|
|
|
JUSTIN O'NEILL
Having spent 17 years in professional kitchens and two years as a private chef across the great Pacific Northwest, Chef Justin O'Neill knows his way around a sauté pan.
Bringing his unique culinary experience to the Spiceology enterprise account team, Justin focuses on providing spices to enterprise-level accounts. But, he's never far away from the kitchen, believing that good food always brings happiness. Justin also provides his knowledge and experience to Bookoo Chef as a co-founder of the company. Follow Justin O'Neill on Instagram. Learn more about Bookoo Chef on Instagram and Facebook and check out the latest from Spiceology on Instagram and Facebook. 
|
|
TONY REED
Tony started working in the hospitality industry at 15 years old. His first job was a server at a retirement community, the kitchen staff fascinated him so he took a second job as a dishwasher at a local Sichuan Cafe, Gordy's, in Spokane, WA to learn more about prepping. After graduating high school, Tony worked numerous cooking jobs, but found his way back to Gordy's after leaving college. Tony helped run the kitchen with two other long time employees for several years. After realizing food was his passion he took his knife skills to culinary school and attended the Inland Northwest Culinary Academy to learn the how's and why's of the kitchen.
After graduation, Tony became the chef at Nudo Ramen, Spokane's first ramen concept. After two years of running the restaurant as chef and GM, Tony was introduced to Pete Taylor and Heather Scholten, the founders of Spiceology. Pete and Heather took him under their wing to show him the vendor side of the food world as the Head of Operations. After a year, Tony was asked to revamp the foodservice channel for Spiceology making him Director of Foodservice. After the pandemic, Tony took on the role of Sr. Director of Innovation and Partnerships with Spiceology, helping create new products for Spiceology as well as getting the brand in front of millions of eyes by getting Spiceology Foodservice line on network/cable cooking shows like Top Chef, Next Level Chef, Rat in the Kitchen, and Great American BBQ Showdown. Tony loves asian cuisine and cooking for his friends and family as much as possible. His favorite spice is the Sichuan Peppercorn for its floral flavors and numbing effects. 
|
|
JORDAN OBERMEYER
Jordan was raised in the Yakima Valley on a dairy farm surrounded by hop fields and his moved to Spokane in middle school in the year 2000. After moving to Spokane, he got heavily involved in playing music.
After graduating from Post Falls High School, Jordan moved to the Seattle area to pursue a career as a touring punk rock musician and fell in love with cooking instead. He then moved to Los Angeles and got a job at Marche Moderne in Costa Mesa. After learning and growing in Southern California, Jordan moved back to Washington and eventually moved home to Spokane in the pursuit to bring his love and passion for food back to his hometown. Since his return, he has had the opportunity to build a relationship with Thomas Croskrey of Bellwether Brewing and growing this new business relationship to open up Emrys Fermentations, bringing old world European cuisine to life with modern cooking techniques. Learn more about Jordan Obermeyer and what's in store for Emrys Fermentations on Instagram and Facebook. 
|