As Corporate Chef and Brand Ambassador for Ignite, Chef Luke Simonds works to bring solutions throughout our Rocky Mountain region from Ignite’s Denver Test Kitchen.

Chef Luke has over 20 years of experience leading kitchens and product innovation. A graduate of The Culinary Institute of America, Chef Luke worked at and managed kitchens in top restaurants like The Flagstaff House, Brasserie 1010, and Leaf. He recently worked at national chains like Red Robin, Village Inn, Bakers Square, and Max & Erma's leading culinary strategy, collaborating with manufacturers and developing operations-grounded solutions.

Luke is dedicated to helping customers make informed decisions about equipment through access to expert advice and knowledge. He is ready to help foodservice professionals test equipment, and work with chefs on restaurant concepts, menu creation, or hosting culinary events.

As Ignite’s Executive Chef and Director of Culinary Services, Chef Robert Simmelink works to bring value and innovation to the table.

Before coming to Ignite, Chef Robert had a 27-year stint with Alto-Shaam as a Senior Corporate Executive Chef. He has also worked in various restaurants during his career.

From keeping an eye on operations to suggesting out-of-the-box solutions, Chef Robert's primary drive is to offer strategies to Ignite customers that improve productivity, control costs, maximize profitability, and diversify the menu. He believes that the key to sustainable growth in the foodservice industry is constant innovation. He is based out of Ignite’s Phoenix Test Kitchen.

As Corporate Chef and Brand Ambassador for Ignite, Chef Ryan Deveraux supports customers, dealer partners, and consultants in the Pacific Northwest region from Ignite’s Kent, Washington Test Kitchen.

Chef Ryan has been in foodservice for over 20 years, honing his skills as a chef and educator. Before joining Ignite, he spent 12 years as the New Restaurant Opening Lead for Snooze restaurant, where he helped successfully open over 30 restaurants. He's also served as a chef instructor at the Escoffier School of Culinary Arts, giving him a unique perspective on both the cooking side of the industry and the educational side.

He brings a wealth of knowledge to the team, including expertise in training, oven programming, and menu development. Additionally, he is well-versed in identifying challenges and offering solutions to help control labor and food waste, ensuring that Ignite clients get the most out of their equipment and operations.