About the U.S. Culinary Team
Combine the mastery of more than 80 fully-trained culinary professionals with that of an imaginative and robust engineering team to create a product line that’s uniquely founded upon real, practical application in the kitchen.
Todd Boule
Directory, Culinary
Mfg Rep: Zink East
Chef ToddKim Miller-Boivin
Director, Culinary & FitKitchen
Chef Kim manages the Tampa Culinary Team and culinary ideation for the FitKitchen service brand.
Kim's contemporary style of award winning American cuisine comes from her 20+ years in the culinary industry sharpening her skills along the way in some of the countries finest hotels and restaurants such as: 4 star Belleview Biltmore Resort & Spa; award-winning Safety Harbor Resort & Spa with its natural underground springs; Berns Steak House with its organic farm and their world class wine cellars and inventory while working alongside famous chefs: Norman van Aken, Oliver Saucy, Robin Haas, Gale Grand, Alan Susser, Jasper White and Lydia Shyia. Andrew Coniglio, CSC
Corporate Executive Chef
Chef Andrew manages the day-to-to operation of the Welbilt HQ Test Kitchen including VIP visits, Training and R&D. Currently a Certified Sous Chef (CSC) with the American Culinary Federation, he has been working in the food service industry for over 20 years. As a 1997 graduate of Johnson & Wales University in Norfolk, Virginia and while enrolled, he interned at Kingsmill, a 4-Star, 4-Diamond Resort in Williamsburg, VA.
Andrew has participated in many special events including 6 PGA TOUR events, 2 LPGA Legends Tour Open Championships, 2011 MLS All-Star Game, 2011 Stanley Cup Playoffs, NCAA Frozen Four and Basketball Tournament in addition to serving on the leadership team that orchestrated the opening of the Livestrong Sporting Park in Kansas City and Salamander Resort and Spa in Virginia.Sean Copeland
Corporate Chef
Chef Sean manages key strategic accounts based in Florida along with assisting accounts throughout the country. He also assists in the FitKitchen projects including observations, refinement of processes and optimal equipment suggestions and testing. Any given day we will have visits to our global headquarters for equipment demonstrations and daily R&D with customers product on our Welbilt equipment lines.
Along with being a member of the greater Tampa Bay Area ACF, he has also worked in various high-volume independent restaurants, Luxury hotels & resorts in a multitude of capacities. Innisbrook golf resort most recently annually hosting a PGA tour stop for 8 consecutive years.Rich Mathis, CEC, PCII
Global Strategic Accounts Chef
Chef Rich provides expertise in R&D, culinary support, menu development and reviewing existing and future kitchen designs for efficiencies. A native of FL, Rich has been in the food service industry for 30+ years.
Rich past experience has led him to lead the Culinary Team at Amalie Arena in Tampa, FL through the Republican National Convention in 2012, Pro Chef II Certification from The Culinary Institute of America in 2011 and Certified Executive Chef Certification from The American Culinary Federation in 2012. Rich was also awarded "Top Chef Tampa" in 2012.Chris Walton
Global Strategic Accounts Chef
Lawrence Parks
Corporate Regional Chef, Northeast
Mfg Reps: Bowerman, Hatch-Jennings, Moccia Enterprises, P3
Chef LawrenceTed Speck
Corporate Regional Chef, Southeast
Mfg Reps: FER, KRG, Lane
Chef TedSimon Maple
Corporate Regional Chef, Central
Mfg Rep: E-Source
Chef SimonTerry Barbour
Corporate Regional Chef, South Central
Mfg Reps: Hansen Group, Wallin Group
Chef TerryTim Bolger
Corporate Regional Chef, Midwest
Mfg Reps: Kain McArthur, Redstone, Vader & Landgraf, Zink West
Chef TimPatrick Simon
Corporate Regional Chef, West
Mfg Reps: PRNW, PMG
Chef Patrick supports customers, rep groups, dealers and consultants providing culinary expertise, R&D, menu development, and sales support.
Patrick boasts over 25+ years in culinary management, sales and hospitality experience holding positions as Vice President of Sales and Culinary Operations, Corporate Executive Chef, and spent over 15 years as a Chef in Las Vegas Hotels. In 2012, he was awarded the American Culinary Federation Chef of the Year (Las Vegas Chapter). Patrick is currently the Chairman for the Nevada Restaurant Association Foundation Board, a 25-year ACF National Professional Chef Member and a Board Member of the American Culinary Federation Associate Advisory Board (Las Vegas).