Chili is personal. Every chef has a version, and the best ones taste like where they come from. What Chefs Want’s Local Food Connection program helps make that happen: Farmers produce. Chefs create. We connect. We partner with small and medium-sized farms and food makers across our regions, handling the distribution and sales so growers can focus on growing and chefs can build menus around ingredients with a real story. To show what that looks like in a single bowl, we took the same dish on a road trip through three of our regions, building each chili from local products available right now. In the Central region, River Valley Red brings together Kentucky, Ohio, and Indiana farms along the Ohio River. Down South, Sea Island Red pairs Lowcountry heirloom peas with Georgia chorizo and Florida datil heat. In the Rockies, Mile High Green is built around Colorado’s own Pueblo chile. Each one comes with a chef’s playbook, menu ideas, and the item numbers to make it your own. Pick your region and start cooking.
Every fall, the smell of roasting chiles drifts across Colorado. This year, we built a chili around it.
Milberger Farms’ Pueblo chiles are the backbone: meaty, thick-walled, and roasted until smoky. Add River Bear smoked turkey and bacon, and roasted Star Farms butternut, and you have a green chili that’s built from Colorado farms and food makers from start to finish.
Who’s in the Pot?
Milberger Farms — Pueblo green chiles, frozen for year-round consistency.
River Bear — smoked turkey and sliced bacon for smoke and body.
Golden Organics — organic sunflower oil to start the pot.
Star Farms — butternut squash, roasted and folded in.
Rice’s Lucky Clover — Colorado honey to round out the heat.
Royal Crest — sour cream to cool it down.
Infinite Harvest — micro cilantro to finish.
The Chef’s Playbook
No recipe here — just the building blocks. Take them and make the bowl your own.
Fat and smoke: Render River Bear bacon (#23052) in Golden Organics sunflower oil (#19869) and keep the fat for everything that follows.
Green chile: Milberger roasted Pueblo (#28422) is the base.
Protein: River Bear smoked turkey (#22928), pulled or diced. It’s already smoked, so it only needs time in the pot to soak up the chile.
Body: Roast Star Farms butternut (#36914) on its own until caramelized before folding it in.
Balance and finish: A spoonful of Rice’s Lucky Clover honey (#35848) tames the heat. Top with Royal Crest sour cream (#08134) and Infinite Harvest micro cilantro (#20679).
One Pot, Five Menu Ideas
Smothered burrito: The Colorado classic. Wrap fillings in a Raquelitas red chile flour tortilla (#35178) and smother it in green chili.
Green chile nachos: Raquelitas cantina chips (#35174), chili, sour cream, and sliced fresh Pueblo.
Cornbread skillet: Bow & Arrow cornmeal (#35584) baked in cast iron and topped with chili.
Green chili and grits: Ladle it over Bow & Arrow white grits (#28121) for brunch.
Vegetarian version: Skip the meat, use Hazel Dell shiitakes (#19845) and extra butternut for body, and start the pot in sunflower oil.
Put it on your menu
Every item above is orderable through What Chefs Want’s Local Food Connection program. Open Cut+Dry, go to Local Produce under Browse Catalog, or filter by region to find local items. Need a large or standing order? Talk with your sales rep to make sure stock is set aside.
From the Carolina Lowcountry to St. Augustine, the Southern coast has its own pantry. This fall, we pulled it into a chili.
There are no local tomatoes or onions in our catalog this week, so we built a chili that doesn’t need them. Georgia chorizo and applewood bacon bring the color and smoke, Ellijay shiitakes bring the meatiness, and heirloom Sea Island Red Peas stand in for kidney beans. A datil pepper from Florida adds heat that is fruity, bright, and very local.
Who’s in the Pot?
Heywood’s Provision Co., GA — bulk chorizo and applewood slab bacon form the backbone.
Ellijay Mushrooms, GA — shiitakes for deep, savory body.
Marsh Hen Mill, SC — Sea Island Red Peas, a Lowcountry heirloom, plus yellow grits to serve it over.
Magnolia Hill Farm, FL — datil peppers, the signature heat of St. Augustine.
Georgia Olive Farm, GA — extra virgin olive oil to start the pot.
Southern Swiss Dairy, GA — heavy cream for a cool, tangy finish.
