan. We never rush the baking process, so that our bread maintains its quality and flavor when used on-site.

From classic baguettes and dinner rolls to innovative sandwich carriers, we invite you to add Tribeca Oven’s line of versatile breads to your kitchen’s product mix.

With 40 Years and counting of culinary innovation, CW is overjoyed to offer most of our esteemed customers the most incredible fresh and local produce from sea to shining sea. We are very proud to have these legends of quality produce, all in the family!

Hardie’s Fresh Foods stands as a testament to more than 80 years of fresh produce. From the days of the single pick-up truck to modern refrigerated trucking, from handshakes at the produce stand to high-tech logistics, Hardie’s has never lost sight of its core mission: connecting chefs to the farm.

Now part of The Chefs’ Warehouse family of companies, Hardie’s proves that quality fresh produce, just like quality ingredients, never goes out of style.

Happy 40th Anniversary CW!

Sid Wainer & Son has been sourcing, growing and distributing the finest specialty produce and foods for over a century, partnering with farmers and artisans to provide chefs with the highest quality ingredients, exceptional service, and the inspiration to craft extraordinary menus.

As a part of The Chefs’ Warehouse family, Sid Wainer & Son shares a deep-rooted commitment to quality innovation, chef-driven solutions, continuing a legacy of sourcing the finest ingredients and supporting culinary excellence.

Happy 40th Anniversary Chefs’ Warehouse! From our family to yours.

GreenLeaf, proudly a Chefs’ Warehouse Company, brings our rigorous quality program to the finest chefs in foodservice throughout Northern California, Reno/Tahoe, and now Southern California, with expanding availability to more regions soon!

GreenLeaf’s unique position enables us to select and support hundreds of farms and suppliers committed to organic and regenerative farming, ethical ingredient sourcing, worker well-being, and supporting local communities.

In harmony with CW’s reputation for zenith in quality ingredients, GreenLeaf only offers the finest produce under the sun.

Happy 40th anniversary Chefs’ Warehouse, from your newest family member!

It has been a distinct honor and pleasure joining The Chefs' Warehouse , and it is both exciting and rewarding to see how we have evolved over the years. What a dynamic, world class organization we get to be part of everyday! Thank you, Chris and John! Cheers to 40 years and many more exciting years to come.

SEASONAL CHEESE SELECTION

Blue Cheese by any Other Name Just Isn’t the Same

MICHELE GLANCEY CHEESE CATEGORY MANAGER (ACS CCP®)

DAIRYLAND BLUE CHEESE made its debut into The Chefs’ Warehouse portfolio of cheeses just a few months ago. We couldn’t be more proud of its initial success and the warm reception from our customers. This is the blue cheese you’ve been waiting for. Bold yet restrained, our exclusive recipe is handcrafted in small batches with fresh milk arriving daily from neighboring farms. The result is a beautifully balanced blue available in a whole wheel OR crumbled and ready to use. Fresh and lactic to start, this bite of blue cheese finishes with a smooth, earthy, slightly piquant flavor profile. An excellent choice for all stages of the meal; a classic wedge dressing, compounded with butter to top an Allen Brothers Steak or accompanied by chocolate to end the meal.

Why do you love Blue Cheese? Let’s find out more about Internal MoldRipened cheeses. This classification of cheese will have the addition of mold spores from the Penicillium family introduced in the vat. As the mold spores grow, not only do they produce the desired color effect of blue veining throughout the cheese but also establishes chemical changes that occur within.

P. ROQUEFORTI contains lipolytic enzymes which release free fatty acids for the distinct flavor characteristics associated with veined cheese. The texture of blue cheeses will vary from soft to firm depending on fat and moisture content.

HIGH SALT CONTENT all blue cheeses have a high salt content because of the internal molds that are the benchmark of this style. The internal mold would liquify the fat and protein that make up the cheese paste without the heavy addition of salt. This is why we love blue cheese paired with sweet things; Bears' Club Honey, jams, dried fruits and sweet biscuits.

OXIDATION/PIERCED the molds that populate blue cheese and create the veins/coloring are activated and boosted by air. Blue cheese will have pierced openings; top, bottom and sometimes on the side. When you cut open a wheel of blue cheese and it shows a white interior with interspersed weeping green spots, leave it out in the open air. When you return, the traditional lacing of blue/green veins will have developed with the exposure to air.

GLUTEN FREE some of the molds used to create blue cheeses are grown on gluten-based breads. Modern cheese-making techniques have somewhat obsoleted the need for bread as a mold-growing medium. Best to be mindful and not assume, check the ingredient deck if gluten is to be avoided.

Shop blue cheese: wherechefs.shop/dairylandblue

Cheers to 40 Years

CPAT O’CALLAGHAN EXECUTIVE VICE PRESIDENT EAST COAST

heers to The Chefs’ Warehouse family, and especially to its pioneering founders, Chris and John Pappas, on this occasion of the company’s first 40 years!

What humbly began four decades ago can now be undeniably called a success. But how does one measure success? Is it measured by business metrics? Sales growth? Financial strength? Geographical footprint? By those admittedly important standards, CW has been an unqualified success, as it has improbably grown from one truck into an industrydisrupting juggernaut.

That said, I would argue that success should also be measured in the number of lives touched, and in how profoundly those lives were positively impacted. For every CW associate like me, there is a success story of how this company, this team, this culture and these lifelong friendships have lifted each of us to be the best version of ourselves and achieve a level of personal greatness.

You will also see success in the vendors and customers who have greatly benefitted from Chris and John’s grand experiment: Our vendors who found an ideal partner to share their commitment to great ingredients, as well as the hundreds of thousands of culinary professionals who took our products and support and created life-changing dining experiences.

Now that is true impact, and that is the true mark of success. We are grateful that Chris and John had the gumption to set this in motion. We are proud of what we have built together, and we look forward to so many more success stories to come.

Two simple ingredients. ONE PREMIUM PROSCIUTTO.

True Story Foods prosciutto is made with just heritage breed pork, sea salt, and time.

From our Kurobuta and Duroc hogs raised on U.S. family farms to our 10-month dry aging process in the Pocono Mountains of Pennsylvania, no part of the process is rushed. That’s what gives our prosciutto such a rich and nuanced flavor. You and your customers will taste the difference in your charcuterie boards, pasta dishes, sandwiches, appetizers, and so much more.

Available as Whole Leg Boneless Prosciutto (10815246) and Sliced Prosciutto (10815289). Learn more and order www.TrueStoryFoods.com foodservice@truestoryfoods.com • (925) 817-8770 @truestoryfoods

CW BRAND AMBASSADOR PROGRAM

INTRODUCING THE INAUGURAL CHEFS’ WAREHOUSE BRAND AMBASSADOR FOR NYC

BY TRACY HOLLERAN

If you haven’t yet heard the name Frances Tariga, hold on to your toque! After working all over the world, Chef Frances put down roots in New York with her oneof-a-kind Filipino restaurant, Tadhana, and was recently selected as the first New York City CW Brand Ambassador. Please join us in welcoming her to the CW family!

Growing up in the Philippines, Chef Frances learned to be independent at a young age. “I grew up in the slums of Manila and there were really no parents involved,” she says. Her father was a police officer and her mother worked abroad to help support the family. She and her siblings had to be resourceful, especially when it came to cooking. “We became really, really creative with canned food!” she laughs. On occasion she would cook with her dad, and she describes how that became something of a happy place for her. “I came out really, really young,” she shares. “I think my dad was always judging me but when we were cooking together, I felt like there was no judgement.” Later, when Frances’ siblings went off to pursue careers in nursing, it was no surprise that she chose a different path…culinary school. Once there, she thrived. “It all just came naturally to me,” she says.

The first stop after graduation was Dubai. Chef Frances was hired at the first seven-star hotel in the world where she started as a prep cook “at the bottom of the food chain.” Eager to learn, she volunteered for any and every task. “Every time someone in the kitchen called out, I would say ‘me, me, me, me!’” she remembers. “My dad always told us, when the opportunity arises, make sure you grab it!” It wasn’t long before she was promoted, and within a few years, Chef Frances was recruited to be the private chef for an Emirati princess. In 2011, she was hand-picked to serve as the private chef to the United Nations UAE Royal Ambassador, and she moved to New York City to assume the post. “I didn’t know you could come to America by being a chef,” she continues. “It was a bigger dream than I thought I could achieve.” She loved the United States, and started to put down roots.

“I really enjoyed it here, because in the Middle East we hide relationships, but in New York, it's different.” She got married, and decided she was ready to have a more ‘New York experience’ on her resume. She left the UN and became a sous chef at Buddakan.

A long-time fan of television cooking shows, Chef Frances also was eager for another ‘New York experience’ and began applying to become a contestant on the Food Network. “It was painful! I was fresh off the boat… I didn't understand that much English back then,” she laughs. She was thrilled to learn she was cast on Chopped, but perhaps not entirely shocked; “You know, Asian, lesbian, thick accent…that's good TV, right?” She went on to compete on Cutthroat Kitchen, Cutthroat Kitchen All-Stars, Beat Bobby Flay and Top Chef Season 13. “Top Chef was the hardest one, so to get that was a big deal,” she says. “I didn’t go that far [on the show], but that’s when my career skyrocketed.”

CONTINUE READING ON PAGE 14

“I saw an opportunity,” she recalls. “Filipinos want to see something different, but elevated, and this isn’t something being done in New York yet.”

Her notoriety led to positions at several top restaurants including Catch NYC, Catch Steak, Megu, The Standard Highline, and Planta.

However, it was her most recent appearance that changed the trajectory of her career. Competing on Morimoto’s Sushi Master, she created an omakasestyle meal entirely with Filipino-inspired dishes which secured the win. “I saw an opportunity,” she recalls. “Filipinos want to see something different, but elevated, and this isn’t something being done in New York yet.” She also realized she missed stretching her creative muscles and no longer wanted to work at hotels or restaurants with strict rules and prescribed menus. “Sushi Master was a game-changer,” she says. “It changed my whole career path…it’s why I started Tadhana.”

Tadhana, which is Filipino for destiny, is truly the culmination of Chef Frances’ experience to date. What was originally intended as a pop-up concept quickly became a destination restaurant with its rotating thirteen-course Filipino tasting menu. Having a passionate and dedicated staff in place has been key to Tadhana’s success. “I have really serious employees…the managers, the chefs…they all have a fine dining background,” she explains. “I feel like the universe just brought us all together. We are all Filipinos…hungry Filipinos who want to show that our cuisine is not just lumpia and adobo!” In less than a year, Tadhana outgrew its 700 square foot Lower East Side storefront, and is set to reopen in a larger, downtown location later this year. The signature tasting menu will continue, and in addition, Tadhana will offer both cocktail and wine pairings from the full bar, plus an a la carte menu.

In addition to relocating and expanding Tadhana, Chef Frances is also adding CW’s first New York City Brand Ambassador to her plate. She first became a fan of CW while working at Buddakan.

“Anywhere I’ve ever worked, if they aren’t using Chefs’ Warehouse, I bring them in. I love it… they have everything under the sun, and any ingredient or spice I want, they curate for me.”

She also said working with CW has helped her develop her talents and ensure a path to success. “ I have a very, very strong relationship with my representative and they really take care of me,” she says. “They give me new products to test, and it helps me get more creative.” Among her new favorites are the labor-saver potato pellets. “They just makes my job easier!”

Her main goal as Brand Ambassador is to help the new generation of chefs. “I want to inspire the younger generation…anything is possible!”

By showcasing the way CW can help restaurants succeed, whether it is with the vast selection and

quality of the products, to the personalized and curated customer service, to the competitive pricing, Chef Frances wants other chefs to know that in a tough industry where you work hard and need a thick skin, “CW just makes the chef's life easier!”

Her first appearance as Brand Ambassador will be on May 6th at the New York Food Expo, being held at Citi Field. Almost exactly a year to the date she opened Tadhana, Chef Frances will be demonstrating her most popular Filipino dishes that not only honor her heritage, but put her restaurant on the map. From canned food creations in the slums of Manila to refined Filipino tasting menus in the Big Apple, Chef Frances is the epitome of both resourcefulness and resilience, and we are proud to have her as our first New York Brand Ambassador. We think it was destiny!

Shop this story: wherechefs.shop/tariga

Buf crafts award-winning water buffalo cheeses from the grasslands of Colombia.

When Alejandro Gomez Torres was riding his horse through fifth generation farms in the Andes Mountains, he was inspired by the native water buffalo and the important role they played in agriculture. What if he could create a delicious cheese from their milk? With that inspiration, he set out to do just that.

When water buffalo roam freely through through Colombian plains at the foot of the Andes, they graze on nutrient-rich grass. Their fresh milk is lovingly crafted into our signature cheeses, boasting creamy, silken textures and clean, tangy flavors. Even our Burrata is carefully hand-tied, with each knot being unique.

Imagine your best dishes elevated.

FREE RANGE | GRASS FED | FRESH NEVER FROZEN | NON-GMO VERIFIED | MADE TO ORDER

CW LAS VEGAS BRAND AMBASSADOR PROGRAM

THE ART OF HOSPITALITY

with CW Brand Ambassador of Mixology, Tony Abou-Ganim

BY KELLI COLACO

Introducing the true O.G. of mixology, Tony Abou-Ganim (a.k.a. The Modern Mixologist), CW’s inaugural Brand Ambassador of Mixology!

Always on the go and shaking up the bar program scene, Abou-Ganim is currently lending his expertise to Royal Caribbean Cruise Lines, Oracle Arena, Allegiant Stadium, T-Mobile Arena, and Mandalay Bay’s Libertine Social, Highland Steak House, Hearth 71, and High Bar in Detroit's Renaissance Center. He has appeared on the TODAY Show, Iron Chef, Good Morning America, CNBC, and Fox News (to name a few).

