Business Development Managers

 

Joe Arvin

Joe Arvin

Our Director of Sales is a real champ!  In addition to his 15 years of restaurant experience and background in national chain menu development, Joe is a three-time Culinary Fight Club Champ and placed 6th in the Food Network World Food Championships.  With 10 years as a combi specialist, do you really think Joe would cook on a lesser oven than an Angelo Po!

Geert Piferoen

Geert Piferoen

Geert is a Master Chef in his home country of Belgium. His extensive European training, 35 years of combi experience, sous vide certification, and unmatched love for all things culinary make him superbly qualified to show you what makes the Angelo Po combi special.

Don Ocheltree

Don Ocheltree

Don is the go-to guy for a combi in the Central US.  He has been in the world of combi ovens for the last 18 years, and wishes he had the versatility of an Angelo Po combi back at his last kitchen job – as a full-time chef to 64 men on a fishing boat in Alaska.

Mark Pastoral

Mark Pastoral

Our West Coast Business Development Manager is a graduate of Le Cordon Bleu.  You may be impressed by his 30+ years in the restaurant industry (both front and back of the house) or his 7 years of food sales and consulting, but Mark takes great pride in being the creator of the original Peanut Butter Burger.  If you ask him, he’ll prepare one for you during an Angelo Po Culinary Experience.

Alan Archer

Alan Archer

Alan has been an ACF member since 1985, is an ACF Certified Executive Chef, and past President of his AFC Chapter. From cooking for a Commanding General of the US Army during the Gulf War to winning a culinary gold medal as recently as 2015, our Northeast territory BDM comes to us prepared with decades of accomplishments.

Sandee Larsen

Sandee Larsen

As our K-12 specialist, Sandee Larsen brings nearly 30 years of experience in the institutional food service industry.  Formerly a Director of Child Nutrition in California, Sandee was responsible for overseeing a central kitchen and individual prep sites with a keen focus on maximizing efficiencies, kitchen design, and work flow.