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When it comes to food, great taste is just the beginning.

Behind every consistent, memorable, and scalable culinary experience at Infuse Hospitality is Pete Rukule, our Head of Culinary. He is not a figurehead chef. He is the one who guides the feel of every menu, trains our teams to cook with intention, and makes sure what we promise on paper shows up on the plate.

This post introduces Pete and gives a closer look at how his background and philosophy shape the food programs we deliver across offices, campuses, and public spaces nationwide.

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A Chef Who Thinks Like an Operator

Pete’s career spans restaurants, hotels, and foodservice operations. He knows that creativity cannot live in a vacuum. It needs process, communication, and buy-in across the team.

At Infuse, he designs culinary strategies that work in the real world. That means menus that can be executed across multiple units, ingredients that match the pace and volume of a workplace café, and systems that support quality at scale. He is deeply involved in the day-to-day reality of how food gets produced and how people experience it.

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Building Identity Into Every Menu

Every Infuse program is different. Pete’s job is to make sure the food reflects the space, the client’s goals, and the guests we serve. He helps define a point of view for each concept and works with our chefs and operators to ensure it carries through the full experience.

Whether it’s a made-from-scratch bowl concept, a boutique grab-and-go market, or a full-service restaurant, Pete helps translate the high-level idea into a real, repeatable menu that is flavorful, seasonal, and operationally sound.

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Leadership That Feels Personal

Pete believes in developing people, not just directing them. He builds teams that care about food and want to grow. His leadership style focuses on mentorship, not just instruction.

He works directly with line cooks, sous chefs, and GMs to help them elevate technique, solve problems in the moment, and build confidence. He knows that good hospitality starts in the kitchen.

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What This Means for Our Partners

Having a head of culinary like Pete ensures that every client benefits from a thoughtful, structured, and passionate approach to food. It gives our programs depth, consistency, and soul.

Food should not be an afterthought in workplace design. With Pete at the helm, it never is.

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Contact Us

Curious how our culinary approach could support your space or bring your food program to life?

Reach out at infusehospitality.com/contact

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