Having grown up in the hospitality industry with a family bakery on his mother’s side and a fortuitous venue, Helen David’s Brass Rail Bar (opened in 1937, Port Huron, Michigan) on his father’s side, Tony’s talent for high-level service, innovative cocktail creation, and mesmerizing storytelling is in the blood.

“When I turned 20, my father persuaded Helen, my cousin, to make me a bartender at the Brass Rail. She was a little bit hesitant, because in 1980 being a bartender wasn't a culinary profession to aspire to. Helen had opened that bar (which was formerly an ice cream parlor) with her mother in 1937 during the Great Depression.

A major supporter and advocate for women in the hospitality industry, Tony claims his founding of the ’Helen David Relief Fund’ (dedicated to his cousin, a two-time cancer survivor, and benefitting bartenders and their families going through cancer treatment/recovery) as the accomplishment of which he is most proud.

“Helen would say to me, ‘Tony, it's better to give than to take.’ “The reason I'm a mixologist today, 44 years after Helen first put me behind the bar at the Brass Rail, is due to a true love of hospitality and the craft of mixology. I often tell people, I can teach you to make a great Negroni, but I can't teach you to love making that great Negroni.”

Having originally set his sights on becoming a professional actor in New York City, Tony put himself through college as a barman and worked as a stockbroker prior to getting cast as the “Alka Seltzer Guy” in the well-known television commercial in 1993. Although the Broadway acting opportunities weren't forthcoming, Tony encountered a tremendous and unexpected inspiration while working in NYC as a barman and ‘pounding the pavement’ as a young aspiring actor.

“I met a cat by the name of Dale de Groff at the old Rainbow Room. I remember sitting at the bar and watching Dale work, watching his interaction with his guests and his art of hospitality. And this light bulb went off, and

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MATTERS fingertips TASTE creativity at your

Let’s cultivate fruit excellence

I said, you know, here I am trying to be a theatrical actor, which I have no control over. And I love bartending. I set out from that day forward to be the best bartender I could be.”

After relocating to San Francisco and helping Harry Denton reopen the famous Starlite Room, Steve Wynn’s team from the Bellagio in Las Vegas reached out in 1998 regarding an exciting property Mixologist role they were looking to fill.

“I thought, I'll go out and spend a couple of years… That was 1998, and I'm still here within the MGM family—now with Libertine Social at Mandalay Bay!”

The National Ambassador and founder of the new U.S. Bartenders Guild (currently with 60 chapters nationwide), Tony has traveled globally with USBG and competed on behalf of the United States in world competitions, inclusive of winning the ‘World Championship’ in 2003.

Tony’s dedication to cocktail history and education is also evident in his two signature cocktail books: "The Modern Mixologist: Contemporary Classic Cocktails" (Agate, 2010) and "Vodka Distilled" (Agate, 2013), with his third book "Things I Like to Drink" soon to be published. Not to mention his original line of Modern Mixologist Bar Tools.

As CW Brand Ambassador of Mixology, Tony brings an intoxicating level of creativity and experience to the partnership, which was evident when he ‘stole the show’ last December (2024) at the CW Las Vegas Culinary Expo.

“Chefs’ Warehouse has such an incredible portfolio of nonalcoholic ingredients. Quality is most important! I’m excited to work more with Boiron Fresh Fruit Purees. To be able to get fresh, consistent, vibrant fruit flavor at the peak of the season is truly amazing. I’m also looking forward to incorporating Twisted Alchemy hand-squeezed fresh juices. Making them available to bar concepts that may not be able to squeeze fresh, top-quality juice every day is a real game changer.”

Ever in demand, Tony is also a real community kind of guy and loves being home with his equally dynamic partner, CW West Pastry Manager Elizabeth Shedd, and their dogs. As generous with his A-list clientele as he is with his elderly neighbor, for whom he helped build a pizza oven just to 'help raise his spirits,' Abou-Ganim evokes refreshing mensch-vibes for someone so successful and well-known.

“My

life as a mixologist has made it possible for me to do a lot of great things. It's amazing what I've experienced and the places I get to go… But nothing makes me happier than being behind the bar and interacting with people. That’s where it’s at for me. Happiness.”

Shop this story: wherechefs.shop/abou-ganim

CALIFORNIA CRAFTED

Soaring to new heights for nearly 30 years, Sparrow Lane partners with top chefs, and award-winning restaurants, throughout the country. With humble beginnings in the Napa Valley, Sparrow Lane found the need to spread its wings into the heart of the San Joaquin Valley where it continues as a family-owned and operated producer.

Sparrow Lane maintains a steadfast focus on preserving quality through the "méthode traditionelle” a timeless method of crafting the finest artisan vinegar. Blending our world class specialty vinegars with exceptional customer service creates the perfect recipe for Sparrow Lane to offer some of the finest varietal Wine, Fruit, and Balsamic Vinegars found in any pantry. This truly is the reason Sparrow Lane is “the Chef’s Secret Ingredient”.

CHEF'S HIGHLIGHT

WOODSTOCK, VT

Fresh from the Green Mountains

with Matthew McClure of Woodstock Inn & Resort

BY TRACY HOLLERAN

Set in the quaint town of Woodstock, Vermont, The Woodstock Inn & Resort is the quintessential New England destination, and dining options at the resort abound. Executive Chef and Director of Food and Beverage, Matthew McClure, oversees five distinct restaurants spread out between the inn, the golf course, and the private ski lodge, Saskadena Six. His ingredient-driven philosophy is at the center of his relationship with The Chefs’ Warehouse, and has diners returning again and again.

What inspired you to become a chef?

I was born and raised in Little Rock, Arkansas and I grew up hunting and fishing. Food and cooking was always important to my family. Cooking in a professional kitchen just felt natural.

Tell me about your experience at The Woodstock Inn.

I started working at The Woodstock Inn the summer of 2022. What drew me in was the three and a half acre organic garden we call Kelly Way Gardens, the location in Vermont, and also Vermont itself. I went to the New England Culinary Institute years ago and always loved the food culture here.

How did you choose CW as your supplier?

The Woodstock Inn has been using CW since before I started. Quality was always the reason to maintain the good relationship.

What are some of your favorite spring/summer CW ingredients?

I love having access to spring peas, favas and asparagus. They really do bring the menu into the season.

Do you have a favorite dish or application using CW ingredients?

I am a believer in celebrating the season, so our strategy is to bring in the best and freshest ingredients, and then build dishes around them; not to build a dish and then order everything we want. These parameters force us to be more creative, which is more satisfying for both us and our guests.

What do you like about working with The Chefs’ Warehouse?

Our sales rep is a former chef which makes all the difference. I don’t need to be sold anything; I need a partner who is going to work with me to source the right ingredients for our menus.

Lastly, how do you believe you have impacted your guests at The Woodstock Inn?

I believe in creating that unique experience that can’t be duplicated. When we have guests that dine with us, they are experiencing the best of what Vermont has to offer. When they are leaving, I want them to be craving the next visit.

Shop this story: wherechefs.shop/mmcclure

CINCINNATI, OH

JORDAN ANTHONYBROWN of The Aperture

BY TRACY HOLLERAN

After working in Washington D.C. restaurants for nine years, Chef Jordan Anthony-Brown returned to his hometown of Cincinnati to open The Aperture. The concept started as a “Mediterranean wine bar on steroids” but soon transitioned to an upscale dining experience where seafood features prominently. “As I get older, my perception of what I want out of a meal has changed,” he says. “The freshness and balance of seafood is more my speed.”

As a long-time customer of CW, Chef Jordan loves that his sales reps truly understand his operation. “They always do the work to understand what we are before walking in and trying to sell something,” he explains. He also appreciates the “tight purveyor list” and having access to Michael’s Seafood. Pacifico Striped Bass from Baja California and Hamachi collar are two of their most popular dishes, with Michael’s ribeye not far behind. “Jason (Goldschmidt) worked to right-size the racks to fit our model better. They fly now, because they're in that range where it's luxury enough that people enjoy it, but not so expensive where the servers can't sell it.”

With a successful first year under its belt, the light shines bright at The Aperture!

CW ICON CHEFS

Since our inception, Dairyland - The Chefs’ Warehouse has endeavored to provide the finest ingredients and service to the greatest chefs in the United States and beyond.

It goes without saying that we are honored to collaborate with every chef that we have the privilege to partner with.

We are exceptionally grateful to the iconic chefs who have been steadfast in choosing CW as their specialty food service ‘one stop shop’ distributor of choice. Without whose distinguished advocacy we would not be where we are today.

We are truly humbled by the following CW 40th Anniversary Toasts from some of our most globally recognized Icon Chef partners.

Special thank you to Flavour Fields for the perfect micro greens and Steelite/LA Marketing Group for bespoke CW 40th Plates.

'Oh How We’ve Grown' Snow Aged Wagyu, Black Truffle, Gold Leaf, Egg Yolk and Gochujang by CW Executive Chef David Walzog

DANIEL BOULUD

“Much congratulations to Chris and John Pappas, their partners, and collaborators for taking care of me and our restaurant community in New York for 40 years, what an achievement! What started as a small local business in New York, has grown to be a key supplier in the United States. From the very beginning, they have focused their passion for excellence and acumen for business on exceptional quality of sourcing. They work with the finest providers of goods from around the world and make them accessible to chefs in America. Their dedication to service is why they remain one of my leading suppliers. Here’s to many more decades of innovation, inspiration, and valuable ingredients. Cheers!”

- Daniel Boulud

Chef Daniel Boulud is widely celebrated as one of America’s leading culinary authorities and restauranteurs. Inspired by the rhythm of the seasons and menus driven by fine ingredients, Boulud has become renowned for the contemporary appeal he adds to soulful cooking rooted in French tradition. Since arriving in the U.S. in 1982, he has continually evolved his cuisine and expanded his reach from one location (Daniel in 1993) to multiple properties in New York City and across the U.S., as well as Toronto, Montreal, Singapore, Dubai, The Bahamas, and Riyadh.

Boulud was raised on his family’s farm in the village of Saint-Pierrede-Chandieu, outside of Lyon. In 1993, he opened the muchcelebrated Daniel on Manhattan’s Upper East Side. His restaurant group has grown significantly over the past 30 years, and today encompasses notable brands including: Restaurant Daniel, Café Boulud, Le Pavillon, Centurion NY, Blue Box Café by Daniel Boulud, Le Gratin, Bar Boulud, Boulud Sud, Maison Boulud, Jōji, Epicerie Boulud and La Tête d’Or.

Daniel Boulud has won countless awards for his achievements, including James Beard Foundation awards for Outstanding Restaurant; Outstanding Restaurateur; Best Chef, New York City; and Outstanding Chef of the Year. He has been named Chef of the Year by the Culinary Institute of America, Chevalier de la Légion d’Honneur and Officier de l’Ordre du Mérite Agricole et Chevalier du Mérite National by the French government. In 2015 the World’s 50 Best Restaurants awarded Boulud the Diners Club® Lifetime Achievement Award for his success as a restaurateur, businessman, and ‘chef who is revered as one of the world’s finest.’ In 2021, Les Grandes Tables du Monde named him Best Restaurateur in the World. He also earned the 2023 Innovation Award from La Liste.

His Michelin-starred restaurants include Restaurant Daniel, Le Pavillon, Jōji and Café Boulud New York. Boulud’s culinary style is reflected in nine cookbooks, including the definitive DANIEL: My French Cuisine (Grand Central Publishing, 2013) and My Best: Daniel Boulud (Ducasse Books, 2014). Additionally, Boulud is Co-President of Citymeals on Wheels, an organization dedicated to serving meals to New Yorkers in need; is Co-Founder of Food1st, in partnership with SL Green Realty Corp. and is Chairman of Ment’or, providing grants to young chefs to advance their culinary education.

CW ICON CHEF

CHARLIE PALMER

“Relationships (and the finest ingredients) being everything in this industry, hats off to Chris and John Pappas and their stellar collective team for the incredible partnership and service you have provided all these years. Congratulations on forty very successful and innovative years. Knowing you guys, you’re just getting started!”

- Charlie Palmer

Since the beginning of his celebrated career, master Chef, hospitality entrepreneur and hotelier Charlie Palmer has received critical acclaim for his signature Progressive American cooking, a style built on rambunctious flavors and unexpected combinations with a deep and lasting infusion of classical French technique. Charlie Palmer’s upbringing on a farm in upstate New York, along with his education in various kitchens in France and at The Culinary Institute of America, provided him with the acumen to form this unique style and ultimately develop the Charlie Palmer Collective, starting in 1988 when he made a significant commitment to creating dishes featuring regional American ingredients at his sublime, Michelin-starred and criticallyacclaimed Aureole.

Over the years, Chef Palmer combined his creative cooking spirit and flair for business to open dozens of notable restaurants across the country. In 2025 those include: Charlie Palmer Steak IV, St. Cloud Rooftop Bar, and JAKE’s @ The Knick, all at The Knickerbocker Hotel, Aperibar at LUMA Hotel Times Square (New York, NY); Charlie Palmer Steak (Reno, NV); Charlie Palmer Steak Napa and Sky & Vine® Rooftop Bar (Napa, CA); and Dry Creek Kitchen at the boutique Hotel Healdsburg, (Sonoma County, CA).

A dedicated philanthropist, he has served for 25 years on the board of City Meals-on-Wheels and is also the founder of The Palmer Family Education Foundation, a 501c3 championing the next generation of hospitality and culinary professionals. His annual prolific food and wine event, Pigs & Pinot, is a celebration of award-winning pinot noirs, heritage pork, and culinary talent that supports wine and culinary scholarships, along with community and education organizations in Sonoma County. Chef Palmer also curates the menu programs as Culinary Ambassador to both Bricoleur Vineyards in Windsor, CA and Wing & Barrel Ranch in Sonoma, CA.

