Matt Burns is Corporate Chef of DRC Marketing Group Inc. Matt started his culinary career as a corporate trainer for Buffalo Wild Wings. He directs all culinary operations for the group as well as operating our mobile test facility. A graduate of Blodgett Chef School in 2006, 2009, 2012 and 2016, Matt is well-versed in cooking technologies. A strong believer in the importance of personal relationships, he strives to ensure that his customers are always taken care of.

Rick is an experienced Technical Lead with a demonstrated history of working in the supermarkets industry. Skilled in catering, food & beverage, Microsoft Excel, hospitality management, and customer service. Strong operations professional with a associate's degree focused in Culinary Arts/Chef Training from the Art Institute of Atlanta.

Nick has spent 20 years within multiple sectors of commercial cooking at various levels. From working with small single point operations to large scale banquets, from resorts to healthcare, every kitchen is a place to learn and a place to teach! 

Rosini is the head chef of the University of Texas-Austin. Certified chef de cuisine, Assc food science, Assc hospitality management, and department chef for Austin ISD.

Jamie Hunter is a sales representative for Ettinger Rosini in the Dallas offices and a chef by trade. Classically trained at The Culinary Institute of America in Hyde Park, NY, Jamie has earned her degree in both Pastry/Baking and Culinary Arts. Jamie has spent the last three years working with chefs from the outside looking in, in numerous establishments while using her education to perfect front and back of house needs and requirements to perfect the end users experience.    

Adesuwa graduated with a BS in Food Safety & Nutrition from Colorado State University. She then perused her goal of attending the most historic, impactful and notable school in the world, Le Cordon Bleu in Paris. From there she earned Le Grand Diplôme® (Diplôme de Pâtisserie and Diplôme de Cuisine) and a Diploma in Wine and Management (becoming a Sommelier). She also became the first student to graduate with all of the Diplômes!

Brian held the title of Sous Chef and then eventually the position of Executive Chef at one of the company-owned country clubs in Dallas, TX. He also ran some of the food service operations for Hale Irwin Enterprises with duties including special event planning and club house foodservice operation design.

Ron Rippley, Jay Mark Corporate Chef, brings over 40 years of culinary, beverage, and restaurant management experience. Ron attended culinary school and has held every position at a restaurant from back of the house to the front. Back in Chicago, Ron is now sharing his experience and passion for Food & Wine with the Jay Mark Group.

Rob is a culinary professional with more than five years of experience in the culinary field. In addition to receiving his culinary degree, Rob has previously worked as a chef at various upscale restaurants in the western New York area. Rob has been Link2 Hospitality Solutions corporate chef and territory manager in Upstate NY for 3 1/2 years, as well as western Pennsylvania/West Virginia for six months. 

Troy's career began in the same place where most successful chefs start -- in a dishroom. From the age of 15 and through work ethic passed on to him from his grandmother, who was also a chef, he climbed the ranks quickly. From family restaurants to opening franchise pizza chains, Troy has seen most all aspects of the restaurant industry. Over the past 19 years, Mystic Lake and Little Six Casinos have been home. 

Nicholas is an award-winning chef that demonstrates strong culinary and leadership skills while building relationships with customers by exceeding their expectations.  Some of his honors include: AHF -Future Horizon Award, 2014 Food Service Director Under 30, September, 2014 Current Board President, American Culinary Federation, Jersey Shore Chefs.  Certified Executive Chef, American Culinary Federation, 2015.  Certified Pastry Chef.

Bob began his culinary career by attending the culinary program at South Seattle Community College. He has a true passion for the hospitality industry and the people that work in it. For the last fifteen years he has been involved with the equipment supply side of things, bringing solutions based on increasing effectiveness and profitability. 

Seth has been in the industry since the early 1980's and has a wide array of experience. His specialties are electric Italian, Middle Eastern, French and modern American cuisines. Seth is in charge of implementing all live demonstrations in out test kitchen.

After graduating the Art Institute of NYC, Chris has spent the last 18 years in restaurants. From FOH to BOH he's seen and been a part of operations, management and openings from local grills, James Beard-nominated chef's kitchens to boutique catering. In the last few years, Chris focused on learning multi-cultural profiles and preparations with modern technique. Managing people's expectations is where long-lasting rapport begins.

Jonny is Corporate Chef of CR Peterson and Associates and brings 30 years of culinary experience from the hotel, fine dining and casual market segments. Transitioning into the equipment category Jonny has spent the past 10 years immersing himself in all aspects of how technology can transform the kitchens of today and the future. Bringing a passion to all he does and to the “Demo” he excels in customer service and strives to exceed customers expectations. Through initial contact to the final sale, then equipment training and supporting his customers post sale Jonny is there every step of the way. Jonny directs all Culinary operations for the group working closely with consultants, dealers and end customers alike.

With over 15 years of experience, Wesley has been in the industry for over half his life. Having worked on “the other side of the counter,” Wesley focuses on the end user with a solution-focused perspective. It is his passion to connect with end users and find the proper commercial kitchen equipment solution for their unique challenges and needs. Starting in the office, he has worked with the North Star Commerical Agents team for more than 2 1/2 years. Wesley has evolved into North Star’s end user specialist, culinary lead, and product training coordinator for our Test Kitchen and throughout the territory. Wesley also can arrange an on-site visit with North Star’s Mobile Demonstration centers where we can bring the test kitchen to you.