Meet Our Chefs
We have some of the most highly skilled, passionate and inventive culinary professionals pushing foodservice forward. They look at trends and listen to consumers, retailers and restaurants for insights into how people eat and how we can make that experience better.
Senior Director of Culinary and Research and Development, Thomas Wenrich
Chef Thomas, a native New Englander, attended Johnson & Wales University in Providence, Rhode Island, studying various facets of the culinary arts. He quickly worked through various hotels and restaurants to gain hands-on experience and fuel his passion for food. Thomas joined Tyson Foods as a corporate chef to drive product innovation and research and development. Today, Thomas is the Senior Director of Culinary at Tyson Foods. He oversees a team of culinary professionals supporting innovation, branded product support, and product application. Thomas ensures a culinary touchpoint and customer-first approach in every product created, tested, and distributed, driving his team with his passion for the culinary arts.
Executive Chef, Steven Bell
Chef Steven Bell is a born culinary leader with more than 13 years of innovative foodservice experience ranging from independent and chain restaurants, airline catering, sports concessions and culinary marketing brands. He showcases a great passion for innovation and creating solutions for operating partners.
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