What Chefs Want
@whatchefswant
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Wholesale food supplier & distributor serving restaurants in AL, CO, FL, GA, IL, IN, KY, MI, NC, SC, OH & TN. Serving over 14,000 restaurants in 12 states.
Louisville, KY
Joined November 2009
Sage in Tallahassee is showing how it’s really done with their wood-fire grilled American Wagyu burger using our Black Hawk Farms 8oz patties (Item #97672). Buttermilk blue cheese, caramelized onions, house Worcestershire, dijonaise, all stacked on a challah bun? Say less. 👨🍳🍔
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Chef Tyler Bailey at Liam’s in Thomasville, GA is serving up a flavor and texture bomb with this Purple Ninja Radish Salad 🥗🔥—blood orange, sesame, cilantro, and a yuzu kosho-lemon dressing bringing all the bold vibes. Get your own Purple Ninja Radishes (Item #18104).
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Big congratulations to our friends at Pons for their incredible success at the MONOCULTIVAR OLIVE OIL TOP 2025 in Verona! Their Janiroc range just brought home six major awards. You can bring this award-winning extra virgin olive oil to your kitchen—search Janiroc on WCW.
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The produce market is in transition, with avocados remaining tight and strawberries wrapping up their Florida season. Tomatoes face limited availability. On the bright side, local growing seasons are starting to ramp up, bringing fresh opportunities. https://t.co/wmjfXy2Rqc
whatchefswant.com
Read our Produce Market Report to understand produce market conditions, produce availability, and produce pricing trends.
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At Holly Hill Inn, the aroma of our dry-aged steaks is stealing the show! "It’s so flavorful; the aroma of that steak sizzling in the skillet is amazing. You can smell it all over the dining room. Our guests are loving it." Find it at What Chefs Want. https://t.co/AxaVz0w1gZ
hollyhillandco.com
It's March and that means the return of our Great American Steakhouse Menu, with an extra-special addition this year. Our friends at Berry Beef have debuted a dry-aged Cowgirl Ribeye and the only...
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We had a blast hosting the Café Lou Lou chefs for a warehouse tour, giving them a firsthand look at where the magic happens! Joe Bonura did an incredible job showcasing our seafood program and more, giving our chefs the inside scoop on the freshest ingredients headed to their kit
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The #producemarket is seeing significant price increases on leafy greens, broccoli, cauliflower, & tomatoes. Tomatoes have seen a major spike, while watermelon prices are going down as the Florida season starts. Onion prices are plentiful with prices down. https://t.co/wmjfXy2Rqc
whatchefswant.com
Read our Produce Market Report to understand produce market conditions, produce availability, and produce pricing trends.
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Grate news, chefs! If you’re looking for cheese that’s big on flavor & ready to work in your kitchen, Cheese Merchants has you covered. Their cheeses are aged, bold,& packed for peak performance. #cheese #cheflife #cheeselove
https://t.co/LzhN4enIdX
whatchefswant.com
If you’re looking for cheese that’s big on flavor and ready to work in your kitchen, Cheese Merchants has you covered.
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🌈🍀 No Shenanigans—Just the Best Ingredients at the End of the Rainbow! 🍀🌈 No luck needed—just quality ingredients and top-tier service to make your St. Patrick’s Day menu shine. Sláinte!
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The produce market is pretty mixed, with some items like iceberg lettuce seeing price increases & others like romaine, green leaf, & broccoli remaining steady. There are supply chain issues impacting grapes, avocados, & limes. #produce #cheflife
https://t.co/wmjfXy2Rqc
whatchefswant.com
Read our Produce Market Report to understand produce market conditions, produce availability, and produce pricing trends.
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Our Louisville Customer Advocates hit the road with Sam from Capriole, introducing him to the chefs who know and love their incredible handcrafted goat cheese. Want to bring Capriole to your menu? Search “Capriole” at What Chefs Want and explore our selection! #cheese
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Our 10K OTR seafood vac bags are a game changer for keeping fish at its best! 🐟❄️ These special bags let fillets breathe without letting water in, meaning your seafood stays perfectly iced without losing quality. 📦 Better protection = longer shelf life = less waste. #seafood
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We love seeing how chefs take our products and turn them into something truly special—like this Wild Striped Bass that Old Oyster Factory in Hilton Head used for a dinner special. Topped with andouille cream sauce and served with marble potatoes & lemon garlic broccolini.
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Also known as Jerusalem artichokes, sunchokes (#20537) have a nutty, slightly sweet flavor with a creamy texture when cooked. Packed with inulin, they’re a great prebiotic and a perfect way to add depth to winter menus! #specialtyproduce #produce #cheflife
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Our friends at TN Meat Co. are showing off these beauties! Check out these Black Hawk Farms Reserve Label Striploins—100% local Kentucky F1 American Wagyu with rich marbling and deep flavor. Want to get these on your menu? Find them at What Chefs Want using Item #26955.
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The market conditions remain flat with steady supplies & low demand across many commodities like lettuce, broccoli, cauliflower, & onions. The avocado market is challenging, with growers holding back fruit and supply issues due to limited USDA inspectors. https://t.co/wmjfXy2Rqc
whatchefswant.com
Read our Produce Market Report to understand produce market conditions, produce availability, and produce pricing trends.
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Hicks Smoked Meats isn’t just barbecue—it’s competition-winning, pit-master-approved, real hickory-smoked flavor with no shortcuts. Their fully cooked, premium meats are the secret weapon your menu needs. #cheflife #smokedmeat #bbq
https://t.co/qUmAzNDpSm
whatchefswant.com
A family-owned business built on an unwavering commitment to quality, Hicks has been perfecting the art of barbecue for decades.
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Our Butcher’s Block Collection is all about bold flavors, perfect tenderness, and premium quality cuts—like the 8oz Top Sirloin Baseball Cut (#01084). Thick, lean, and packed with flavor, this rounded cut delivers steakhouse-level consistency every time. #steakhouse #cheflife
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