Our customer resource, food safety, and operation teams include award-winning chefs, culinary-trained meat scientists, a sales force with decades of combined experience and recognized industry food safety experts.

This combined experience and world-class customer service are what make the Miniat experience unique.

David J. Miniat, CEO, is a 4th generation member of the family. After graduating from the University of Colorado with a degree in meat science, he and his brother, Mike, pioneered Miniat's current water-cooking operation. In 1996, he assumed the role of President of the company, and has led the company through construction of the South Holland plant and 3 major expansions. Dave has been featured in Meatingplace magazine and also served as Chairman of the North American Meat Institute for the 2007-2008 term.

Charles Nalon, Division President of Ed Miniat, known to most as Chuck, has been a part of Miniat for 25 years in various roles throughout the organization. While managing our strategic customers, leading the sales and R&D groups, and functioning as a Sr. VP, Chuck honed his strategic approach to business. His personable nature and business acumen make him an invaluable asset to lead our cooked meat division.

John Weisgerber, Sr. VP, Quality and Food Safety, has over 45-years of industry experience in quality systems and food safety at several globally-recognized industry food companies. As an industry expert on Listeria, John has served on several food safety councils, been a keynote speaker at food safety conferences, authored food safety articles, as well as, published white paper studies, and served as a consultant to several meat processing companies. While in his role at Miniat, he continues to participate in the NAMI Listeria Intervention and Control Workshop,  the Food Safety and Meat Microbiology School hosted at the UW, and a HACCP PDG with IAFP.

Jordan Lauzze, Sr. Director of Operations, brings a deep knowledge of both Miniat’s internal and external systems to his role. Originally hired as an intern to help launch our ERP system, Jordan has spent the past 14 years becoming an expert in both the physical operations and data portion of our operations. His high energy and problem-solving dexterity have contributed to our company’s success.

Dan Soto, Sr. Director of Sales and R&D, began his career with Miniat as a shipping dock employee over 30 years ago. He quickly advanced into product development then transitioned to sales, where his collaborative experiences give him the knowledge to oversee our sales and research and development initiatives.

Keith Goerl, Sr. Director of Product Development, brings over 21 years of animal science and meat processing experience to our team. Before joining Miniat in 2016, he led product development and commercialization teams for one of the largest, branded food companies in the United States. 

John Draz, CRC®, CEC®, CCE®, has been featured on the PBS series, Great Chefs of Chicago, and served in various head chef positions. His other accomplishments include being chef/owner of a 300-seat fine dining restaurant, co-founding the culinary program at Kendall College, and most recently co-authoring a textbook, The Culinary Professional. In addition to his role at Miniat, Chef John also serves on the board for the Research Chefs Association.

Rachel Allen, Director of Administration and Sales Services, has worked at Miniat for 13 years. She oversees all office functions and, most importantly, our customer service and pricing teams. Her get-it-done attitude ensures that our customers receive the highest level of support in a timely manner.