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
Manager of Culinary
Corporate Executive Chef
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.
Gerard Strong
Corporate Chef
With more than 18 years of experience in the culinary industry, Gerard has worked in leading positions for various foodservice operations, including professional kitchens, restaurants, and retail establishments. Gerard is a graduate from The Culinary Institute of America, where he received his bachelor’s degree in culinary business and management. He has worked for many top chefs throughout the country, spending most of his formidable years in New York City, Seattle, and Denver.
Gerard serves at Alto-Shaam as an application specialist. His responsibilities include enhancing the Alto-Shaam customer experience through voice-of-the-customer initiatives, as well as executing menu consultations and culinary demonstrations. Through these efforts, Gerard supports global sales, product development and marketing.
Sandy Hierro
Corporate Executive 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.