Sweet Grass Dairy, GA — Gouda for grating over the top.
Legacy Greens, FL — micro cilantro and micro leeks to finish.
The Chef’s Playbook
No recipe here — just the building blocks. Take them and make the bowl your own.
Fat and smoke: Render Heywood’s applewood bacon (#38422) in Georgia Olive Farm olive oil (#36038–36044), then brown the chorizo (#38423) in that fat. The chorizo’s paprika and chile give the pot its red color without tomatoes.
Meaty body: Ellijay shiitakes (#35539), seared hard in a hot pan before they go in so they brown instead of steam.
Peas: Marsh Hen Mill Sea Island Red Peas (#33918). They cook faster than most dried beans and hold their shape, so keep an eye on them.
Heat: Magnolia Hill datil peppers (#29223) with Florida/Georgia green bells (#35406). Datils are very hot, so start with one and taste before adding more.
Sweetness: NC sweet potatoes (#39466), roasted separately and folded in at the end.
Finish: Southern Swiss heavy cream (#33544). For a crème fraîche-style topping, stir in a spoonful of buttermilk and let it sit at room temperature overnight. Top with grated Sweet Grass Gouda (#31648), Legacy Greens micro cilantro (#36412), and micro leeks (#36415).
One Pot, Five Menu Ideas
Chili and grits: Ladle it over creamy Marsh Hen Mill yellow grits (#38471) finished with Sweet Grass Gouda.
Cornbread skillet: Dayspring Farms cornmeal (#33601) baked in cast iron and topped with chili and micro cilantro.
Stuffed sweet potato: A whole roasted NC sweet potato split and filled with chili and cultured cream.
Mushroom-forward vegetarian: Skip the meat, double the shiitakes, and add Dream Big Farms lion’s mane (#36464) or chestnut mushrooms (#36466).
Breakfast bowl: Chili over grits with a fried egg and sliced datil for brunch service.
Put it on your menu
Every item above is orderable through What Chefs Want’s Local Food Connection program. Open Cut+Dry, go to Local Produce under Browse Catalog, or filter by region to find local items. Need a large or standing order? Talk with your sales rep to make sure stock is set aside.
The Ohio River ties Kentucky, Ohio, and Indiana together. This fall, so does a pot of chili.
As the weather cools, our Central farm list shifts from summer peppers to hard squash and pumpkins. That overlap is the sweet spot for chili. Late-season peppers are still coming in from Kentucky, and fall squash is arriving from Indiana. Pair them with Kentucky beef and Indiana chorizo, and you have a bowl sourced almost entirely from farms and food makers within a few hours of your kitchen. The Ohio River ties Kentucky, Ohio, and Indiana together. This fall, so does a pot of chili.
Who’s in the Pot?
Dennison Farms, Horse Cave, KY — yellow and red onions and jalapeños form the base.
Lobenstein Farm, St. Leon, IN — blue hubbard squash, roasted and folded in for sweetness and body.
Obenchain Farms, Hawesville, KY — frozen sweet corn, picked at peak and ready year-round.
Snowville Creamery, Pomeroy, OH — crème fraîche for a rich, tangy finish.
Queen City Farms, Williamsburg, OH — micro cilantro to top it off.
Kentucky ground beef and bacon, Indiana chorizo, and Kentucky chili powder, smoked paprika, chipotle blend, smoked salt, and sorghum round it out.
The Chef’s Playbook
No recipe here — just the building blocks. Take them and make the bowl your own.
Base: Dennison Farms yellow and red onions and green bell peppers, (#19227, #21992, #25600).
Protein: Ground beef from Black Hawk Farms (#55361) and Indiana chorizo (#23856). Start by browning the meat.
Body: Lobenstein Farm blue hubbard (#21479). Roast the hubbard hard on its own so it caramelizes before it hits the pot.
Heat and smoke: Dennison jalapeños (#22841) plus Kentucky chili powder, smoked paprika, and chipotle blend (#22525, #97164, #35510). Bloom the spices in fat before any liquid goes in.
Sweetness: Obenchain Farms sweet corn (#36230), added near the end so it keeps its snap.
Balance: A little Kentucky sorghum and Kaiser’s sliced pickled banana peppers (#93514, #90544) right before serving. Finish with smoked salt (#96002).
