Culinary Resource Team
We know that building a successful restaurant business in today’s market is a challenge. You need an entire crew of culinary experts to guide you in everything from food costing, to menu development, to inventory control, to sanitation.
Introducing Ben E. Keith’s Culinary Resource Team. Our group of dedicated, experienced, highly-regarded professionals are waiting for you. These trusted advisors will provide custom solutions tailored specifically to your business needs.
TRUSTED ADVISORS PROVIDING CUSTOM SOLUTIONS
Meet the Team
Jon Brink
Aged: Joined Ben E. Keith in 2023 2023 after being a multi-unit client 100% for 8 years
Blend: Center of the plate culinary specialist with focus on Silk Road / Latin Fusion
Infuse: Assisting our sales team and clients on kitchen operations and profitability with a focus on menu development and utilization.
Favorites: Sushi and ceviche with a pizza moon rising.
Whisk: "Sell quality and don't skimp. You are what you eat"
Location: San Antonio, Texas Hill Country and Rio Grande Valley
Charlie Estrada
Aged: Joined Ben E. Keith in 2008
Blend: With more than 25 years’ experience in Center of the Plate products specifically, and the entire foodservice operation in general, Charlie has earned the reputation of “The Meat Doctor”, diagnosing the customer’s operation, offering consultative solutions, menu innovation, analysis, preparation techniques and much more. Following in his father’s footsteps, he has a passion for helping customers to succeed.
Infuse: Food costing, inventory control, and sanitation
Favorites: "Olive oil a must; sharp butcher knife"
Whisk: "Put passion on the plate."
Location: Gulf Coast
Kelly Graves
Aged: Joined Ben E. Keith in 2018
Blend: Chef & Host Champion out of the Southeast division in New Brockton Alabama. Over 20 years of experience in the hospitality industry in both front and back of house operations for independent and corporate restaurants as well as commercial yachts. Graduated from Auburn University & Ashburton Chefs Academy.
Infuse: Menu ideation, market trends, profitability, front & back of house cohesion, waste reduction, & food safety.
Favorites: Salt & butter.
Whisk: "Food should be fun and not intimidating. Don’t be afraid to bend the rules… It's hard to be innovative if you are always following the rules."
Location: Southeast
Shane Henderson, CEC
Aged: Joined Ben E. Keith in 2009
Blend: Executive Chef for Ben E. Keith Foods, Mid-South Division in North Little Rock, where he lends his expertise to independent restaurant operators. Shane also helps organize and support Ben E. Keith’s many philanthropic activities with a variety of area non-profit organizations. He graduated from Johnson and Wales Culinary School.
Infuse: Food costing, inventory control, and sanitation.
Favorites: "Heavy duty plating spoon, and a cast iron skillet."
Whisk: "Simple is far superior to complicated, you get too many items on a plate/menu/kitchen/life everything ends up muddled."
Location: Mid-South
Gary Hill
Aged: Joined Ben E. Keith in 1998
Blend: A former District Sales Representative, currently a Produce Specialist and Division Chef. He has a passion for food and loves to share his knowledge of it with our sales force as well as our great customers.
Infuse: Menu development, product safety, food handling, and market trends.
Favorites: "Garlic and an immersion blender."
Whisk: "Ingredient-driven. Seek out the freshest most sustainable products available. Focus on making a single ingredient the star of the dish."
Location: Gulf Coast
Cody Middleton
Aged: Joined Ben E. Keith in 2018
Blend: Dallas Culinary Institute, with honors, and 14 years of experience from street food to white tablecloth
Infuse: Center of the plate, menu development, food and labor costing, and sanitation
Favorites: "A sharp knife and sturdy tongs accomplish all tasks."
Whisk: "Never let a tomato get the best of you, everyone can cook. No surrender!"
Location: New Mexico
Joey Neusch
Aged: Joined Ben E. Keith in 2021
Blend: Produce specialist at BEK West Texas. Has worked in the industry for 25 years.Was a customer for 20 years but had to make the switch to work for a great company to help customers grow and be profitable.
