Monty Staggs, BA
President of Culinary, Innovation, and Customer Development
Chef Monty, a Johnson and Wales graduate, receiving the most “Outstanding Graduate,” award comes to SFE with over 20 years of culinary experience, paired with food manufacturing and distribution experience.
Chef Monty began his culinary career in fine dining. Monty then entered the corporate management field as the Corporate Executive Chef for the Texas Land & Cattle Steakhouse. Monty later worked as the Corporate Research & Development Chef at Fired Up, Inc., Carino’s Italian Grill and Swift & Company. From Swift & Company, Monty moved to Meyer Natural Foods as the VP of Foodservice Sales & Product Development. Monty led the company into the Prepared Foods market, creating, marketing and selling three portfolios of prepared foods to major national retailers. He implemented and directed 31 production facilities that produced and sold over 30 million lbs. of prepared foods throughout the entire United States.
In 2012, Chef Monty joined the SFE team of child nutrition experts, and after two short years, Chef Monty was promoted to SFE Co-President. As President, Chef Monty brings his culinary background to ensure SFE never lose its focus of providing students with an exceptional culinary experience every day. Additionally, Chef Monty evaluates and advises on client loyalty, district retention, introduces program innovation, monitors regulatory action, and provides strategic leadership on decision-making issues affecting our district partners.