Sysco Lincoln - Two Presenting Chefs
Chef Brian Everman
Brian Everman is a native of Lincoln, Nebraska, where he currently serves as a Corporate Chef for Lincoln Sysco.
Sysco Corporate Chef Brian Everman has worked as a culinary professional for nearly 20 years. He has spent many of his adult years living and traveling abroad, after receiving his BA in Fine Arts, with minors in French and Classical Studies in 1986. His interests and wanderlust took him first to Thailand, where he spent two years in refugee services and on to Taiwan for an additional five years working as a language teacher and culinary instructor. Through a great interest in travel and international cuisines, Brian has also spent time in several other countries, such as India, Nepal,The UK, France, Malaysia, Indonesia, Turkey, Hong Kong, Macao, Montenegro, Canada and Mexico, fulfilling his desire to learn local cooking techniques and foodways.
Brian began his first work as a chef working for Sodexho- Marriott at Nebraska Wesleyan University, heading a culinary team serving daily meals to an on-campus group of 500 students. In addition to daily meal service, Chef Brian also performed special duties for the President’s Office for the university, offering executive dining and catering services in the president’s private residence.
From student dining services, Brian moved on to become founder and owner of Everchef Personal Chef Services. For upwards of five years, he worked with clients in their homes providing weekly meals and dinners for special occasions and events. Along with personal chef services, Brian also extended his skills into catering and culinary consulting.
Chef Brian speaks several languages, including French, Italian, Mandarin Chinese and Thai. While versed in the spoken words of these tongues, his culinary languages are far more diverse. In his travels, he has acquired skills in the many cuisines of Mexico, India, Turkey and the Mediterranean, Korea, Japan, Malaysia, Central Europe, the Caribbean, and American regional styles such as Cajun, Creole, and Southwestern.
Chef Dan Watts
Born and raised in Council Bluffs, Iowa, I was always around my mother and grandmothers in their kitchens watching them cook. My first experience in a kitchen was at the age of 15 washing dishes and slowly worked my way up to cooking. I have spent time at Spencer’s for Steaks and Chops, V. Mertz, Le Bouillon, and Dante Ristorante Pizzeria. I moved to Phoenix Arizona in January of 2017 to open Liberty Station American Tavern and Smokehouse, and was featured on the first season of the Food Networks Eat/Sleep/BBQ. I am currently a Culinary Consultant for Sysco Lincoln, a position that I began in November of 2017. I am recently engaged to Beth Anderson, and we have 2 twin boys, Jake and Charlie (age 5).
Diner’s Menu/Images
CEVICHE OF GULF SHRIMP tomato | spices | heirloom citrus
DUCK RILLETES mustard | grape | olive foccacia
RED BIRD FARMS CHICKEN TORCHON gnocchi | crème fraiche | mushroom
SLOW ROASTED OCEAN TROUT crab | orange | farro | calabrian chili
BRISKET AND RIBS fixin’s | snake river farms
DESSERT FEATURING CULPRIT CAFÉ AND BAKERY
Team Sysco - Three Presenting Chefs
Chef Michael Rhoades
Michael Rhoades has an Associate degree in Culinary Arts from El Centro school of Culinary Arts where he also received the W. Price Jr. Memorial scholarship from the Texas Restaurant Association. Michael developed his own culinary style in Dallas while still a student there. He worked under local Dallas chefs Dwight Webb at La Cima and University Clubs, and also under Stephen Pyles as a part of the opening staff for the acclaimed Star Canyon Restaurant. A Certified Culinarian of the American Culinary Federation (ACF), Michael has Executive Chef experience with the Holiday Inn Convention Center, Doubletree Hotel, Buca di Beppo, Donia Restaurant, Champions Country Club & Flatiron Café.
Michael also enjoys giving back and does that in many ways, primarily through his participation in many local fund raisers and through mentoring and teaching. He is an Adjunct faculty member at Metro Community College in the Culinary Arts Department where he is committed to “molding the young minds of future chefs.” His proudest accomplishments come from the graduation and further advancement of the apprentices that he has had the opportunity to train. He has mentored High School Pro-start culinary teams and helped guide his team to a first place win regionally. He has also taught many Continuing Education cooking classes just to share his love and passion of food with other local “foodies.” Michael is enjoying his new position at Sysco as Culinary Consultant.
Chef Dan Watts
Born and raised in Council Bluffs, Iowa, I was always around my mother and grandmothers in their kitchens watching them cook. My first experience in a kitchen was at the age of 15 washing dishes and slowly worked my way up to cooking. I have spent time at Spencers for Steaks and Chops (2 stints, the 2nd as Chef de Cuisine) V. Mertz, Le Bouillon as Chef de Cuisine, and Dante Ristorante Pizzeria (2 stints). I moved to Phoenix Arizona in January of 2017 to open Liberty Station American Tavern and Smokehouse, and was featured on the first season of the Food Networks Eat/Sleep/BBQ. I am currently a Culinary Consultant for Sysco Lincoln, a position that I began in November 2017. My wife Beth and I and we have twin boys, Jake and Charlie.
Chef Michael Boisseree
Chef Michael Boisseree began his culinary career in 2008. He went to culinary school at Metropolitan Community College’s Institute for the Culinary Arts and worked in various sectors of the industry. He began in chain and fast casual and independent local concepts then moved on to hospitality and banquets at Embassy Suites followed by fine dining at Spencer’s for Steaks and Chops and corporate dining at Guckenheimer in Union Pacific and Google.He stepped away from operations to have more time with his family and accepted a sales position at Reinhart Foodservice-Omaha. Reinhart later created a Division Chef role for Chef Boisseree. This May, he joined Sysco Lincoln, Inc. as a Sales Consultant. He continues to create and get inspiration from traveling as his career develops and he incorporates the flavors and techniques from where he has been.
Diner’s Menu/Images
FOIE GRAS MOUSSE – Brioche | Arugula | Brandied Cherry
DUCK BREAST – Japanese 5 Spice | Forbidden Rice | Beet Kim Chi
SMOKED SHORT RIB – Espresso BBQ | Herb Roasted Butternut Squash
SCALLOP – Apple Compote | Coralflower | Prosciutto
DESSERT – Supplied By Culprit Café And Bakery
Phone::402-630-2954
Email::rhoades.michael@lincolnsysco