Infuse: Produce offerings and menu development
Favorites: Sea Salt, Black Pepper KISS (keep it simple stupid), fresh good quality produce, fresh good quality proteins, sharp chef Knife, and a good peeler.
Whisk: "If you are not going to serve it to your mom then please do not serve it to your customers!!!"
Location: West Texas
Tom Ross
Aged: Joined Ben E. Keith in 2010
Blend: Operations + Produce quality assurance = passion for produce specialist.
Infuse: Assisting our sales team and customers on all things produce - purchasing, storage, handling, and safety.
Favorites: "Chili peppers for the flavor/heat spectrum - a little can go a long way! Apples, just so delicious and thousands of varieties! Fresh herbs, and every mushroom I've ever met!"
Whisk: "Fresh is best... Don't fight Mother Nature; Embrace Seasonality."
Location: Oklahoma
Paul Rothe
Aged: Joined Ben E. Keith in 2001
Blend: Chef and center of plate specialist DFW. Member of TCA and ACF. Helped customers with Super Bowl, national championship game, NASCAR, breeders cup, concerts, steak cook-offs, chili competitions, Bbq competitions.
Infuse: Show profitably in center of plate, train staff on proper cooking procedures, menu development, cross-utilization and inventory control, food/labor cost, front of house sells training and menu identification
Favorites: "Outdoors and the tasty harvest on what it provides. Garlic, smoke, sharp knives, aged beef, compart pork!"
Whisk: "Start with great ingredients, simple but proper cooking procedures and you’ll never go wrong!"
Location: Dallas / Fort Worth
Chris Whitehead
Aged: Joined Ben E. Keith in 2019
Blend: With more than 20 years of experience in foodservice, Chris brings a lot to the table. He spent 9 years as a restaurant operator and 11 years as a broker. He brings his culinary strengths to the team, is never afraid to ask questions, is driven to provide opportunities for team success, and is always open to new ideas to make his work the best it can be.
Infuse: New trends, proper food handling, menu development, and reading the customer.
Favorites: "Sharp knives, fresh ingredients, and using food to create a story."
Whisk: "Talent wins games, but teamwork and dedication win championships."
Location: Oklahoma
Ethan Williams
Aged: Joined Ben E. Keith in 2019
Blend: Division chef for West Texas. Over 15 years of culinary and foodservice experience. Burgers and tacos to white tablecloth. Consulting and training restauranteurs and BOH staff. Built and ran three concepts from the ground up, 10 years as a 100% BEK customer.
Infuse: Training staff, kitchen design, menu development, cross-utilization and inventory control, food/labor cost.
Favorites: Garlic, kosher salt, cast-iron, tongs, sharp knife.
Whisk: “Anyone can put food on a plate, passion and detail is what sets you apart from the rest.”
Location: West Texas
Jeff Bacon
Aged: Joined Ben E. Keith in 2026
Blend: Division chef for the Carolina division. Over 20 years of culinary and foodservice experience.
Infuse: Training staff, kitchen design, menu development, cross-utilization and inventory control, food/labor cost.
Favorites: Garlic, kosher salt, cast-iron, tongs, sharp knife.
Whisk: “Anyone can put food on a plate, passion and detail is what sets you apart from the rest.”
Location: Carolina
Keith Mierop
Aged: Culinary Institute of America graduate, Class of 1992, with six years of culinary experience in Germany. Joined Ben E. Keith in 2024.
Blend: Chef + Culinary Specialist + Business Development = a passion for helping customers turn great food into successful menus.
Infuse: Supporting our sales team and customers with menu development, recipe creation, product applications, and practical kitchen solutions.
Favorites: “Fresh bread, handcrafted pizza, bold flavors, and finding unexpected ways to make an ingredient shine.”
Whisk: “Great food starts with good ingredients—and a little curiosity.”
Location: East Texas