Chef-Driven Solutions
We Start with the Menu, Not the Spec Sheet
Most equipment reps lead with product catalogs. We lead with your menu. Our culinary team works side by side with operators to understand what you cook, how you serve it, and what your kitchen needs to perform at its best.
This approach means every recommendation is grounded in real-world kitchen experience. We do not just sell equipment. We help you build a kitchen that works the way you do.
Our Culinary Process
A structured approach that puts your menu and operations first.
1
Menu Analysis
We start by understanding your menu, service style, and volume. This lets us recommend equipment that fits how your kitchen actually operates, not just what looks good on paper.
2
Equipment Matching
Based on your menu and workflow, we match you with the right manufacturers and models. We consider performance, durability, energy efficiency, and budget to find the best fit.
3
Training & Support
Once equipment is in place, our culinary team provides hands-on training so your staff can get the most out of every piece. We stay available for ongoing support and follow-up.
Meet the Culinary Team
Hunter Maass
Chef / Territory Manager <br> MAFSI Region 11 | TN
Sam Yeargin
Chef / Miami & SE Florida Territory Manager
Jesse Minton
Chef / Central Tennessee Territory Manager
Yung Staebell
Chef
Tricia Horton
Chef / West Florida & S. Alabama Territory Manager
Greg Terentiev
Chef / Eastern Carolinas Territory Manager
“We do not just sell equipment. We help you build a kitchen that works the way you do.”
The MM Reps Culinary Approach
Schedule a Culinary Consultation
Schedule a culinary consultation with our team.
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