About Us

Our Approach

Eagle Frizzell is committed to providing our customers with the professionalism that they have come to expect from our dedicated and knowledgeable staff.  Sales personnel have an average tenure of 30 years experience in the foodservice and equipment industry.

 

Our Territory

Sales territory includes Northern California (north of Bakersfield) and Nevada (north of Clark County).

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Our team will provide you with innovative solutions based on your projects unique needs.

Brian Eagle
brian@eaglefrizzell.com

Sales responsibility includes San Francisco Peninsula, Marin County, North Bay, Sacramento and Reno.

 With more than three decades of sales experience, Brian is knowledgeable in what it takes to run a successful manufacturers representative firm. He is always available to assist customers and address their specific needs and concerns. Prior experience includes working in marketing and sales for a Fortune 100 company in the foodservice industry. Brian is a graduate of Santa Clara University.

 

Donn Frizzell
donn@eaglefrizzell.com

Sales responsibility includes East Bay, San Jose, Monterey Bay, Sacramento, Reno and the San Joaquin Valley.

Thirty years of experience in the foodservice industry, extensive product knowledge, acute attention to detail, and the ability to synthesize and prioritize complex information helps to ensure the success of every project that Donn manages. Prior experience includes working in marketing and sales for a Fortune 100 company in the foodservice industry. Donn is a graduate of The Ohio State University.

 

Chef Chris Rossi
chefchris@eaglefrizzell.com

Chris has been working as an executive chef and entrepreneur for 25 years in the San Francisco Bay Area. Trained in the Classic European Culinary Apprenticeship model, he has an extensive understanding of restaurant and catering foodservice operations. Demonstration cooking and event planning/coordination are important components of his most recent involvement as Executive Chef at The Midway in San Francisco.

In addition to his experience as a chef, Chris has opened and operated 2 restaurants in Oakland, Ca and worked as a sales consultant at a major foodservice equipment dealer in the SF Bay Area.  Those experiences afforded him the opportunity to help design and specify problem solving/need fulfilling foodservice equipment packages for a broad cross section of operator types. That design/build experience along with his passion for food and culinary arts, helps Chris make a great connection between the foodservice equipment manufacturer and the customer!

Chef Joshua Siebert
chefjoshua@eaglefrizzell.com

 

Chef Joshua is a 2011 graduate of the Culinary Academy Le Cordon Bleu in San Francisco. His experience includes Executive Chef positions at several Bay Area institutions, Missing Beach Cafe and Nick’s Cove.  Joshua is most recently the Executive Chef/GM of Dining Services with Aldersly LLC.  Seibert is excited to share his expertise in foodservice equipment applications as a contributor to the Eagle Frizzell team.

Mary Frizzell
office@eaglefrizzell.com

Responsibilities include all aspects of office management including customer service, product quotation, order processing and accounting. First and foremost, Mary is dedicated to serving customers efficiently and ethically. All orders are submitted electronically, providing a comprehensive data trail for quick reference and evaluation. Mary is a graduate of The Ohio State University.