One Pot, Five Menu Ideas
Loaded nachos: Shagbark corn chips (#30964), chili, Country View pepper jack (#33309), pickled jalapeños, and a drizzle of crème fraîche.
Cornbread skillet: Weisenberger cornbread (#92224) baked in cast iron and topped with chili, and micro cilantro.
Hubbard bowl: Chili served in a roasted blue hubbard half as a fall feature.
Vegetarian version: Skip the meat and bacon, and add Kentucky sweet potatoes (#25810) alongside the hubbard.
Chili-cheese fries: Chili over fries with melted pepper jack.
Why crème fraîche?
It stays silky in a hot bowl instead of breaking, and its gentle tang cuts through the smoky chipotle and rich chorizo. It makes a weeknight chili feel like a menu item. Snowville’s Creme Fraiche is made exclusively from milk supplied by cows tested to have only A2/A2 genetics, this premium cultured cream provides outstanding quality and versatility for both sweet and savory applications.
Put it on your menu
Every item above is orderable through What Chefs Want’s Local Food Connection program. Open Cut+Dry, go to Local Produce under Browse Catalog, or filter by region to find local items. Need a large or standing order? Talk with your sales rep to make sure stock is set aside.
Louisville, Kentucky and Orlando, Florida – September 9, 2026 – What Chefs Want today announced the acquisition of Quality Cut Produce, a Florida-based fresh-cut produce company known for its high-quality processing capabilities, commitment to food safety, and service to foodservice operators throughout the region.
The acquisition strengthens What Chefs Want’s growing presence across Florida while significantly expanding the company’s PrepKitchen operation, providing additional production capacity and a state-of-the-art fresh-cut produce facility to support chefs, schools, healthcare providers, hospitality groups, and other foodservice customers throughout the state.
For years, Quality Cut Produce has built a reputation for delivering consistently prepared fresh fruits and vegetables that help customers reduce labor, improve consistency, and increase kitchen efficiency. By joining the What Chefs Want family, the company will continue serving customers with the same commitment to quality while gaining access to a broader product offering, expanded distribution capabilities, and additional operational resources.
“This acquisition is a natural fit for our long-term vision in Florida,” said Ron Turnier, Founder and CEO of What Chefs Want. “Quality Cut Produce has built an outstanding operation focused on quality, food safety, and customer service. Their expertise in fresh-cut produce aligns perfectly with our PrepKitchen model and allows us to expand our ability to help chefs save time, reduce prep labor, and maintain consistency in their kitchens. We’re excited to welcome their team into the What Chefs Want family.”
Quality Cut Produce customers will continue working with the team they know and trust while gaining access to the broader What Chefs Want portfolio, including fresh produce, meat, seafood, dairy, gourmet products, pantry staples, and to go and paper essentials.
“Joining What Chefs Want creates exciting opportunities for our customers and employees,” said Wanzell Underwood, Owner of Quality Cut Produce. “Both companies share a commitment to quality, service, and helping foodservice operators succeed. We’re excited about what this means for the future.”
The acquisition represents another milestone in What Chefs Want’s continued investment in Florida, expanding the company’s ability to provide chefs with innovative products, exceptional service, and solutions that help kitchens operate more efficiently.
About What Chefs Want
What Chefs Want is a chef centered distributor dedicated to exceptional service and unmatched convenience. The company offers fresh produce, meat, seafood, dairy, gourmet products, pantry staples, and to go and paper essentials, with daily delivery, no order minimums, split case quantities, and 24/7 customer support. The company’s online ordering platform provides a seamless and efficient experience for chefs and foodservice partners.
About Quality Cut Produce
Quality Cut Produce is a Florida-based fresh-cut produce company specializing in high-quality prepared fruits and vegetables for foodservice customers. The company is known for its commitment to food safety, consistency, and customer service.
What Chefs Want’s take on the shifts shaping menus in the year ahead
The pace of change in food and beverage hasn’t slowed. If anything, 2026 is shaping up to be a year defined by high-functioning ingredients, bold flavor work, and a return to timeless cooking foundations. For chefs, these trends signal new ways to design menus that are both practical and full of character. Below is a look at the movements gaining momentum and how WCW can help keep kitchens stocked for whatever comes next.
