Experienced New Product Development Team Manager with 11 years of
working in the frozen food industry and for 8 years of that managing and leading the
development team. I have developed and launched hundreds of products in
retail, food service and
airlines. I am a strong passionate culinary professional with an Degree
culinary arts from Kendall College.
Team Management (Leadership and Coaching)
Nutrition Driven and Clean Label Development
Scale up and Manufacturing Operations.
Design for Manufacturing
Non-GMO Project Verified
Certified Gluten Free
Yield Analysis Food
Executive New Product Development ChefFeb 2012 to Feb 2017 Provita Cuisine / Luvo USA, Inc － Schaumburg, IL
Leading a R&D kitchen team of 5 employees over seeing development, data entry and regulation in the
development of hundreds of formulas.
Worked cross functionally with an international team on ideation and the development of nutritionally sound
frozen meals for retail, food service and airlines.
Successfully Commercialized (Launched) 20+ new products all the way from idiation through full scale production at both our company plant as well as Co Manufacturers.
Multiple CI projects to reduce cost and processing steps.
Knowledgeable with gluten free, Non-GMO project verified, whole grain council and organic claims.
Worked with operations team to set up an SQF program.
Responsible for development stage gates.
Revived Six Sigma Green Belt Certificate for Design for Manufacturing.
R&D lead for Companies HACCP Team, and worked closely with the Quality Team to develop HACCP program.
Responsibly of hiring and firing of employees on my team.
Executive R&D ChefFeb 2006 to Feb 2012 Amazing Food Creations LLC － Schaumburg, IL
Started as R&D Chef and worked my way up to Executive R&D
Worked in a fast paced development schedule.
Led a team of 6 in the development of private label and airline frozen meals for over 20 different companies.
Worked with many different packaging methods.
formulations which were made at a local manufacturer.
Worked closely with
operations team to do trial runs as well as on going continuous
Worked with sales team at trade shows and presentations.
Won Best New Product of the Year, both retail and food service at the 2008 Boston Seafood Show.
Sous Chef & SaucierFeb 2005 to Feb 2006 Restaurant Michael － Winnetka, IL
Managed employees to ensure all tasks were being accomplished, organizing prep work and placing
orders for ingredients.
Knowledge of each station in the restaurant and associated needs.
Produced of all sauces needed for the restaurant including all finishing during service.
Line Cook & SaucierFeb 2004 to Feb 2005 Cafe La Cave － Des Plaines, IL
In charge of all sauce work and soups for the restaurant.
Worked all stations on the line.
Line Cook and Prep CookFeb 2004 Le Francais － Wheeling, IL
Trained under well known Chicago Chef Michael Lachowicz
Worked both fish and meat saut� stations.
Education and Training
Culinary ArtsKendall College － Evanston, ILCulinary Arts