Honored as “Best Chef in America” by the James Beard Foundation (1997), inducted into both the Gaming Hall of Fame (2011) and National Wrestling Hall of Fame (2017), and a former Chairman of The Culinary Institute of America’s Board of Trustees (2013–2016), Chef Palmer’s legacy spans culinary excellence and industry leadership and mentorship. A frequent television guest and author of six cookbooks, he balances his storied career with his roles as a devoted grandfather, father and husband.

JEAN-GEORGES VONGERICHTEN

“Congratulations on 40 years! Forty years of partnership of friendship, of sourcing rare and unique delicacies from around the world. You have helped introduce new flavors and ingredients to today’s generation, our chefs included. Continue to challenge yourself in new ways, we’re excited for our continued partnership and many more years to come.”

- Jean-Georges Vongerichten

Though Jean-Georges Vongerichten is one of the world’s most famous chefs, his skills extend far beyond the kitchen. A savvy businessman and restaurateur, Jean-Georges’ portfolio counts 60 restaurants worldwide.

Jean-Georges Vongerichten's culinary journey began at a young age, steeped in the rich food culture of his Alsatian upbringing near Strasbourg, France. His formative years were spent helping cook for employees of his father’s coal business to then honing his craft under renowned chefs. He began a work-study program at Auberge de l’Ill as an apprentice to Chef Paul Haeberlin, then went on to work under Paul Bocuse and Master Chef Louis Outhier at L’Oasis in southern France. With this impressive three-star Michelin background, Jean-Georges began his journey in Asia, as Chef de Cuisine at the Oriental Hotel in Bangkok, the Meridien Hotel in Singapore and the Mandarin Hotel in Hong Kong. It was during this time spent working and traveling throughout Asia that Jean-Georges developed his love for the exotic and aromatic flavors of the East. Early in his career, Vongerichten departed from the traditional reliance on heavy creams and meat stocks, instead celebrating the vibrancy of vegetable juices, fruit essences, light broths, and herbal vinaigrettes. This groundbreaking approach redefined industry standards and revolutionized the culinary landscape.

Beyond his culinary mastery, Vongerichten embodies the spirit of a true restaurateur. From conceptualizing unique dining experiences to crafting innovative menus, architectural design and lighting, Vongerichten focuses on every detail ensuring a holistic approach that guarantees consistent excellence and timeless appeal across his numerous establishments worldwide. Inspired by his global travels, Vongerichten remains a constant innovator, forever adapting to and influencing the ever-evolving culinary landscape.

Vongerichten's influence extends far beyond the confines of his restaurants. He has authored several acclaimed cookbooks, including "Simple Cuisine" and "Cooking at Home with a Four- Star Chef" (awarded Best Cookbook by the James Beard Foundation). These publications showcase his influential style and passion for sharing his culinary expertise with a wider audience. His frequent television appearances on prominent shows like "Good Morning America" and "Top Chef" have further solidified his position as a culinary icon.

Despite achieving immense success, Vongerichten's passion for the kitchen remains undimmed, a testament to his enduring dedication to the culinary arts.

DAN BARBER

“Food service companies don’t usually age well. Complacency sets in and the offerings start to feel tired. But Chefs' Warehouse manages to defy the rule— they seem to get better with age. The team is passionate, and the company is constantly reinventing itself. Here's to the next 40 years. Bravo.”

- Dan Barber

Dan Barber is chef co-owner of Blue Hill and Blue Hill at Stone Barns in New York, and author of The Third Plate. A fierce advocate for sustainable, ethical farming and cooking, Barber’s opinions on food and agricultural policy have appeared in The New York Times and other publications. He also co-founded Row 7 Seed Company, which brings together chefs and plant breeders to develop new varieties of vegetables and grains. Barber has received multiple James Beard Awards including Best Chef: New York City (2006) and Outstanding Chef (2009). President Barack Obama appointed him to serve on the President’s Council on Physical Fitness, Sports Nutrition. Barber continues to use his work to blur the line between the dining experience and the education, bringing the principles of good farming directly to the table.

Photo Credit: Jordan Sapally

NANCY SILVERTON

“Working with Chefs' Warehouse is like having an expert personal shopper right at your fingertips. A shopper who travels the globe in search of the best ingredients and brings them to your door. They make my life as a cook that much better and enjoyable. Their attention to detail is unmatched, in both curating the highest quality ingredients and in the care they put into every relationship with both customers and vendors. Let's all raise a glass to Chefs' Warehouse's first 40 years. And here's another toast to their next 40.”

- Nancy Silverton

Nancy Silverton is the co-owner of the Mozza Restaurant Group which consists of nine locations worldwide, with flagship locations in California: Michelin-starred Osteria Mozza, Pizzeria Mozza, Mozza2Go, and chi SPACCA in Los Angeles. Her international restaurant locations include Los Cabos, London, and Singapore as well as a residency on the island of Lanai in Hawaii. Her most recent restaurant, Osteria Mozza DC, opened in the fall of 2024 in collaboration with restaurateur Stephen Starr.

Nancy was the recipient of the Outstanding Pastry Chef Award from the James Beard Foundation in 1991. In 2014, she received the highest honor given by the James Beard Foundation for “Outstanding Chef.” That same year, she was also listed as one of the Most Innovative Women in Food & Drink by both Fortune and Food and Wine magazines. In 2017, Nancy was profiled in an episode of Netflix’s award-winning docuseries Chef’s Table. She was also featured in the G.O.A.T. series on Masterclass that premiered in 2023. She often appears as a guest judge on Tournament of Champions and other Food Network programs.

Nancy is the author of eleven cookbooks, including Desserts (1986), Breads from La Brea Bakery (1996), Nancy Silverton’s Sandwich Book (2005), Twist of the Wrist (2007), The Mozza Cookbook (2011), Mozza at Home (2016), and chi SPACCA (2020). Her most recent cookbook entitled The Cookie That Changed My Life was released in 2023 and was included in the New York Time’s Bestseller List.

Nancy is an active participant in fundraising for charitable causes including the Los Angeles Food Bank, Alex’s Lemonade Stand Foundation and No Kid Hungry.

DOMINIQUE ANSEL

“As a pastry chef, we're always searching for unique ingredients, fresh fruits and produce from all around the world, and new flavors to experiment with. We've been fortunate enough to work with Chefs' Warehouse for years, and I'm always impressed with the variety of ingredients they have available that allow us to keep doing what we do every day. Happy 40th anniversary, and here's to many more to come.”

- Dominique Ansel

James Beard Award-winning Pastry Chef, Dominique Ansel has shaken up the pastry world with innovation and creativity at the heart of his work. Dominique has been responsible for creating some of the most feted pastries in the world including: the Cronut, The Cookie Shot, Frozen S’more, Blossoming Hot Chocolate and many more.

For his prolific creativity, he was named the World’s Best Pastry Chef in 2017 by The World’s 50 Best Restaurants Awards. He has also been bestowed the prestigious l’Ordre du Merite Agricole, France’s second highest honor.

Prior to opening his own shop, Dominique served as the Executive Pastry Chef for Restaurant Daniel, when the team earned its coveted third Michelin star and a four-star review from the New York Times. In 2011, Dominique opened his first shop, the eponymous Dominique Ansel Bakery in NYC’s Soho neighborhood, with just four employees.

In July 2021, he opened Dominique Ansel Workshop, a croissant and viennoiserie counter inside of his pastry production kitchen in NYC’s Flatiron neighborhood. October 2022 saw the launch of Chef’s first-ever Las Vegas location, Dominique Ansel Las Vegas at Caesars Palace, followed by the debut of Dominique Ansel Marche at the Paris Las Vegas in December 2024.A forthcoming new concept, Papa d’Amour, will launch in New York City in Spring 2025.

Dominique is also the author of three cookbooks: Dominique Ansel: The Secret Recipes (October 2014), Everyone Can Bake: Simple Recipes to Master & Mix (April 2020), and Life’s Sweetest Moments (October 2024).

Photo Credit: Evan Sung

THOMAS KELLER

“I want to express my heartfelt congratulations on your 40th anniversary, from what began as Dairyland to what is now The Chefs' Warehouse and everything in between. For all that you've contributed to our profession, to our communities, and of course, to one another—Happy Anniversary!”

- Thomas Keller

Thomas Keller’s name is synonymous with quality and high standards. The chef and proprietor has established a collection of restaurants that sets a new paradigm within the hospitality profession. He is the first and only American-born chef to hold multiple three-star ratings from the prestigious Michelin Guide—for The French Laundry and Per Se—in addition to being awarded one star for The Surf Club Restaurant, becoming the most honored American chef by Michelin Guide, as well as the first American male chef to be designated a Chevalier of The French Legion of Honor, the highest decoration in France.

Chef Keller has earned countless accolades, including The Culinary Institute of America’s “Chef of the Year” Award, the James Beard Foundation’s “Outstanding Chef” and “Outstanding Restaurateur” Awards and Michelin Guide’s Chef Mentor Award. He holds honorary doctorates in Culinary Arts from Johnson and Wales University and The Culinary Institute of America. Chef Keller led a team from the U.S. to its firstever gold medal in the Bocuse d’Or, a prestigious biennial competition that is regarded as the Olympics of the culinary world. With more than 1.6 million copies in circulation, he is the author of six cookbooks and recently celebrated the 25th anniversary of The French Laundry Cookbook.

Photo Credit: Deborah Jones

CW ICON CHEF

SARAH GRUENEBERG

“Congratulations to The Chefs' Warehouse team on this wonderful milestone of 40 years! We love partnering with Chefs' Warehouse, a terrific onestop shop for our restaurant's needs. We are grateful for your commitment to bringing chefs the very best ingredients to cook with and appreciate the dedication of the Chefs' Warehouse team to help source the highest-quality products. Thank you for connecting us with and sharing the stories of so many dynamic farmers and purveyors. Cheers to another 40 years!”

- Sarah Grueneberg

Sarah Grueneberg is the James Beard Foundation Awardwinning chef/partner of Monteverde Restaurant & Pastificio in Chicago’s West Loop (James Beard Foundation Award for “Best Chef: Great Lakes” and was a semifinalist for “Outstanding Chef” in the 2019 & 2020 awards) and author of Listen To Your Vegetables. Since her childhood cooking with her grandparents on their ranch in Victoria, Texas, Houston bornand-raised Grueneberg knew she was destined to work in the culinary world.

Post culinary school, her first career-changing job was a position at the iconic Brennan’s of Houston and by 2003 was named the restaurant’s youngest female sous chef. In 2005 Gruenberg joined award winning Spiaggia in Chicago under the leadership of Tony Mantuano. Beginning as a line cook, she quickly rose the ranks to Chef di Cucina in 2008 and then Executive Chef in 2010. Monteverde has earned acclaimed reviews including Chicago Magazine’s #1 Restaurant in the 50 Best Restaurants list of 2024, named one of Food & Wine’s “America’s Best Restaurants,” 2016. In 2017, Monteverde was named one of “America’s 38 Essential Restaurants" by Eater and then awarded “Restaurant of the Year” in the 2018 Jean Banchet Awards.

Grueneberg has been a competitor and finalist on Bravo’s “Top Chef: Texas” and Food Network’s “Iron Chef Gauntlet” and was featured in the Chicago episode of "Somebody Feed Phil."

Photo Credit: Stephen Hamilton

'Core Products on a Plate' Egg Pasta-TrufflesParmesan and Prosciutto by CW Executive Chef David Walzog

40 Years of Growth

ABRUCE LUONG EXECUTIVE VICE PRESIDENT WEST COAST AND CANADA

s we celebrate the incredible milestone that is the 40th Anniversary of The Chefs’ Warehouse, we pay tribute and extend gratitude for the vision, hard work, and courage of our founders-leaders, Chris and John Pappas.

Chris and John’s knack for assembling exceptional teams that helped to grow this initial vision, continues to fuel CW on to unlimited potential.

I have always had a passion for food distribution. I love both the people side of our business and, of course, the food side; the stories behind the ingredients and dishes, how food relates to our livelihood, and how deeply it connects people.

When I discovered The Chefs’ Warehouse and learned about the incomparable quality of the products, the craftsmanship of our vendors, the level of chef we get to partner with, and the standard of service we hold ourselves accountable to, it felt like a match made in heaven.

I have always believed that the food we eat defines who we are. A great meal is transformative, whether at your favorite neighborhood spot that serves the best slice of pepperoni pizza or at a white tablecloth venue with the risotto overflowing with fresh white winter truffles, quality food lifts our spirits and validates our everyday lives.

Outside of helping to raise our three kids, leading the CW West team these past twelve years has been the most rewarding time of my life. Getting to work with my talented, and devoted team is not only fulfilling but a whole lot of fun.

I am very excited about the future of CW West and CW in general. The infrastructure and investments we have worked so hard to build over the past years have created a powerful foundation. With so much hard work ‘built in’, now we get to execute what we’ve invested in: providing our customers optimized service and offering the finest ingredients from near and far.

What I continue to appreciate (and deeply respect) about Chris and John Pappas is that they never stop. They are always moving forward. This mindset and perseverance are the cornerstone of CW’s success and continues to inspire me every day.

Happy 40th Anniversary, CW! Congratulations on all of the success these past 40 years!