1. Powerhouse Protein
Protein is still ruling the conversation, but the story is getting more nuanced. Consumers want foods that satisfy, support wellness goals, and feel like a treat at the same time. That means protein is showing up in classic formats and unexpected places.
For chefs, this opens a lane to build dishes that feel indulgent without drifting into the overly heavy. High-protein desserts, savory takes on protein-packed breakfast bowls, and globally inspired preparations of plant-based proteins are becoming more common.
WCW can support this shift with a wide range of animal and plant proteins, along with specialty items like mung bean for operators who want to test out new formats on limited-time menus.
2. Gut Health and the Fiber Foothold
Fiber is having its moment again, and diners are paying attention to how certain ingredients make them feel. Prebiotic roots, functional beverages, and fiber-enriched pantry staples are fueling interest in foods that support digestion without sacrificing taste.
Chefs can tap into this movement by using more whole-grain pastas, legumes, fermented products, and produce-driven sides. Beverages with prebiotic add-ins or fiber-rich snacks for grab-and-go programs fit neatly into the trend as well.
WCW offers everything from ancient grains and specialty beans to kombuchas and fermented ingredients, making it easy to layer digestive benefits into recipes without reinventing the wheel.
3. Ancestral and Traditional Ingredients Make a Comeback
Tallow, heritage fats, and techniques rooted in older culinary traditions are returning. Diners are curious about the flavor and texture that come from ingredients their grandparents used, especially when paired with modern plating or refinement.
Chefs can bring depth and nostalgia to menus with tallow-fried potatoes, butter-forward sauces, vinegar-driven condiments, or house-made tonics. These ingredients pair well with simple preparations that let the natural character shine.
WCW sources a range of premium fats, global vinegars, and traditional pantry staples that help chefs explore these throwback flavors with consistent supply and quality.
4. Smarter, More Functional Beverages
Drinks are now expected to work harder. Consumers are gravitating to beverages that provide focus, calm, energy, or nourishment.
For chefs, this can influence both nonalcoholic programs and daypart expansions. Think house-made adaptogen lattes, RTD functional drinks at the counter, prebiotic spritzers, or hydration-focused mocktails that feel elevated but still practical.
WCW’s beverage lineup includes options designed for wellness-focused drink programs as well as ingredients to craft signature functional beverages in-house. We also have a line of dealcoholized wines, Maison Noel de France, that preserves the wine’s original structure, nuance and character, while removing the alcohol.
5. Flavor Innovation: Sweet, Spicy, Savory Layers
The boundary between categories is fading. Chefs are experimenting with combinations that blend sweet with spicy, tangy, or savory components.
This presents an opportunity to rethink sauces, glazes, desserts, and even beverages. Highlights include chili-spiked sweets, layered vinaigrettes, or desserts featuring unexpected spices. Global ingredients like gochujang, Aleppo pepper, and Chantico agave syrup fit squarely into this shift.
WCW’s global pantry makes it simple for chefs to test new combinations and introduce bold signatures that stand out.
6. Mindful Indulgence and Justified Choices
Consumers want to indulge, but they want to feel good about it. That has sparked interest in sweets and snacks made with straightforward ingredients like honey, fruit concentrates, maple syrup, and minimally processed chocolate.
Chefs can respond with pastries sweetened naturally, desserts with transparent ingredient stories, or premium treats built around craftsmanship and clean labels. A focus on balance can keep menus appealing to diners looking for something satisfying that still aligns with their values.
WCW carries a range of natural sweeteners, artisan chocolates, and premium baking ingredients that support this shift toward honest, simple indulgence.
7. Time and Occasion-Based Formats
More diners are eating in micro-moments: during commutes, between meetings, or while unwinding alone. Products tailored to these small, specific windows are on the rise.
For chefs, this can mean rethinking portion sizes and packaging. Single-serve desserts, snackable proteins, grab-and-go bowls, and comforting offerings designed for “me-time” can help operators capture occasions beyond traditional mealtimes.
WCW helps kitchens build these formats with ready-to-eat items, portioned proteins, convenient packaging options, and premium bases that hold well for grab-and-go.
8. Sustainability, Ethical Sourcing, and Transparency
Diners want to know where food comes from and how it was produced. That includes a renewed interest in animal welfare, regenerative agriculture, and heritage production methods.
