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Michael Scheiman
Michael Scheiman
Vice President, Business Development & Design | Edward Don & Company
Oakland, California, United States
Michael Scheiman
Summary
Michael Scheiman is a seasoned professional with over 30 years of experience in the foodservice industry, known for his innovative approach to design and build projects. His culinary journey began in the vibrant kitchens of New York City, where he honed his skills at prestigious restaurants, including a notable tenure at a 3-Michelin Star establishment in France. Transitioning from the kitchen to project management, Michael has successfully led teams at various organizations, focusing on high-quality design and construction in the foodservice sector. He currently serves as Vice President of Business Development and Design at Myers Foodservice Design + Build, where he continues to push the boundaries of foodservice operations. Michael's meticulous attention to detail and passion for quality have earned him recognition in the industry. He is dedicated to creating efficient and aesthetically pleasing kitchen environments that enhance culinary experiences. Outside of work, Michael is an advocate for sustainable practices in foodservice design.
Michael Scheiman
Work Experience
Vice President, Business Development & Design at
Edward Don & Company
May 2013 - Present
Vice President, Business Development + Design at
Myers Restaurant Supply
May 2013 - April 2024
Senior Project Manager at
Trimark Usa, LLC
November 2005 - January 2013
Line Cook, Sous Chef & Executive Chef at
Various Restaurants And Hotels
January 1987 - January 2003
Frequently Asked Questions about Michael Scheiman
What company does Michael Scheiman work for?
Michael Scheiman is a Vice President, Business Development & Design at Edward Don & Company, a company specializing in Nondurable goods, nec.
Who is Michael Scheiman?
Michael Scheiman is a seasoned professional with over 30 years of experience in the foodservice industry, known for his innovative approach to design and build projects. His culinary journey began in the vibrant kitchens of New York City, where he honed his skills at prestigious restaurants, including a notable tenure at a 3-Michelin Star establishment in France. Transitioning from the kitchen to project management, Michael has successfully led teams at various organizations, focusing on high-quality design and construction in the foodservice sector. He currently serves as Vice President of Business Development and Design at Myers Foodservice Design + Build, where he continues to push the boundaries of foodservice operations. Michael's meticulous attention to detail and passion for quality have earned him recognition in the industry. He is dedicated to creating efficient and aesthetically pleasing kitchen environments that enhance culinary experiences. Outside of work, Michael is an advocate for sustainable practices in foodservice design.
Michael`s contact details
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