The Chef Team at Sysco Arkansas

Chef Barry Barnes

Barry was born and raised in Chicago, Illinois.  He enjoyed the great food in the Chicago area and brought his knowledge to Arkansas in the early 80’s.  Barry worked with the Holiday Inn Group for eight years before becoming the Food and Beverage Manager for Tyson, at the Russellville Training Center where he spent the next 11 years.  Barry had the opportunity to serve many group functions as well as training sales representatives and end users on food preparation as well as menu application.

We were fortunate to bring Barry to the Sysco Team 13 years ago. His knowledge and experience has proven to be a great asset in helping our customers succeed.  We are proud to have Chef Barry Barnes on the Sysco Team.

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Chef Rick Tankersley

Rick was born and raised in Jonesboro, Arkansas.  While most kids were watching cartoons Rick was tuned in to the Food Network.  His love for food and learning has taken him around the world.  From the ski resorts in North Carolina, four star hotels in Atlanta, Delaware, South Carolina, Florida, and the Island of Aruba, Rick has developed a vast knowledge of the Food Service Business.  Rick returned to the States and was offered the opportunity to run the Culinary Program at Ozarka College in 1998 were he spent the next eight years.  His students took many gold medals at State Culinary competitions and are now employed across the country.  We were fortunate to bring Chef Rick over to the Sysco Team in 2006 where he continues to help our customers with menu ideas, plate presentations and solutions to daily challenges in their operations. 

We are proud to have Chef Rick Tankersley on the Sysco Team.

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