🍽️ About Andy Opyoke

Not just a rep. A restaurant partner you can actually count on.

Decades in Food. Experience You Can Actually Use.

I started cooking in the Army, trained at Le Cordon Bleu, and spent years working in some of Sedona’s top kitchens. Since 2015, I’ve helped local restaurants improve their menus, reduce food waste, train more effective staff, and increase profit — all through relationship-based, hands-on support.

My journey started the way a lot of restaurant owners’ stories do — in a hot kitchen, under pressure, feeding people who are counting on you.

I served 6.5 years as a cook in the U.S. Army, where I competed in multiple culinary competitions and learned how to deliver under fire — literally and figuratively. It didn’t just teach me how to cook. It taught me how to lead a team, stay calm in chaos, and take pride in doing things right the first time.

After my service, I trained at Le Cordon Bleu through the International Culinary Academy and completed my externship at the award-winning Enchantment Resort in Sedona, AZ.

From there, I worked in some of Sedona’s most respected kitchens, including:

🌟 L’Auberge de Sedona

🥩 Seven Canyons Golf Resort

🍳 Red’s at Sedona Rouge

🍻 Oak Creek Brewery

🍽️ Enchantment Resort (again — because it’s that good)

While at Red’s, I was honored to cook for a Chaîne des Rôtisseurs dinner — a prestigious event hosted by the International Association of Gastronomy, bringing together world-class chefs and culinary leaders.

These weren’t just jobs. They were masterclasses in culinary craft, hospitality, and delivering consistent excellence under pressure.

🧭 Switching Aprons — From Chef to Consultant

In 2015, I transitioned from the back of the house to the world of food sales — and quickly realized something important:

Most food reps sell products. I help restaurant owners solve problems.

Today, I work as a Territory Manager for U.S. Foods, serving local restaurants with:

Food product sourcing & pricing
Menu costing and profitability
Process & prep optimization
Staff training tools
Strategic supply chain support

But more importantly, I show up like part of the team. I don’t drop off a price sheet and bounce. I’m there to make sure your kitchen runs smoother, your numbers look better, and your stress goes down.

Why I Do This

Cooking has always been my love language. I’ve always been passionate about feeding people and bringing them together since I was a kid.

Helping restaurant owners grow — especially the independent ones grinding every day — is how I keep that passion alive.

Let's Talk 📞

If you're a restaurant owner who's tired of the quote game, the supply chain shuffle, or wondering why your margins aren't where they should be — I’d love to meet you.

You don’t need to be a U.S. Foods customer to get help.
Just someone who wants to run a better business.