Foodcentric Experience Springfield SPRING 2025

A graduate of The Culinary Institute of America, Richard brings with him over 45 years of food service experience. As the Brands Manager at Performance Foodservice, he continues to rely on his culinary experiences in both food preparation and management to analyze whether clients require a simple or more complex approach for consultative culinary services. He then uses these analytical skills to produce viable culinary and operational solutions.

Sue brings over 35 years of foodservice Industry experience to the position, 20+ years of Sales, with 25 years presenting and training, including over 8 years of marketing experience. Susan is a Registered Dietitian and a Licensed Dietitian Nutritionist. Sue provides oversight on a large multi-unit healthcare account and assists with other healthcare facilities. In addition, she regularly provides support for colleges, universities, schools and feeding programs with information on special dietary needs, allergens and dietary regulations.

Michael brings nearly 20 years of business ownership experience to Performance Foodservice. He brings his experience as an operator, consultant and sales leader to the sales team. Michael works with our special customers within the business review process as well as the development of the company’s specialty segments. He also manages our portfolio of resources for our customers including menu development, engineering & design, operations analysis and technology.

Adam has over 30 years of sales experience including 15 years specializing in the coffee industry. He brings excitement, passion and persistence to the beverage category. His customer first approach leads to great partnerships, longevity and ongoing success for the owners. Through cuttings, site reviews and presentations Adam can ensure you have a beverage program that brings you joy, happiness and PROFITS!

For over 24 years Cathy has been passionately engaged in the Seafood Business. In that time, she’s worked multiple positions in both retail and the food service industry - Cathy has spent the majority of her career directly managing fresh seafood programs. With relationships built with a wide variety of suppliers, Cathy can help guide you in seafood decisions, market conditions and product solutions to meet any need. She is excited to bring her wealth of seafood knowledge to our team.

Dennis comes to us with over 20 years’ experience as a foodservice distribution professional. He has held many roles including Chemical and Beverage Sales & Service rep, Category Manager in Non-Foods and Grocery/Bakery, and Sales Manager. His passion lies in helping restaurants find those Instagram-worthy tabletop or carryout items that make your food shine. Drawing on his extensive Non-Foods experience and keen attention to detail, he can also assist in specifying the right equipment and supplies to help your culinary concepts become reality.

Eric’s obsession with food, led him on a journey that had him cooking at an early age, formally training at Johnson and Wales University before working in several fine dining restaurants throughout New England. His journey continued with an opportunity to move into a sales role, eventually working for a National meat company where he honed his craft. Eric brings a chef’s insight to helping customers choose center of the plate solutions and creative ways to menu those products to maximize profits.

After 8 years working for his family owned business Jamie entered the Chemical business with Ecolab’s Pureforce Division as a Sales/Service Route Manager. He quickly established himself as the top Manger in the Northeast and achieved a top 5 ranking for growth in the country. His knowledge of both chemicals and machines as well as his understanding and responsiveness to customer needs help to provide you with the options and service you need.

Joe has been in the repair of restaurant equipment for over 20 years, the last 16 years have been chemical and beverage service and repair and installs. Have long history with owners and chefs with placements of dishwashers and beverage equipment. Excited to bring my knowledge and experience of the chemicals to the support team at Performance Foodservice-Springfield.

John’s uncompromising desire for quality has built one of the strongest Broadline produce programs in the Northeast. Over the years he gained an intimate understanding of the industry, achieved by walking the Boston Market and performing roles including quality control, purchasing direct from suppliers and delivery and distribution. Informative, knowledgeable and on top of the latest trends, John is an incredible resource when making produce decisions in your operation.

Nancy brings a unique chef’s and Foodservice operators perspective to Non-Foods. A graduate of the Culinary Institute of America, Nancy worked in a variety of food establishments for years before turning to sales, the past 13 years in both equipment and non-foods. The newest member of our team, Nancy works to build lasting relationships with customers by listening to their needs and providing unique, cost effective solutions to their non-foods and packaging needs.

Peter has over 30 years of experience in the imported specialty segment. He launched his career in restaurant and pizzeria kitchens, before moving to the distribution industry as a truck driver. From there his career expanded, from import specialist to the eventual VP of Purchasing/GM of Roma Foods. Peter’s passion for the pizza and Italian category spans anything from old world pizza making to the new age concepts.

William has over 30 years in the foodservice industry, starting his career as a chef in a broad array of restaurants then moved into food service sales. Will is very passionate about Performance Foodservice and our customers. He has a highly energized and passionate team of business development managers and category specialists to support our family of customers for ongoing success.

With over 30 years of experience in the kitchen, Chef Nate Waugaman has honed his culinary craft and developed a deep passion for creating exceptional dining experiences. Drawing upon his extensive background working in a diverse array of kitchen environments, from fine-dining restaurants to bustling hotel and casino kitchens, Chef Nate brings an unparalleled level of expertise and creativity to every menu he designs and every dish he prepares. By leveraging his extensive experience and boundless creativity, he can help build success.