Life’s too short to offer a blasé sandwich. Put some magic in your lunch time menus, such as this ‘Tea Time’ delight comprised of Laura Chenel Chef Chevre, Yakami Orchards Yuzu Marmalade, and English Cucumbers on Tribeca Oven White, Yellow or Multigrain Pullman Bread

DALLAS, TX

CHEF TALK: TEXAS

A conversation with Mirador Executive Chef Travis Wyatt and CW Executive Chef David Walzog

Join the delicious chef to chef convo when CW Executive Chef David Walzog sits down with culinary trailblazer, Dallas native, Travis Wyatt (Executive Chef, Mirador, Dallas) to get to the bottom of Wyatt’s integral climb from ‘pirate’ to master chef in this segment of Chef Talk. Prepare to be inspired.

David Walzog: I want to hear all about your journey and your vision for Mirador, and what Dallas means to you in the culinary scene. How you're aiming for the ‘stars’, if you will.

Travis Wyatt: Michelin has definitely changed the mentality of a lot of kitchens. I'm glad that it came to Dallas, because we've always been a very competitive food city. I just feel like we can kind of get lost in the steakhouse vibe. And that's definitely not who we are.

DW: So, when you're thinking about seasonal dishes, how do those conversations go with your rep? Are you total menu ideation with your team and then you engage the rep?

TW: Through our chefs, we talk, and source books, and then start engaging in R&D. I'll start to engage my CW rep, ’Hey, I'm looking at these flavor profiles in this region of the world, this type of cuisine… And my CW rep will do everything to find whatever we’re looking for. That's exactly what I need to thrive. There are CW reps you just totally vibe with and they become partners in your success.

DW: Right on. It’s amazing all there is to discover. Items you would never think of, right? When I first started as Executive Chef for CW, I was in

an email chain and saw a Chicago shortlist order that included Chefs’ Warehouse Potato Pellets. And I was like, ‘potato pellets? Who would use those? Whatever happened to peeling potatoes?’ Then, once you get to know that ingredient, you discover it's pure and it takes out A-B-C steps of making potatoes for your restaurant.

TW: And we're gonna put it in a bag and pipe it onto the plate. We do it the justice.

DW: When I first met you the things that stuck out for me were your vibe as a chef, your team, the mise en place and how it's laid out in the back. You really have the personality and the mindset to be able to plug into a restaurant like Mirador and turn out a magnificent dining experience.

TW: I have to say, it is me, but 99% of it is my team. There's massive communication about cook needs and what the restaurant needs from them. So, when it comes together and it clicks, the food is the most eloquent part of how it all flows.

DW: Everything's in sync.

TW: And it’s about the team. I didn't make this crudo. This is Chef Eric downstairs. He made this. Love it. The pasta, that's Chef Cameron… With constructive criticism and nudges from everyone to make a dish great… That sense of ownership goes throughout the culture and blood of your staff.

DW: If you inspire your kitchen team to have that sense of ownership and really drive their creativity, that's where you get that ’a-ha!’ moment for them and perfect food nights for your guests. They recognize that soul and effort in every single dish. You can taste the love, right?

TW: That’s my whole mission is to take a cook and turn them into a chef. It’s not to get a Michelin star or a James Beard award. Until I had my kid, and I got sober, I didn't care. I didn't have feelings. I was a pirate. We know who those types of cooks are. They're hard…brash… ‘Get over it. Bust it out.’ It's heartless cooking until you have something that's important to you and you see what it's really about.

CONTINUE READING ON PAGE 38

DW: What do you think of the challenges today in the restaurant scene that is Dallas, high-level. How do you fit in?

TW: I think my creation of kitchen culture sets me apart, because I've had the same staff from the day that we opened.

DW: Bravo. Not an easy thing.

TW: I never used to understand the importance of having a great mentor. Then I started to work with some really amazing chefs, like Junior Borges and Michael Ehlert, who cared about integrity and could articulate what's really happening with the food. ‘What's a Maillard reaction? Why is it searing this way? What is fermentation? What is lactic acid? What's happening when I'm making Hollandaise?’ When you have a chef who really shows what's happening in front of you and teaches you something in real time versus like, in culinary school…

DW: …It has a powerful impact.

TW: Exactly. Similarly, when I buy from The Chefs’ Warehouse I get heart-full food. Everything goes together.

DW: The back story and the soulful purposefulness are what brings these ingredients to life, right? Like, Calabrian Chilis (BelAria) or Yuzu (Yakami Orchards) or the White Soy Sauce (WA Imports) … Blood, sweat and guts go into the production of these products, right? We’re so proud to bring them.

TW: It’s this story of tugging back to family lineage. Like, don't tell me you can't taste that in Fra’ Mani. I found out that Paul Bertolli buys his ham from True Story, which I also love. So, I'm supporting True Story to continue to support Fra’ Mani. So, then I can buy from him too. So now we're in this little triangle that we’re making love in.

DW: The touch points highlight what you want to portray with customers. They're like, ‘Wow, there’s meaningfulness in these dishes.’ It's not just delicious, beautiful…tweaky. There's this whole storyteller vibe throughout the dish that connects all of us.

TW: 100%

Shop this story: wherechefs.shop/chef-talk-tx

Ever innovative and planet forward, Zefferino Monini, President and CEO of Monini speaks to the company's impactful sustainability initiatives.

To mark its centenary, in 2020 Monini drew up a plan of sustainability goals for 2030: A Hand for the Future. A strategy which, according to the philosophy of taking nothing away from nature and the land, is based on tangible and measurable 10-year goals which consolidate Monini’s commitment to reducing the impact of its supply chain and contributing to the creation of a more modern and resilient olive farming sector.”

Based in Spoleto, Umbria, Monini is an Italian 3rd generation family-owned company that produces, bottles and markets extra virgin olive oil. Thanks to the experience it has acquired over three generations and its unwavering commitment to selecting only the finest raw materials from the best olive-producing areas in Italy and the Mediterranean, the company has long been known for its high-quality products, popular and appreciated both in Italy and abroad.

Monini Award Winning EVOO’s Perfect for Your Summer Menus

Frantoio Extra Virgin Olive Oil

The “Frantoiana” or Frantoio olive, typical of the territories of central Italy, maintains its characteristic green color until harvest time. With an intense green color and golden reflections, the oil produced from Frantoio olives reveals its value as soon as it is tasted.

Nocellara Extra Virgin Olive Oil

The Nocellara olive varietal is a cultivar native of Sicily, its aromas reminiscent of tomato leaves, mown grass, mint and sweet almond.

Coratina

Extra Virgin Olive Oil

Obtained with only the pulp of the precious variety of Coratina olives, this oil it has a fresh taste, with a bitter tendency, an intense notes of green almond and rocket, and a spicy hint of white pepper.

CHEF'S HIGHLIGHT

SAN FRANCISCO, CA

BY OMAR MAMOON

If you haven’t heard of the Cantonese hotspot Four Kings in San Francisco's historic Chinatown, you might be living under a very large rock. This is one of the buzziest restaurants in the country right now, heralding critical acclaim from the likes of The New York Times and Esquire Magazine, who crowned them Restaurant of The Year last December. We caught up with one of their chefs to learn more.

You guys are coming up on the one-year milestone. Congrats. How has the first year treated you? What’s been the most rewarding part of your journey?

It felt like we've been sprinting for an entire year non-stop. We are grateful for all the accolades but also just very, very tired. The quality of staff we've been able to recruit and retain have been the unbreakable backbone of this restaurant. I'm a man of few tears but I've shed many a tear for the staff at my restaurant.

Omar Mamoon is a San Francisco-based writer and cookie dough professional. Find him @ommmar

And the most challenging part of your journey?

Fame is a double-edged sword. We set out to build a humble neighborhood spot and although we're extremely grateful that the reception has wildly exceeded our expectations, the expectations from guests dining with us have been beyond hyped up. Striving to meet that hype has been challenging.

Let’s talk food. Tell us about that delicious pork chop dish you see on every table.

The baked pork chop over rice or spaghetti is a classic dish you can find at any Hong Kong cafe. Our version uses the techniques of a Japanese Katsudon but retains the flavor of the traditional pork chop rice dish. We love how this dish represents the creative balance we try to strike with our restaurant. It's also a great alternative to the other more spiceforward dishes on our menu.

CONTINUE READING ON PAGE 43

Photography Credit: Pete Lee

Order Now

Sabatino proudly stands as a global symbol of truffle expertise, guided by the warmth of family ownership since 1911. Our unwavering commitment to quality ensures we source only the finest truffles, offering a delightful range of premium truffle products. Renowned chefs from around the world trust our treasures, and we're thrilled to extend this invitation to you. With just a touch of truffle, you can experience the enchantment of one of the world's rarest and most cherished delicacies.

How do you make it?

For preparation we clean and portion to 8oz for each order. We brine it for two days in a mixture of garlic, bay leaf, white pepper, salt, sugar, water and lemon juice before breading with flour, egg, and panko. We really like the panko that we were able to source from CW specifically because the size of the panko breadcrumbs are nice and large, allowing for a much crunchier texture at the end product.

The sauce itself is made from sweating down aromatics, then adding whole canned tomatoes, ketchup, tomato paste, oyster sauce, sugar and a little Worcestershire to finish. We fortify this whole mix with our chicken stock. For the pickup, we fry the breaded chops, heat up the sauce, slurry, then add in egg at the last moment just to allow the residual heat to gently cook the eggs for a soft scramble. Fresh steamed rice, top with mozzarella cheese, then the chops and sauce goes on top. We finish with more cheese over the top and torch it to caramelize before adding some chives to finish.

Sounds delicious. What's next for Four Kings?

We want to continue building our ethos around putting our employees' psychological safety and well-being first above financial success. Continue building pay equity and camaraderie between the dining room and kitchen staff. And as a Suns fan, I'm still waiting for the day Devin Booker graces our restaurant with his presence.

Chef Sabrina Tinsley’s childhood in Fairbanks, Alaska undoubtedly shaped her passion and appreciation for good food. As a selfdescribed “very active child with a ravenous appetite,” she was grateful to have a mother who loved to cook. Her meals were lavish and diverse, using ingredients from Alaska’s bounty. Chef Sabrina says a career in food was “in the stars” from the beginning.

How did Osteria la Spiga come to be?

After running two small food operations in Italy for five years, we were seeking out an opportunity closer to my family. We recognized great potential in Seattle and opened la Spiga in 1998. It features the cuisine of Emilia-Romagna, the region famous for Prosciutto di Parma, Parmigiano Reggiano, balsamic vinegar, lasagna, tortellini and other handmade pastas.

What are some of the CW items you like best?

I've been a customer of Chefs’ Warehouse (formerly Provvista) since 1999 and I’ve always been grateful for their vast selection of hard to find Italian specialties such as premium cured meats and cheeses, polenta, unique spreads and oils, quality nuts and flours, not to mention classic olives and other preserves. All items that allow us to create the authentic Italian menu that we have always envisioned.

Any seasonal items you look forward to each year?

In the spring I love indulging in the XW Xtraordinary Whites shrimp (21-25) for pasta specials with fresh asparagus, and to feature on our Fritto Misto fried seafood medley along with The Right Squid calamari. Both are chemical-free and consistently clean and fresh tasting.

SEATTLE, WA CHEF'S HIGHLIGHT

SABRINA TINSLEY of Osteria la Spiga

BY TRACY HOLLERAN

Can you share a little about the program you started and the impact that it has made on others?

I think mentorship is extremely important so I created a program called Future of Diversity to showcase emerging chefs of color for pop-up events at la Spiga. I often receive precious feedback from chefs in the program who are grateful for the opportunity to run an event in a full-service restaurant. They feel the experience is extremely valuable for visioning and growth.

Shop this story: wherechefs.shop/la-spiga

HAPPY 40TH ANNIVERSARY, CHEFS' WAREHOUSE!

Congratulations on four decades of excellence, innovation, and dedication to the culinary world!

This incredible milestone is a testament to the passion and commitment that have shaped Chefs' Warehouse into the industry leader it is today.

At Chef M iddle East, we are honored to be part of this family and celebrate this achievement alongside you. Wishing Chefs' Warehouse continued success and many more years of inspiring the culinary community!

‘Yes Chef!’ Soulstress of Sedona with CW

Brand Ambassador Lisa Dahl

BY KELLI COLACO

Late-day sun grazes the sculptured red rock cliffs of Sedona, Arizona. Sitting at a table in one of the most beautiful garden terraces imaginable, carefully curated music wafts on the breeze, along with the enticing aroma of soulful Italian cuisine. You could only be at Dahl & Di Luca Ristorante Italiano, owned and operated by Chef Lisa Dahl (voted Most Romantic Restaurant and Travellers Choice, TripAdvisor, 2024.)

Freshly enrolled as CW Brand Ambassador at the start of 2025, Lisa Dahl, raised in Indiana by a jazzimpassioned father and a trifecta of female home cook legends (mother, grandmother, and nanny Barbara), is a passionate and straight-shooting force to be reckoned with.

Chef Dahl chiefly pioneered Sedona’s culinary destination status via her Dahl Restaurant Group’s six award-winning venues: Dahl & Di Luca Ristorante Italiano, Cucina Rustica, Pisa Lisa Pizzeria Authentico (2 locations), Mariposa Latin Inspired Grill, Butterfly Burger, and A Couture Burger.

Incredibly modest for her vast achievements, Lisa confesses to never intending to create an empire.

“Everything grew organically from my passion for creating things that I felt people would love, enjoy, savor and take with them.” Lisa shared. “This impetus fueled my developing these restaurants. I’m always dreaming up and inspiring new menu items and concepts… It's almost like a self-fulfilling generator that keeps my engine purring.”

Dahl, who never received formal culinary training, cut her early culinarian teeth learning from her talented matriarchal home cooks, including her nanny Barbara, who was raised in Georgia and secretly schooled Lisa in what soul food (from the South) was all about.

