CHEF DEMONSTRATIONS
Chef Tim Wiesner, Rich Products
Tim Wiesner has over 35 years of experience in the foodservice industry. After working in a variety of casual and fine dining restaurants, he followed his passion for food by enrolling in the Culinary Institute of America in Hyde Park, New York. Upon graduation in 1995, Tim worked as a Banquet Chef at the Broadmoor Hotel and Executive Chef of an independent restaurant both in Colorado. Chef Tim then moved his focus to contract services, first as a Chef Manager with Aramark and later multi-unit responsibility for the Southwest Region of Eurest Dining as a District Chef. After Eurest, Chef Tim pursued his passion for R&D and spent 7 years as an Executive Development Chef with ConAgra Foods. While at ConAgra he helped develop multiple consumer products and provided support for ConAgra Foodservice, Lamb Weston and Conagra Mills sales teams. Chef Tim brought his skills to Rich Products in 2015, where he is proud to be part of such a diverse culinary team with so many unique backgrounds and specialties. He resides in Highlands Ranch Colorado and enjoys spending time in the mountains with his wife Jill and three sons. When Chef Tim is not cooking at Rich’s he enjoys cooking at home and spends most weekends either in his backyard attempting to perfect his BBQ or testing new cuisines and trends on family and friends.
Chef Tim carries degrees in Business Management and Culinary Arts and has competed in and volunteered for numerous culinary and charity events. He also recently completed Pro Chef 1 Certification at the Culinary Institute of America, San Antonio Campus.
Chef Jenna Doody, Tyson Foods
Jenna was born and raised in Canada. She traveled all over the country and developed a passion and love for food at a young age while studying her grandmother in the kitchen whipping up delectable treats with a passion like no other! Jenna studied Culinary Arts in Canada and Business Management in the USA. Graduating top of her class she soon started her culinary career in New Orleans as the youngest Sous Chef at the New Orleans Marriott, the largest Marriott in New Orleans at the time. After several years Jenna set her sights on business ownership. She moved to the DFW area and owned and operated a New American from Scratch restaurant which was profitable within the 3 year of business!
After 5 years of business ownership, looking for a change of pace, Jenna started her sales career. First starting at a brokerage firm, she found her intense culinary background a huge asset. Jenna rose to National/ Chain Account Manager, then found her home with Tyson Foods, Inc as Sales Representative for the DFW Metroplex.
“Knowledge is knowing a tomato is a fruit; Wisdom is not putting it in a fruit salad,” Miles Kington.
Chef Caesar Zepeda, Sangria on the Burg
Caesar started cooking at a young age on ranches in the small town of Banquete, TX. He learned from his parents and grandparents and always knew this is what he wanted to do. He received his degree in business management from UTSA in 2003 and set out to learn the industry from San Antonio's top restaurateurs and chefs. He worked with Lisa Wong and Bruce Auden at Acenar, and continued his education at Cappy's and La Fonda on Main for 12 years. He opened Sangria on the Burg in 2016 and won the Best New Restaurant the first year. He opened Alamo Biscuit Company 3 years later. He has competed on Guy's Grocery Games on the Food Network and Food Paradise on the Cooking Channel. He has done at least 20 TV appearances and is trying to stay very active in the San Antonio food scene. He has won San Antonio's Flavor cooking competition two years in a row and Sangria and ABC are consistently in the top three of the most judged cooking events. He has been nominated for Best Chef in San Antonio for the last three years and Sangria was nominated for Best Restaurant in 2021! Sangria and ABC have given back to the community numerous times throughout the years to help raise money for local charities and causes.