Experience

• 

  McDonnell Kinder & Associates (MKA)

  • Senior Partner

    • 2000 - Present

    International Food and Beverage Consulting with culinary center and offices in Kansas City, and satellite offices in Santa Fe, NM and San Francisco, CA - Since 1989 McDonnell Kinder & Associates has specialized in the development and execution of growth strategies for a select group of clients in the retail foods and foodservice industries. In 2002 we moved our HQ. from the East Coast to the Mid-West to be more centrally located and expanded our services from the retail and manufacturing industries to include the foodservice industries. We just moved into a brand new new larger office complex with offices, multiple kitchens and a full photographic studio on Troost Avenue in Kansas City. Our client list includes companies in the chain restaurant, hotel, entertainment, manufacturing, managed services and foodservice equipment sectors.

  • Partner

    • 1989 - 2002

    International Food and Beverage Consulting company - MKA initally specialized in the development and execution of growth strategies for the retail and food manufacturing industries. The company moved to Kansas City in 2002. I left day to day operations in 1991 to assist ConAgra in the development of the new Healthy Choice brand, but retained my partnership in McDonnell Kinder.

• 

  Food Arts Magazine

  • New York City

  • Culinary Director

    • 1988 - 2014
    • New York City

    International Food and Beverage Magazine - Part of the M.Shanken Communications Group - Wine Spectator, Cigar Aficionado and Food Arts.

• 

  United States Olympic Ski and Snowboard Teams

  • Park City, UT

  • Director - Performance Nutrition Programs - 2002 Winter Olympics

    • 2001 - 2002
    • Park City, UT

    Pro Bono - Developed and coordinated food and nutrition programs for the US Ski and US Snowboard teams for the 2002 Winter Olympics. Included recruiting top volunteer chefs, securing food and equipment sponsors and coordinating logistics and execution on the ground. The teams we supported were the Alpine, Technical, Cross Country, Freestyle and Jumping and the Snowboard Teams and Coaches and Support personnel.

• 

  Noble and Associates

  • Spring Field, MO and Chicago IL

  • Vice President - New Business Development

    • 2000 - 2001
    • Spring Field, MO and Chicago IL

    A one year contract to develop a new foodservice culinary services approach for the company and to identify new business opportunities for Bob Noble. Clients I worked with included - Tyson, French's, Sara Lee, M & M Mars, Campbells and Haagen-Dazs.

• 

  ARAMARK

  • Philadelphia, PA

  • Vice President - Corporate Research and Development

    • 1998 - 2000
    • Philadelphia, PA

    An eighteen month contract to reorganize the Aramark corporate approach to culinary and research and development and create a multi functional team responsible for new concept development and all culinary support services for the business services and campus dining campus dining divisions.

• 

  United States Olympic Ski Team

  • Beaver Creek Colorado and Nagano, Japan

  • Director - Performance Nutrition Programs - 1998 Winter Olympics

    • 1997 - 1998
    • Beaver Creek Colorado and Nagano, Japan

    Pro Bono - Developed and coordinated the food and nutrition programs for the US Ski teams for the 1998 Winter Olympics in Nagano, Japan. Included recruiting volunteer chefs, and coordinating logistics and execution on the ground with local Japanese chefs.The teams we supported were the Alpine, Technical, and Freestyle their Coaches, Technicians and Support personnel.

• 

  ConAgra Frozen Foods

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

  • Director - International Business Development

    • 1996 - 1998

    Charged with developing new markets for Healthy Choice in Japan and Europe and leading multi functional international team including marketing, market research, research and development and liaising with other ConAgra partners in United Kingdom and Japan.

  • Director - Foodservice Research and Development

    • 1995 - 1998

    Responsible for new product development and support services for this division. This was in addition to my responsibilities for the Culinary and Consumer centers.

  • Director - Culinary and Consumer Centers

    • 1991 - 1998

    Led a multi functional team of chefs, food scientists, home economists and registered dietitians - charged with new product development across all brands - Healthy Choice, Marie Callender's, Banquet and others. Other responsibilities - packaging heating instructions, dietary analysis, FDA labeling compliance, pilot programs and new product roll out coordination in plants.

  • Director - New Product Development - Healthy Choice Brand

    • 1990 - 1991

    Directed the development new products for all Healthy Choice frozen categories and initiated development for new categories and sub categories for the Healthy Choice Brand.

• 

  Kraft/General Foods - Culinova

  • Tarrytown, NY

  • Vice President Technoculinary Development

    • 1985 - 1987
    • Tarrytown, NY

    Culinova was a wholly owned subsidiary of General Foods with a hand picked dedicated multi-functional team. Co-developed a new brand using modified atmosphere packaged refrigerated foods. Test markets were in New Jersey, New York and Connecticut.

• 

  General Foods Corporation

  • Corporate Chef - Research and Development - Meals Division

    • 1981 - 1985

    I was brought in to develop a new culinary function for the corporation and to develop new approaches to product development.

• 

  The Rainbow Room

  • Rockefeller Center, New York, NY

  • Executive Chef

    • 1980 - 1981
    • Rockefeller Center, New York, NY

    Ran all culinary operations. At the time it was reputed to be the top grossing food operation in the United States.

• 

  Le Coup de Fusil

  • New York City

  • Executive Chef

    • 1979 - 1980
    • New York City

    Critically acclaimed New York restaurant. One of two credited by Gault Milau with introducing French Nouvelle Cuisine to the American marketplace. The other was Regine's. Other Alumnus of le Coup include Patrick Clark (Odeon, NYC), Yannick Cam (Pavillion, DC) and Jean Pierre Lauret (Orsay, NYC).

• 

  Sarabande and The French Quarter and Cromwell Valley Inn Restaurants

  • Baltimore, Maryland

  • Executive Chef/Owner

    • 1975 - 1979
    • Baltimore, Maryland

    Sarabande was a critically acclaimed restaurant specializing in French Nouvelle Cuisine - During this period I also opened the French Quarter and partnered with the Cromwell Valley Inn, the Black Pearl in the Rouse Company's Harbor Place Development for a venture capital partnership from New England and I re-launched Uncle Charlie's Bistro and Le Chambord for the Harry Gladding Company.