Chef John Tritone | Chef Mary Adamcyk | Chef Anthony McCauley
Come in for a Business Review with our Culinary Specialists to discuss trends, profitable dishes, recipes and an education on Sysco products. See live plate design and tastings that are designed specifically to your needs and your restaurant.
A Business Review is just one of the many business enhancing services that Sysco offers! A Sysco Business Review is an opportunity for you to sit down with a review team, who will help you to get a better understanding of how Sysco can help make your business more profitable. We'll go over your kitchen expenses including inventory control, portion control, labor and all other related factors.
With a Business Review, you'll re-energize your creativity. Discover new menu trends and ideas; sample new and profitable menu ideas. We'll also help you get the most out of your menu, assist with training and more!
Hi, my name is John Tritone and I have been employed with Sysco for just over 10 years. I started my career with Sysco as a Marketing Associate in April 2005 and became a Corporate Chef in October 2008. In 2012, I was awarded Marketing Specialist of the Year by my peers at Sysco Boston. I have since become the Kalat Kitchen Manager.
I have been in the foodservice industry since I was thirteen working my way through this great industry from a bus boy, dishwasher, line cook and sous chef up to executive chef. I like to think that I have a well-rounded culinary background which includes mostly private country clubs, family owned restaurants and catering.
We welcome you to visit the Kalat Kitchen and to be ready for a fun, relaxing and fulfilling day. I leave you with two of my favorite food quotes…
”You don’t have to cook fancy or complicated masterpieces – just good food from fresh ingredients”
— Julia Child
“The greatest dishes are very simple.” — Auguste Escoffier
Hi, my name is Anthony McCauley I have been employed with Sysco for just under 5 years. I started as a Marketing Associate in February of 2011 and became a Corporate Chef in June of 2014. My career at Sysco is exciting and challenging in a fun way, every day!
I started in the food industry at the age of fourteen as a dishwasher and worked my way through various venues in the culinary field. From fast service to corporate dining, restaurants and catering as well. In-between my culinary ventures, I attended Johnson & Wales University in Providence for my culinary training and graduated in 1999. I enjoy food and the endless road that the culinary world brings.
Family and friends are a great part of my life and I am lucky to have a beautiful wife and three healthy boys to help in the kitchen! I look forward to seeing you visit with me in the Kalat Kitchen in the near future.
I first got into food when I was just about two years old when I would fall asleep reading cookbooks and wake up from my naps to watch Julia Child. I graduated from Johnson & Wales University in Providence with a degree in Culinary Arts and Nutrition in 2008.
For fifteen years I have worked with the best chefs in the country to hone my skills and learn as much as possible; from Southern barbecue pits to high end seafood spots on the Cape, from elite steak houses in casinos to molecular gastronomy restaurants in Boston. I am the most passionate about seafood especially oysters.
I spend my free time reading about oysters and meeting the fishermen and visiting their farms. When I am not over indulging in oysters and dim sum I am usually running marathons or relaxing on the Cape. My favorite industry quote is by Julia Child who said,
“…and if you are afraid of butter, use cream.”
EXCITING NEW RECIPE VIDEOS!
Chef John Tritone
Chef Mary Adamcyk
Chef Anthony McCauley