Experience

Sapphire Flavors and Fragrances

• United States
• Food & Beverages
• 1 - 100 Employee

• Account Sales Manager

  • Sep 2020 - Present

  Sapphire Flavors & Fragrances is a vertically integrated flavor & fragrance companySapphire delivers best in class natural flavors at an exceptional value.Sapphire’s headquarters, R&D, manufacturing and warehouse are located in Fairfield, New Jersey.Sapphire has an R&D, manufacturing and warehouse facility in Cuernavaca, Mexico. Specializing in the Creation and application of Natural Flavoring Ingredients and ExtractsThrough our global scientific network of joint research and manufacturing partners we are able to incorporate new natural aromatic ingredients into our natural flavors.



Ungerer & Company

• United States
• Chemical Manufacturing
• 1 - 100 Employee

• Culinary Sales Manager

  • Jun 2013 - Aug 2020

  Dedicated to quality ingredients since 1893.Since inception, Ungerer & Company remains dedicated to the production and processing of quality essential oils, oleoresins and aroma chemicals. We are committed to technology, service and quality and to our reputation throughout the flavor, fragrance and allied industries.Today we have manufacturing facilities in: Lincoln Park, New Jersey, Bethlehem, PA, Puebla, Mexico, Oaxaca, Mexico, Medan, Indonesia, Shanghi, China, Australia and Chester, England. Ungerer & Company truly is a global manufacturer. It is through vertical integration and our long historic ties to producers around the world that we can ensure customers will achieve a competitive advantage sourcing their requirements from Ungerer. We welcome your inquiries and the opportunity to supply your requirements.I am handling Culinary flavor sales in food service and manufacturing. Menu innovation for national food service accounts. Thank you and please feel free to contact me any time. 561.252.2704



Flavorchefs LLC.

• Food and Beverage Manufacturing

• Owner, Culinary sales, Sr. Executive Chef

  • Jan 2012 - Jun 2013

  This is my consulting company. I am just doing this until I find a full time opportunity in culinary sales, Director culinary or Sr. executive chef job. When your business requires the expertise of a personal chef consultant, FlavorChefs is here. We are experts at analyzing current food trends and using that information to create new and exciting concepts for development into finished products. We can provide reformulation services when you have reached an impasse in your internal development. We have the ability to put together a presentation that is sure to inspire your customers. In addition, our partners include manufacturers that specialize in dry blending and liquid processing. We will provide you with referrals and oversee the manufacturing of any of the products we develop for you if you require those services.



Burger King Corporation

• 1 - 100 Employee

• Director Culinary Innovation / Executive Chef

  • Oct 2012 - Jan 2013

  • Leads global product innovation process to develop new products and packaging which are both unique and compelling to consumers. • This position worked closely with Marketing, Consumer Insights and Operations teams to design and implement differentiated products that are identified by guests as innovative and great tasting with high purchase intent. • Identify global and local (in each global region) consumer needs as the basisfor setting specific innovation menu items.• Develop a global innovation strategy with clear goals focused on creating newproducts that will add incremental sales and profits.• Lead team to generate product concepts that satisfy consumer needs and arepositioned to be consistent with the brand's promise. • Partner with strategic vendors to create ideation teams to develop these newproduct concepts.• Work closely with the Product Innovation team to lead product design anddevelopment taking into account key outputs such as packaging, pricing andpositioning.• Work with regional Marketing teams to ensure product pipeline delivers onneeds of the 18 month marketing calendar.• Lead a global process – ensuring alignment with key contributors from otherglobal regions



AFA Foods

• Food Production
• 1 - 100 Employee

• Sr. Culinary Sales

  • Jan 2011 - Sep 2012

  • Worked with national chain restaurants on menu innovation, small production runs, market testing and timely product rollout.• Monitor and identify current culinary trends• Organized and facilitated ideation sessions and arranged sales meetings and presentations to customers. Visited customers and presented menu concepts and hosted ideation sessions as part of sales and marketing presentations. Worked closely with sales and technology to better understand customers’ needs and to communicate the benefits of AFA Foods products. • Served as Sales Manager for key accounts. Partnered with foodservice and retail customers’ culinary and marketing teams to develop and manufacture menu items. Leveraged relationships with industry colleagues to solicit new customers and grow the business. • Manage $8m in accounts with new customers and still growing

• Owner, Culinary Sales, Executive Chef

  • Feb 2010 - Jan 2011

  When your business requires the expertise of a personal chef consultant, FlavorChefs is here. We are experts at analyzing current food trends and using that information to create new and exciting concepts for development into finished products. We can provide reformulation services when you have reached an impasse in your internal development. We have the ability to put together a presentation that is sure to inspire your customers. In addition, our partners include manufacturers that specialize in dry blending and liquid processing. We will provide you with referrals and oversee the manufacturing of any of the products we develop for you if you require those services.



