1. JON A. DAREFF
5730 SOVEREIGN DRIVE ♦ CINCINNATI, OHIO 45241 ♦ (513) 489-4017 ♦ jdareff@msn.com
Professional with extensive background in the culinary arts and sciences as both a Certified Food Scientist and
Research Chef. Years of experience leading, managing, engaging in technical sales calls and implementing creative
solutions utilizing cross functional teams. Exhibits strong communication skills with a diverse population. Excels at
sales presentations for key accounts. Possesses expertise in product and recipe development, commercialization,
product sourcing, ingredient declarations and nutritional software for food, flavor and restaurant industries. Helped
launch 175+ products to market from concept development to final production. Significant experience in the
culinary arts and science of processed meats, flavors, frozen, refrigerated and shelf stable foods and sauces for retail
and food service industries with a strong understanding of operations.
PROFESSIONAL EXPERIENCE
DAREFF CONSULTING, Cincinnati, OH 03/2009-Present
12/2006- 07/2008
All activities part of Dareff Consulting:
Senior Food Technologist/ Executive Research Chef
Consultant for food and flavor manufacturers, restaurant and restaurant chains in all aspects of product development and
commercialization. Responsible for ideation, development and implementation of sauces, entrees, soups and side dishes.
Member of YourEncore consulting team. Adjunct Professor: University of Cincinnati Culinary Science Program. Restaurant
reviewer for Key Magazine.
Deli Manager for Rascals’ NY Deli: 06/2013 – 02/15
Responsible for developing new items and new dine in and take out menus. Responsible for cutting meat and cheese for
restaurant and deli consumers. Provides customer satisfaction while managing the take out area. Train associates in deli
operations. Work with team revitalizing operations and updating menu.
Adjunct Professor, University of Cincinnati; Culinary Science Instructor. 01/2010-12/2014
Senior level course: Food Preservation & Food Safety
Cincinnati Cooks! Division of the Freestore Foodbank – Volunteer Chef Instructor 06/2009-10/2012
Culinary training program that prepares low income, at-risk individuals for employment in the food service industry as well as
teaching life and job skills. Powerpoint presentation on topic of Food Science, Tasting & Molecular Gastronomy for new class at
Cincinnati Cooks!
Key accounts: Kroger, Nestle, ACH, Cryovac, Select Brands, Ragozzino Foods, Katelyn’s Honey, University of Cincinnati and
Key Magazine.
Licensed Realtor working with Sibcy Cline Realtors selling residential 09/2010-Present
and commercial properties.
BOAR’S HEAD PROVISIONS CO, Sarasota, FL 08/2008- 02/2009
Senior Culinologist
Responsible for bridging gaps between Corporate Chef, Food Technologists and Operations. Find solutions to issues that arise
in Boar’s Head’s new ventures.
• Created and instituted quality and viscosity testing on co-manufactured refrigerated soups to increase consistency.
• Trained and worked on projects in Holland, Michigan plant until permanent move to VA pilot plant tentatively scheduled
to open in 6/09. R&D facility was never built.
THE WORNICK COMPANY, Cincinnati, OH 06/2000-11/2006
Corporate Chef/ Senior Food Technologist
Managed, taught and led product development culinologist, food technician and culinary science interns. Responded to
customer requests, proactively creating new food products commercialized in manufacturing plant.
• Led team developing high quality, nutritionally balanced food products. Extensive use of nutritional software program
calculating nutritional data.
• Formulated new products and troubleshot product development and production obstacles for shelf stable microwave retail

2. food line. Consulted with sales, R&D and production, assuring quality product.
• Created and produced ready to eat frozen food products for U.S. Military Unitized Group Rations program.
Products included Shrimp Scampi and Teriyaki Chicken.
• Led shelf stable foodservice product development initiative in partnership with Cryovac, Portion Pac Inc., and corporate
sales force. Products included Dirty Rice, Chicken with Chipotle Carbonara sauce and Meatballs with Tomato Sauce.
