MEET THE CHEFS
Alto-Shaam chefs are the go-to for menu development and product education. They support customers through on-site consultations and hands-on demonstrations at tradeshows and events.
Kristina Bladecki
Director of Culinary
Chef Kristina worked in the healthcare foodservice industry prior to joining Alto-Shaam. She graduated with a bachelor’s degree in business marketing from the University of Wisconsin-Milwaukee as a student-athlete. Two years into working in the office at Alto-Shaam, Chef Kristina decided to further her education and go back to school where she received her culinary management degree at Waukesha County Technical College.
Chef Kristina continued to work in the foodservice industry throughout restaurants and country club dining before coming back to Alto-Shaam to work as a sous chef on the Alto-Shaam culinary team. Within a few years working on the business side of foodservice, Chef Kristina made her way to Corporate Chef. She has since been promoted to Corporate Executive Chef and Manager of Culinary.
Kristina is a third-generation Alto-Shaam employee. Her grandfather, Jerry Maahs, founded Alto-Shaam after inventing Halo Heat® technology utilized in Alto-Shaam’s Cook & Hold ovens, Smoker ovens and variety of holding solutions.
Matt Dugan
Corporate Executive Chef
Served as Corporate Executive Chef at Vitamix Corporation for the past ten years, based out of Cleveland, Ohio. In his new role at Alto-Shaam, Chef Matt will work directly with the culinary and national chain account teams to grow and support the Alto-Shaam business.
Prior to joining Vitamix, Matt was Executive Chef at the Hyatt Regency Cleveland at the Arcade in downtown Cleveland, Ohio. During his twelve-year tenure with the Hyatt Hotel Corporation, he held a range of other culinary positions including Banquet Sous Chef, Restaurant Chef, Chef Tournant, and Executive Sous Chef at multiple properties around the United States in Columbus, Denver, Chicago, and Maui.
Matt has received many internal accolades throughout his career and is an active member of the American Culinary Federation, Cleveland Akron-Canton Chapter and serves on numerous advisory boards including Medina County Career Center, Lorain County Career Center and Ohio FCCLA Board of Directors. During his spare time, Chef Matt enjoys cooking for family and friends, golfing and spending time with his wife Cindy, two children Hannah (11), Josh (8), and dog Remy.
Gerard Strong
Corporate Executive Chef
Chef Gerard has over 25 years of foodservice experience working in some of the country’s best restaurants for multiple James Beard award winning chefs and restaurateurs in New York City, Seattle and Denver. Chef Gerard has also worked in the retail sector for Whole Foods Market leading culinary departments in multiple locations as well as being an owner operator of a fast casual concept. He has honed his skills over the years in high end cuisine, seasonally driven concepts, large corporate retail environments and in developing unique QSR establishments.
Gerard received a bachelor’s degree in Hotel and Restaurant Management as well as an associate’s degree in applied science in Culinary Arts from the prestigious Culinary Institute of America at Hyde Park, NY. He is a Member of the American Culinary Federation. He has always enjoyed teaching and mentoring throughout his career. He looks forward to helping the Alto-Shaam culinary team enhance the customer experience, support current and future users, develop new products and systems and continue educating and advocating for culinary professionals. During his spare time, Chef Gerard enjoys cooking for friends and family, skiing, biking, going to concerts, making music and camping.
Sandy Hierro
Corporate Sous Chef
Sandy Hierro, a seasoned Corporate Executive Sous Chef, boasts a dynamic career spanning a decade in the food industry. Renowned for his unwavering dedication and boundless energy, Sandy has cultivated a reputation as an exceptional chef with a stellar record of customer service excellence. Fluent in Spanish, he seamlessly integrates his Dominican cultural heritage into his culinary creations, enriching each dish with Spanish influences.
Sandy's culinary journey began with a solid foundation at Le Cordon Bleu Culinary School in Miami, Florida, where he honed his skills and passion for the art of cooking. Towards the beginning of his culinary journey in the vibrant culinary landscape of Miami, Florida, Sandy honed his skills in the demanding environment of hotel dining and catering. His talent and passion soon led him to the prestigious role of Sous Chef at Bluemound Golf and Country Club, where he played a pivotal role in elevating the culinary experience. From there, he embarked on a venture, successfully assisting in opening a Milwaukee fine dining restaurant, where he continued to captivate with his innovative cuisine and hard work ethic. In his current capacity, Sandy collaborates closely with the Executive Chef, consistently delivering exemplary experiences that enhance product quality. Moreover, he adeptly manages communication with international clientele and house chefs, particularly across Latin America, further solidifying his reputation as a culinary.
