This LinkedIn profile summarizes the professional experience of an Executive Culinary Director with over 20 years of experience leading culinary operations for Fortune 500 companies and private clients. Some of their notable accomplishments include creating over 300 recipes as Culinary Director for a global healthy food manufacturer and overseeing culinary development for 60+ brands. They also have experience reformulating recipes to incorporate healthy ingredients while maintaining taste and quality. Their skills include product development, marketing, quality assurance, training, and financial management.

1. LINKEDIN PROFILE
Professional Headline:
Executive Culinary Director
Background/summary Profile:
As a self-directed professional with a broad range of culinary product development, sales,
marketing, and private chef experience, I have strength and expertise in leading cost
efficient operations through key recipe development and reformulation skills, high
performance team-building, benchmarking, customer palate demand integration, and
cross-functional collaboration. I possess strong interpersonal and focused abilities that
drive creative development teams to generate innovative recipes that meet market needs,
increase sales, and contribute to long-term sustainable business operations success.
My notable career accomplishments include leading as Culinary Director for a fortune
500 global manufacturer and distributor of healthy choice product lines with creation of
300+ recipes and oversight of 60+ brands, in addition, performing as private chef for an
array of high-profile global clients with catering, events, banquets, and personalized meal
development.
I have advanced expertise with identifying risks, setting objectives, and collaborating
with marketing teams to develop strategic sales plans for the launch of new culinary
products or approaches that meet or exceed consumer expectations, and achieve positive
results.
My professional history includes the strong ability to reformulate and integrate healthy
ingredients into existing recipes that meet client needs and do not detract from taste,
texture, or smell.
Skills & Expertise:
Customer Service,
Inventory Controls,
Quality Assurance,
Marketing,
Advertising,
New Business Development,

2. Multi-Channel Distribution,
Planning,
Hosting & Events,
Private Chef
Organic & Nutritional Ingredients,
Culinary Concepts,
Recipe Research,
Benchmarking,
Product Development
Health Regulations,
Training,
Coaching,
Contracts,
Proposals,
Financial Management,
Healthy Choice Products,
Professional Experience:
CONSUMING PASSION CATERING & EVENT PLANNING, LLC, NEW YORK, NY 1996
– Present
CULINARY DIRECTOR & EXECUTIVE CHEF
Acting as Director and Executive Chef with catering and event planning business,
inclusive of menu development, recruiting and training, customer service, inventory, and
research.
RIVER RUN FOODS, INC., NORTHUMBERLAND, PA 2013 – Present

3. CULINOLOGIST & CONSULTANT
Serving as consultant for Jar and Pouch lines with multiple clients, inclusive of Premier
Foods UK with jarred cooking sauces, Ortega with pouched cooking sauces, Dave’s
Gourmet with nut butters, Cucina Atinna with jarred pasta sauces, and Sharone Hackman
with Hak pac pouches and sauces, and Trader Joes with preserves and nut butter jars.
POSH PIES, LLC, NEW YORK, NY 2012 – 2014
CO-OWNER & EXECUTIVE CHEF
Managed sales, service, and production of specialized organic pies for sale and
distribution in retail outlets, inclusive of profit/loss, inventory controls, and marketing.
HAIN CELESTIAL GROUP, NEW HYDE PARK, NY 2003 – 2013
CULINARY DIRECTOR & EXECUTIVE CHEF, CULINARY DEVELOPMENT
Managed over Culinary Division with oversight of Imagine, Health Valley, Rosseto,
Rosetto Steam & Eat, Gluten Free Café, Ethnic Gourmet, Spectrum, Arrowhead Mills,
Sun Spire, Terra, Garden of Eatin, Free Bird, Plainview All Natural, Yves, Trader Joes,
Whole Foods, King Kullen, Schwans, Marks & Spencers, Martha Stewart, Sandra Lee,
Korger, and Linda McCartney product lines.
CULINARY CONSULTING & DEVELOPMENT, NEW YORK, NY 2005 – 2012
DEVELOPMENT CHEF – FREE LANCE
Provided specialized services for clientele with culinary menu development, inventory
analysis, prototype food research and creation to satisfy needs, scheduling, and
arrangement of deliveries.
The Hogarth Club Spa Restaurant
Executive Chef/Proprietor, London, UK
The Burnt Chair
Sous Chef, Surrey, UK
Howsen & Robins Exclusive Blends
Proprietor/Director
Café Fish - Gerard Group, London, UK
Banquet, Hospitality, and Events Manager
David Lloyd Racquet Clubs, London, UK
Banquet, Hospitality, and Events Manager
Loaves & Fishes Catering, Sagaponack, NY
Senior Banquet and Pastry Chef
Savories Gourmet Personal Meals
Dietary/Spa Menu Planner, Hamptons/Manhattan, NY
Education:

4. Diploma, Culinary Studies
Prue Leith Cooking School, UK
Master of Arts, English
Richmond Community College, UK
Bachelor of Arts, Business, Sales & Marketing
Vanier College, Canada
Internship
Raymond Blanc French Cooking, UK
Internship
Roux Bothers French Cooking, UK
Organizations & Associations:
Research Chefs Association, Member;
Institute of Food Technicians, Member;
Institute of Integrative Nutrition, Member;
The Tower of Hope, BOD Member;
Projects:
Culinary Institute of America, Product Line Development, Hain Celestial Group
Volunteering & Causes:
Master Cooking Classes, Instructor – 6 Week Courses; 6 Student Classes