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Are there any questions or problems that you have been having in your kitchen?

Maybe our Chefs could help you out!

ASK DAVE or ASK JIMMY

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Dave Quillen – Corporate Chef

Sysco Indianapolis is proud to introduce to you our Corporate Chef, Dave Quillen. Dave has been in the food service industry for over twenty-seven years beginning in 1980 at the Crown Room in Columbus, Indiana. During his time at this venue, Dave also earned his degree in Industrial Commercial Photography, which now gives him the eye and expertise for plate presentations and product displays. Dave decided to focus more on his restaurant career and went to work for a local independent steak house, Sarge Oak, in 1985. Eleven years later Dave took a promotion as the Executive Chef at the Turkey Run Inn. He then changed his focus of being in a restaurant to getting experience as a local food broker at Bocar Enterprises, where he represented over 55 different suppliers. Dave came to work at Sysco in 2007 to help our customers in their own kitchens. Dave says that working in the food service industry is in his blood and considers it not just a job but also a lifestyle.

Have Dave assist you with your challenges, email or call him at: quillen.dave@indy.sysco.com | 317.216.9318

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Jimmy Curlow – Corporate Chef

Sysco Indianapolis is proud to introduce to you our Corporate Chef, Jimmy Curlow. Jimmy began his food service career in Chicago washing pots & pans at his sister's restaurant. He graduated from Washburne Chef's School and went to work as a Chef at Gaper's Caterers, Chicago's premier social caterer. While in Chicago he became a member of Chefs de Cuisine and Les Ami de Escoffier Society. Jimmy moved to Indianapolis in 1979 and bought Fox's Deli in Broad Ripple. Fox's was awarded "Best Omelet's in Indy" three years running by Indianapolis Magazine. Jimmy became a Marketing Associate in 1984 and has held the positions of District Sales Manager, Regional Sales Manager, and Business Review Manager while at Sysco. Jimmy brings over 45 years of experience and can help you with recipe and menu development, culinary training, and profitability.

Have Jimmy assist you with your challenges, email or call him at: curlow.jimmy@indy.sysco.com | 317.216.9221