“No matter what type of food I am making, whether Italian or more in the Latin styles, it's still soul food. It has to be the soul food of that cuisine. My nanny Barbara brought that whole mentality to me. I was very blessed because I never had bland food in my life.”

As a mother with a successful career in the fashion industry, (Bay Area, CA) Lisa was renowned amongst friends and family for her exceptional cooking and frequently catered dinner parties and events.

It was the tragic and untimely loss of Lisa’s adult son Justin Wesley Jones who was killed on March 27, 1994, while innocently trying to break up a robbery in San Francisco's Haight-Ashbury district, that led her to Sedona for much-needed healing and self-reflection.

“I was guided to Sedona. My parents were with me during that difficult time, and we took a trip to Sedona to explore because we knew it was beautiful. While I was there, I started seeing little signs. I remember one of the very first was a street called Jones St., my son's last name, right down the block from where I bought my first house. Things slowly started falling into place. I felt I was being guided.”

Having opened her first venue, Dahl and Di Luca almost three decades ago (with former partnerboyfriend, Italian chef Andre Di Luca) Chef Dahl is well acquainted with the unique challenges women face in ascending the culinary ladder. Lisa, who bought Di Luca out of their shared business several years ago (but kept his name in the business’ title ‘out of respect’), speaks to her journey to self-empowerment.

“True power is about being true to who I am. For a long time, I felt this was a man's world. I had to find my own identity. People weren't as nice as I wanted to think. I was often dismissed, like, ‘Just deal with it, little girl.’ It was infuriating.”

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To shine a light on her passion and pivotal culinary contributions to her first business, (Dahl & Di Luca) Dahl created her first cookbook, which quickly became popular and got the message out that her venue’s ever-growing success (including the fundamental sauce) was owed in great part to Dahl's talent and contributions.

Now, an O.G. culinary leader, with newly hired Director of Operations, Christopher Warren Christian, (who has helped Dahl Restaurant Group to double their profit margins in the past year) and Scott Yates, Lisa’s husband and business collaborator, Dahl can focus more on finesse and leading her arcing 250-person team.

“Asking permission stopped with my ex-partner.” Lisa offered. “Ultimately, I've learned to listen to my instincts more. We have more efficiency and productivity, now, and this frees me up to be creative and engage with my team, who I call my family members. It’s very empowering that I have hundreds of people who depend on their job. We want to keep them in this field and teach them to always strive to do better every day.”

An optimal Chefs’ Warehouse Brand Ambassador due to her unique celebrity and culinary impact in Sedona in particular, Lisa’s relationship with CW began one artisanal ingredient at a time.

“Early on I had a culinary-driven CW rep who was always talking to me about new, exciting ingredients. The business began to grow slowly and steadily. My accepting the invitation to be a CW Brand Ambassador has to do with CW being chefdriven. Like me, they’re always striving to raise the

bar of excellence and what makes them unique and different. This keeps me inspired to create new and fresh dishes for my clientele.”

Whether invigorating the aesthetic of her tablescapes with whimsical handmade yellow plates from Europe, bringing in a new chanteuse to ensure the musical elements of her venue (s) are as considered as her menus, or getting excited about the Wagyu hot dog she looks forward to adding to her menu at Butterfly Burger, Lisa Dahl, never stops moving forward.

“A couple of years ago, somebody said I had a very bad case of FOMO (fear of missing out) Many people say, ‘Take time to smell the roses.’ My work and venues are my roses.

I am not a victim of what I have created with these six restaurants. This is not a pipe dream. I know that I'm very blessed. I also refuse to feel motherless… I feel like Justin has helped to co-create this ‘family.’ It feels so good when my employees say, ‘How are you today, Chef? That word ‘Chef’ touches my heart, because I had to work so hard for that recognition.”

Top CW Picks Allen Brother’s Angus Ribeye, Pacific Fresh Fish Sea Scallops, Sabatino Lemon Oil, Sabatino Summer Truffle Peeling, Laura Chenel Cabecou Goat Cheese, BelAria Balsamic Vinegar, Gelato Festival Yuzo Sorbet

Shop this story: wherechefs.shop/lisa-dahl

Honor ing 40 Years of Chefs’ Warehouse

For over 30 years, top chefs have trusted in Valrhona’s iconic blend couvertures Guanaja 70% , Caraïbe 66% , and Jivara 40% to create timeless desserts.

On the 40th Anniversary of Chefs’ Warehouse, we celebrate our shared passion for gast ro n

that

des Here’s to 40 more years.

CHEF'S HIGHLIGHT

Growing up in upstate New York, food was always the focal point of Chef Matt Abdoo’s half Italian/half Lebanese family gatherings. He observed the way food represented love and brought people together. While he knew he wanted to become a chef, his appreciation for barbecue was not developed until much later. “Back then, barbecue meant putting some hamburgers, hot dogs and maybe some marinated chicken on the grill” he laughs. Once he understood the art of low and slow cooking with fire and smoke, he never looked back.

WEST PALM BEACH, FL

MATT ABDOO

OF PIG BEACH BBQ

BY TRACY HOLLERAN

How did you first become interested in barbecue?

From 2007-2016, I was working as the chef de cuisine at Del Posto in New York, and met Rob Shawger, my current business partner and Pig Beach founder. He was an investor and we became friendly. He would invite me out to his home in Sag Harbor on the weekends and we would barbecue for fun, which led to it becoming a hobby, and the hobby grew into a passion! That led to entering local barbecue competitions and we kept winning. Eventually, we entered [the World Championship Barbecue Cooking Contest] Memphis in May. When we took home first place in the poultry category and second place in the whole hog category we thought, “ok, we are onto something special here!”

Is that when the idea for Pig Beach came about?

Yes. The following year, we started Pig Beach in NYC as a pop-up from Memorial Day to Labor Day. We had great success with it so I left my fine dining path for barbecue. After operating in New York for about five years, we decided to open a location in West Palm Beach after Rob relocated to that area. After battling through all the COVID madness, we finally opened in June 2022. The space is an incredible converted old car repair shop, and we were able to keep all the garage doors. We even converted the pits that the cars would drive over for the oil changes into basement storage! Being open in West Palm is amazing.

What do you love about CW?

I started using CW in 2008 when I was a sous chef at Del Posto and was given the duties for ordering. Customer service was always great and you always had all the best ingredients a chef would want with very competitive pricing. Since Del Posto, I have worked with CW to source our Prairie Fresh Pork Ribs and Butts that I am very specific about using; it’s the best pork on the market for consistently great barbecue. We also source all our staples like butters, flours, spices and dairy from CW.

What are some of your favorite seasonal CW ingredients?

Spring and summer always scream fresh produce. I am a sucker for fresh English peas in spring and corn and tomatoes in the summertime! They are my favorite vegetables and there are so many incredible things you can make with them! I use the fresh corn for our Mexican Street Corn, and the vine ripe tomatoes for both our Blackened Mahi Sandwich and our Smoked Turkey Club.

Do you have any stories of when your restaurant really had an impact on one of your customers?

We have been so blessed with so many amazing stories of people sharing incredible moments with us at our restaurants. From birthdays and promotions, to anniversaries to engagements, and even weddings! It’s been such an honor to share a moment in time with all of those people that can say “remember when we were at Pig Beach and celebrated our …?” One of our regulars (also a food blogger) loved our barbecue and space so much that he had his wedding with us; just an incredible honor!

Shop this story: wherechefs.shop/pig-beach

Shop the Board

Think out of the box this spring-summer and shop the board, Mediterranean style!

There’s a rainbow of artisanal ingredients (including a plethora of top-level tins and smoked fish for a trending ‘seacuterie’ board!) and culinary pulse point inspirations at your fingertips.

Shop the board: wherechefs.shop/board-ss25

Ultimate Artichoke Grilled Artichokes

Jansal Valley Tzatziki

BelAria Roasted Red Tomatoes

Bazzini Jumbo Dried Apricots

Dolma Stuffed Vine Leaves

Nounos Creamery Triple Cream Greek Yogurt

Get fresh and local farmers market quality Baby Carrots, European Cucumbers, and Grape Tomatoes from one CW’s incredible produce ‘branches’ including Hardies, Sid Wainer, and GreenLeaf!

Jansal Valley Hummus

Kolios Feta (Sliced)

BelAria Roasted Orange Peppers Kontos Pita Bread

BelAria Pitted Castelvetrano Olives

Laudemio Frescobaldi EVOO

Beemster 18-Month Classic Aged Gouda

Furmano's All Natural Chickpeas

IT'S ALL ABOUT

FINESSE WITH THOMAS KELLER

BY KELLI COLACO

Seated alone together at the end of the long conference table at The Chefs’ Warehouse hub in Los Angeles, I was relieved that I had (mostly) memorized the Q&A I had prepared, as once Thomas Keller ‘The Most Important Chef in American History’ (The Keller Gate, C.I.A. Napa, CA, established 2024) began to share his epic journey, inclusive of his unique perspective on the last fifty years of American culinary, I was transfixed.

With Chef Keller’s achievements on par with a gastronomic demigod, I found it challenging to keep from saying ‘wow’ every other second like a dumbfounded teenager.

Keller was the first American chef to receive three Michelin stars for Per Se in 2006, and the first to receive three stars for two separate venues, The French Laundry, and Per Se in 2007. He didn’t hesitate to credit his culinary and dining teams, including Chef de Cuisine Jonathan Benno, for their hard-won collective achievements.

A king trailblazer, Keller was also the first American chef to be designated a ‘Chevalier of The French Legion of Honor’ (2011) Incredibly, it was none other than Paul Bocuse who pinned his medal in the newly designed Escoffier Room (2012, C.I.A. Hyde Park, NY) dedicated to Paul Bocuse by Tim Ryan.

Amongst his top accolades, Keller revealed that winning the silver at the Bocuse d’Or competition in 2015 in Lyon, France (with teammates Philip Tessier, Jerome Bocuse, and Daniel Boulud) is the achievement he is most proud of.

“Paul (Bocuse) called his son Jerome in 2008 to encourage him to initiate a strong representation for the team in the USA. Until the 2009 competition, we never had a collective organization that supported the U.S. team. We promised Paul that we would get on the podium. Philip Tessier was the chef. He came out of The French Laundry and Per Se, so we were very proud of that. I met with

Paul that next morning following our receiving the silver and shared that we had finally accomplished our promise to him by getting on the podium. And he said to me, ‘No, I want gold.’ So, we came back the next year, (2017) and Matt Peters, (again from Per Se, and The French Laundry) was able to achieve that ultimate prize of winning gold.”

-Thomas Keller

Nicknamed ‘Thunder’ by his colleagues, Keller possesses a gift of presence and passion for excellence exemplified in the sentiment he frequently includes when signing The French Laundry Cookbook--“It’s all about finesse.” The thirty minutes he graciously offered CW Magazine was absolutely no exception. So, without further ado, please enjoy the following compelling conversation with the living legend that is Thomas Keller.

This being the 40th Anniversary of The Chefs’ Warehouse, please share your thoughts on pivotal ingredients that transformed the U.S. culinary canvas over the past 40-50 years.

Before World War II, my grandmother went to the markets. Milk was delivered to the door. You went to the baker to get the bread. The supermarkets that exist today weren’t a part of her life. World War II came along, and all the men went to war and all the women went to work. And then right after World War II, we had the Baby Boom. A lot of women stayed working. That established the convenience foods market. Macaroni and cheese, Swanson's TV dinners. All these different things were available for our parents to help them maintain their work schedule and feed the children. I grew up the youngest of four brothers. There was a lot of food that needed to happen.

Then in 1960, JFK was elected president. The significance here is that Jacqueline Bouvier, who was of French heritage, loved France. Until that administration, the White House kitchen was manned by Navy cooks. Jacqueline Kennedy said, ‘No, I'm going to bring in a French chef.’

She brought in a very famous chef named Renee Verdon. And everybody wanted to be like Jackie Kennedy, right? So that was a significant moment.

In the mid ‘50s and ‘60s, three individuals did incredible things to change our lives. Chuck Williams came back from the war. He opened a small culinary kitchen shop in Sonoma, California and called it Williams Sonoma. He brought us all the tools. Before Williams Sonoma, this didn’t exist. So, we had all the tools and all the experience and knowledge that Chuck brought to the general public and the communities.

Then you had Robert Mondavi, who in 1968 opened Robert Mondavi Winery and broadcasted the message about wine in America. Napa Valley became the first wine destination in the U.S. It was Robert Mondavi who did that.

The last one of course is Julie Child. When she came back from World War II, Judith Jones helped her to get her book ’Mastering the Art of French Cooking’ (which she wrote with Louisette Berthold and Simone Beck) published. Then, with Julia’s own television cooking show, followed by her show with Jacques Pepin, as well as Graham Kerr’s show, The Galloping Gourmet, America was learning how to cook from chefs for the first time.

And then you had Alice Waters out of Berkeley, California and Jean-Louis Palladin from France asking ‘Where does your food come from?

By the ‘80s, young Americans...myself, and my contemporaries, we all wanted to become chefs. So that was the explosion that happened.

You’ve been known to say, “Everything that is in a grocery store today is because of a chef.” Please break this down for us.

When I was a kid, if you went to look for spices or herbs in a grocery store, you got it in a jar. Then somewhere there was a chef who put fresh tarragon in their dish, and the guests loved it. So, they went to the produce department at their grocery store wanting to buy tarragon. But they didn’t have any, so somebody convinced a farmer to grow it, and then consumers started to buy it. This whole evolution of fresh ingredients is a result of chefs sourcing their ingredients, working with their farmers or fishermen, foragers, and gardeners, to get the best ingredients.

