President and CEO
Brock Furlong has been in the food industry for 25 years. He started his career with a focus primarily on the marketing and sales functions securing his training from companies such as The Quaker Oats Company (1990 to 1994) and Pillsbury (1995 to 1998). He left Pillsbury as VP of Marketing to join Maple Leaf Meats, a $5B international meat and bakery company head quartered in Toronto, Canada. Brock joined as SVP of Marketing and R&D directing the activities of over 60 professionals across fresh and further processed pork and beef. Within 3 months of joining Maple Leaf the Food Service sales function was added to his responsibilities along with the leadership of a number of critical acquisitions. In October of 1999 Brock was promoted to the position of President, Maple Leaf Poultry. Read More
Chief Financial Officer
Vito is responsible for the overall financial profitability and liquidity of Stampede Meat.
He started his career more than 20 years ago as a financial analyst at Square D Company, a leading distributor of automation products, systems, and services. In 1995, he joined Kraft Foods, and moved quickly through the ranks from senior financial analyst to process team manager of the Meals Division. Vito lead cross-functional teams that streamlined operations at this international powerhouse. Read More
Senior Vice President of Sales & Marketing
Ray has been with Stampede Meat since the beginning; he was one of the founding partners. He has more than 42 years of experience in the food service industry, including more than 30 in sales and marketing of beef, pork and chicken products.
Ray began his career at Bonanza Steakhouses, serving as regional vice president of Operations. While he was there, the company grew from a small chain to include nearly 600 restaurants.
In 1985, he joined Rymer Foods as vice-president of sales and marketing. He spearheaded the development of national food service chain and industrial accounts. In 1995, he and other key managers started a new company, which became Stampede Meat. Read More
Corporate Executive Chef
Chef Ron brings more than 25 years of culinary experience to his position as Corporate Executive Chef at Stampede Meat, Inc.
Ron is a member of the American Culinary Federation, Chicago Chefs Association, Research Chefs Association, Institute of Food Technology, and the Educational Advisory Board of The Art Institute of Chicago, Culinary/R&D. He received his degree in Occupational Science from Johnson and Wales, Providence, Rhode Island.
He started his career in fine dining establishments in Boston and then Chicago including serving as executive sous chef at both the Pump Room and the Midland Hotel. These prestigious appointments gave him an opportunity to develop a mastery of food seasoning, recipe development, and product presentation. He was appointed as a culinary instructor at The Cooking & Hospitality Institute in Chicago, where he introduced hundreds of prospective chefs to the culinary, baking, and pastry arts industry. Read More
VP of Technical Innovation & Culinary Development
Dennis has extensive experience in technical and product innovation, quality assurance, food safety, raw material sourcing, and culinary development — an excellent combination for Stampede Meat.
Dennis started his career at Cargill, where he spent 10 years. He began in beef & pork research and development and moved into further-processed product development and customer support. This experience laid the groundwork for his initial position at Stampede Meat in research and development. Today he is one of the primary team leaders in charge of technical and product innovation, safety, sourcing, quality control, research, customer support, and culinary development. Read More