Our leaders spot trends, observe & track preferences, and use that data to curate spot-on, modern experiences for their guests. Read more about the culinary initiatives that make office culture fun during the slower summer vacation months. Foodservice Directors Sue Krynicki and Michael Cicolini deliver balance, accessibility, premium value, and menu curiosity to their operations. Their approach to modern professional dining options, appealing to all generations, starts with menu planning, but innovation also plays a part to deliver even more excitement. They recently launched ColdSnap®, a cutting-edge ice cream dispenser technology, and quickly realized it's a perfect solution for mess-free, self-serve pantry amenities. Thank you to Sue & Mike! #leaders #innovation #clientpartnerships #foodserviceamenities #employeeengagement
Corporate Chefs
Food and Beverage Services
Woburn, Massachusetts 1,727 followers
Beyond Business As Usual
About us
For more than 35 years, we have cultivated a customer-focused culture where our people are obsessed with finding the best solution for every café or market space. This obsession ignites innovation and continually pushes us to be better and keep our offers fresh. The people at Corporate Chefs are committed to doing good. This means that alongside serving healthy, delicious food, we take our responsibility seriously to make a positive impact on our communities and our environment. We believe that when we focus on doing good in areas of food, wellness, people, and our planet, our team members can feel good about what they do and the people we serve will feel good about what they eat. Millions of Americans across the country eat or work with us every day, which means we have millions and millions of reasons to make a difference.
- Website
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https://www.corporatechefs.com/
External link for Corporate Chefs
- Industry
- Food and Beverage Services
- Company size
- 1,001-5,000 employees
- Headquarters
- Woburn, Massachusetts
- Type
- Privately Held
- Founded
- 1987
Locations
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Primary
Get directions
39 Olympia Ave
Woburn, Massachusetts 01801, US
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Get directions
Employees at Corporate Chefs
Updates
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Congratulations to this small but mighty team, successfully delivering another annual summer cookout for their client in Massachusetts. Foodservice Director Mark Durkin has been with Corporate Chefs for 13 years, leading this account for the past three. Our client remarked, “Mark and Laura are part of our family. We love Corporate Chefs. They have been a big part of our success.” Pictured: Mark Durkin, Jeffrey Lundgren, Carolyn Loring, David Hebert, James King, Laura Kepnes Andrew Dunn #people #partnerships
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Maximilien Pellegrini, Elior North America's Chief Executive Officer, had the opportunity to visit our phenomenal Corporate Chefs team in McLean, Virginia this week. The longevity of this particular client partnership speaks volumes about the quality of service, professionalism, and teamwork that this group consistently delivers. Pictured Left to Right: Back row: Said Elkhodary, Charlotte Whaley, Tania Jimenez Cole, Yesenia Mejia Rubio, Mark Anthony de Leon, DaVon Snipe, Kevin Waker, Robert Gorman, Chef Robert Weinstein, Henry Plaza, Cornelius Chambers, Miguel Quinteros, Matthew King Front Row: Gloria Rojas, Martin Galicia, Latressa Battle, Sue Krynicki, Maximilien Pellegrini, Enrique Espinoza, Angel DeLaRosa, Helder Pedrosa Not pictured: Edith Zurita, Karla Diaz, Yon Nelson, John Brett, Maria Akol, Karyn Carter, Sarah West #doinggood
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Foodservice Director and Chef Sarah Hernandez-bravo spills her "special sauce" for delivering continuously interesting menus, especially near a food-focused town like Chicago. Read more to learn some of the favorites being featured in Thrive Cafe. #corporateamenities #seasonaldesign Elior North America
Chef Sarah Hernandez-Bravo Champions Fun Regional Cuisine in Chicago's Corporate Dining Scene | Corporate Chefs
https://corporatechefs.com
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We’re wishing every mom out there a day filled with laughter, delicious flavors, and cherished memories celebrating around the table. 💐 If you’re looking for a delicious meal to treat mom to, try this recipe courtesy of David Weigold from Corporate Chefs: 🥑 Yummy Avocado Toast for Mommy Ingredients: 👉 2 pieces of bread (it’s like the bread we use for sandwiches) 👉 1 avocado (it's the green, squishy fruit) 👉 A little squeeze of lemon juice (just a tiny bit!) 👉 1 tomato (we only need one!) 👉 Some feta cheese that looks like little white clouds 👉 2 boiled eggs (we’ll cut them into pretty circles) 👉 A sprinkle of everything bagel seasoning (it’s like magic dust for food) 👉 A pinch of chives, chopped up (these are like tiny green noodles) How to Make It: Step 1 - Get Toasty. Put the bread in the toaster and wait until it’s nice and golden. Be careful, it might be hot! Step 2 - Smash the Avocado. In a bowl, squish the avocado with a fork and mix in the lemon juice. Step 3 - Spread It. Take a big spoon and spread the squishy avocado on each piece of the toast. Step 4 - Tomato Time. Cut the tomato into flat pieces and lay them on the avocado toast. Try to cover all the green with red but don’t let the tomatoes stack on top of each other. Step 5 - Cheese Clouds. Sprinkle the feta cheese on top of the tomatoes like you’re adding little white clouds. Step 6 - Egg Circles. Place the egg slices over the cheese. It’ll look like a pretty pattern! Step 7 - Magic Dust. Sprinkle the everything bagel seasoning over it all. It makes everything taste great! Step 8 - Green Noodles. Lastly, sprinkle the chopped chives for a pop of green. And there you go! A beautiful and tasty Avocado Toast that Mom will love! #MothersDay #Moms #MothersDayMeals
