Griffin is pleased to announce that our corporate chef and outside sales expert, Arturo Marchand, is now a partner with our organization. Arturo brings a strong culinary background and an adventurous spirit that we're so proud to have as part of our team. We took a few minutes to sit down with Arturo to get to know him a little better.
Your background is really interesting. How did you go from Puerto Rico to Georgia Southern to FCI?
Long story short, my physician father decided he wanted to work for a teaching hospital system, so he moved us to Augusta, GA, to do so. I was into Fencing as a sport and had an opportunity to fence in college. I liked the program at GSU and decided to go there.
Did you always think you would wind up around food and foodservice as your profession?
No, I planned to attend law school and become an FBI agent. I'd been working in the food and beverage world since I was 18; upon graduating, I decided to go to culinary school instead of getting a JD.
How did you wind up working in healthcare and resorts? What did that journey look like? And are there any lessons from those segments that you can apply to foodservice in your role at Griffin?
I’ve been able to work in nearly every market segment in the culinary world. I ended up going to work for Aramark in 2008 since the market crash killed the tourism industry in Puerto Rico. Aramark’s market penetration allowed me to work in healthcare, higher education, and business dining. Through that experience, I am able to relate with any culinarian since I share common experiences that are unique to those market segments.
You have a keen interest in scuba diving, and careful observers will note your awesome fish tank as your Zoom backdrop. Where is your favorite place to dive? Can you tell us about an amazing diving experience you’ve had?
I have been a scuba diver almost my entire life and a dive instructor since 2011, and certified over 600 people to dive. I am a technical and cave diver, and I love difficult deep dives on wrecks and exploring caves in Mexico and Florida.
How did you wind up joining Griffin, and what excites you most as you move into your role as a part owner?
I joined Griffin back in 2014. I was referred to them when they were looking to replace a retired team member. I left for two years to work in the e-commerce/digital marketing world and returned in early 2023.
I am excited to be a part of a wonderful company with a rich 50-year history representing the best in the business. I look forward to taking a leadership role and helping us grow.
You’ve got some skills in the kitchen. Are there any trademark dishes that you love to make? What would some of your favorites be?
My favorite dish to cook is a classic Cassoulet. The preparation of that dish covers nearly every cooking method. It's a wonderful mix of flavors and textures.
Where do you see the industry headed in the next five years?
I think we will start to see a lot more automation in the kitchen as your average food service worker's skill level decreases. On the other hand, we will also see an increase in the “craft” farm-to-table movements as people search for restaurants that offer handcrafted food.
A connected kitchen will also be the future. Smart equipment will let you know when it needs maintenance when cooking programs are complete, and even order your supplies.
What is your favorite restaurant, and what’s your go-to order when you get there?
Hands down, it’s a place in Raleigh called Stanbury. The menu is constantly varied, but I always order the bone marrow no matter what.
If you wanted people to know one last thing about you and Griffin as you grow, what would that be?
We are the premier rep group in North Carolina and South Carolina, representing the BEST brands in the business. And we are here to help.
Thanks, Arturo. We appreciate your time. If anyone would like to schedule some time with Arturo to discuss your culinary challenges, please schedule a free assessment at your convenience. Whether it's in your place of operation or our test kitchen, we will curtail the conversation around the challenges you face.
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