TurboChef, CookTek Hire VP of Innovation

Plus, the companies have expanded the responsibilities of one longtime employee.

October 1, 2024

Shan Shevade (left) and Kerry Chace are pictured.

With a new month underway, TurboChef and CookTek have two new beginnings to share.

Shan Shevade is joining the companies as vice president of innovation, while longtime employee Kerry Chace is expanding his role to become the vice president of international business development.

Shevade—who has experience in product development, leading multi-site teams and global product launches—will oversee all activities within the engineering departments, including new product development, sustaining engineering, and managing the engineering test lab and model shop. Shevade holds a Ph.D. in mechanical engineering with a concentration in fluid flow and heat transfer. His dissertation focused on the applications of Computational Fluid Dynamics in the foodservice equipment sector.

“We are confident that his dynamic approach and fresh perspective will make a tremendous impact on our innovation efforts,” says the press release.

Chace, who joined TurboChef/CookTek in 2011, was already the companies’ regional vice president and corporate chef. With his added title, he will also oversee and look to grow the brands’ sales in Latin, South and Central America.

Chace has been in the foodservice industry for over 40 years. After completing his studies in Switzerland, he was a chef at independent restaurants in Switzerland, Canada and in the United States. He also contributed to concept development for Neiman Marcus Foodservice and led a team of Neiman Marcus chefs at the James Beard House’s Eve of the Millennium Dinner. Further, he played a key role at Metromedia Restaurant Group, specifically with the Steak & Ale brand, before joining Rich Products on its national account culinary team, focusing on custom product development of grain-based products, ice cream and non-dairy items.

“With this broad background, he brings a wide variety of voices and perspectives to conversations and recognizes that it takes a team, including people from both BOH and FOH, to make any foodservice operation successful,” says the release.