VP, Innovation, 2013 – Present | Director, R&D, 2012 – 2013 | R&D Manager, 2007 – 2012Direct Innovation team specializing in new product development of Artisan breads, frozen dough's and laminations in support of key accounts.• Orchestrate ideation and analysis of new concepts and culinary innovation projects, capitalizing on market trends.• Lead technical development of more functional ingredients of over 200 potential products per year. Determine the most compelling product offerings to market test prior to presentation to clients.• Consult with Directors, VPs of Marketing and Procurement at Fortune 500 clients. Collaborate closely with vendors in identification and development of new products.• Concurrently support Operations & Quality teams as an Operational Consultant, evaluating and implementing new materials, equipment and processes, meeting all goals for gold- standard products.• Develop operating plan and strategic objectives that support the company’s research and development strategies. Consult with senior management in developing and establishing organizational and company policies. Represent the company in technical matters at customer presentations.

Transferred to the U.S. to develop innovative co-extruded, formed products for the retail and foodservice markets. Developed poultry, meat, vegetable and dough products.• Managed projects from concept to commercialization. Conducted ideation sessions, developed concept samples and carried out pilot plant and production plant trials.• Collaborated company-wide, working with Technical Services, Marketing, USDA Compliance and other teams.

Managed all site based technical development work focusing on Bakery Technology for the coatings division largest European Site.• Developed innovative new products, such as a new breadcrumb range, to address customer requests. Evaluated new process equipment and design layout.• Served as liaison between sales teams, corporate R&D and other Kerry manufacturing sites throughout Europe. • Innovated cost reduction methods while maintaining product quality. Replaced flour blends, aqua resins and yeast to consolidate inventory and reduce working capital.

Supported Quality Control Manager with product testing, analyzing lab data and providing technical support to customers. Project-managed launch of a test bakery for a major bread manufacturer, including consulting with customer to determine R&D and production processes and creating test procedures.