In his younger years, Middleby Mexico‘s culinary and project director, Antonio Leon, was exposed to a wide range of ingredients and culinary influences. These expanding horizons — and taste buds — led him to foodservice, where he is featured as the latest Pitco Fry Guy. Take a look, and you’ll quickly see how valuable his...

Growing up, Aldoz Sintos was a curious eater and a foodie, which drove him to become a professional chef. Now, as the Middleby Philippines Corporate Chef, he knows plenty about the art of frying. We recently sat down with Chef Aldoz, who is this month’s Pitco Fry Guy, to get his insights into the nuances...

Growing up in a big family meant lots of cooking (and eating!) for Sean Lozito. After working in a variety of foodservice jobs, he eventually landed at Preferred Marketing Group as their Development Representative and Beverage Segment Specialist. With all that experience, Sean knows his way around a fryer. As this month’s Pitco Fry Guy,...

Having worked in many aspects of the foodservice industry, Seth Miller has seen a lot. Now, as the Executive Chef at Specialized out of Waukesha, Wisconsin, Seth works with customers to ensure that the equipment they’re considering will work best for their needs. As this month’s Pitco Fry Guy, Seth sat down with us to...

Cooking oil is often the unsung hero. It silently contributes to (or detracts from if not properly managed) the flavors and aromas customers desire when consuming fried foods. But oil isn’t cheap, and in fact, can be one of the biggest expenses in today’s foodservice industry. What’s behind these price fluctuations and higher prices? Let’s...

As a former Marine Corps chef, Jan Tung has gotten to enjoy and create many culinary experiences. Now as Preferred Marketing Group‘s Business Development Representative and chef in Southern California, she works with a lot of foodservice operators who have questions about how to make their fryers last longer and increase profits. We sat down with...

Deep fryers are a ubiquitous part of the food industry landscape, used to cook everything from French fries to egg rolls to fried chicken. To ensure even, high-quality results, smart restaurant owners invest in only the best fryers, yet a more commonplace aspect of deep frying often gets overlooked by many foodservice professionals: the oil....

Juggling multiple pans and making sure to have the right tools to get things done correctly is something Gabriel Samano is used to. As the Vice President of Sales & Marketing and also one of the chefs at Preferred Marketing Group in Chatsworth, California, Gabriel has a touchpoint on many aspects of the foodservice industry....

For this round of Pitco’s Fry Guy Focus, we’re chatting with James Pate. The Southern Nevada Business Development Rep and Chef for Preferred Marketing Group, James grew up in a military family, which exposed him to many different cultures and cuisines. Here’s how he got into the culinary industry and his thoughts on a NOLA...