As the latest step in further developing its presence in the U.S. and beyond, foodservice equipment manufacturer Flexserve appointed chef Adam Dyer as director of culinary for its Americas business.
Luis Quezada was hired to serve as executive chef for The Abbey Resort. The Wisconsin-based resort features multiple concepts, including 20 West, Waterfront Restaurant, Gazebo Grill and Cafe Latte, as well as in-room dining, catering and more.
Longtime Darden executive Steve Otto was hired to serve as vice president of manufacturer partnerships for the Marcone Group Commercial Kitchen Division, which distributes parts for commercial kitchen equipment.
St. Louis-based Elite Cuisine and Kansas City’s Superior Vend-All merged to form Apex Restaurant and Market Solutions, a Missouri-based corporate foodservice company.
In a move aimed at helping fuel its expansion plans, Big Bad Breakfast appointed Wayne Baumgardner to serve as chief operating officer (COO) and Jeffry Gordon as chief administrative officer for the 10-unit chain that serves a southern-inspired menu.
LTI promoted Willis Smith to director of educational sales for the Georgia-based leading manufacturer and designer of modular and custom food serving counters, fabrication and serving technologies. Smith has been with LTI since 2007 when he joined as a VisionDesign project manager.