about our chefs

Our team of chefs comes highly lauded and experienced.

• Over 35 years combined experience by our executive, corporate and R&D chef teams with expertise in innovation, product testing, ingredient sourcing and meal duplication & improvement; background experience in hotels, manufacturing, catering, fine dining restaurants and quick service restaurants

• Members of the American Culinary Federation and graduates of Kendall College, the Culinary Institute of America, California and Le Cordon Blue

• Members of the Research Chefs Association (RCA)

• Board members of IFSA (International Flight Services Association)

• Annual participants of WTCE (World Travel Catering & Onboard Services)

• Uphold clean label initiatives in line with FDA regulations

• Hands-on, team driven vision of leadership

• Experts at competitive product sourcing with a network of global farmers

• Experience with special dietary meal programs and complex understanding of international cultural cuisines

• Invested in education on current food trends, ingredients and applications with continuous research through seminars, field testing and international food shows

• Structure programs for R&D through innovation, product testing and focus groups

• Maintain chef-driven cuttings to test product specs and performance of all finished meals