Mark Sass

Partner

FAVORITE DISH TO EAT FROM: One that inspires creativity but can deliver when serving the most classic dishes. It has a simple shape and form with a subtle embossment that adds an element of texture for a sophisticated presentation.

Mark has 28 years of combined experience in warehouse and distribution management and sales in the industry.  Including six years spent with Edward Don & Company prior to forming Preferred Source in 1988. Since then, he’s acted as a facilitator for foodservice professionals in helping them achieve their goal in successfully creating and representing their own unique brand while meeting specific needs.

When he’s not throwing darts, Mark is working alongside chefs, restaurateurs, and foodservice professionals alike helping them align place settings with their own style and standard of service. Being exposed to the art of food and its presentation is what inspires his work as he strives to meet the needs of creative chefs and industry specialists.

The Chicagoan moved to Texas in 1989, and has lived in Houston for 27 years. On weekends, he can be found in the company of good friends, or simply being with his wife of 27 years, Mary. He enjoys spending time networking within the industry, and helping develop and mentor the next generation of food service professionals. He has an appreciation for graphic arts and great food. Some of his most memorable meals have been made by Houston’s most talented chefs including Halibut with a red wine reduction sauce by Chef Olivier Cieleski, the freshest sushi by Chef Addison Lee, great traditional Italian by Chef Ann Baronitis, and his all time favorite pork ribs and shank by Chef Kevin Bryant.

Jacquelyn Mangione

Associate

FAVORITE DISH TO EAT FROM: Anything that elicits an emotional response, maybe due to its color and texture or its sheer simplicity with exquisite food presentation.

A cheerful and driven associate of six years, Jacquelyn crafts solutions that achieve the most desired results for her customers. When in doubt, call Jacquelyn! Problem solving is her craft and the strong relationships she’s built with product line representatives and factories prove to be supportive when it comes to helping dynamic customers achieve their vision.

Born and raised in San Antonio, Jacquelyn enjoys traveling the country and the world, savoring fares from all over the globe, any chance she gets. She enjoys crafting, has a keen eye for art and a special love for food, especially anything with foie gras.

Jacquelyn Mangione graduated from Southern Methodist University with a BA in Psychology and Sociology in 2006. Prior to joining Preferred Source in 2010, Jacquelyn worked in commercial real estate and business development before joining RW Smith Company in Houston as a Sales Consultant in their street sales division in 2008.

Ken Bigger

Partner

FAVORITE DISH TO EAT FROM: Anything from one of Preferred Source’s manufacturers.

Ken has been a committed partner with passion and a true love for his work for twenty-two years and counting. Ken is a dependable leader with tenure in the industry. He works strategically to plan effective sales and marketing campaigns that have contributed to the company’s footprint. Five years practicing law has sharpened his analytical ability and attention to detail.

He spends his spare time with his family or playing rounds on the golf course, and is a devoted member of Calvary Chapel Church. He enjoys supporting his sons at their places of work, Del Frisco’s Grille and Cheesecake Factory, where he enjoys the food just as much as the company. When he’s not visiting one of his sons, he’s treating his family to sushi.

His versatile experience began when studying at University of Texas at Austin in 1975 where he earned his Bachelor of Arts followed by a Juris Doctorate from UT School of Law in 1978. He is the former Vice Chairman of the Board of Trustees for Parker Chiropractic College. From 1987 to 1991, Ken was the National Sales Manager for Jack the Ripper Table Skirting and Linens. He left there to form his own independent firm, Ken Bigger & Associates in 1991 prior to joining Mark in 1995.

Danny Monnat

Associate

FAVORITE DISH TO EAT FROM: “A great bowl. There is something familiar, even with a new dish, that is served in the right bowl.”

At work, Danny enjoys utilizing his experience and passion for distribution to relate and communicate better to dealer and end-user customers alike. Solving problems, relaying capabilities, and being a vital link in the supply chain are paramount.

Away from the office, when he’s not learning to play guitar or sneaking in a Saturday round of golf, he’s packing up for the next adventure with his wife, Lindsay. When he and his wife are not traveling, or at their favorite restaurant, Hillstone, they’re often out trying the newest food and wine spots in Dallas or spending quality time with their Golden Doodle, George, and their rescue Shih Tzus, Phoebe and Henry. He is passionate about giving back to his favorite DFW rescues, Operation Kindness and DFW Tzus & More.

Danny has been with the company since 2015 and brings a combined six years of experience in project management, contract sales, national accounts, and foodservice sales and distribution. He earned a Bachelor of Business Administration from the University of North Texas and a Masters in Industrial Distribution with Honors from Texas A&M University.

Jennifer McGuire

Associate

FAVORITE DISH TO EAT FROM: I love coupe bowls… I really love sauces and broths in recipes! A coupe bowl with a low profile is almost perfect for every dish I eat.

 

Jennifer joined the Preferred Source family at the beginning of 2017. Originally from Austin, she has called Houston home for 2 plus years now. Her experience in distribution sales for RW Smith & Co., along with a catering and event planning background has developed a good understanding of both sides of the industry. Her ability to interpret the customer’s vision, while staying within their parameters leaves each client with a unique tabletop and a great experience. In her presentations, you will notice that she loves to add a pop of color whenever possible; and finds concepts that showcase all the “elements,” such as metal, stone, wood and water, the most exciting.

When Jennifer isn’t escaping the city for a fun camping trip or hiking adventure, she is cooking at home or out trying new restaurants. Kanga, her four legged faithful companion of 12 years is commonly found by her side at many of the Montrose & Heights outdoor eateries. When asked about her favorite restaurants, Jennifer names B&B Butcher and Uchi as two outstanding choices. However, she said that an evening spent at a tapas restaurant such as Oporto, excites her appetite the most. As she loves all the flavor she can get!

Jennifer graduated with a Bachelor of Science in Sociology from Texas State University in 2011. She is excited to be associated with the best manufacturers in the foodservice industry, and looks forward to working with and helping Preferred Source’s end users, multi unit operators and distribution partners.