• Lead ongoing program, product and recipe development, along with culinary support, across multiple foodservice categories to encourage brand awareness and loyalty. • Collaborate with the on premise national foodservice account team to develop culinary trend and usage collateral to assist with on-site presentations and training• Manage the development of innovative, nationally distributed foodservice products in collaboration with multiple foodservice manufacturers, to drive brand growth.

• Provide ongoing program, product and recipe development, along with culinary support, across multiple foodservice and retail categories to encourage brand awareness and loyalty. • Collaborate internally with the facilitation and activation of multiple product immersions, designed to educate and create brand loyalty around the Australian red meat program. • Manage internal and external teams to develop multiple lines of ready-to-eat/value added products, sold across multiple retail and foodservice outlets.

• Provide ongoing program, product and recipe development, along with culinary support to encourage awareness around walnut usage in national foodservice environments. • Develop on-trend recipe applications in collaboration with the California Walnut Board’s foodservice agency for traditional and digital media promotion• Leverage foodservice relationships and network to create opportunity for brand penetration within targeted national foodservice accounts

Specializing in the following services for the F&B Industry:-Product Development-Recipe Development-Tradeshow Representation-Food Photography-Restaurant Operations-Beverage Mixology

• Collaborated with executive culinary, marketing and consumer insight teams to create dynamic sales presentations for a wide variety of foodservice channels and segments. • Assisted with the creation and implementation of various dynamic digital training tools for internal sales teams around specific product categories.

• Collaborated with the Chief Marketing Officer to lead a team of culinary professionals through multiple foodservice marketing initiatives to increase brand awareness• Oversaw the design and implementation of the BIIC Culinary Center in Bradley, IL- a 6,000 sq. ft. professional kitchen, lab and interactive meeting area.• Designed and operated two full-service food trucks, used as a promotional vehicles for various marketing initiatives, across the United States and Canada. Traveled extensively (100,000 documented miles) presenting to multiple foodservice organizations and internal faculty around the health benefits of Bunge edible oils.• Developed numerous creative applications with edible oils, tailored to fit the needs across multiple foodservice and manufacturing categories.

• Collaborated with an internal team of culinary professionals to create multiple applications for cranberries utilized within multiple foodservice customer segments. • Leveraged numerous consumer and market based strategic insights to create on-trend and executable menu items based on limited operational environments. • Developed concepts implemented into seasonal national sales team initiatives across multiple foodservice categories.

General Manager of Dunlay's on Clark and DOC Wine Bar, both are inter-connected properties.Annual revenue of $2.5M annually- hired and trained FOH/BOH managers and chefs. Worked extensively with COMPEAT Accounting Software to track inventory and manage P+LDeveloped successful marketing programs to drive traffic and provided professional philosphy to reduce in-house turnover and overall operational costs.

Owned and operated a 150 seat Cajun/Creole themed restaurant in Lafayette, IN while attending Purdue University. Operation generated around $1.5M annually with a staff of 30.