Today, we've reached the pinnacle of respect for having some of the best wineries, chefs, sommeliers, and restaurants in the world. And all of this happened in the past 50 years since I've been part of this profession, which is extraordinary.

CONTINUE READING ON PAGE 56

Avocado Louie, The Surf Club Restaurant Photo Credit: Deborah Jones

What ingredients could you not live without?

Salt and vinegar. Without those two items, you can’t enhance flavors. They are the building blocks.

Please share your inspiration for bringing your product lines Cup 4 Cup and Proper Stock & Sauce Co. to food service.

I don't think it was inspiration at all. It was an opportunity. Cup 4 Cup was born out of a need for The French Laundry. We serve our coronet, which is a little canape, the amuse bouche that’s served to every guest that comes into the restaurant. The only problem was it had gluten in it, right? So in 2008 we hired a young research and development chef and tasked her to develop a gluten-free coronet that looked, felt, tasted, and smelled exactly the same as the coronet we did with normal flour. Three or four months later, she came back with two coronets side by side that looked identical. And that was the birth of Cup 4 Cup. Cup 4 Cup speaks to the fact that you can use it the same way you use normal flour and in the same quantities which is why it became the gold standard of complete non-gluten flour.

Proper Stock & Sauce Co. was born out of a friendship with Mitch Mitchell. The French Laundry did a pop-up in London at Harrods for twelve days back in 2011. We actually built a replica of The French Laundry on the fourth floor in Harrods. We were developing the restaurant and figuring out where the ingredients were going to come from. (I didn't want to use ingredients familiar to the English--I wanted to bring American foods in) There was a super commitment to replicating The French Laundry at Harrods but we couldn't figure out how to get our stock into the U.K., so I started calling my colleagues, Heston Blumenthal, Tom Akins, etc., and asking them if they would make our stock for us. And they said, ‘We don't make stock. We get it from Mitch.’ So, I called Mitch Mitchell, and he brewed our stock so we could have the same stock that we would normally have at home. That just grew into a friendship, and mostly around golf. We enjoy golfing together. On the golf course, we would talk about things, and one day we said, why don't we try to do a stock company in the United States? We talked about it for years. Finally, Mitch discovered a plant in Portland that produced stock. It was already USDA-approved, and it was for sale. So that was it. In 2019 we bought the plant and started making Proper Stock.

What is your advice to restaurateurs for staying afloat and thriving long term?

That's a good question. I remember Frank Stitt from Birmingham, who was an up-and-coming, wonderful young chef in New York who decided he

wanted to go back home to Birmingham. That kind of paved the way for so many young chefs to return to where they were they grew up. Gavin Kaysen is probably the most current chef who went back to Minneapolis right from his career in New York with Daniel Boulud. There’s a reason why these young, vibrant chefs decide to take their talents back to their hometowns.

It's a difficult thing. You know, I read an article recently about young chefs in different parts of the country; the challenges of only being busy on the weekend. I understand that, and sometimes it's just choosing the wrong place; a bedroom community where people don't really go out during the week. As a young restaurateur, you have to be careful where you want to go, and where you're going to do it. It's important because what you want is a community that's going to support you five, six, seven days a week, whatever amount of time you're open. Sometimes we forget that it is really all about location, location, location. Even we struggled in Beverly Hills with Bouchon. We were there for eight and a half years. We were on the second floor of a building, and that was difficult for a lot of people…

“As chefs, we like to think food is most important, but it's not. It's always about service.”

Pavé of Miyazaki Wagyu, Mustard Spätzle, Celery Root Pastrami, Roasted Forono Beets, and Borsch, Per Se

What is more important, a killer menu or an attentive front of house?

You'll go to a restaurant that has really, really good service and good food, before you go to a restaurant that has really bad service and great food. Our service staff can elevate the experience for the guests or diminish it.

People think cooking is hard. It is not hard. I mean, the choreographing of everything at one time is difficult. Getting everybody to do the same thing in conjunction, so that you get the food to the pass, for the servers to take, that sometimes can be a challenge. But if you dissect cooking, it’s fairly simple. We all know how to grill a steak. We all know how to blanch asparagus. We all know how to poach an egg.

So always, always support your farmers, fishermen, foragers, and gardeners. Because they're out there growing, raising, finding, and fishing … and they are critical to getting to the right ingredients.

“You have to remember the most important equation of cooking is simple. It's about ingredients and execution.”

I don't really negotiate with my key suppliers because they're extraordinary. It's not a negotiation, right? It's a livelihood and we have to appreciate who they are and what they're doing and make sure that they're giving you the best ingredients that they could produce. And that's up to the two of you. Making that bond and creating that partnership. Many of my suppliers have been with me for 40 years. This loyalty is critical. No one's going to take advantage of you if you have that kind of relationship. So…ingredients, ingredients, ingredients, and then execution.

Please share about your enduring partnership with The Chefs’ Warehouse.

It wasn’t called The Chefs’ Warehouse in the beginning, it was called Dairyland. I remember Chris Pappas walking into my restaurant Rakel in 1985 with butter, eggs, maybe some cheese, and olive oil, and asking me if I would buy these items from him. I had a strong relationship with a company called Harry Wils in Tribeca at the time, so I politely declined to work with Chris. But, as he continued to develop and establish a really robust inventory of ingredients, I started working with The Chefs’ Warehouse in the early ‘90s and we've been friends ever since. Chris and the team have done such a wonderful job in bringing extraordinary, high-quality ingredients to chefs in America these past 40 years.

Shop this story: wherechefs.shop/finesse-tk

Oysters and Pearls, The French Laundry

Photo Credit: David Escalante

PROTEIN UPDATE

Premium Protein Programs

IGREG JANSSEN VICE PRESIDENT, PROTEIN SALES AND MARKETING

n honor of CW's 40th year providing the best ingredients to the world's best chefs, Allen Brothers is excited to introduce two brand new programs for 2025: our “cut-to-order” protein products with simple online ordering and 1-2 day delivery directly to CW customers, and our curated Chefs’ Series boxes available to home cooks.

With over 1,300 new custom-cut protein SKUs now integrated into The Chefs’ Warehouse platform, the ordering process has never been easier for chefs to access fresh-cut steaks from Allen Brothers.

Chefs in select markets can choose the preferred cut, size and spec online, and receive next-day or skip-day delivery, depending on location. Simply search “cut-to-order” on the CW website for a current listing of products, with additional items being added weekly. The cut-to-order program is already up and running in greater New York and Los Angeles areas, with additional markets coming soon.

Shop Allen Brothers: wherechefs.shop/protein-ss25

For our home consumers, we are partnering with some of our top chefs to introduce the brand new Chefs’ Series. These thoughtfully curated boxes each include our featured chef’s favorite Allen Brothers proteins, recipe cards, and serving suggestions. Now home cooks can enjoy the same AB quality with the added bonus of customized preparation ideas from their favorite chefs and restaurants! If you are a chef interested in collaborating with Allen Brothers to create your own Chefs’ Series box, contact Greg Janssen at gjanssen@allenbrothers.com to discuss.

Providing our chefs with the most outstanding Center of Plate selections available world wide is a keystone to CW/Allen Brothers overiding mission. Hats off to our incredible family of protein companies who give their best everyday to ensure our esteemed chefs can ‘fire it up!’ uniquely their way!

Having the unique opportunity to join The Chefs’ Warehouse was an easy decision for us at Fells Point Meats. CW upholds the highest of standards with its brands, customers, and team members. We are proud to continue our “Traditions of Excellence” as part of the family of companies at CW as they celebrate forty years of success!

Since 1962, Michael’s Finer Meats has built a reputation on quality, service, and deep-rooted customer relationships. Since joining The Chefs’ Warehouse in 2012, we have expanded our reach even further and strengthened our ability to deliver best-in-class protein solutions nationwide.

Down East Seafood is proud to help celebrate Chefs’ Warehouse’s incredible 40-year milestone. Being part of such a dynamic organization has enhanced the way we do business and the impact it’s had on our operation has been nothing short of transformative. We’ve gained access to new tools, technologies, and insights that are shaping the way we approach challenges and opportunities. With CW by our side, we’re poised to reach new heights and innovate in ways we never thought possible, while remaining true to our roots as New York City’s most trusted supplier of fresh, live, and frozen seafood. To Chefs’ Warehouse, congratulations on 40 years of success and to our future together. Cheers!

It has been a distinct honor and pleasure joining The Chefs' Warehouse , and it is both exciting and rewarding to see how we have evolved over the years. What a dynamic, world class organization we get to be part of everyday! Thank you, Chris and John! Cheers to 40 years and many more exciting years to come.

Wabash Seafood has been part of the CW family for six years, and as a result, the quality of our fresh and frozen products is unmatched. Even more gratifying to me is the fact that every one of our teammates feels respected and valued every day. It is amazing what Chefs’ Warehouse has accomplished in 40 years. I can’t wait to see what the CW family does in the next 40 and I am so proud to be a part of it.

Foley Fish is known for our fresh, all-natural products, and a commitment to quality, craftsmanship and use of sustainable, ethical suppliers. By taking advantage of great relationships with vendors and using new technologies to source the best seafood in the industry, Foley Fish will reel in the next generation of seafood lovers. We are proud to be a part of The Chefs’ Warehouse and extend our congratulations for 40 years of excellence!

Shop seafood: wherechefs.shop/seafood-ss25

SEAFOOD INSIGHT

Spring and Summer Seafood

GEOFFREY KRAMER CW AND ALLEN BROTHERS VICE PRESIDENT OF SEAFOOD

The CW/Allen Brothers family has grown exponentially over the 3.5 years since I’ve joined the company. Having lived and worked in NYC for almost 14 years, it's amazing to see the original Dairyland brand grow into the CW/Allen Brothers global company we’ve become.

Speaking specifically from a seafood perspective, I couldn’t be prouder of the growth I’ve witnessed across the country in both fresh and frozen seafood items. I am increasingly excited about the myriad items being privately labeled for us that showcase and elevate our brands, our growth, and our future in the world of seafood as a complete category. Cheers to the next 40 years of The Chefs’ Warehouse!

At this exciting and seafood-forward time of the year, I am happy to share two of our latest product launches and spring-summer recommendations. These highly valuable, quality seafood offerings are coveted by a dynamic tier of chefs and are a huge success in their individual categories.

High Tide Tubes and Tentacles

Available in a 10 lb. case which is appealing to customers who struggle with freezer space, High Tide Tubes & Tentacles are a chemical-free, 100% yield product that can be slacked out in 2.5 trays at a time. Originating from the coast of the Maldives in the cold waters of the western Indian Ocean, H.T.T.T. are immediately cleaned and frozen and free of any preservatives or additives. It is a 70/30 ratio of tubes to tentacles.

Open Coast Easy Peel Tiger Shrimp

The newest addition to our Shrimp Program, 6/8 Open Coast Easy Peel Tiger Shrimp, are the perfect shrimp for private parties and banquets. Ideal for high-end surf ‘n turf (paired with a beautiful Allen Brothers Prime Steak) Easy Peel Tiger Shrimp also shines in the popular Shrimp Cocktail. This winning item is also chem-free and extremely labor-friendly, as the shrimp are already deveined but left with the shell and tail on, for flavor and plate presence. At 2 oz. per piece, all the chefs are clamoring for these for their summer seafood platters.

Sustainably sourced from the finest waters in Norway, each salmon is hand-filleted and then cured in rock salt, oakwood-smoked for 18 hours to capture a subtle, yet delicate smoky flavour, matured, dried, and then thinly sliced to perfection to allow consistency throughout each cut.

For over three decades, Le Fumoir has practiced the ancient art of manually curing, smoking, and expertly slicing our salmon, with patience, dexterity, and finesse. Joe Bassili mastered his craft using traditional techniques in Scotland in 1990. Today, with over 30 years of expertise, The Bassili family graciously commemorates its 2nd generation of craftsmanship.

• Sustainably sourced whole fish from Norwegian waters

• Salt cured prior to smoking to draw out moisture

• Smoked skin on over real oak wood for 18+ hours at low temperature

• Contains no wood shavings or artificial smoke flavoring

• Pin bones and skin removed by hand to protect the integrity of the filet

• Center cut filets are 100% usable with no waste - free of tail, collar, belly, and bloodline

• Rich buttery texture with a mild smoke flavor

Scan QR code to watch product video

CW CANADA BRAND AMBASSADOR PROGRAM

Behind the Scenes at the Bocuse d’Or with (Champion)

Brand Ambassador Keith Pears

BY KELLI COLACO

Bocuse d’Or, imagined by French cooking legend Paul Bocuse in 1987, (now also known as Sirha Lyon) is a global competition for chefs that ‘breaks the codes of the moment.’

Fresh from the Bocuse d’Or finals in Lyon, France (Jan. 26th-27th ’25) our very own CW Brand Ambassador Keith Pears, who led the Canadian Team to a victorious 10th Place, gives us an intimate behind-the-scenes taste of his epic gastronomic ‘battle’ of the world’s best.

Let’s start at the very beginning…

The Bocuse d’Or is a two-year journey. You have to get everything built around you, funding, finding your coach, your commis (junior chef), and your support team. Then you need to figure out where you're going to train. I was very fortunate to have my work, Accencis Group where I am Corporate Executive Chef, support me along this journey. They found and funded a training center and gave me the time off I needed to train full time.

How big is your team?

Core group is about fifteen people including coach, commis, designer, a couple R&D chefs and other support chefs. It really takes a village. We have a lot of mentors that come in to watch and taste the food during training who aren't necessarily on the team but they're definitely big supporters and help me along this journey.

What does the training entail to compete in the Bocuse d’Or?

It's about four full months of full-time training approaching the semifinals in New Orleans (June ’24),and the finals in Lyon. We're talking six days a week, 12-13 hours a day. We actually went seven days a week December.

