We Offer A Fresh Alternative


Chef’s Commissary provides a fresh alternative to convenience-based cuisine for professional chefs operating in large-scale conventions centers, hotels, schools and hospitality centers. We prepare savory cuisine and desserts that require minimal finishing on-site, with just-in-time manufacturing and delivery.

Our goal is to help you establish, maintain and continuously improve a customized food service menu that meets your organizational needs related to cost, quality, menu diversity and safety compliance. Our team of culinary professionals looks beyond standard solutions to develop innovative products and ideas that mobilize existing resources to provide a platform for cost-effective growth. Utilizing decades of industry experience Chef’s Commissary offers a wide variety of value-added food service planning including recipe creation, menu development, service delivery, staff training, and assistance with fine-tuning food service operations.

We provide creative culinary solutions to enhance your business and the tools to bring your ideas to life.



In addition to offering our knowledge and expertise in all things food service related, we also believe in utilizing technology to further your competitive advantage. This includes our exclusive water jet cutter featured in the video below, uniform multi-depositor and blast freezer. Please contact us for a tour of our state certified, commercially equipped kitchen for food preparation, testing, or education and training needs.

We Can Help


  • Relieve critical resource shortages such as labor and ingredients
  • Enable you to concentrate on your core business by outsourcing peripheral items
  • Avoid unrealized yield loss
  • Ensure consistency of food cost and product
  • Simplify the procurement process
  • Increase cost savings for product research and development
  • Provide flexibility during seasonal demands
  • Reduce overhead costs
  • Reduce operational costs associated with staffing and HR
  • Provide inherent savings earned through our group-purchasing cooperative
  • Offer innovative recipes and menu development support
Our Team


Our expert team of culinary professionals is committed to providing on time service, HACCP traceability, consistency, food safety and sanitation compliance. Our collective food knowledge and industry passion come together in every project and are evident in our innovative products and ideas.

Warren Dietel

Melissa Dietel

Raul Matias
Director of Business Development and Operations

Kevin Lanahan
Executive Savory Chef

Rosy Usmani
Marketing Director

Jack Scriber
General Manager