Chefs can lean into storytelling here. Dishes built around pasture-raised meats, traceable seafood, small-batch dairy, or region-specific produce help meet guest expectations and strengthen brand identity.
WCW’s vendor partnerships, local sourcing programs, and transparent product information make it easier for chefs to highlight integrity and sustainability throughout the menu. You can easily find our Local options via our ordering app or visit our What’s Local Now page to see a list of local produce that is ready for you now!
9. Rediscovery of Dairy
Dairy is regaining ground, particularly in wellness-leaning formats like probiotic dairy drinks, cultured products, and high-protein dairy snacks.
Chefs can refresh dairy applications with kefir-based dressings, cultured-cream desserts, whipped butters, or yogurt-forward sauces. Combining classic dairy flavors with modern nutrition cues is a strategic way to meet demand.
WCW continues to expand access to premium dairy lines, specialty cheeses, and cultured products for chefs ready to explore this return-to-real movement.
Global Behavior Themes Shaping 2026
Across these ingredient and format trends, several broad consumer patterns are influencing how diners choose food:
Relaxed sociability – More guests are gathering casually, often earlier in the day. Coffee bars, brunch offerings, and lighter social plates align well with this shift.
Time for me – Self-care minded diners want comforting, nurturing food moments. Warm beverages, personal-sized treats, and calming flavors support this trend.
Vitality and longevity – Diners are looking at food as a long-term investment. Whole ingredients, functional add-ins, and balanced preparations appeal to guests thinking about tomorrow as much as today.
Justified choices – Value still matters, but diners don’t want to compromise on flavor or ethics. Chefs who communicate sourcing and intent help build trust.
WCW’s assortment, flexible ordering, and focus on service give chefs room to test ideas, respond quickly, and keep costs aligned with demand.
Attribution
Thanks to Olivier Geyer for contributing to this blog! Based on insights from Innova Market Insights, FoodNavigator, Whole Foods Market, Forbes, Food Business News, Grocery Business Magazine, Nasdaq, IFT, The Food Institute, Better Homes and Gardens, Business Insider, and other food and beverage industry sources.
Louisville, KY and St. Petersburg, FL — December 4, 2025 – What Chefs Want is pleased to announce that the company is under contract to acquire Puzycki’s Produce and Specialty Foods, a respected supplier of fresh produce and specialty food items based in St. Petersburg, Florida. The transaction is scheduled to close on January 12, 2026.
Puzycki’s Produce, owned and led by Brian Puzycki, has served restaurants, schools, and foodservice operations across a wide stretch of central Florida for many years. The company operates from its primary St. Petersburg location and an additional warehouse in Vero Beach, allowing the team to support customers from Tampa Bay through Daytona and along the eastern corridor. Puzycki’s Produce is known for reliable service, strong relationships, and high quality fresh products. What Chefs Want will continue to operate these locations and will build upon the trusted foundation already in place.
This acquisition expands the reach of What Chefs Want throughout the entire state of Florida. In recent years, the company has welcomed other Florida-based organizations into the What Chefs Want family, including The Garden Produce Company in Jacksonville, Florida, and more recently, Premier Produce in Dania Beach, Florida. With Premier Produce serving much of the eastern and southeastern regions and Puzycki’s Produce serving the western and central regions, What Chefs Want will now maintain a cohesive and strategically aligned footprint throughout the entire state. This creates new opportunities to strengthen logistics, streamline distribution, and deliver greater consistency and convenience for chefs from coast to coast.
Ron Turnier, Chief Executive Officer and Founder of What Chefs Want, shared the following statement:
“We are excited to welcome Puzycki’s Produce into our growing Florida network. Brian Puzycki and his team have built a trusted business with a strong reputation for quality and service. This acquisition allows us to serve chefs across the entire state of Florida with a larger catalogue of items and the full scope of What Chefs Want offerings, including meat, seafood, dairy, gourmet products, pantry staples, and to go and paper essentials. We look forward to supporting new customers and delivering the convenience and reliability that chefs expect from our team.”
Brian Puzycki, owner of Puzycki’s Produce and Specialty Foods, added:
“This partnership opens an incredible path forward for our customers. With What Chefs Want, we gain the resources, technology, and product depth needed to grow in a meaningful way. I am excited for what this will mean for chefs throughout the Tampa Bay region and for the future of our business.”
