Bala Kironde
President/CEO

Running Preferred Meats offers me incredible personal satisfaction.   I was raised on a farm in Uganda, and continued to raise game birds after coming to the U.S., so animal husbandry has long been a part of my life.  This experience, together with working with chefs like Mark Miller, Jeremiah Tower and the late Jean-Louis Palladin during the early 80’s gave me the opportunity to learn first-hand the quality of products that chefs look for to set them apart.  Therefore, when securing our producer relationships, we prefer to support smaller farms, where we know they can more closely manage their operations, and cater to the desires of Preferred’s loyal customers. 
 

John Paul Khoury, ACF/CCC
Corporate Chef

Part of why I’m in this industry is a love for quality, craftsmanship, creativity, and to make people happy. I love serving our Chef clients. When I’m doing research and writing the newsletters plus working on the Website I try to keep the Chefs in mind and what they would be interested in. I truly enjoy working with our exceptional products, developing recipes and applying techniques that I feel would be helpful to our clients. And I love that we’re small enough to really stand by our philosophy of quality and service. That’s why I love working for Preferred!
 

Anna Kharbas
Regional Sales and Account Manager

As part of the Preferred team, I have the pleasure of working with some of the most creative and talented chefs in the U.S.  Talent demands excellence.  And Bay area chefs care a great deal about the quality of ingredients they use.  But many also care deeply about supporting producers who use responsible animal husbandry practices and employ an integrated approach to farming and environmental sustainability. So I take pride in knowing that we at Preferred have done our homework to source out the highest quality products available from farms that care about these same values.  We stick to our mission here at Preferred, and I find again and again that means that my clients are pleased.
 

Richard Terk
Regional Chef/ Sales Rep

Working as a chef I never thought I'd end up on this side of the fence.  I met Chef JP while working as a chef and saw the quality of the products offered by Preferred Meats and was sold.  I said to myself that if I ever went that route, Preferred is the company I would want to work for.  The philosophy of Preferred Meats matches my own in the belief that top quality ingredients are one the essential tenants of cooking.  Much too often the subject of price comes first and quality second with a lot of other companies.  While price is important to Preferred Meats, finding the best quality product for my customers is very important to me.  I am proud when a chef chooses something I have introduced to him or her.  When I sit down with a chef and show them something new and unique that they could use on their menu I feel like I'm part of their team.  It's a rush to look at a menu and see that I helped in some way with it's creation. 

Call Preferred Meats at 1.800.397-6328