Bryan Cozzi Email and Phone Number

Executive Chef for Campbells Soup Co, including Front End Innovation, Campbells Fresh, Meals & Sauces and Soup & Broth Divisions. Working on some of the most iconic brands including Prego, Pace, V8, Plum Organics, Pacific Foods, Chunky, Swanson, Well Yes, and Slow Kettle. Experience stretching across many categories such as soup & broth, Italian sauce, salsa & queso, organic baby food, & beverage. In addition, working on fresh soup, salsa, hummus, juice & smoothies, which was considerably a large private label business that collaborated very closely with large retailers to create products to their specifications. Responsible within each of these divisions to work cross functionally including product development, sales, marketing, & consumer insights to bring differentiated, innovative experiences to market. Bring a culinary focus to new areas of opportunity by ideation and rapid prototyping while having a deep understanding of insights and market trends. Highly influenced the greater organization by tracking & presenting culinary trends, leading trend walks, cooking demonstrations and supporting sales with top customer engagements.

Restaurant Chef & Country Club Executive Chef at consistently ranked #1 club in America. Executed all facets of food production including the development, customizing, writing, and costing of all banquet and a la carte menus. Fiscally responsible for all areas of the Country Club Culinary Operations budget including food cost, labor and quality controls.

Corporate Chef/General Manager for a very prestigious local restaurant group with aspirations of franchising. Researched and implemented new menu items designed for practical and profitable purposes for this high-volume operation. Act as operations manager, influencing daily operating standards, training methods and reviewing financial reports while keeping a close watch on the production of food quality and uncompromised service standards at this 200-seat restaurant.

Executive Chef of the Cliffs at Glassy, one of four distinctly different private and residential golf and country club communities and host of charity Pro – Am Buy.Com Tour. Executed all facets of food production including the creativity, development, customizing, writing, and costing of banquet and a la carte menus, but also a strong emphasis on the importance of purchasing and its direct impact on cost control without sacrificing quality and member satisfaction. Implemented and maintained records of all orders, food and nonfood items, such as cleaning supplies, small tools, and equipment using a purchasing log which is consistent with the club’s fiscal year’s budget.

Worked for Edward Henderson, M.C.M.

Worked for James Corwell, C.M.C

Worked for Mark Erickson, C.M.C