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In a very large commercial kitchen, there’s an entire brigade of people working intricately together to prepare and serve food. From the Executive Chef to the Garde Manger, sous chef to saucier, sommelier to waitstaff, they all work together toward a shared goal. At More Than Gourmet, we operate in much the same way.  From the folks who cook the bones, stir the kettles, pack the products, consult with and provide service to our customers, and the cooks who dream up our newest innovations, all are focused on a shared goal: the best service and the best stocks and sauces for our customers. The best found anywhere. Meet the Sauce Guys, and keep coming back to meet more of the great folks on our team.  

Brad Sacks CEO and Founder

Bill Finnegan President

Brad’s a road biker; Bill’s a hiker. They both play golf and not so well, but Bill does wield a mean hockey stick. Brad loves fine wines and has the cellar to prove it.  They both cooked their way through college, and Bill began his career in a professional kitchen. Both learned to cook from women: Brad from his beloved Auntie Anne, and Bill from his mother Chub and Chef Margaret Birch. Brad’s the more daring and adventuresome one (he’ll eat or prepare just about anything) while Bill is more content with classic dishes and comfort foods with a culinary twist. They are both well traveled, and it’s not uncommon to see them whip out a sample of MTG stock on an airplane and start singing its virtues to a newfound (and sometimes bewildered) friend in the seat next to them.  They relish good food. They celebrate cooks of all levels. They have a real passion for MTG and especially the MTG team.

You can follow the Sauce Guys on Twitter (SauceGuy and TheSauceDude), on Facebook, or their occasional appearances in Chef’s Louie’s home videos, where you can also meet other members of the MTG team.