Experience

Entegra

• United States
• Transportation, Logistics, Supply Chain and Storage
• 100 - 200 Employee

• Senior Director | Head of Culinary | North America

  • Jan 2022 - Present

• Director | Culinary | North America

  • Jan 2021 - Jan 2022



Consultant

• Advertising Services
• 700 & Above Employee

• Fractional C-Suite Professional, Operations, Marketing and Product Development Leadership

  • Aug 2020 - Present



KOR Food Innovation

• Global

• CEO - CMO

  • Aug 2007 - Aug 2020

  The mission for KOR Food Innovation involved creating a robust working environment for small and large companies who lack an innovation arm, yet understand innovation in marketing. We have the privilege of developing test kitchens for well-known large chains as well as startups. We serve as a creative resource with operational and marketing savvy. Some of my accomplishments in this role include: ✶ I built a creative space for recipe and menu development, focus groups, and executive conferences, I designed and oversaw the implementation of the 12,000-square-foot commercially equipped test kitchen and oversaw the construction. ✶ I guided the remote global marketing and design teams to launch international and U.S. client segment growth models for produce, packaged meals, value-added proteins, and $18MM in packaging materials. ✶ I built and lead top R&D and Marketing teams delivering award-winning services to an international client base. Show less



Cafe Caturra

• Restaurants
• 1 - 100 Employee

• Chief Culinary Officer

  • 2010 - 2013

  This established restaurant chain brought me into a leadership role to take their menu and food choices to the next level. To accomplish this, I guided teams in purchasing specification and new menu development, along with overseeing the menu and training programs. One of my accomplishments in this role includes: ✶ I oversaw the launch of a new restaurant by driving overall training, plus training for the new menu and detailed specification requirements. ✶ I developed a new hand-hewn pizza program including formulation, equipment specifications, ingredient specifications, training design and growth strategy for the next generation of the concept. Show less



AMF Worldwide Bowling Centers Holdings Inc

• United States

• Director - Culinary / Operations / Purchasing

  • 2005 - 2007

  This family-oriented bowling company brought me in to further transform the quality standards of food in a three-level concept. They needed me to develop menus and catering programs to propel sustainable growth and move purchasing agreements toward that of a national chain. I led six direct reports consisting of regional and district F&B (food and beverage) managers, a purchasing coordinator, and an administrative assistant. Budgetary management of $28MM for F&B purchasing and guided the look and feel of the national marketing program for food. Some of my accomplishments in this role include: ✶ I enhanced the menu and widened the focus from bowling to include an affordable meal with the family. This re-energized location leadership and employees on top of quickly generating annual profits. ✶ I partnered with stakeholders to align with top GPO (group purchasing organization), resulting in an 18%+ savings in perishables and disposables for $27MM in purchases. ✶ I launched a new design platform for newly branded concepts to rollout across 500 locations and three primary tiers by architecting an effective menu strategy and working model. ✶ I developed a new menu/training program for the emerging brand “300” concept, sparking 100%+ category growth at every location we introduced it. Show less



Starbucks

• United States
• Retail
• 700 & Above Employee

• Manager, Product Development

  • 2003 - 2005

  Led the food perspective in a talented cross-functional team of experts specializing in marketing, purchasing, operations, and manufacturing to drive market growth and product development. Another primary function involved accelerating GTM and new product launches. I headed projects to develop menus and use technology for emerging hot food categories. Additionally, I owned QA initiatives for the frozen product line and codeveloped many integral items with manufacturer partners. To make sure these foods met quality requirements, we implemented time-temperature studies throughout the supply-chain and monitored against the developed gold standard. ✶ I introduced over 28 warmed and chilled products spanning numerous categories and guided the process from concept to measurable results using consumer focus groups; a cross-functional team of marketing, operations, and product development experts; and speed oven technology. ✶ After Starbucks acquired the Torrefazione Italia franchise along with Seattle's Best, I was tapped to assist in product development and operational integration. We explored new premium packaging as well as a new store layout and design to ensure a high-end experience. ✶ Drove ideation, development, and strategy for gold-standard growth products such as Project London, Project Warmed, and Project Pain Perdu to expand food offerings generating new revenue around the world. Show less



California Raisin Marketing

• United States
• Advertising Services

• Director of Channel Marketing

  • 2001 - 2003



The Food Group

• United States
• Advertising Services
• 1 - 100 Employee

• Director of Culinary

  • Mar 1998 - Jul 2001

  Food Service Marketing Firm Food Service Marketing Firm



Compass Group USA

• United States
• Food and Beverage Services
• 700 & Above Employee

• Division Corporate Executive Chef

  • 1992 - 1998

  Motorola Food Works, Eurest Dining Motorola Food Works, Eurest Dining



White Eagle Golf Club

• Naperville Illinois

• Chef Tournant (Roundsman)

  • 1989 - 1992



Marine Corps Recruiting

• Armed Forces
• 700 & Above Employee

• MARINE MP and Food Service Specialist

  • Oct 1985 - Oct 1989