The Alto-Hartley Team
Peter Huebner, President
Peter has more than 35 years of experience in the food-service equipment industry, with 18 spent at Alto-Hartley. Over the course of his career, he has sold more than $100 million in food-service equipment. His success reflects the close relationships he develops with clients, his dedication to client satisfaction, and his deep knowledge and experience. Peter was the inaugural winner of Foodservice Equipment and Supplies magazine’s Distributor Sales Representative (DSR) of the Month award in a nationwide competition of more than 20,000 professionals. He achieved the National Association of Food Equipment Manufacturers’ (NAFEM’s) Certified Food Service Professionals (CFSP) Level 1 in 1989, recognition reserved for a select few professionals.
Contact Peter at firstname.lastname@example.org
or (703) 883-1448 extension 108
Stefanie Graves, Vice President
Stefanie is involved with food-service equipment sales as well as in managing Alto-Hartley’s office staff, contract/insurance and bonding issuance/review, and accounting. Starting with Alto-Hartley in 1990, Stefanie handled in-house sales. Over time, she moved into completing projects, including design, cost estimation, job-site surveying, and installation. She has performed projects ranging in value from $20,000 to $1.5 million. Stefanie also assists the sales staff to help ensure client satisfaction.
Contact Stefanie at email@example.com
or (703) 883-1448 extension 107
Chris Huebner, Sales
Chris is the second generation of his family to enter the food-service industry and to join Alto-Hartley. He began his career with Alto-Hartley in 2007, quickly rising to project manager. In addition, he brings design services to clients – he can provide a full set of schematics and rough-ins for the work to be performed. He develops drawings starting either from scratch based on general requirements or on the client’s specific concepts. Chris has collaborated with several celebrated chefs, including Bryan Voltaggio, RJ Cooper, Ruth Gresser, Jamie Leeds, and Frank Ruta. In addition to working with restaurants, Chris has designed or procured equipment for corporate cafeterias, churches, schools, and government facilities. Chris also works with the Smithsonian Institution to support its food-service equipment projects.
Contact Chris at firstname.lastname@example.org
or (703) 883-1448 extension 102
Martin Ramos, Sales
Martin brings more than 10 years of experience in the food-service equipment industry. He has served as a sales coordinator, sales representative, and project manager. With experience spanning turn-key, owner-operated projects to large construction projects, he can offer clients relevant, quality advice and insight. Martin also is fluent in Spanish. Working with Martin, clients enjoy a spectrum of services aimed at meeting their needs and contributing to their success.
Contact Martin at email@example.com
or (703) 883-1448 extension 113
Scot Romoser, Sales
Scot has experience in many aspects of the food-service industry. A certified chef also certified in ServSafe®, he has 17 years of experience in food-service operations management. Building on that experience, he moved into sales in 1998, applying his product knowledge to match clients with the right equipment. He continues to expand and deepen his knowledge, having taken training at more than 40 food-service equipment factories. Scot primarily works with corporations with food-service facilities but also has assisted many restaurant clients. He offers clients insights into labor savings and energy reduction and works with project architects to select the right equipment for each job. Scot’s unique blend of knowledge and experience allow him to achieve high client-satisfaction rates.
Contact Scot at firstname.lastname@example.org
or (703) 883-1448 extension 109
John Turcotte, Sales
John began his food-service career more than 30 years ago as a busboy for a leading restaurant group, working at every level of operations and eventually moving into restaurant management. With his understanding of that side of the business, he became a food-service equipment dealer and sales representative in 1989. Since then, he has honed his skills as a project manager and equipment consultant. Mainly working with clients representing restaurants, government facilities, hotels, airports, and retirement homes, John applies his extensive knowledge of equipment to help clients make choices that best meet their needs.
Contact John at email@example.com
or (703) 883-1448 extension 112