ThinkCulinary

High quality “craft beef” has a story.

At Think Culinary we have three guiding principles; high quality, sustainable farming practices, and ethical treatment of animals.

05/25/2026

ThinkCulinary is a Brand Built on Connection
Bringing vendors, producers, chefs, and consumers into the same room changes everything.

Last weekend at was a reminder that food is never just product. It is people, stories, relationships, trust, and the work it takes to get something exceptional from the ranch, the water, or the farm to the plate.

At ThinkCulinary, our greatest asset is not just the brands we represent. It is the people behind them, the team moving together, and the relationships we continue to build across every part of the industry.

When everyone in the chain is sitting at the same table (or standing in the same room), the conversation becomes bigger than ingredients. It becomes community.

That is what we are here to grow.

We took the chance at to capitalize on so many of these unique and important groups sharing space to be themselves. This is what it’s about.

05/23/2026

🥩 Steak doesn’t have to live only in a steakhouse 🍽️
📰
A recent Eater LA feature highlighted how some of Los Angeles’ most exciting steaks are showing up on menus shaped by memory, culture, technique, and a chef’s personal point of view. One example we’re especially proud to see: Chef Chris Yang of Yang’s Kitchen serving a 20 oz Beef ribeye alongside dishes like mapo tofu, dan dan campanelle, and Hainan fish rice.

For us, this is exactly where a great protein program becomes exciting.

Wanderer is one of our Australian premier pasture raised cattle programs where the cattle wander the pastures as they nourish themselves on grass and barley. Rich, consistent, beautifully suited for chefs who want a steak that can stand on its own while still carrying the flavors of the restaurant around it.

Chef Yang’s preparation shows the point perfectly. slow-cooked in beef tallow, flashed on the grill, rested, hard-seared, basted with butter and aromatics, then finished with demi-glace and mushrooms inspired by the flavors of the San Gabriel Valley.

That’s the opportunity with quality beef, steaks, lamb, pork, poultry, and other proteins: They don’t have to come from a traditional steakhouse format. They can become the anchor for a dish that speaks to your menu, your guests, your culture, and your margins.

At ThinkCulinary, we’re proud to support chefs like Chris Yang who are taking world-class products and making them feel personal, modern, and deeply connected to place.

Great product is the starting point.
What chefs do with it is the story.

05/13/2026

From Los Angeles, outward.

ThinkCulinary was built to connect world-class craft proteins with the chefs, restaurants, specialty retailers, and distributors who know how to bring them to life.

Our distribution network is growing across the U.S., but this is about more than moving product from one place to another. It is about building a smarter, more connected foodservice ecosystem. One where distributors have the tools, training, content, culinary insight, and brand support they need to grow with confidence.

From our base in Los Angeles, we are expanding relationships in markets like Las Vegas, Houston, Orlando, Atlanta, New York, Chicago, Napa, and beyond. These cities are not the full map. They are a snapshot of the momentum.

What makes ThinkCulinary different is the support behind the sale.

We partner with respected distributors across the country to deliver premium, chef trusted ingredients to professional kitchens and specialty retailers. Each partnership is built around shared standards: culinary excellence, quality, education, and long-term growth.

Our distributor programs are designed to help sales teams do more than carry a product. We help them understand it, explain it, cook with it, and create demand around it.

That means chef-driven brand training, test kitchen collaboration, product education, high-resolution imagery, social media assets, product sheets, menu ideas, email templates, incentive programs, chef events, and ambassador-style activations that bring the brands to life in the field.

We believe great products need great storytelling.

When culinary insight meets strong distribution, brands grow. Chefs get better access to exceptional proteins. Distributors gain stronger sales tools. Markets become more connected. And the conversation around quality gets bigger.

Current reach. Expanding network. New markets. Stronger partnerships. More kitchens.

ThinkCulinary is growing with distributors, cities, chefs, and brands that believe premium product deserves premium support.

Interested in bringing ThinkCulinary products to your market? Let’s build the next connection.

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05/13/2026

Erika Fernandes

Director of Marketing

Every great ingredient has a story. Erika Fernandes helps make sure that story reaches the right people.

As Director of Marketing for ThinkCulinary, Erika leads the voice, campaigns, and creative strategy that connect chefs, distributors, ranchers, and culinary professionals across the country.

Her work brings the ThinkCulinary mission to life — not just through content, but through connection.

Because in this industry, the story behind the product matters.

05/13/2026

A brand is more than a logo.
It’s a system.

At ThinkCulinary, we sit at the intersection of exceptional producers, trusted distributors, and chefs who care deeply about what they put on the plate.

Our focus is simple:

Quality products.
Strong partnerships.
Shared success.

From premium proteins and specialty imports to chef-driven education, brand storytelling, and distributor support — we’re building a culinary connector system designed to bring better products, better stories, and better opportunities to the table.

This is the blueprint.

05/13/2026

Michael Puglisi

Senior Director of Product and Brand Development

Product development starts with a question: what does the chef actually need?

Michael Puglisi helps lead product and brand development for ThinkCulinary, sourcing and shaping offerings that reflect quality, sustainability, humane raising practices, and real culinary application.

His role sits at the intersection of sourcing, storytelling, and ex*****on — helping bring exceptional proteins into kitchens with purpose.

Because the best products are not just sold. They are understood.

05/13/2026

Svante Johansson

President & CEO

ThinkCulinary began with a bold idea: connect discerning chefs and restaurants with the finest specialty meats from around the world.

Founder, President, and CEO Svante Johansson has built that vision into a national network rooted in quality, relationships, and trust.

Since 2014, ThinkCulinary has continued to grow around one clear belief: exceptional ingredients begin with exceptional people.

This is more than distribution. It is a community built around chefs, producers, and world-class craft proteins.

05/13/2026

Jeremy Roberts

Regional Vice President of Sales

Behind every strong distributor relationship is someone who understands the rhythm of the industry.

Jeremy Roberts helps lead regional sales for ThinkCulinary with a focus on partnership, consistency, and creating real value across the supply chain. His work helps connect world-class craft proteins with the chefs, distributors, and foodservice teams who bring them to life every day.

At ThinkCulinary, sales is not just about product. It is about trust, communication, and building relationships that last.

05/13/2026

Daniel Cremer

Vice President of Operations

Great products only matter if they arrive with consistency, care, and precision.

As Vice President of Operations, Daniel Cremer helps keep the ThinkCulinary supply chain moving with the attention to detail required to support chefs, distributors, and premium protein brands across the country.

His work happens behind the scenes, but it touches everything: reliability, ex*****on, timing, and trust.

That is what turns exceptional ingredients into dependable programs.

05/13/2026

Kenny Townsend

Executive Vice President & Partner

Leadership in foodservice comes from knowing the industry from the inside out.

As Executive Vice President and Partner, Kenny Townsend helps expand ThinkCulinary’s reach while keeping the standard focused on excellence, relationships, and premium craft proteins.

His work supports the bigger picture: connecting chefs and distributors with products that perform at the highest level.

At ThinkCulinary, growth is built through trust, standards, and people who understand the business.

Address

Los Angeles, CA
90064

Website

http://www.thinkculinary.com/

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