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Corporate Chef, Chris Moyer
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| 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.
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Have a question or comment for Chef Chris? Submit this form, and he’ll shoot you back an email as soon as he can.
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Turkey Tip: Folding sliced meats on sandwiches gives them a fuller appearance.
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Cost Control: Pre-portion breast strips in order to control food cost, improve consistency, and speed up service during your rush hours.
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Plate Appeal: Start by cooking the show side first so that you only have to flip once.
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Sliders: Cut chicken tenders in half to serve on-trend slider sandwiches. They command higher price points than traditional chicken per ounce of protein.
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Wing Tip: Try promoting a wingnight or happy hour. Not only will it drive traffic, it will also boost beverage sales.
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