Who's Who at Sterling Services

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Raymond T. Friedrich

General Manager
rayfriedrich@sterling-services.com

After college Ray entered the Food and Beverage industry with Brock Hotel Corporation and gained a great deal of experience in the industry's many aspects. Ray trained under one of the country's top Matre' d Hotel's in the art of fine dining and wine service. Another important aspect of his training was in food preparation and presentation, working directly under the Corporate Executive Chef. To round off his management training, Ray worked in an upscale lounge and in the banquet department serving five to 2500 people.

Throughout his career, Ray has adhered to the principles of honesty, integrity and hard work. He has a firm commitment to achieving great customer service while never compromising quality. In addition to his position as General Manager at Sterling Services, Ray also serves as a Foundation Board Member at Schoolcraft College.

Bekim Pellumbi

Corporate Executive Chef

Bekim has more than 20 years experience in all stages of the culinary trade. Starting at a young age he began working for the Michigan-based Machus Restaurants as a cook. After realizing his passion for the industry, Bekim moved on to open the Townsend Hotel in Birmingham, MI as Assistant Chef. Bekim then moved to Chicago to study at Kendall College in Evanston, IL and worked at the Ritz Carlton Hotel to further his training. Upon graduation Bekim was hired as the Executive Sous Chef at the prestigious Mid America Club, working with Executive Chef Konrad Meir among other great Chefs. After his tenure at the Mid America Club, Bekim was hired for the Executive Sous Chef position at Oakland Hills Country Club in his hometown of Birmingham, MI.

Bekim’s passion and skill as a Chef is being demonstrated in his most recent business foray, as a Partner and Executive Chef of Sterling Services.

Chris Peppo

Director, Vending Operations

Chris Peppo represents the third generation of his family to make the food and beverage industry his passion.  His childhood revolved around his family’s restaurant and he has vivid memories of going to Detroit’s Eastern Market with his grandfather to select the freshest ingredients available to serve to guests.  As equity partner in Sterling Services and Director of Vending Operations, Chris applies the principals of freshness he grew up with to every aspect of the Company.  It is this passion that has propelled Sterling Services to the top of the list when it comes to quality products made with only the freshest ingredients.

Jeffrey Ranck

Vice President of Business Development
jeffrey.ranck@sterling-services.com

Jeff has been in the hospitality industry for more than 40 years, beginning his career at the age of sixteen washing dishes at a small restaurant and catering facility in Berkley, Michigan. It was this early experience that helped Jeff decide to concentrate his efforts for a career in the hospitality industry.

Jeff graduated from Oakland College with a degree in Restaurant and Hotel Management, and began his career with Saga Corporation, Marriott and most recently Sodexho  as a Vending Manager, Operations Manager, Food Service Director, and then District Manager. After 35 years, Jeff decided to retire and look for a new and challenging opportunity and decided to join forces with Sterling Services as a partner and Vice President of Business Development.

Jeff enjoys working with customers, clients, fellow employees, and building strong management teams. Jeff believes that new business development is the lifeline of any organization and the growth that Sterling Services currently is experiencing demonstrates that.