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Brock Kleweno has been in the food and beverage industry since 1994. Brock began their career at Cargill as a Project Manager and Senior Business Analyst, where they specialized in Order Management Process and performed business analysis, specification design, and documentation for system customizations and implementation. Brock also managed and performed rollout of corporate infrastructure projects, telecommunications, network, and system implementations for business units that had no prior technology. In 2000, they moved to Novopoint, Inc where they managed all public relations and marketing for the company, as well as marketed and developed an internet-based software for the food and beverage industry. In 2002, they took a role as Lead Line Cook at Boa Steakhouse, where they directed line cooks and was technically proficient in every working position in the kitchen. In 2004, they became Food & Beverage Director and Executive Chef at Yamashiro Restaurant, managing operations both front of house and back of house for large volume fine dining restaurant and performing menu development, creation, and management for both food and beverage programs. In 2015, they moved to Blue Plate Restaurant Group as an Operations Manager. Finally, in 2017, they joined Focus POS California as a Customer Success/Project Manager, where they were responsible for managing system programming and implementation for restaurant and bar clients, working with customers to ascertain their needs, and coordinating with all Focus CA departments to ensure projects were successfully completed.

Brock Kleweno attended the University of Washington from 1989 to 1994, where they earned a Bachelor of Arts (B.A.) in Business Administration and Management, General. Brock then attended the California School of Culinary Arts from 2001 to 2002, where they completed the Le Cordon Bleu Program.