Top chef joins Flexeserve to boost American operations

Flexeserve has appointed a top chef to its expanding team in North America.

Highly skilled culinary expert, Chef Adam Dyer will apply his extensive knowledge of American food and foodservice to the organisation 's expansion.

He takes up the role of director of culinary for the Americas at the company which is an industry leader in hot-holding displays.

Adam will head up the soon-to-open Culinary Support Center at Flexeserve Inc. HQ in Southlake, Texas.

This will empower Flexeserve as it helps major and independent hot food operators in North, Central and South America to sell more and waste less.

Adam (pictured) said: “Flexeserve 's technology and expertise are truly game-changing for both front and back-of-house. I 'm delighted to join this team.

“They genuinely care about, and invest in, helping the foodservice industry in a way I 've never seen before. We 're going to push innovation and deliver the impossible. ”

Dave Hinton, president of the Americas at Flexeserve Inc., said: “We 're assembling an amazing team of experts this year, and I 'm thrilled to welcome Chef Adam as director of culinary.

“This is vital for Flexeserve Inc., as we enhance the presence of our culinary support within the Americas.

“Chef Adam will not only assist our customers in improving the food experience, but also support dealers within our network to deliver the culinary expertise that is a trademark of our business. ”

Adam 's diverse career includes 30 years in foodservice, training under master chefs and roles in naval aviation.

Using his close relationships with packaging and food manufacturers, and extensive knowledge of foodservice equipment, he will focus on advancing Flexeserve Solution throughout the Americas and supporting customers in developing successful hot food-to-go programmes.

Chef Adam Dyer will make his first appearance representing Flexeserve when it exhibits at the NAFEM Trade Show, the premier US foodservice equipment show.