John F. Stika, Ph.D.
As president for the Certified Angus Beef ® brand, John Stika guides grassroots programs to deliver premium beef from family farmers and ranchers to consumers’ dinner tables. He has led the brand through 12 consecutive years of record sales, helping to satisfy growing demand for great-tasting beef in 17,500 restaurants and grocery stores worldwide.
John grew up on a small, family farm in central Kansas, and earned a bachelor’s and a master’s degree from Kansas State University and doctorate in meat science from the University of Kentucky. He came to the brand in February 1999 as director of feeder-packer relations, and then director of packing and supply development. Moving on to vice president of business development, he led sales growth through retail, foodservice, international and value-added products before becoming president in November 2006.
Through his expertise and experience from gate to plate, John has served as a board member of the American Meat Science Association, and is actively engaged in beef quality and related committees of the National Cattlemen’s Beef Association. John received the Outstanding Young Alumnus award in 2010 from K-State’s College of Agriculture and the Achievement award from the American Meat Science Association. He and his wife, Deanna, have three college-aged sons and reside in Creston, Ohio, where they care for a small herd of Angus cattle and other livestock.
Chef Michael Ollier
Chef Michael Ollier is enamored with cooking traditions. He believes the heart and soul of American cuisine begins at the family dinner table – a philosophy that serves him well as the senior corporate chef for the Certified Angus Beef ® brand.
In this role, Ollier channels his passion for food and subtle sense of humor into practical solutions for consumers to select, prepare and enjoy beef meals. He showcases the brand on radio and television shows, as well as in social media. Special events and cooking demonstrations also take him across the country to teach audiences that flavorful food begins with fresh, high-quality ingredients.
“There is honor in representing the highest quality beef brand and the farmers and ranchers dedicated to raising this beef with great care,” Chef Ollier says. “Their work ethic and inner drive fuels my passion for helping consumers easily prepare and serve their best.”
When he’s not traveling and teaching, Ollier creates mouthwatering recipes and leads food styling for beef videos and photos. He also evaluates food trends and helps apply them to the brand’s marketing endeavors.
“I enjoy testing and perfecting recipes for consumers, breaking down any barriers that keep them from success,” he says. “I want to help families take their focus from the food preparation to simply enjoying their time together.”
His fascination with food is an extension of his own family heritage. His grandfather started a butcher shop after serving in World War II. His mother and aunts have been influential cooks in their own right. Their passion was passed to Ollier, and now to his own family – his wife and two sons.
Ollier’s culinary career began as a sous chef for Parker Bosley, the Northeast Ohio region’s pioneer of the local food movement. With a writing scholarship from the International Association of Culinary Professionals (IACP), he attended a class at the world-renowned École Lenôtre near Paris. Trained in French technique, Ollier has worked as a chef de cuisine, newspaper chef columnist, food photographer and culinary instructor.
“Cooking with the Certified Angus Beef ® brand elevates your game,” he explains. “Trust in the brand’s fine quality. Keep seasoning and cooking simple: a steak, salt and pepper, and a grill with a raging flame. That’s all you really need.”
In addition to being an acclaimed grill master, Ollier is a barbecue aficionado and certified judge with the Kansas City Barbeque Society. He’s been a backyard hobbyist of low and slow for years and enjoys sharing the history and culture of American barbecue with consumers as well.
From cooking with family to cooking for royalty, Chef Tony Biggs has a worldview of the culinary scene. He enjoys cooking and serving good food. These days, he’s doing so as director of culinary arts for the Certified Angus Beef ® brand, which has product available across North America and around the world. He brings an elevated culinary vision for the brand, which can be experienced at the brand’s prestigious culinary center or corporate events where beef takes center stage. He engages with influencers and trendsetters in the culinary world and can be found talking beef at events like Pebble Beach Food & Wine and the Cayman Cookout.
Chef Tony’s passion for food began in his youth, as he cooked alongside his grandmother making traditional southern fare. His joy of cooking grew as a teen in Massachusetts, when he started using cookbooks to make meals for his mother. His first dish for mom: roast beef with Yorkshire pudding. Later, as he continued growing his skills, Saturday night in his living room became a “restaurant” for friends, who soon needed reservations.
“It didn’t take me long to realize that food makes people happy,” Chef Tony says. “If it’s good, palatable and served in the correct way, people are very happy.”
The one-time dishwasher, oyster shucker, singing waiter at his father’s Buffalo restaurant, wine steward and valet moved on to the Culinary Institute of America and stove-side experiences with top chefs. His journey began with Hyatt Hotels as executive chef in the U.S. and Caribbean. His next stops were as food and beverage director for Japan’s Tokyo American Club, general manager for Fort Ilocandia and Fontana Leisure Parks in the Philippines, and general manager for Sutera Harbor Resort in Malaysia.
Chef Tony then returned with his family to the United States and landed at the Second Harvest Food Bank in New Orleans, where he designed and opened the community kitchen after Hurricane Katrina. He ventured on to the Middle East, where he was the private chef for the king and queen of Jordan. Chef Tony has appeared on Food Network’s “Chopped” and for nine years on a cooking show in Savannah, Ga. He plans to write a book about his culinary journeys, which includes a stint cooking on an oil rig in the North Sea.
“I have met a lot of great people and learned so much about bringing good food to the table,” he says. “I enjoy introducing chefs and people everywhere to the most delicious ingredients, including the Certified Angus Beef ® brand.”
In his spare time, Chef Tony enjoys golfing, skiing and cooking at home for his wife, Candy, and their family. His favorite steak is a 2 1/2-inch thick Certified Angus Beef ® brand New York strip steak with a glass of cabernet sauvignon.