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 Executive Chef, Glenn Lewis

For the past 30 years, Chef Glenn's career has been devoted to innovation in food that excites the palate and stimulates the imagination. Chef Glenn’s role affords him the opportunity to pursue his passion for discovering solutions that delight his customers, simplify operations and drive sales.

Senior Executive Chef, Brooks Cameron

Chef Chef Brooks Cameron has been with Tyson Foodservice and the K-12 team for a year. Brooks has two decades of experience in foodservice operations ranging from healthcare contract foodservice to independent restaurants. 

Executive Chef, Sergio Herrera

Chef Sergio Herrera began his culinary journey as a butcher at a local retail market in the Northwest Arkansas community. With more than 10-plus years in the foodservice and retail division and considering himself as a passionate bilingual individual, he loves to showcase his Central American family traditions and personal flair.

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.

Challenges? We Got You.

Tyson Foodservice culinary experts innovate with excellence because they know what you’re up against every day: ongoing labor challenges, heightened food safety concerns and the prevailing need to “do more with less.” They’ve got your back. They have solutions. Introducing our skilled experts.

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