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Alys Lippman Romer is a seasoned food expert with extensive experience in menu development, fine dining, and food science. She has worked as a chef/owner, private chef, and executive chef/owner in various restaurants, and has also held roles in product development and flavor application at major companies like Takasago and National Starch and Chemical.

Experience

  • Alys' Restaurant
    • La Veta , CO.
    • Chef/Owner
      • May 2012 - Present
      • La Veta , CO.

      Fine dining by reservation only. Look me up at alysrestaurant.com

    • Private Chef
      • 2008 - Present

      Catering, Personal Chef, teaching Cooking and Baking demonstrations for Adult Education.

    • Executive Chef/ Owner
      • Dec 1994 - Mar 2008

      Responsible for all facets of operating a restaurant, from both the Front and Back of the House. The blackboard menu was eclectic, fine dining, and changing to reflect seasons and market availability. To quote The Denver Post I was..." dishing out the divine".

    • Manager, Flavor Marketing
      • 1987 - 1993

      Responsibilities included advertising, marketing and expositions. Created product specific advertisements and brochures tied to the company logo which aided in increasing trademark recognition and awareness. Organized trade show exhibits from design to set-up and tear-down. Prepared and arranged new product presentations to customers; wrote and prepared slide shows and speeches for marketing presentations.

    • Manager, Flavor Applications
      • 1985 - 1987

      Directed the start-up of the Flavor Application Laboratory including the flavor library, handling technical sales/service requests and running evaluation panels. Responsible for creative prototype development for presentations to customers and trade show demonstrations.

    • Food Scientist
      • 1981 - 1984

      Flavor application activities with emphasis on the creation of prototypes, development of products and a highly successful technical customer service program.

    • Food Scientist
      • 1971 - 1980

      Product development and improvement for a variety of new and existing food products, flavor development, recipe tolerances, new product creation and demonstrations, label and packaging copy information, quality control specifications, pilot plant trial runs and technical assistance in plant start-ups.

Education

  • 1967 - 1969
    Drexel University
    B.S., Foods and Nutrition

Suggested Services

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Industry Focus. “Food and Beverages”

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