Kajun Kettle Foods

• United States
• Business Consulting and Services
• 1 - 100 Employee

• Directur of Culinary Development

  • Oct 2008 - Feb 2010

  • As a co-packer, worked closely with customers on menu products and supervised manufacturing of their private label products.• Developed new concepts based on current trends and translated them into mass-manufacturable food products.• Served as Sales Manager for key accounts. Partnered with foodservice and retail customers’ culinary and marketing teams to develop and manufacture menu items. Leveraged relationships with industry colleagues to solicit new customers and grow the business. • Sold into Wal-Mart, Winn-Dixie, and Costco.• Organized and facilitated ideation sessions with current customers.• Integrated culinary team with technology, production, and QA/QC teams to increase efficiency and inter-departmental awareness.• Worked with national chain restaurants on menu innovation, small production runs, market testing and timely product rollout.• Proficient in all operations related to kettle manufacturing.



Kraft Food Ingredients

• Italy
• Food and Beverage Manufacturing
• 1 - 100 Employee

• Sr. Ex Chef

  • Oct 2006 - Oct 2008

  • Maintained departmental budget with a focus on cost reduction. Reduced trade show budget expenditures while increasing KFIC visibility, resulting in 25% to 30% average cost savings. • Worked with the flavor team to identify new trends in the market place. Participated in overall worldwide trend innovation through Kraft Global Culinary Council, Kraft Global Innovation Team, and KFIC Flavor Steering Team memberships. Developed new product concepts based on current trends and translated them into mass-manufactured food products.• Created and managed KFIC Culinary Steering Team to improve communications between KFIC business units and streamline processes. Developed and maintained internal website for trend awareness. • Organized and facilitated ideation sessions and arranged sales meetings and presentations to customers. Visited customers and presented menu concepts and hosted ideation sessions as part of sales and marketing presentations. Worked closely with sales and technology to better understand customers’ needs and to communicate the benefits of KFIC products. • Created culinary solution books and demo kits for use by sales and marketing teams. Proactively trained business units in the understanding and use of culinary tools.• Planned and executed all aspects of trade shows. Planned and managed trade show action plan and budget, created menus, coordinated manufacturing of menu products, and hosted menu product training for internal business units. Presented menu applications at trade show.



Flavorchefs

• Food and Beverage Manufacturing

• Owner, Culinary sales, Executive Chef

  • Jan 2002 - Oct 2006

  I owned and ran my own consulting group for many years. When your business requires the expertise of a personal chef consultant, FlavorChefs is here. We are experts at analyzing current food trends and using that information to create new and exciting concepts for development into finished products. We can provide reformulation services when you have reached an impasse in your internal development. We have the ability to put together a presentation that is sure to inspire your customers. In addition, our partners include manufacturers that specialize in dry blending and liquid processing. We will provide you with referrals and oversee the manufacturing of any of the products we develop for you if you require those services.



David Michael & Co.

• United States
• Food and Beverage Manufacturing
• 1 - 100 Employee

• R&D Chef

  • Jul 2000 - Jan 2002

  • Created new products based on industry trends and client requests. Incorporated liquid and dry flavors into various food applications.• Worked with customers to reduce costs on current products.• Conducted testing and in-house evaluations for scale-ups.• Supported the sales team by presenting product demos to prospective and existing clients.• Created menu applications and presented products at local and national IFT and RCA trade shows. • Created David Michael: Cooking with Vanilla cookbook.



DSM Food Specialties

• United Kingdom
• Wholesale

• R&D Chef

  • Sep 1998 - Jul 2000

  • Developed a new product line of flavor enhancements (GB Select) using autolyzed yeast extracts. • Worked with customers on cost-reduction projects. • Conducted testing and in-house evaluations of new and existing consumer products for product matching and to solicit new business.• Created and presented product demos at local IFTs and to prospective and existing clients.• Created new products based on industry trends and client requests.• Gained proficiency at formulating both liquid and dry food applications. Worked with kettle operations, dry seasonings, and proteins.



Firmenich

• Switzerland
• Chemical Manufacturing
• 700 & Above Employee

• R&D Lab Tech

  • Sep 1993 - Apr 1998

  • As Executive Chef of the corporate cafeteria, was responsible for menu preparation and execution as well as food service for 400-500 employees daily. Was introduced to Firmenich flavors and incorporated them into the daily menu for in-house savory evaluation.• Was promoted to technician position in culinary lab, working with proprietary flavors. Specialized in savory product development.• Mastered the fundamentals of formulation and compounding and gained an overall understanding of the flavor/savory industry. Proficient in the compounding of both liquid and powder flavors.• Developed hands-on product development tests and market research procedures.• Consulted with flavor chemists and food technologists on product formulation.