Ted Buegel
Ted has been working in the food service industry for almost 15 years. As a high school student, a favorite teacher guided his path toward his love of cooking. He has working in a wide variety of food service establishments to include restaurants, hotels, country clubs, and catering companies.
Ted graduated from Le Cordon Bleu Culinary School, followed by an apprenticeship at the Edina Country Club, which resulted in a position as Lead Cook/Saucier with a promotion to Banquet Chef for the next three years. The warm weather in California was calling him --- and he moved to the San Francisco Bay area to work in a 5 Star boutique hotel as a Sous Chef and eventually the Executive Sous Chef. In California, he worked in the first fully certified HACCP-based kitchen in the state, which provides Ted with extensive knowledge and skills in food safety and sanitation.
The winters recently called him back --- and he held a position as Restaurant Chef at Wooleys Prime Steak House, until Done Right Food beckoned him to join the team. Ted is especially interested in being able to use his executive chef skills to provide delicious, nutritious food for children in schools.
Contact Information:
tbuegel@donerightfood.com