In the coming months, What Chefs Want will begin introducing expanded services that are standard in its other markets. These include daily delivery, no order minimums, 24/7 customer support, and split case quantities across every product line. Florida customers will also gain access to the company’s robust online ordering and account management platform, which provides a fast and intuitive experience for professional kitchens.
Current customers of Puzycki’s Produce will continue to receive dependable service from the local team they know and trust. What Chefs Want will also add resources in logistics, operations, marketing, and customer support to ensure a smooth transition and a strong platform for future growth in the region.
Small Business Saturday reminds us why we do what we do. Every week we get to stand in the middle of a network built on trust, care, and real craft, connecting the growers, makers, and family run farms we admire with the chefs and customers who value their work. These relationships go beyond transactions. They carry stories, roots, and pride, and they show how much stronger our food community becomes when small businesses lift each other up.
Sunsprout Farms
Central Ohio
Sunsprout Farms is a family owned sprout producer in Central Ohio that has grown from a tiny operation in 1982 to a thriving North Linden facility serving everyone from small groceries to major distributors. They grow fresh, pesticide free sprouts year round with a small, dedicated team.
What does it mean to you to see your products featured in local restaurants?
It means a lot to us…we love seeing the sprouts we grew on the menu and our plates! And it’s inspiring to see that our small family farm, with the support of wholesalers like What Chefs Want, is able to have a place alongside much larger corporations in the food system.
As a small business, what are you most proud of?
We’re proud of being able to keep our food safety and quality control programs top notch, putting our resources into what matters. We love providing safe, good paying and dare we say enjoyable jobs for our crew.
What’s something you’d like chefs or restaurant partners to know about your work?
We really strive to have the best quality sprouts available – we watch inventory closely and only ship out sprouts we expect to last as long as can be expected – please give us a try, and please reach out to us with any questions or concerns, no comment too small – we welcome feedback!!
Morning Fresh Dairy
Bellvue, CO
Morning Fresh Dairy is a fifth generation family farm in Bellvue, Colorado, producing all natural milk from cows raised and cared for on the same land since 1894. They focus on sustainable practices, healthy homegrown feed, and minimal processing to deliver fresh, hormone free milk to local families.
What does it mean to you to see your products featured in local restaurants?
Knowing our products are featured in local restaurants is a great source of pride for Morning Fresh Dairy. Being connected to our community and seeing our products in shops we frequent ourselves keeps us motivated to create the best-tasting, freshest dairy available. Great tasting food starts with great ingredients – and we are proud to be a part of this!
As a small business, what are you most proud of?
Morning Fresh is dairy done right, and we are very proud of that fact! As a 5th-generation family-owned & operated farm, we are dedicated to producing all natural milk through regenerative agriculture practices, high-quality cow care, and our state-of-the-art processing facility.
What’s something you’d like chefs or restaurant partners to know about your work?
Since 1894, Morning Fresh Dairy has been deeply rooted in our Northern Colorado community! Our beautiful farm is located in Pleasant Valley and is a hub of activity, with our Howling Cow Café storefront, holiday events, year-round dairy tours, scenic disc golf course, and more!
Greener Roots Farm
Nashville, TN
Greener Roots Farm is Nashville’s first commercial scale hydroponic vertical farm, growing pesticide free, herbicide free, GMO free herbs and leafy greens year round for local restaurants and grocers. Using state of the art indoor systems, they save 90 percent of the water and land of traditional farming while producing ten times the yield in under 50 miles from farm to plate.
What does it mean to you to see your products featured in local restaurants?
Our team, our family, and our friends live and eat in the communities where our products are used. To be a small part of the successes of these restaurants and sharing local, healthy greens is what we do this for.
As a small business, what are you most proud of?
We are most proud of the quality and consistency of our products that we get to deliver to our customers week after week. We take pride in the farms, processes, and culture that allows us to be successful each day.
What’s something you’d like chefs or restaurant partners to know about your work?
We are grateful for the opportunity to be in your kitchens and on your dishes, and we don’t take that responsibility lightly. Meals gather people around the table for all different reasons – food is the great connector!
