Sysco Names Top-Level Execs at Meat and Other Units

Ray D. Nicholas has been named president of Facciola Meat Co., Fremont, CA. Nicholas, who currently serves as executive vice president of that company, will succeed Robert Facciola, who will become chairman of the company.

Nicholas, 54, has been in the foodservice industry for more than 30 years. In 1979 he joined Newport Meat Co., a Sysco subsidiary located in Irvine, CA, as a marketing associate. He progressed to general manager the following year and continued to oversee various other positions before being named senior vice president of that company in 1989. He was appointed to his current position in 2006.

Nicholas was born and raised in Whittier, CA. He is a 1974 graduate of California State University at Fullerton, where he earned his Bachelor of Science degree in business administration. He and his wife, Piper, have two sons and reside in Pleasanton, CA.

Timothy K. Hussman has been named chairman of Desert Meats in Las Vegas, while Ronald G. Boatwright has been named chairman of Buckhead Beef of Florida, in Auburndale, FL, and Royalty Foods, Orlando, FL.

Hussman, 46, currently serves as president and chief executive officer of Newport Meat Co., an Irvine, CA, subsidiary, and chairman of Fulton Provision Co., a Portland, Oregon subsidiary.

He began his foodservice career in 1983 at the American Angus Association as assistant director of the Certified Angus Beef Program. In 1986 he joined Newport Meat as assistant to Rick Nicholas, Newport's founder, president and chairman. In 1989 Hussman was named executive vice president of that operation, then advanced to president in 1996. In 1999, following Sysco's purchase of Newport Meat, he was promoted to the additional position of chief operating officer. In 2001 he was named president of the company and in 2003 he assumed additional responsibility as chairman of the Oregon subsidiary.

Hussman graduated from Virginia Tech University in 1981 with a Bachelor of Science degree in animal science. In 1983 he earned a post-graduate diploma in international trade from Lincoln University, New Zealand, and in 1993 he completed his Master of Business Administration degree at Pepperdine University. He and his wife, Julie, have two daughters and reside in Laguna Beach, CA.

Boatwright, 47, began his career in the meat industry in 1984 with Cargill Corp. He held a variety of sales and marketing positions with that company before joining Freedman Meats in 1989 as general manager of its Dallas division. In 1998 he was named vice president of Freedman Meats and in 2001, after Sysco acquired the company, he was appointed executive vice president. In 2003 Boatwright was promoted to his current position as president of the Denver-based Freedman meat company and the four Texas-based Freedman operations (Dallas, Houston, San Antonio and Harlingen).

A native of Chapel Hill, NC, Boatwright attended the University of North Carolina as a Morehead Scholar and he earned a Bachelor of Science degree in American Studies in 1981. He and his wife, Jamie, have two daughters and reside in Colleyville, Texas.

Catherine M. Henry has been named executive vice president at Sysco Food Services - Chicago, Inc., in Des Plaines, IL. Henry currently serves as vice president of sales at that operation.

Henry, 43, began her Sysco career in 1989 as a healthcare marketing associate for the Chicago operation. She became healthcare sales manager in 1996, progressed to program account sales manager in 1998 and was promoted to director of program sales later that same year. In 1999 she was appointed vice president of program sales and in 2003 she progressed to her current position. She is a five-time recipient of Sysco's Torchbearer Award, presented annually to the organization's premier sales associates.

Henry was born and raised in Chicago, where she currently resides with her daughter.

All of the appointments become effective July 2, the beginning of Sysco's 2007 fiscal year.

Members help make our journalism possible. Become a Restaurant Business member today and unlock exclusive benefits, including unlimited access to all of our content. Sign up here.


Exclusive Content


Crumbl may be the next frozen yogurt, or the next Krispy Kreme

The Bottom Line: With word that the chain’s unit volumes took a nosedive last year, its future, and that of its operators, depends on what the brand does next.


4 things we learned in a wild week for restaurant tech

Tech Check: If you blinked, you may have missed three funding rounds, two acquisitions, a “never-before-seen” new product and a bold executive poaching. Let’s get caught up.


High restaurant menu prices mean high customer expectations

The Bottom Line: Diners are paying high prices to eat out at all kinds of restaurants these days. And they’re picking winners and losers.


More from our partners