Orlando | New York



Tel: (407) 255-0590

Better Culinary Bags

About Us



Digestive wellness

Food allergies & intolerance

Healthy cooking / meal planning

Diet and Detoxification

Elimination diets

Our Story


I'm a paragraph. Click here to add your own text and edit me. It’s easy. Just click “Edit Text” or double click me to add your own content and make changes to the font. Feel free to drag and drop me anywhere you like on your page. I’m a great place for you to tell a story and let your users know a little more about you.

This is a great space to write long text about your company and your services. You can use this space to go into a little more detail about your company. Talk about your team and what services you provide. Tell your visitors the story of how you came up with the idea for your business and what makes you different from your competitors. Make your company stand out and show your visitors who you are.

Dennis Speck

 Chef / Management Consultant / Butcher

In three years Dennis Speck went from first setting foot in a kitchen to auditing and consulting for a high-powered restaurateur company. His recommendations affected company policies including changes to management positions and restaurant closings.

Dennis sees patterns in everyday actions and behaviors; as an auditor, he kept track of patterns in labor and equipment utilization that he felt worthy of later development.

While attending the Culinary Institute of America in Hyde Park, New York, considered the Harvard education of food service, Dennis extended his skills acquisition through part time work sites, working with the greatest names in butchery, recipe and seasonings production available in the United States

Dennis graduated from the CIA in September of 2018, ready to pursue his ideas within the business world

nd out and show your visitors who you are.


Executive Chef/Entrepreneur

Richard Speck, Rick, grew a business that included renovation contracting and property management. By 2005 he had created a recession-proof business, the sale of which allowed him to retire at the age of 45. The business’ recession-proof title held up during one of the worst recessions in US history.

In addition to building said business, Rick worked with the local Chamber of Commerce in developing events that provided excess revenue, igniting pride and excitement within a dying community.

Rick has been sought to complete objectives deemed impossible, known as the man to call when all efforts have failed.

A talent with logistics has filled a resume full of success.


Executive Chef/Entrepreneur

Brad Johnson began his culinary pursuits learning country cooking from his grandmother and mother in Asher, OK. After attending Oklahoma State University, he moved to NYC to work for The Riesse Organization in their new TGIFriday’s division.

To further his culinary knowledge he attended Culinary Institute of America in Hyde Park, NY. Following graduation in 1995 he returned to Oklahoma to teach at OSU in the Culinary Arts department.

Through his association with OSU he met and began to work for Hal Smith of Hal Smith Restaurant Group as their Executive Chef. He has developed the menus for some of the companies most successful concepts, including Charleston’s Restaurant, Mahogany Prime Steakhouse, Redrock Canyon Grill, Upper Crust, Mama Roja, Louie’s and Toby Keith’s I Love This Bar and Grill.


Recently he developed the menu for the highly popular Neighborhood JAM, a breakfast/lunch concept. In 2007, Brad purchased The Allen Oliver Group, a spice company from Allen Oliver,
and has successfully built the company to one of the favorites among BBQ restaurants across the country.