Chef Bud Anderson

Chef Bud Andersen After growing up in a family owned café, it seemed natural that Bud Andersen would end up in a kitchen. While attending college, he was offered a position at the Riverside Country Club in Grand Island, NE. Three weeks later he was the Sous Chef and began a five year education under Chef Tom Mulkey who studied at the Cordon Bleu in France. Chef Mulkey then recommended Bud for a position at the Hillcrest Country Club in Lincoln, NE where he studied another 5 years under Chef Dennis Neurenberger and Chef Jerry Poland, both graduates of the Culinary Institute of America.

In 2001, Bud took his passion for food and people to Ben E. Keith Foods, where he is now the Business Development Manager for the West Texas Division in Amarillo, TX. Given his wide variety of training and experience, consulting customers in the back of the house has been a great fit. Bud’s greatest satisfaction comes in consulting with operators and helping them achieve their goals of a successful business.