On the Move RECENT PROMOTIONS, HIRES AND RETIREMENTS AT FEDA MEMBER COMPANIES
MARK CAPLIN ANDRE FRENETTE Alto-Shaam
Alto-Shaam announced two leadership changes to support its international operations.
First, the manufacturer appointed Mark Caplin as Regional Sales Manager for Australia, New Zealand and the Pacifi c Islands. In his new role, Caplin, a former head chef, is tasked with leading, executing and growing Alto-Shaam’s sales growth strategies in the region, as well as providing exceptional customer support and service. He will also be responsible for building and maintaining long-term working relationships with channel partners, consultants, key accounts and end users. With more than 30 years of experience in the industry, including national business development and head of sales roles within the refrigeration, equipment and commercial kitchen sectors, Caplin is looking forward to the task ahead. “Alto-Shaam is recognized as a true family business that delivers the very highest level of support and service to its customers,” he said. “Its complete range of kitchen equipment solutions are designed to deliver the greatest fl exibility and cooking performance, and
I look forward to helping partners and customers across Australia, New Zealand and the Pacifi c understand how the benefi ts of these solutions can convert to profi ts.”
Caplin will report directly to Paul Harper, vice president of Asia-Pacifi c. “Mark joins us with extensive knowledge and experience in the foodservice industry,” Harper said. “I look forward to working closely with Mark in helping us achieve our aims across the region.” Additionally, the company appointed Andre Frenette as national service manager for Canada.
In this newly created role,
Frenette, a trained service technician, will be tasked with managing and supporting all authorized service providers across Canada. He will also be the primary liaison between service providers in the region and Alto-Shaam’s global technical support team. Frenette has more than 25 years of experience in the industry, including fi eld service technician and service manager roles within the food safety, cleaning and kitchen equipment sectors. “I’m pleased to be joining
the Alto-Shaam family and am excited to get started in this new role. I’m looking forward to ensuring that we continue to provide our partners and providers with the highest quality products and services – exceeding their expectations at every touchpoint.” Frenette will report
directly to Claudio Baldinelli, Alto-Shaam vice president of Canada and Latin America. “Andre joins us with extensive knowledge and experience in the foodservice industry,” Claudio said. “I look forward to working with him in helping us achieve our aims across the region.”
Avanti Restaurant Solutions Avanti Restaurant Solutions has expanded its design-build team with the addition of Michael Jernigan as senior director of design-build. Jernigan is a high-end
commercial kitchen designer with 25 years of design and architecture experience. Before joining Avanti, he founded Jernigan Design Associates, completing more than 250 restaurant projects over the years. He hopes to bring his creative problem-solving skills and
56 FEDA News & Views
a thorough knowledge of the construction process to Avanti’s clients. When taking on a project, Jernigan is inspired by his clients’ visions and thrives on designing with boundaries, creating within common constraints like time, physical space and budget.
“I’m trying to bring my
client’s vision to life, whether it’s a simple kitchen or a $5 million house,” Jernigan said. “I try to take what they see and bring it to life and then add my touches along the way.” He’s worked with corporations to create visual brand identities and has provided designs and architectural services that have enabled the client to replicate and expand their concepts across multiple markets, something Avanti is especially excited about for its chain restaurant clients. The functionality of
Jernigan’s designs sets them apart, Avanti said. He aims to design beautiful and understated custom kitchens that keep throughput and operations in mind.
MICHAEL JERNIGAN BILL ZIEGLER
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