Nathan Vasil

Territory Sales Manager

An experienced, personable team member, Nathan Vasil loves food. Outside of work, he can often be found spending time in the kitchen at home with his wife and two kids. Nathan believes that the kitchen is the best room in the house and a place where memories are created. He’s also an avid sports fan who loves playing golf. Here’s what Nathan had to say about working with Morton Food Service.

How would you describe the Morton difference to existing and potential customers?

I believe the values the company instills in its staff is the Morton difference—the genuine relationships we create with our customers, which is something that has been rooted in Morton for generations. Having owners, leaders and frontline workers that believe in the same things— those values are the core of our great company.

How does Morton work as a team to help independent restaurants thrive?

The Morton team helps independent restaurants by understanding your business. Building our team with professionals that have worked in, run, and operated restaurants as well as worked in multiple areas of the hospitality sector. Our approach is simple: build relationships that help the independent restaurant navigate and own the three pillars to running a successful restaurant.

In your experience, what value does this collaborative approach to client service provide to foodservice operators?

In the restaurant world there are thousands of moving parts, no shift or day is ever the same. Having a collaborative approach from Morton to the end user helps to ensure everything flows smoothly. From the order process, purchasing, to delivery times etc. All this effort gives the customer peace of mind so they can focus on the day to day operation more efficiently.

What previous experience do you have in food service, and how do your knowledge and skills help support independent operators?

My experience over my 25 year career has been running restaurants. Starting as a young pizza chef, running golf courses and 5-diamond steakhouses in the Caribbean. For years I was a successful, driven Chef De Cuisine who worked in independent restaurants as well as large resorts and casinos. Having a deep knowledge of international cuisine, menu costing, menu performance, yielding, purchasing and many other tools to offer the independent restaurateur are some of the skills I use on a daily basis.

Tell us about a time you went above and beyond to help a customer.

In this industry there can be shipping challenges. Understanding that this can happen and being ready to spring into action has a huge impact on our customers. A product was once delayed and knowing that this customer needed the product for a busy Saturday and Sunday service, I made sure to deliver it myself on an off-day. I made the necessary arrangements with our warehouse to ensure that the customer was not left short and didn’t have to leave their restaurant to shop for product. The customer was over the moon with my problem solving and was fully stocked for the weekend.

What is the best part of your job?

Simply put, the people. The chefs, owners, operators, plus my colleagues that I get to see and interact with everyday. I enjoy knowing what I can do to help support their establishment whether it’s an order, a solution, or just a friendly chat about their weekend or family.