Perdue Foodservice : CorporateChef

Corporate Chef, Chris Moyer

Perdue's Corporate Chef, Chris Moyer, brings a wealth of knowledge and culinary expertise to the Perdue Foodservice Team. He is a graduate of the Culinary Institute of America and has worked as the head chef of several restaurants.

Chef Chris works closely with national and regional chain accounts and distributors, keeping a close eye on emerging trends, new flavors and innovative products. Chef Chris works at our Innovation Center, a state-of-the-art product research and testing facility.

	Wing Tip: Do not let breaded wings thaw before cooking. This will cause breading to come off of the wing.
	Cost Control: Pre-portion breast strips in order to control food cost, improve consistency, and speed up service during your rush hours.
	Plate Appeal: Start by cooking the show side first so that you only have to flip once.
	Sliders: Cut chicken tenders in half to serve on-trend slider sandwiches. They command higher price points than traditional chicken per ounce of protein.

Have a question or comment for Chef Chris? Submit this form, and he’ll shoot you back an email as soon as he can.