Gourmet Soy Foods
Granite City, Illinois
This tofu producer started in Granite City, Illinois in 2010, using simple, Non GMO American grown soybeans to create healthy, flavorful products. They pair traditional tofu making principles with precise, tech driven production to ensure consistent, high quality results every time.
What does it mean to you to see your products featured in local restaurants? It’s incredibly rewarding to see local restaurants sharing our products. The innovation and creativity shown by local chefs is fantastic.
As a small business, what are you most proud of? We are most proud of the partnership with the businesses and people we’ve met.
What’s something you’d like chefs or restaurant partners to know about your work? We continually work with local chefs to incorporate tofu into new innovative dining experiences. Reach out and let us help you incorporate tofu as a healthy option in your menu.
Weisenberger Mill
Midway, KY
Weisenberger Mill is a six generation family mill in Midway, Kentucky that has produced flour, cornmeal, and grits on the same creekside site since 1865. They keep everything in house and stick to old fashioned methods, creating slow milled products with richer texture and flavor that chefs trust.
What does it mean to you to see your products featured in local restaurants?
Very proud! We work very hard to make the best quality products.
As a small business, what are you most proud of?
Our continued commitment to consistent quality for over 160 years.
What’s something you’d like chefs or restaurant partners to know about your work?
Being a small family-owned business is more than a job, it’s a way of life.
As you plan your next menu, take a moment to explore the small businesses that help keep our food community strong. You can find all of these partners in the ordering app, or visit our What’s Local Now page to see every local option available in your area. A few extra seconds of searching can bring real impact to the farmers, makers, and family run operations who put so much care into what they do. Supporting them keeps flavor close to home, and it keeps all of us connected.
Louisville, KY and Dania Beach, FL — October 10, 2025 – What Chefs Want, a leading foodservice distributor known for its chef-driven model and full-service product offering, today announced it has entered into a definitive agreement with Premier Produce, a respected Florida-based distributor with deep roots in produce sourcing and service, pursuant to which What Chefs Want will acquire Premier Produce for an undisclosed amount. The transaction is expected to close in November 2025.
Founded in 2009, Premier Produce has built a reputation as a critical channel partner for chefs and managed accounts, connecting over 3,100 customer locations to a broad network of growers and suppliers. With distribution centers in Dania Beach and Melbourne, plus cross-dock facilities in Jacksonville, Lakeland, Naples, and Key West, Premier Produce has established a strong footprint across Central and South Florida.
“This is a powerful step forward for What Chefs Want,” said Ron Turnier, What Chefs Want Founder & CEO. “Premier Produce has long been recognized for its quality, scale, and strong customer relationships. Together, we’ll be able to provide even greater access to the freshest ingredients, supported by the technology, logistics, and high-touch service that both companies are known for.”
Premier Produce’s offerings include a full range of fresh vegetables, fruits, dairy, and grocery items, with unmatched depth and breadth in Florida markets. The company’s weekly customer communications, extensive product knowledge, and strong partnerships with leading growers have made it the partner of choice for both independent restaurants and national chains.
“Joining forces with What Chefs Want allows us to take the next step in our journey,” said Jim Chlebogiannis, President of Premier Produce. “Our team has always been committed to delivering quality and service, and now we can expand that mission with additional resources, expanded product categories, and the innovative tools that What Chefs Want brings to the table.”
The acquisition reflects What Chefs Want’s continued growth strategy, expanding its network of distribution facilities across the South and Southeast while staying true to its promise of no minimums, split cases, and daily delivery—all designed to make chefs’ lives easier.
Together, the companies will focus on seamless integration, ensuring that customers continue to enjoy the personalized service and quality they have always relied upon. Over time, customers will also gain access to expanded product lines, new technology platforms, and additional service areas, as these enhancements are thoughtfully rolled out to ensure the best possible experience.
Advisors
Clayton R. Hume PPLC is legal counsel to What Chefs Want. Rothschild & Co. acted as the financial advisor to Premier Produce and Patzik, Frank & Samotny Ltd. is legal counsel to Premier Produce for the transaction.
About What Chefs Want What Chefs Want is a chef-focused foodservice distributor that delivers a full line of fresh produce, meat, seafood, dairy, gourmet, staples, and to-go items. With a commitment to flexibility, convenience, and service, What Chefs Want empowers chefs to focus on their craft while ensuring kitchens are stocked with everything they need, when they need it.