What do the competition days consist of?

There are 24 countries that make the finals. Twelve compete the first day and twelve the second.

What's the most challenging aspect of the competition?

I think the most challenging part was a curveball they threw this year. Any fermented ingredients had to be scaled during our one-hour setup. It took almost a full hour. It was precious time that we could not use for setting up other things. We managed to get it done, but it was challenging because we had to really push it.

Surprises?

The crowd was even louder than we had anticipated. It was really hard to hear my coach and commis. In our 'dress rehearsal’ runs we’d blast our speakers as loud as we could to emulate that chaotic noise during the competition. But there's nothing like the real thing.

What are you feeling in the moment, during competition…in front of three thousand people?

It’s exhilarating. I actually get a big kick out of it. It’s a really big adrenaline rush to have all the countries… Denmark, France…the UK always has a three-piece band with them. And the Japanese are wild. They have tons of people out there in kimonos doing rehearsed dances…It's packed, and there's a lot of media, and moving parts. The lights go dim right before you begin and then they go really bright.

Any catastrophes at this high level of culinary competition?

Our second commis cut himself twice in the first 20 minutes. My coach looked at me like, ‘Shit, this is not going to be good.’ But you move forward. There was another country who competed and dropped part of their food. It's really unfortunate. You have ‘Olympian athletes,’ that have trained for years, and it can all be taken away in seconds.

Highlights of the competition?

On January 25th, prior to Day One of the finals on January 26th, they invited all the team-countries to see the stadium, and the box that you're going to be working in. It was a surreal moment, taking a deep breath in, smiling, and being really present to all of it for a moment. I remember clapping my hands and having this feeling of, ‘We're ready to do this.’

Any Chefs’ Warehouse ingredients assets in your Bocuse d’Or applications?

I was introduced to Tourlami Vegan Butter and met the owner Susannah Schoolman, while I was

headlining as CW Brand Ambassador at the CW Culinary Expo in Toronto last year. I ended up using her Tourlami in my vegan pear garnish at Bocuse d’Or. I'm also a big I'm a big fan of WA Imports. I used their White Shoyu Soy Sauce, Barrel Aged Shoyu Soy Sauce and Black Garlic Shoyu, in the finals as well. And of course, CW Plastic Wrap!

Results response?

It’s very challenging to make the podium. We aim high. We put ourselves out there. We're happy with top ten placement. We had a 15-point penalty that we felt was kind of subjective. There were no rules saying we couldn’t do what we did. Had we not been(questionably) penalized we would have come in 9th place. But that’s the way it goes.

• Bocuse d’Or ’25Medalists: Gold, France, Bocuse d’Or Winner, Paul Marcon; Silver, Denmark, Sebastian Holberg Svendsgaard;Bronze, Sweden, Gustav Leohardt

Will you return?

I would love to do it again. I have an amazing team. People always ask me, what I take away from this competition. A lot of it is the memories that we've created together. Every single person is contributing in some way. It's almost like we're a family now; brothers and sisters. We want to continue this momentum and build for the country. The goal is the podium. If we keep this thing running, there's no reason why we couldn't be one of the top contenders in 2027.

Shop this story: wherechefs.shop/bocuse-d-or

Photography Credit: @owaisrafiqueagency

Last fall The Chefs’ Warehouse, Ingredient Insiders, John Magazino and Andrea Parkins embarked on an gastronomic infused road trip from Portland Oregon to Northern California connecting with some of the West Coast’s (and CW’s) most exceptional purveyors and grabbing exciting content for their award winning chefingredient forward podcast.

From Oregon treasures Olympia Provisions and Tillamook Country Creamery, to NorCal legends Point Reyes Farmstead Cheese, Straus Family Creamery and Cypress Grove, (and all the incredible ingredient exploration in between,) the epic seven day trip was a veritable kaleidoscope of integral and authentic deliciousness.

Check out the latest season: wherechefs.shop/ii-ss25

BY KELLI COLACO

QUENTIN COOKS - STEPPING OUT PROGRAM, INAUGURAL INTERN AND CHEF MENTOR

Quentin Cooks, Stepping Out!’ an impactful new extension of the highly acclaimed ‘Quentin Cooks’ culinary program, started in 2016 and produced by The Chefs’ Warehouse in collaboration with the San Quentin Rehabilitation Center, (including direct support from Warden Ron Davis, and the S.Q.R.C. Programming Team), kicked off to an incredibly positive start in 2025.

This past January, pilot candidate Tone (Milton) Alcantara, a recent graduate of the Quentin Cooks Program at S.Q.R.C., was granted the exciting opportunity to intern (with pending full-time work invitation) at Mulvaney’s B&L in Sacramento under the dedicated mentorship of Executive Chef John Trujillo. With the onset of this internship, ‘Stepping Out!’ the essential final piece of the ‘Quentin Cooks’ program, officially took flight.

Beginning in fall ’24, the Quentin Cooks team, now led by CW’s Adelaar Rogers, Program Director/ Head Chef; Rich Burns, Program Administrator; Chez Panisse veteran Hannah Love, Co-Chef, and Helaine Melnitzer Program Founder/Co Creator, and the CW NorCal Team: Colin Kelly, Dustin Skiles, Kelli Colaco, Liko Soules-Ono and Denise Gagne, united to create the ‘Stepping Out’ ‘bridge’ program with a mission to provide a professional internship opportunity (with pending full-time job offer) to a key candidate post-release from San Quentin Rehabilitation Center.

‘Stepping Out!’ kicked off to an impressively successful start with first intern Alcantara, known for being exceptionally hard-working, and passionate about culinary.

“When I was first told about the opportunity of being the first intern candidate for ‘Quentin Cooks Stepping Out Program’ my reaction was mixed bag…a ‘cornucopia’ of emotions” that ranged from excitement to extreme anxiety. It was nervewracking to go from working in a chow hall to a professional kitchen in a great restaurant like Mulvaney’s, but also very exciting.”

Mulvaney’s Executive Chef and culinary veteran (Kru, Contemporary Japanese, Grange Restaurant, Sacramento, CA,) John Trujillo was instantly keen to participate as the program's inaugural chefmentor when his CW Rep. (and friend) Colin Kelley extended the invitation to participate.

“I believe that people deserve second chances. People are not defined by their past mistakes. I only have time for people who are going to invest in themselves. This is more than just a job. You can get a job anywhere. This is an opportunity. Tone shows up every day with a great attitude. He continually learns, and he soaks in all the knowledge. He's getting better every day, and I am constantly throwing him new challenges! He’s a great student. He could take it as far as he wants.” Trujillo shared.

Chef Trujillo credits his own mentors (including Paul Mulvaney, owner of Mulvaney’s B&L and one of the original ‘farm to fork’ pioneers) for his vast experience, ability, and ever-climbing trajectory.

“Every chef I’ve worked for has been an important mentor. Paul Mulvaney as a mentor is on a whole other level. There is something truly special about Mulvaney’s and what he has created here. My job now is to just be a steward of that ethos and carry it on because he deserves it.”

Knowing that dedicated guidance and structure are key elements of successful mentorship, Trujillo laid out considered parameters for Tone as the foundation of their new relationship.

“Kitchens and restaurants are full of temptations, and there are many ways to derail. You can ‘bleed out’ in so many ways in this business. I've learned through my own experience and a lot of failures. I'm setting a path of success right from the get-go and Tone has really stepped up to the plate.”

‘Stepping Out,’ a fledgling program being rolled out organically by a dedicated combined team connected by the mission of making a difference via culinary, is also grateful for the 'template foundation’ Trujillo and Mulvany’s are carving.

With his internship now on the precipice of official employment at Mulvaney’s, Tone, an extremely warm and gregarious individual, reflects on his life's recent evolution.

“Overall, I am enjoying the new atmosphere. It is so different to what I am used to. I feel like I have my rose-colored glasses on. I am just trying to soak it all in and find my way. My parents are very happy for me and can’t wait to come for dinner at Mulvaney’s in the future. I want to keep emphasizing how grateful I am for this opportunity to be the pilot intern for the Quentin Cooks Stepping Out Program. This is a very humbling experience, and I am going to give it everything I’ve got.”

Learn more about the program: wherechefs.shop/qc-stepping-out

Swith CW Corporate Pastry Chef François Mellet

ince I have been with Chefs’ Warehouse I have seen only growth. From our ever-advancing product portfolio, regional location expansion, new buildings with state-of-the-art kitchens, to the constant investment and cultivation of our people and services, the consistent rise of CW continues to excite and inspire me every day. I am proud to work with such great leadership and colleagues across the U.S and Canada, who are always at work at being better, and stronger leaders of food service.”

• Matisse by Sicoly Lemon and Raspberry Purée

• Chocoa Bianco

• Raspberry Sponge Cake • Easy Leaf Gold Leaf • Crescendo American Classic Collection Macarons

Staff Picks

Our experts share their favorites!

Shop CW staff picks: wherechefs.shop/staff-picks-ss25

Nikki Thomas Director of Category Management Grocery

“I love our high-quality Cyrus Saffron from a woman-owned company in Chelan, Washington. The intensely deep crimson threads have rich aroma and exceptional purity. Another favorite is CW Sea Salt Flakes sourced from the pristine Mediterranean waters off Cyprus. These delicate, pyramid-shaped crystals boast a pure, balanced flavor that elevates any dish, be it an appetizer, main course or dessert!”

Angela D’Urso Director of Category Management Specialty

“BelAria Truffle Carpaccio is made with 100% Italian Black Summer Tuber Aestivum. This product is only crafted while the truffles are fresh, resulting in delicately thin slices that retain their golden interior and white veining. The Ultimate Artichoke is made using the Blanca de Tudela artichoke varietal grown in southern Spain. The producer plays a part in every step of the production and the result is a delicate artichoke that can be used as a blank canvas for any application. It truly wows with every bite!

Jennianne Black

Category

Manager

Beverages and Non-Foods

“Our CW exclusive line of Badger Bevs high-end cocktail mixers! The assortment includes club soda, ginger beer, tonic water, sparkling grapefruit, ginger ale, and sparkling blood orange—crafted to bring a refreshing twist to cocktails. Another favorite is our Foodservice Film and Foil. Our foodservice film offers excellent cling and flexibility, while our regular and heavy-duty foils provide reliable strength for everyday and high-heat tasks.”

Adriane Cahi

Category Manager

Bakery and Snacks

“Let’s spice things up a bit! We’ve taken our popular Bears’ Club honey and infused it with chili peppers to create Honey Hot. Try this on different applications from fried chicken to pizza or biscuits. The newest addition to our Crescendo shells line up is the Puff Pastry Quiche Shell. This 4.25” shell is perfect for an individual quiche served next to a nice salad. Other sizes are also available.”

Sam Ostergaard

Director of Category Management Pastry

“Matisse Mango Purée offers an unparalleled blend of sweetness and quality. Made exclusively from Alphonso mangoes sourced from India and produced in France, they are carefully sweetened to 22 brix for consistent perfection. Chocoa Patisserie 54% Chocolate is a versatile, high-quality chocolate with a smooth, rich flavor profile perfect for baking, confections, and desserts. Its balanced sweetness and cocoa intensity make it a favorite among professionals seeking consistent, premium results.”

Michele Glancey

Category Manager Dairy and Cheese

“The newest addition to our family of Grand Reserve butters is 84% Lightly Salted Vermont Cultured Butter which is unique because of the high butterfat content and live bacterial cultures. It takes the flavors to the next level! Our Ambrosi Parmigiano White Gold produced by the La Traversetolese Artisan Dairy combines timehonored traditions of production and exquisite craftsmanship to deliver a perfectly aged cheese with a mild, nutty flavor.”

CONTINUE READING CW STAFF PICKS ON PAGE 74

David Walzog

Executive Chef of CW and Allen Brothers

“Fromage Blanc Goat Cheese from Cypress Grove is a great ingredient for all seasons, but adds a great flavor trajectory to the spring and summer seasons. Creamy, refined and has a very impactful goat cheese flavor. Pojer E Sandri Single Fruit Vinegars add an elegant fruity zip to all sorts of recipes. Use these vinegars as the acidic component to stock or vegetable based sauces, to all of your vinaigrettes, or put in an atomizer to spritz onto salads, seafood or side dishes.

François Mellet

Corporate Pastry Chef of CW

“Crescendo Vanilla Bean Paste is one of my favorite ingredients. This high-quality paste is versatile in both sweet and savory applications and enhances the flavor of any dish. I also love our Boiron Fruit Purees which are all natural with no sugar added. They are great to use all year round!”

Michael Behan

Vice President of Training and Development

“My picks include Forvm Chardonnay Vinegar, a high-quality vinegar made from Chardonnay grapes–basically, a mignonette in a bottle! My second pick is WA Imports Saishikomi Double Fermented Shoyu, made in the traditional Honjozo method and aged for three years in plum wine casks.”

Allow your pastry menu to blossom to a whole new exciting level this spring and summer with:

LA ROSE NOIRE PETAL TART SHELLS

Inspired by Nature, La Rose Noire Petal Tart Shells, Fully Coated with Chocolate are Available in:

• Pink Couverture with Strawberry Tart Shell Yellow Couverture with Lemon Tart Shell

• Dark Couverture with Oatmeal Tart Shell

Founder and renowned pâtissier Gerard Dubois pursued his childhood passion by traveling to the Philippines, collaborating with farmers and experts to create our very own premium couverture. From careful cultivation of cacao seedlings to precise fermentation and roasting, every step is a testament to quality and dedication.

