Chef-Driven Solutions
We Start with the Menu, Not the Spec Sheet
Most equipment reps lead with product catalogs. We lead with your menu. Our culinary team works side by side with operators to understand what you cook, how you serve it, and what your kitchen needs to perform at its best.
This approach means every recommendation is grounded in real-world kitchen experience. We do not just sell equipment. We help you build a kitchen that works the way you do.
Our Culinary Process
A structured approach that puts your menu and operations first.
1
Menu Analysis
We start by understanding your menu, service style, and volume. This lets us recommend equipment that fits how your kitchen actually operates, not just what looks good on paper.
2
Equipment Matching
Based on your menu and workflow, we match you with the right manufacturers and models. We consider performance, durability, energy efficiency, and budget to find the best fit.
3
Training & Support
Once equipment is in place, our culinary team provides hands-on training so your staff can get the most out of every piece. We stay available for ongoing support and follow-up.
Meet the Culinary Team
Bruce Marlette
Partner / VP Sales and Culinary / Chef
Zack Coltek
Director of Culinary / Chef
Hunter Maass
Chef / Territory Manager
Sam Yeargin
Chef / Territory Manager
Jesse Minton
Chef / Territory Manager
Tina Pearson
Director of K-12 West / Chef
Yung Staebell
Chef / Territory Manager
Tricia Horton
Chef / Territory Manager
Greg Terentiev
Chef
“We do not just sell equipment. We help you build a kitchen that works the way you do.”
The MM Reps Culinary Approach
Schedule a Culinary Consultation
Schedule a culinary consultation with our team.
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