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Chef David Weigold, Regional Corporate Executive Chef of Professional Dining at Elior North America, embraces regional and seasonal menu design across the U.S. During May, he and his team leverage local ingredients to resonate with regional palates while supporting local agriculture. In Boston, he features pan-seared Atlantic cod with spring pea risotto alongside spring vegetables like asparagus, morel mushrooms, and fiddleheads. In the South, he highlights sweet Vidalia onions, crisp snap peas, and fresh herbs like basil and mint, while naturally infusing seasonal fruits like peaches, strawberries, and blueberries. In the Midwest, Chef Weigold incorporates seasonal fresh produce like asparagus, beets, and turnips into plant-forward dishes, with salad bars featuring in-season greens like spinach, kale, and lettuce. Nostalgic favorites like cheese curds support nearby Wisconsin dairy farmers, catering to regional tastes. Learn more about Chef Weigold’s commitment to local and seasonal ingredients. #RegionalCuisine #SeasonalMenu #CorporateDining #ChefSpotlight
Chef David Weigold Innovates with Regional, Seasonal Ingredients Across the U.S. | Corporate Chefs
https://corporatechefs.com
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Doing Good takes a village! Elior North America
We’re thrilled to announce the release of Elior North America's 2023 Doing Good Social & Environmental Responsibility (SER) Report! 🌎 In our second annual report, we reaffirm our commitment to sustainability and social responsibility, highlighting significant achievements and setting ambitious new goals for the future. Over the last year, we've made remarkable progress in various areas: 🍽️ Food Waste Reduction: Our Waste Nothing program has seen a 49% reduction in food waste, diverting 247 tons from landfills through donations and composting efforts. 🌱 Plant-Based Initiatives: 30% of our new program entrées are now plant-based, with a goal to increase this to 50% by 2025! 🌍 Responsible Sourcing: We've served over 1 million pounds of local produce and expanded our network to include over 200 certified MWBE suppliers, furthering our commitment to ethical and sustainable sourcing. Our focus is on making impactful progress daily, and together with our community of clients, suppliers, and industry experts, we're dedicated to expanding our positive impact and transforming our food systems for the better. Read the full report here: https://lnkd.in/gDCzhusr #Sustainability #SocialEnvironmentalResponsibility #DoingGood #EliorNorthAmerica #EnvironmentalResponsibility
Elior North America Unveils Second Annual Social & Environmental Responsibility Report
elior-na.com
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🌱 Happy Earth Day! This Earth Day, we are excited to look back over a transformative year. Since our inception in 1987, we've been at the forefront of unique foodservice solutions, continuously adapting to ensure our practices benefit both people and the planet. This past year has been particularly remarkable, thanks to the innovative spirit and dedication of our leaders across the U.S. Here’s a snapshot of the positive changes we’ve embraced, all driven by our team’s passion and commitment to sustainable offerings: - Introducing new, plant-based options to our menus - Planning menus that emphasize regional and seasonal ingredients - Expanding our composting efforts - Pushing for more reusable resources in our operations - Phasing out plastics in favor of eco-friendly materials - Strengthening partnerships to enhance health and wellness - Strengthening our "Waste Nothing" initiative to minimize food waste - Reducing our paper usage by transitioning to digital processes - Hosting educational sessions and interactive events led by our Registered Dietitian - Making thoughtful, sustainable choices available to our clients We're incredibly proud of the Corporate Chefs team for their unwavering commitment to providing sustainable food and beverage solutions to our clients and their guests. Our journey continues, and we're excited for what the future holds! #CorporateChefs #DoingGood #EarthDay #SustainableFoodservice
Corporate Chefs has a new brand identity, and it's all about wellness and sustainability
foodservicedirector.com
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We're #hiring a new Cook in Newton, Massachusetts. Apply today or share this post with your network. #massbornnotmassproduced #corporatechefs