Sustainability at La Rose Noire

At La Rose Noire, sustainability is at the heart of our craftsmanship. Our 69% Single Origin Couverture represents our commitment to ethical sourcing, ensuring steady employment for farmers while prohibiting exploitative labor, especially child labor.

Our commitment extends beyond chocolate. We champion renewable energy, with our Philippines factory powered by solar panels, eliminating over 12 million pounds of carbon emissions annually. We practice waste reduction, utilizing food scraps for animal farms, rainwater collection for cleaning, and excess dough to nourish our staff.

THE LANGUAGE OF FOODSERVICE

Gift of a Salesman

with Michael Behan, Vice President of Training and Development

BY KELLI COLACO

“I had a passion for always learning more. My question to the chef was always, why? Why are you using this? What are you doing with it? What's your application? Because I didn't like selling based upon a price. I like selling based upon what's best for each individual chef. And now I teach this.” - Mike Behan

If you’ve ever been to a CW Culinary Expo and ventured over to the CW Exclusive Specialty Tables where our expert category managers offer product line guidance and sample suggestions, you’d be hard pressed (no pun intended) to not encounter one of our greatest ‘ingredient beacons’ of all time, none other than food industry veteran Mike Behan.

Leading with a contagious vitality and unabashed wit, Behan (pronounced in two syllables with a silent ‘h’) never runs short of enthusiasm for sharing compelling food-forward stories and ‘inside track’ information on the greatest products in the world.

With vast hands-on experience in nearly every professional corner of food service, Mike’s transition to sales was organic and familial in nature.

“I‘ve worked through the entire repertoire in the restaurant world… I’ve been a busboy, sous chef, executive chef... I worked in the kitchen for several years before they decided to move me into the dining room. (I would like to think it wasn't because of my cooking…I’ll never know! ) I ended up as a very young restaurant manager, then later, a maitre ‘d. I worked for Michelin-starred restaurants, moved from Chicago to Indianapolis to take over an elevated restaurant chain as an owner…opened up several concepts for the same company. Then all of a sudden, life entered, and I had children, and I realized that I wasn't seeing my children awake, except for one hour between Thursday and Sunday...I decided that was not the kind of father I wanted to be.”

After beginning his sales career with Rykoff Sexton (now U.S. Foods), Mike quickly learned a great deal about products and comparing products and became one of the top salesmen “out of the gate.” A natural at sales, the new professional thrust ushered in growing pains as well as many discoveries.

“After six months of doing the new job, my old chef phones and goes, ‘What do you think?’ I joke with him and say, ‘I don't know. This is the strangest job I've ever been in in my life. I get up in the morning, put on a suit and go find a chef who’ll talk to me. I show him the product catalog, tell him the specials, and try to get an order from him. If I do, I place and submit his order… I then make sure his order gets delivered. I check back if he liked his order, and then I collect the money. Short of getting a tip, I'm a waiter!’ And it's been 30 years. But, in all seriousness, sales comes closest to that euphoria you get at the end of a successful night at a restaurant, which is why I’ve stayed with it so long.”

With Mike soon ‘poached’ by Michael’s Meats and Rykoff Sexton absorbed into U.S. Foods and lacking specialty options, a serendipitous “hole in the specialty industry” revealed itself.

“When Chef's Warehouse entered the arena and bought Michael’s Meats (2012) as one of its family of companies, the new arcing team took everything to the nth degree and became exactly what chefs need.”

The top salesman at Michael’s Meats, Behan quickly assimilated under the new CW umbrella. Promoted to Director of Specialty Foods and Training in the Ohio Valley, Mike kept his customer base and traveled with specialty salespeople to teach them how to sell meat while surreptitiously teaching the former Michael’s Meat salespeople how to sell specialty. Mike’s impactful training at this time would become the flint to the fire for what would become CW University.

“I've always felt strongly about training for salespeople. Going back to the early days, you’d ask veteran salesmen for advice, and you were basically treated like some kind of an idiot, like, ‘How dare you bother me?’ It was very much like a class system and very frustrating. I'm very comfortable with training folks and I greatly enjoy doing it.”

After a run-in with cancer that fortunately ‘got taken care of’ and wanting to distill his professional life down to what he felt had the greatest impact, Mike decided he’d like to focus solely on working CW’s culinary expos, educating customers on the incredible inventory, and training sales people how to sell from A to Z.

CW University, a twelve-week, comprehensive sales training and onboarding course, created by Behan and Jessica Moreno, Regional Sales Systems

Trainer (with support from, Pat O’Callaghan, EVP East, Jennifer Sussman, VP, Category Management, and John Magazino, VP Strategic Partnerships,) was born out of initial training exercises Mike had piloted previously at Michael’s Meats that consisted of potent peer-to-peer training.

The revolutionary twelve-week sales program, which begins during the onboarding process for new reps, is tailored to CW’s dynamic regions and coordinated with local managers.

“The training scheduled is all-inclusive and is charted out week by week. This includes technology and products and encompasses protein as well as specialty, etc. We will then also do live product line-specific (virtual) events once a week (or more) that are required for the training of salespeople and optional for experienced salespeople. We're working with the regional managers. So, all of this is in concert with what they're doing. It's part and parcel of them helping processes onboarding anyway.”

Additionally, CW University acts as an invaluable education center for the company’s global sales force. Providing the team with these essential tools increases their knowledge and ability to provide customers with information quickly, which leads to better service and increased sales. CW University not only enhances veteran reps’ confidence but also expedites new reps’ efficacy in the field.

“When our sales team has the foundation of CW University, the results are just incredible, and our reps are much happier. It’s breathtaking, the number of notes I'm getting back after these live training events from CW reps across the country. It’s very humbling. As I start to look towards the end of my career, it’s all about giving back. I couldn’t be more jazzed to be doing exactly what I am doing right now. It’s truly satisfying witnessing CW University make such an impact. One day I’d even like to see our reps in CW University graduation gowns and diplomas. Let’s take it as far as we can go!"

Learn more about CW University: wherechefs.shop/behan

Our pure butter dough, your creativity...

Explore Lecoq Cuisine Collection, offering authentic and unique bakery products crafted with premium ingredients, meticulous attention to detail, and exceptional generational expertise.

Pushing the boundaries of flavor and texture, our pure butter dough blocks and sheets inspire chefs to unleash their creativity.

A Bridor collection

Many great times ahead throughout this celebratory year in honor of CW, and family of companies,' collective achievements and valued enduring partnerships! We look forward to raising a glass with you!

40 YEARS STRONG

A Legacy Built on Quality

In 1985, Chris and John Pappas set out to bring chefs the best ingredients, sourced from the finest artisans and producers. It all started with 10 foundational vendors, trusted partners who shared their passion for quality, craftsmanship, and innovation. These products laid the groundwork for The Chefs’ Warehouse, setting the standard for every ingredient we’ve sourced since.

For 40 years, chefs have relied on us for tried-and-true essentials alongside the latest trending ingredients. As we celebrate this milestone, we honor the vendors who helped shape our legacy—and reaffirm our promise to continue delivering the best ingredients for the next 40 years.

Shop 40 years of legacy: wherechefs.shop/cw40suppliers

Grand Reserve Butter

Since the very beginning, Dairyland - The Chefs' Warehouse, (originally emerging from Chris and John's father, Peter Pappas' founding company, 'Veterans Butter & Egg Company, circa 1956), has been synonymous with offering the pinnacle in butter options to our customers.

Chefs' Warehouse's very own Grand Reserve Butter has long possessed the reputation for being the top choice of chefs and pastry chefs alike.

Grand Reserve Butter is always produced from high-quality fresh cream and churned into 80, 82, and 83 percent. It offers a smooth, creamy texture and a rich, buttery, clean flavor, ideal for use in baking, cooking, and in butter service for dining.

CW's unwavering commitment to excellence drives our dedicated team of category specialists to push the bar ever higher—as seen in our new Grand Reserve 84% Cultured Vermont Butter Chef Log —ensuring we continue to provide our customers with the finest butter selections tailored for every culinary application.

Sauder's Eggs

Sauder Family is honored to celebrate over 40 years of partnership and shared success. Our journey began with a commitment to delivering the highest quality eggs, establishing a foundation of trust and reliability that has only strengthened over the decades.

From the early days to becoming a trusted category leader, our relationship with CW has flourished through collaboration, innovation, and a shared passion for excellence. We are proud to have contributed to CW’s growth and to have been a part of their remarkable journey.

Here’s to celebrating the past and looking forward to many more successful years together.

Calabro

Since 1953, Calabro Cheese has been a beacon of tradition and craftsmanship, producing exceptional cheeses with old-world techniques and unwavering dedication to quality. From our hand-dipped Ricotta to our delicate Fior di Latte, every cheese we create tells a story of heritage, passion, and authenticity.

For decades, our partnership with Chefs' Warehouse has been built on shared values, trust, excellence, and a relentless pursuit of culinary innovation.

As The Chefs' Warehouse celebrates 40 years of serving the culinary community, we raise a toast to our enduring relationship!

Frantoia

Since 1993, Frantoia Olive Oil has been trusted by chefs across the United States. In this milestone year, as Chefs' Warehouse marks its 40th anniversary, we are reminded of how our journey together has shaped our success.

Founded in Sicily, the heart of Italy’s olive-growing region, in 1894 Manfredi Barbera & Figli has always been driven by a passion for crafting premium, family-made olive oil. Through our partnership with CW, we have been able to connect our products with chefs who value not only toptier ingredients but the tradition and care that goes into every bottle of Frantoia.

Here’s to many more years of shared success!

FreeBird

Congratulations to The Chefs' Warehouse on 40 years! FreeBird is immensely grateful for Chefs' Warehouse’s 20-year partnership! Since our inception in 2005, Chefs' Warehouse has shared FreeBird’s commitment to setting the standard for quality, transparency, and sustainability. This partnership has flourished over the years, providing chefs with responsibly sourced, tender, and flavorful chicken, that meet the highest culinary standards. FreeBird shares Chefs' Warehouse’s passion for quality, craftsmanship, and innovation and look forward to continued partnership success for the next 40 years!

G. Cravero

The Cravero meticulous Parmigiano Reggiano selection criteria and the natural maturation method, passed down through 5 generations, together with a continuing respect for the traditions of the trade, is the warranty for the quality for which the brand has become widely known both at home and abroad.

G. Cravero and Chefs' Warehouse proudly share the concepts that define the best selection: the production area terroir, the natural and slow affinage at the caves in Bra, Piedmont, the tradition, and the craftsmanship.

The passion for Parmigiano Reggiano cheese and the desire to provide true and constant value for customers is a continuing goal, together with Chefs' Warehouse!

Monini

Great olive oil isn’t just made—it’s crafted through generations of passion and tradition. At the heart of Monini is Zefferino Monini, who treats olive oil with the care of a fine wine, ensuring every bottle reflects purity and excellence.

From the start, The Chefs’ Warehouse and Monini shared a vision: to bring chefs an authentic, high-quality extra virgin olive oil that delivers true Italian soul. With its bright, grassy notes and peppery finish, Monini is more than an ingredient—it’s the finishing touch that elevates every dish.

Kolios

With deep Greek roots, The Chefs’ Warehouse has always sought to bring the best Mediterranean ingredients to chefs. When it came to choosing the perfect feta, Chris and John Pappas embarked on countless side-byside tastings, searching for the richest, tangiest, most authentically crafted cheese.

That journey led them to Kolios Feta, a true expression of Greek tradition and craftsmanship. With its creamy yet crumbly texture and bright, briny complexity, Kolios Feta brings the soul of Greece to every dish.

Bazzini

From the start, Bazzini Nuts and The Chefs’ Warehouse have shared a story of New York grit, passion, and craftsmanship. When Chris and John Pappas built their vision, they found a kindred spirit in Rocco Damato, Bazzini’s CEO, who was committed to delivering only the best.

Bazzini is New York—always has been, always will be. From its roots in the city’s bustling markets to gracing the kitchens of NYC’s finest restaurants, Bazzini remains a symbol of quality and tradition. Bazzini has been a staple in professional kitchens for decades—and always will be.

Caputo

For true Neapolitan pizza makers, there is only one gold standard—Caputo Flour. Milled in Naples, the birthplace of pizza, Caputo embodies centuries of tradition, crafting the finest, most balanced flour for dough that is light, elastic, and perfectly airy.

The Chefs’ Warehouse became a bridge between Naples and American kitchens, ensuring that chefs, pizzaiolos, and bakers had access to the same flour used in Italy’s most revered pizzerias. Today, Caputo remains the foundation of authentic pizza-making, delivering consistency, tradition, and the unmistakable taste of Italy in every golden, blistered crust.

Galloni

Galloni Prosciutto is a masterpiece of time, tradition, and craftsmanship. For generations, the Galloni family has perfected the art of prosciutto-making, honoring the slow, careful process that transforms the finest pork and sea salt into something truly extraordinary.

When The Chefs’ Warehouse partnered with Galloni, it wasn’t just about sourcing prosciutto—it was about bringing chefs an ingredient they could trust, one that speaks to quality in every paper-thin slice. Each leg is aged with patience and precision, developing a delicate texture, deep aroma, and nuanced flavor that can only come from true Italian salumi artisanship.

Iliada

Some ingredients tell a story, and Iliada Extra Virgin Olive Oil is one of them. Pressed from the finest Greek olives, its golden richness carries the essence of the Mediterranean—a balance of sun, soil, and tradition in every drop.

It was this same commitment to authenticity that drew Chris and John Pappas, whose own Greek roots run deep to Iliada in the early days of The Chefs’ Warehouse. They recognized not just an exceptional olive oil, but a connection to heritage, craftsmanship, and the pursuit of quality that both companies share. Today, chefs turn to Iliada for its smooth, bold character and unmistakable Mediterranean soul.