Myers Foodservice Equipment, Supply & Design promoted Michael Scheiman to vice president business development and design. He has been with the California-based foodservice equipment and supplies dealer for four years and previously served as director, design, sales and construction.
Scheiman’s background includes working as a chef in several New York City restaurants, including The Markham, Montrachet, Tribeca Grill, and Nobu. His also served as executive chef for The Canal House at the Soho Grand Hotel.
