Flexeserve Adds Culinary Leader to Provide Direct Support to Operators

Lucky Spears has joined Flexeserve as head of culinary for the Americas, where he will work with foodservice operators, distributors, and manufacturers’ representatives to support hot food programs across the region.

Based at the company's U.S. headquarters and Culinary Support Center in Southlake, Texas, Spears will help operators develop and refine grab-and-go food programs by providing support for cooking methods, packaging, merchandising, and operational efficiency.

In a news release, Spears said his interest in foodservice began at an early age. “My passion for food started in childhood,” he said. “I grew up helping pick ingredients in my grandmother’s garden and volunteering in kitchens from the age of 12. Since then, I’ve made it my mission to work across all areas of the foodservice industry to gain as much experience as possible.”

In his new role, Spears will work directly with operators to identify approaches that meet their operational goals while supporting food quality and consistency. “Every business is different,” Spears said. “That’s why I enjoy working directly with operators to understand their goals and identify the right solutions. No matter the route we go down, it’s always about creating a program that works for both the business and the customer.”

Spears brings experience from restaurants, hotels, private education, and senior living foodservice operations. According to the company, that background will help Flexeserve better support operators by applying culinary expertise to menu development, food quality, and day-to-day operations.

Dave Hinton, president of Flexeserve, said Spears’ experience will strengthen the company’s ability to work with customers. “Lucky’s passion for food, depth of industry experience and commitment to customer success make him an outstanding addition to Flexeserve. Our goal is to provide a world-class experience for every customer, and Lucky’s expertise will play a major role in helping operators achieve excellence in their hot food programs.”