Travis Reidel

About Travis Reidel

I built my career in kitchens… the heat, the pace, the craft, and the people. I cooked in Cincinnati for years before moving to New York to work at the Michelin-starred Gramercy Tavern — an experience that shaped how I approach work, hospitality, and teamwork.When my wife and I started our family, I knew I wanted to be more present at home. That led me to reinvent my career. I transitioned from the kitchen into foodservice equipment sales — a role that keeps me deeply connected to the industry, the operators, and the creativity behind great food, while also allowing me to be there for my three kids.Today, as a Territory Manager / Corporate Chef with Professional Reps, I work with restaurants, chains, schools, healthcare operations, and other foodservice organizations across Southern Ohio and Indiana to help them make smart, effective equipment decisions.Because I’ve worked on the line, I understand how kitchens actually function. My goal is to help operators design kitchens and select equipment that support their menu, their workflow, and their team.I still get to serve people… just in a different way.

Experience

1. Territory Manager Corporate Chef

   Professional Reps

   Mar 2021 — Present · Cincinnati, OH, US

   Serving Southern Ohio and Indiana. I combine culinary experience with foodservice equipment expertise to support dealers, consultants, and operators with product demonstrations, training, and solutions that help kitchens operate at their best.

Education

• Cincinnati State Technical and Community College

  Associate of applied business, Culinary Arts/Chef Training

  2009 — 2014