David Funaro Email & Phone Number

Pittsburgh, Pa, Us

Wexford, Pennsylvania, Us

Wexford, Pennsylvania, Us

Innovative Global R&D Executive with Specialized Manufacturing expertise. 20 years experience in CPG, Snacking, Chocolate, Confectionary, Bakery, Pastry, Beverage and Food Production. Focused, organized, driven, resourceful, lead by example, roll up the sleeves mentality and a dedicated cross-functional business partner. I am excited to offer my skill set, education, knowledge, career bandwidth and synergies to support, add depth and be a part of achieving company growth targets. CPG experience achieved working with numerous external companies and contract manufacturers spanning 13 countries including U.S. - Advisory analyst in product manufacturing assessment and guidance with target results- Formulations and ingredient investigations, process procedures alignment - Clean label opportunities and NPD guidance- Bench top to pilot & full product runs through packaging- Cross-functional business partner internal and external from procurement through FSQA, and Regulatory

Founded in 2019Contract manufacturing company of confectionery, bakery, beverage, CPG and supplement categories15,000 square foot facility SQF +Quality Clients in United States and CanadaUnfortunate Covid-19 hurdles

Guide and collaborate with Macy's Leadership on current Chocolate line up- Direct report for R&D and Quality Assurance Teams globally - Develop relationship with 2 current manufacturers - Relocate all production to 1 new manufacturer - Create 54 new products in the 100 year brand. with a clean label and natural ingredients- Created a Global Sales and Distribution Channel - New business development regional global expansion concepts- Created new channels in existing pipelines to streamline processes and procedures- Increased R&D output deliverables- Reduced global spending with utilization of internal cross functional resources- Revamp nutritional process and procedures per global footprint- Implement out of box ways of thinking/working with NPD and innovation to minimize lab time and quadruple submissions

Vice President, Global R&D Innovation Garrett Popcorn Shops- Direct report for R&D and Quality Assurance Teams globally - Responsibilities spanning 8 countries with regional teams- Implemented new innovation with select ingredients staying ahead of trends- Development from bench top to commercialization scale up- New business development regional global expansion concepts- Created new channels in existing pipelines to streamline processes and procedures- Increased R&D output deliverables- Reduced global spending with utilization of internal cross functional resources- Reduced core R&D spending in year 1 - Revamp nutritional process and procedures per global footprint- Implement out of box ways of thinking/working with NPD and innovation to minimize lab time and quadruple submissions

Global Palate Concepts is a Food and Beverage consultant company specializing in Innovative Concepts with reading beyond the Tea Leaves.- New Business development performed in Canada, France and Saudi Arabia- Innovating Concepts and Product Development- Location buildout- Local Governmental Food Production Regulatory Codes and Compliances - Training and Execution- Global distribution and Regulatory Compliance

New York, Us

Starting as Chocolatier, advanced into the Global Senior Chef Chocolatier position in 9 months. - Primary focus and goal was to expand the brand globally through R&D with application- Implemented first ever in company history Food & Beverage Global Flagship Cafe Concepts, all created on site Global location utilizing all local ingredients, contract manufacturers, business partners and local/ regional governments- During this time had created and implemented 22 Café Godiva Flagships on 4 continents and work that spanned 22 countries and 41 cities- Focus of brand building in new territories and consideration of regionally acceptability- Achieved through local palate in reference to textures, sweetness and savory levels, day parts desires and religious beliefs- Created breakfast items, petite gateaux, entrements, ice offerings, savory, beverages and varieties of Wine/Spirits to excite, allure and satisfy consumers above expectations- For this task involved numerous cross functions of internal and external teams- An honor to see the core items created and launched are still highest selling items

- Start-up and mass manufactured a signature item from James Beard acclaimed restaurant- Design, facilitate and operate a 10,000 square foot facility- Implemented, trained work flows and enforced HACCP - OSHA and FDA requirements included- Line extensions- Designed packaging for wholesale/retail- Marketing and sales support with cold supply chain- Work directly with external Teams pinpointing targeted locations- Implemented nationwide distribution channels- Accounts with MLB, NFL, NBA and NASCAR

- Prepare weekly 7 to 9 components innovative plated desserts to excite the customers- Educate back of the house and front of the house staff weekly - Create an array of Rustic Style Chocolates and Truffles- Prepare motif driven desserts for on site/off site Events- Honored to represent CRÜ's new pastry program at The James Beard House New York City 2007

- Responsibilities of daily operation of artesian hand prepared ultra premium confections lines with a cafe setting attached- Oversaw all needed internal and external cross functions from ingredients to sales- Created thousands confections in tenure- Led cross functional Teams in upwards of 60+ in peak season- Worked closely with global external partner including numerous functions.- Growth development from 600 square foot operation to 6000 square feet newly designed manufacturing facility- Took part of the Team growing the brand 600 times original scope

Designed and prepared weekly changing offerings of desserts to align with seasonality, holidays or functions. Take part in local an city events.

Us

Instructed all 9 courses and Culinary Bake Shop Courses for Culinary Students, rewrote all needed to align and comply with Education Boards direction, specialized in Chocolate, Confectionery and Artwork with Sugar and Isomalt.

Family owned and operated Cafe setting offerings 54 types of Biscotti, fresh pastry, wide range of beverages and fresh bread each Sunday. Owned by Mother Genevieve & co-founder, Sister Debbie and myself that all contributed to sustainable growth. After year 1, we opened up Cafe Biscotti Food Services that prepared additionally for local restaurants, hotels and clubs. Our Biscotti holidays wreaths were shipped countrywide and throughout Canada.Was priceless times, sadly due to construction of a subway system the business was sold off.

CCE - Certified Culinary Educator CEPC - Certified Executive Pastry Chef: These set courses formed by united States Accreditation Standards were the truly learnings and teaching years of hands on bakery food science. As it continuously evolved with ingredients and new process it needed to grow into curriculums of basis in programs to be set in colleges and culinary institutions across the country for such courses moving forward. This was a primary function of my role with why and how I use them every day forward. These courses have evolved over the years in my tenure that gave a foundation basis to not just educate but write courses above approved state and country approved accredited education degrees and certificates. Hired 3 months prior to graduation from same institution. Started teaching my first class as an instructor with Architectural Design of Wedding Cakes, Confectionary, Chocolate & Sugar Sculptures. Throughout the next 4+ years grew into Dean and Director of Education roles. The duties by end of tenure were to keep ahead of trends, rewrite curriculums and align with governing boards of education to align and exceed criteria for graduation specifics.

Executive Pastry Chef of all pastry /baking operations. Weekly, seasonal and holiday new product offerings. Speciality breads, crackers, butter and preserves. 2 time Chaine des Rotisseures Socity presentations and awards..

Stated with maintaining and running a small area carved out in the bar area called Gandy Dancer Grill, then on to Sauté and Middle & Aps areas. Worked with the Pastry Teams prior to my graduation from Pastry School and also Brunches.

This was was my first cooks position, responsible set up and take down for all on menu that came from the Fry-Deli section.

Two weeks out of graduating high school was a full time Dish-doggie after setting up assisting with prep and salad bar. During lunch time was in chef attire to make omelets. Wash dishes, take down salad bar daily.