Bryan Colombo

In 2004, Bryan moved to Portland from Chicago where he had been working at The Ritz Carlton Hotel. He came in search of a balance between life and work and to experience the culinary bounty that Portland had to offer. A few years later, he had an opportunity to move out of the kitchen and into sales. He worked briefly at Coca-Cola as an account manager when the opportunity at Provvista presented itself. He enjoys working in sales because of the interaction he’s able to have with all types of different customers, and because of the challenge of knowing over 2,000 items intimately enough to be able to present them. Since leaving the kitchen, he enjoys cooking at home more than ever, and he and his wife Danielle love to have friends and family over for dinner and BBQ’s. It’s also a great opportunity for him to use Provvista’s products and gain a functional knowledge of them.

In His Own Words:
“Provvista has expanded my knowledge of food immensely. I learn something new every day about our products and how they are produced. My favorite time spent is walking up and down the aisles and looking at all the items we have to offer; it’s truly amazing. Provvista is like a second home to me, I look forward to coming into work every day and spending time with the best group of co-workers anyone could ask for.”

Things Bryan Cannot Do Without in His Kitchen:
California Olive Ranch Olive Oil, La Dalia Pimenton, Tutto Calabrian Chili Peppers, Tilda Basmati Rice, Badia a Coltibuono Red Wine Vinegar, Pecorino Romano and/or Parmigiano Reggiano. The list goes on and on….I truly celebrate the entire catalog.

Little-Known Bryan Facts:
I worked for IBM Global Services for 3 years after college.

I played lacrosse at the University of Michigan.

The only food I refuse to eat is bananas – the texture makes me gag.