Lee Chappell, Culinary Depot

Lee ChappellFrom flipping burgers as a teenager at his local hamburger place to recommending high-quality equipment to his clients, Lee Chappell has seen and done a lot in the foodservice industry during his career.

He was a chef at a restaurant in Skaneateles, N.Y., for five years before serving as a bartender for another five years. In conversation with a customer one day, Chappell mentioned he would like to try something new. That led to a job in the supply chain side of the industry working for a foodservice equipment and supplies dealer. After that five-year stint, Chappell was hired by Culinary Depot in March 2013. He’s currently working as a sales manager in the dealer’s Columbia, S.C., branch.

Q: With five years of experience as a chef, what’s a lesson you still use today?

A: It’s the idea of using quality items in everything you do because quality ingredients make the best food. That means definitely having the right tools and the right ingredients. Having an appreciation of the quality aspect is something that I carry over into the equipment side of the business. I want to make sure that everybody has the highest-quality tool for the job and to make sure that they have the best performing piece of equipment.

Q: What’s one way in which you’ve seen foodservice equipment evolve and become better?

A: I would say because of combi ovens, everything has become more efficient and more compact. To see the development of a piece of equipment that’s able to do multiple items, that has been great.

Q: You work with a variety of government-related operators, who all have different equipment needs. How do you go about finding the right equipment to suit their needs?

A: Honestly, it’s about having a conversation with the people who actually use the equipment, and then understanding what the equipment does and what actually works better for them and that there’s a better way for them to do something. 

Q: What excites you about the future of the foodservice industry?

A: I’d say the growth. It seems like people are always building new restaurants or new hotels.
I see that the growth is incredible. I typically don’t do restaurants. I do them for a few people that I’ve been doing business with for a long time. We’re doing three restaurants this year. Typically, it’s been one (restaurant) every five years. I definitely see a lot more faith in the economy, so we have more growth in the industry.

Q: What advice would you give someone who’s just starting out in the foodservice industry?

A: Pay attention to the small details. For example, make sure the right electrical connections are there so the voltage, the phase, the amps and understanding how all that works together. The biggest thing I found with most of my sales guys is that they understand that they need a range, they need a piece of equipment, but they don’t always necessarily know how the amps play into the piece of equipment or the voltage or the phase. There has to be an understanding of the power and understanding of the requirements that are needed to give your customer the proper piece of equipment.

DSR 3-2-1

Lee Chappell, Culinary Depot, sits down with Jason Wange, Foodservice Powerplant Network, to talk about being named an FE&S DSR of the Month. 

Find more episodes of DSR 3-2-1 here. 

Foodservice Equipment & Supplies Presents DSR 3-2-1 is sponsored by Salvajor.