• Once ran with the bulls in Pamplona
• Off the clock, he’s coaching his kids or cheering on Wazzu (WSU) with a cold one
• His signature dish is BBQ salmon with mustard and dill

Behind the scenes of every kitchen or bar, the smallest details can add up to big wins. That’s where John and his team make the difference.

Where others glance past trash liners and take-out containers, John sees leverage. His attention to operational detail helped build our non-foods division from the ground up.

To John, non-foods isn’t about chasing the lowest price. It’s about fit: how a product survives in the heat and rush of a real kitchen. The right solution protects safety, safeguards margins, and preserves the guest experience.

Decades in, he’s still energized by the operators who unlock their doors at sunrise and stay until the last table clears. The pace is relentless. Helping owners run smarter — and protect more of what they earn — keeps him all in.