• Reduced retail product line costs 30% without quality differences creating a profitable, vibrant product line.
• Created new high quality, frozen and shelf stable product line for foodservice customers, commercial and military.
Key accounts: Homestyle Express, Nutrisystem, A La Smart, Boca, U.S. and Canadian Military and Kraft.
GIVAUDAN ROURE FLAVORS / TASTEMAKER, Cincinnati, OH 07/1994-09/1999
Manager, Food Service Development/Executive Chef
Managed, taught and led chef and food technician, quickly and effectively reacting to customer requests. Research team
member analyzing trends in industry. Proactively created new food products commercialized in manufacturing plant.
• Led product development/ applications group initiative that resulted in new penetration into quick service and casual
dining restaurants, and further enhanced relationships with corporate food service manufacturers.
• Designed first food service test kitchen enabling company to replicate production facility and restaurant kitchen, ensuring
product enhancement consistency for customer.
• Taught direct reports on plant ready production increasing product consistency and project output while enhancing
customer relationships and staff skills.
• Arranged for alternative manufacturing of product replacing manufacturer and saving major IFT presentation. Product was
battered and breaded flavored Popcorn Chicken.
Key accounts: McDonald’s, Taco Bell, Olive Garden, ConAgra, Kraft, Kentucky Fried Chicken and Campbell’s.
CONAGRA FOOD SERVICE COMPANIES, Omaha, NE 01/1990-07/1994
DIVISION OF CONAGRA INC.
Senior Food Technologist
Creative and scientific lead in development of frozen entrees and side dishes for foodservice industry. Supervised and
mentored two food technicians.
• Developed Life Choice, Healthy Choice and the Ethnic Vision lines.
• Developed 23 food service products from conception to production establishing corporation as industry lead for nutritional
entrée.
• Researched and solved significant recipe problems resulting in superior product, becoming a major seller.
• Assessed and implemented strategy reducing costs 20% by changing formulations, renegotiating pricing with suppliers and
increasing plant efficiencies.
• Established working relationship with customer and led development group reinventing frozen food entrees and side
dishes.
Key accounts: Armour, Healthy Choice, Sysco and Chun King.
BRYAN FOODS, INC., West Point, MS 01/1985-01/1990
DIVISION OF SARA LEE CORPORATION
Chef, Product Development Technologist
• Developed and commercialized Gourmet Entrée line of pre-cooked meat and sauce items for Sara Lee and Kroger.
• Designed successful, innovative enrobed product line.
• Developed successful barbecue spare and loin back ribs products
PROFESSIONAL MEMBERSHIPS, EDUCATION, SELECTED EXPERIENCES, TRAINING AND PUBLICATIONS
CFS: Certified Food Scientist: IFT Certification 2013
Member of Research Chefs Association, 1997-Present
Professional member of Institute of Food Technologists, 1984-Present
University of Buffalo (SUNY), Buffalo, NY, Bachelor’s Degree, Biology-1984, Psychology-1981
Culinary Institute of America, Hyde Park, NY, Associate's Degree in Occupational Studies, Culinary Arts, 1982
Adjunct Professor, University of Cincinnati; Culinary Science Instructor, 01/2010-Present
Cincinnati Cooks! Division of the Freestore Foodbank – Volunteer Chef Instructor, 06/2009-10/2012
CIA Schieffelin Award: Outstanding Student in Wines & Spirits
Key Magazine, Cincinnati, OH – Restaurant Reviews, 2007-2008
Certified Project Manager, Xavier University Microsoft Project Management Training, 2003

3. TechniCal Retorted Products Training, 2003 Excellence in Management, Givaudan Roure Flavors
Dale Carnegie Leadership Training for Managers Various training related to team building & leadership
CaféMeetingPlace.com article “What is a Research Chef, Anyway?” coauthored with Nina Price, 2003