Chef Edwin Melendez

Diving Into Challenges

Chef always considers business impact with his pricing strategies, margin improvement and inflation management. He launched Waste Not 2.0 across the Mid-South and introduced seasonal menus to drive participation, improve product cost and promote local.

People-First Approach

Chef is most passionate about mentoring the next generation of cooks, teaching them about sustainability. Team development, diversity, training and growth are all baked into his culinary approach.

Building a Better Kitchen

Chef Edwin was instrumental in launching Canteen’s circular catering kitchen at the Innovation Barn in Charlotte, North Carolina. The kitchen focuses on eliminating waste and repurposing any by-products created during food prep and cooking. This endeavor significantly enhances Chef Edwin's ability to practice, innovate, and teach sustainability to fellow Canteen team members and guests.