About Premier Produce Premier Produce, headquartered in Dania Beach, Florida, has been serving chefs, resorts, country clubs, and foodservice establishments since 2009. Known for its longstanding grower relationships, efficient logistics, and customer-dedicated sales force, Premier Produce connects kitchens to the freshest ingredients with speed and precision.
Imagine sending out plates that spark curiosity the second they hit the table. Diners lean in, wondering what that punch of color is, or where that unexpected layer of flavor came from. You want ingredients that bring both freshness and consistency without complicating your prep. That’s exactly what Fresh Origins delivers with their lineup of microgreens, Petite® Greens, and edible flowers designed for professional kitchens.
Why Fresh Origins earns a spot on your menu
Fresh Origins has been perfecting microgreens, edible flowers, Petite® Greens, and specialty items since 1995, and they’re known across professional kitchens as “The Chef’s Toolbox.” Their sunny Southern California location offers year-round consistency and vibrant flavor, with many seeds that come straight from their farm, available only through them.
They take food safety seriously. They’re third-party certified via PrimusGFS under the Global Food Safety Initiative, with regular USDA-trained inspections. Their packaging improvements even extend shelf life by a few days while reducing waste, which works well for busy kitchen life.
Fall-friendly picks that work
There’s a lot to dig into—over 100 items available through What Chefs Want—but here are a few easy additions for fall and holiday menus that bring flavor, color, and a bit of crunch.
Micro Rainbow Mix™
This mix is like a quick win for chefs. A colorful blend of microgreens with bold textures and flavors that add both balance and brightness. Toss them over roasted meats, soups, or grain bowls to give dishes a fresh finish without extra prep.
Marigold Flowers
Edible flowers with a pop of golden color and a citrusy, slightly bitter note. Perfect for garnishing fall desserts, cocktails, or even rich braised dishes when you want to cut through the heaviness.
Chervil
Classic and subtle, with a delicate licorice flavor. It’s a chef’s friend when you need to layer herbaceous notes onto sauces, fish, or poultry. Plus, it plates beautifully with its feathery leaves.
Micro Basil
An all-time favorite with concentrated flavor in a tiny package. Think about how often basil fits into your menu. Now imagine it ready to use, no chopping, no bruising, just a punch of fresh flavor for pasta, pizza, soups, or seasonal small plates.
Shiso Green Leaf
Bright, citrusy, and slightly spicy. It pairs especially well with rich proteins like duck or pork, giving a refreshing counterpoint. It also looks striking wrapped around amuse bouche portions or small bites.
Squash Blossoms
An autumn classic. These edible flowers can be stuffed, fried, or even baked into savory pastries. They bring a nostalgic, comforting element to menus, especially during the holiday season.
Micro Hearts on Fire™
With vibrant red accents and a mild earthy flavor, these microgreens scream holiday plate presentation. Use them to add a pop of color on roasted meats or composed salads.
Mustard Petite Red Frill
Peppery with a beautiful ruffled red edge, this one fits neatly into fall salads or as a garnish on braised short ribs or beef dishes. It gives heat and visual texture without overpowering the plate.
Buzz Buttons™
These little yellow flowers are more than garnish. They pack a tingling, numbing sensation that gets people talking. Drop them on cocktails, tasting menus, or interactive dishes when you want guests to remember the experience long after the meal is over.
How chefs can put these products to work
Minimal prep, maximum impact
These microgreens, herbs, and flowers go straight from package to plate. No big prep drag, and they hold up well.
Trustworthy consistency
Daily harvesting, packed and shipped straight to What Chefs Want. You can count on freshness landing at your kitchen door.
Focus on servings that matter
Pick one standout and use it to add flavor and conversation without cluttering your backline roster.
Let the season guide you
Marigolds, basil, and chervil can complement hearty fall proteins or give brightness to rich, holiday-style menus.
Check out our offerings
With over 100 options, use your What Chefs Want ordering platform to see all the Fresh Origins options we have for our chefs. Search “Fresh Origins” or follow the links below to see what is available in your region.
Fresh Origins offers chefs real tools, not just garnish, for fall and beyond. Their microgreens, petite greens, flowers, and unique specialty items bring flavor, nostalgia, and visual pop, all with ease and reliability.
