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Lee Bagley, Intermountain Food Equipment

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Lee has spent his entire career in the food service industry.  His knowledge, passion, and expertise is built upon a solid and diverse range of experience and careers within the business.

While attending the University of Utah, he worked for his father’s restaurant equipment dealership, installing food service equipment and designing kitchens.  Lee then joined a local food equipment manufacturers’ rep agency as a Sales Agent where he worked for five years before becoming a Sales Manager for SYSCO Food Service in the non-foods division.

In 1996, Lee founded Intermountain Food Equipment.  Lee says, “food service is in my blood–nothing brings me greater professional satisfaction than helping the many facets of this industry achieve their goals for success.”  Another aspect of the business Lee enjoys is mentoring culinary-minded high school students in the Pro Start program.

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About the author, Shawn

Chef Shawn has worked in almost every segment of the foodservice industry. He holds business degrees and certificates in Culinary Arts, Hospitality & Tourism Management, Accounting and Professional Sales. He is Certified Executive Chef (CEC) and a Certified Culinary Educator (CCE) through The American Culinary Federation. A Certified Culinary Professional (CCP) through the International Association of Culinary Professionals. He is the author of The First Timer’s Cookbook and The First Timer’s Bakebook. His work has been recognized nationwide as well as being a regular contributor to numerous food service publications and outlets and is the recipient of numerous awards-most recently the 2015 Culinary Educator of the Year through the local American Culinary Federation’s chapter-Beehive State Chef’s Association.

He the owner of multiple food service businesses, facilitates certificate courses for eCornell University and hosts the Business Chef Podcast.

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