Every Chef Makes An Impact

Every chef has a story.   

A story of how they fell in love with food, who inspires them and what motivates them to keep creating.  

During Chef Appreciation Week, the world’s largest annual celebration of chefs and culinarians hosted by Compass Group, we recognize the talent of our culinary community for the passion behind their   food, commitment to their craft and support of our clients and our culture. 

We celebrate what makes our chefs unique, because food is personal.  

“I put a lot of myself into the food I make and I get to share that with hundreds of people every day,” said Chef Carlos Seferino, a sous chef at Eurest’s 2026 Marketplace of the Year at a large financial institution in Charlotte, NC. “Connecting through food is what I love about being a chef.” 

Eurest employs more than 600 of our chefs who serve nearly one million meals a day to guests nationwide at corporate campuses, manufacturing plants, airport lounges, hotels, resorts and casinos, and military bases.  

They curate menus and recipes that are flexible, feeding the office worker who looks forward to the weekly special, the busy traveler looking for a quick bite before a flight, the housekeeper taking a break during a long shift and the soldier in need of a healthier meal to fuel their body.    

They bring people together through food, creating catering events that served more than 60 million event guests each year. Our chefs create unique experiences for guests, whether it is leading a Teaching Kitchen or hosting an interactive Chef’s Table, and they are leaders for their teams.   

They created nearly 900 new recipes in 2026 putting flavor and originality at the forefront of each dish they create. 

Their innovation and leadership cultivate an environment for them to excel, and almost 300 chefs have taken the next step in their career by completing Eurest’s Global University for Lifelong Learning (GULL) Program. 

Every chef makes a difference, and every chef deserves to be celebrated.