Gregory Retz

Gregory Retz Email and Phone Number

Director of Culinary and Sales @ Middleby Marshall
elgin, illinois, united states
Gregory Retz's Location
Dallas-Fort Worth Metroplex, United States
Gregory Retz's Contact Details

Gregory Retz personal email

About Gregory Retz

I am a culinary leader with extensive experience in all areas of food service, including restaurants, manufacturing, multi-unit operations, product commercialization and program development. Areas of expertise include research and development, recipe creation, food styling, product presentation and demonstration, team management, food and beverage marketing and concept development. As a culinary innovator with extensive experience I am adept at bringing successful food and beverage concepts to life for the restaurant, retail and contract food service industries. Developing on trend programs that operate effectively and efficiently within this industry has become my forte. Being a Chef is not what I do, but is who I am. I am dedicated to creating programs, concepts and recipes that impact customers and enhance business. I am passionate about developing team members and maximizing growth potential.Certified Executive Chef, American Culinary Federation

Gregory Retz's Current Company Details
Middleby Marshall

Middleby Marshall

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Director of Culinary and Sales
elgin, illinois, united states
Website:
middmarshall.com
Employees:
32
Gregory Retz Work Experience Details
  • Middleby Marshall
    Director Of Culinary And Sales
    Middleby Marshall Mar 2024 - Present
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  • Mooreland Development/Rw Fandb
    Director Of Restaurant Development
    Mooreland Development/Rw Fandb Oct 2022 - Present
    Flower Mound, Texas, United States
    RW FandB and Mooreland Development creates and operates restaurant concepts to be a part of the community they serve, featuring fun, scratch kitchens that are food and service focused
  • Regal Springs
    Corporate Chef/Business Development Manager
    Regal Springs Sep 2019 - Jul 2022
    Created the new corporate culinary team and established the Culinary office and test kitchen in order to develop effective value added items for retail, club and foodservice applications and to support the sales and marketing teams for commodity and value added presentations throughout the US. Key initiatives for new line development included the creation of on trend flavor profiles and the development of an increased adhesion system for a best in class branded and private label product portfolio. Implemented a sales presentation model to allow forward progress for sales and marketing throughout restricted travel time periods (COVID).
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  • Compass Group
    Regional Executive Chef
    Compass Group May 2018 - Sep 2019
    Lead the culinary team supporting the 168 unit region in North Florida to support operations, train and develop staff, ensure food save operations and provide cost effective, nutritional meal service. Coordinated and managed a fleet of food trucks for use throughout the region. Developed new recipes for production in the regional commissary kitchen utilizing cook chill, bakery and cold prep facilities.
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  • Freshrealm
    Director Of Culinary Innovation/Corporate Chef
    Freshrealm Mar 2017 - Mar 2018
    Ventura, Ca
    Recruited to ideate and develop meal kit formulations for home delivery and retail applications. Established labeling process and procedures for nutrition and ingredient panels using the Genesis/ESHA software platform.
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  • Southeastern Grocers
    Director, New Concept Development
    Southeastern Grocers Oct 2015 - Feb 2017
    Jacksonville, Florida Area
    Promoted to newly created position to develop culinary concepts focusing on fresh food trends and restaurant quality foods prepared in store. Developed concept physical layout with regard to equipment, flow of food and customer ease of access. Configured formulas for store production ensuring standard results across all four banners and product commercialization.
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  • Southeastern Grocers
    Director, Culinary Operations
    Southeastern Grocers Jan 2015 - Oct 2015
    Jacksonville, Florida Area
    Promoted to create and manage culinary team of 8 regionally based support chefs. Implemented standardized equipment specifications reducing equipment spend by 42% while implementing new opening readiness evaluation program therefore streamlining the opening process.
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  • Southeastern Grocers
    Category Manager
    Southeastern Grocers Oct 2010 - Jan 2015
    Jacksonville, Florida Area
    Coordinated the conversion of the Prepared Foods department across five banner conversions in order to standardize operations. Responsible for department specific vendor relations and contract negotiations for $315 Million department budget. Exceeded department sales and operating budget 4 years in a row.
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  • Meriwether Godsey
    General Manager
    Meriwether Godsey Jun 2008 - May 2010
    Directed 40 person staff to consistently meet operational standards in financial performance, sustainability and overall operational efficiency. Oversaw all operations across two full service outlets and full service catering for up to 4000 guests. Key initiatives were to enhance and maintain closed loop sustainable operations for all campus outlets and catering.
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  • Beth Sholom Village
    Food Service Director/Executive Chef
    Beth Sholom Village Jan 2006 - Jun 2008
    Recruited to increase quality of food service operations for full Glatt Kosher community catering to highly affluent Jewish clientele and to maintain $2.5 Million operating budget. Recruited and hired culinary staff able to maintain the highest level of kosher operations under rabbinical supervision. Supervised a fifty person culinary team across three operating outlets.

Gregory Retz Skills

Recipes Culinary Skills Menu Development Food Inventory Management Catering Food Service P&l Retail Profit Grocery Food Safety Leadership Sanitation Haccp Customer Satisfaction Merchandising Management Bakery Purchasing Food And Beverage Food Industry Hiring Pricing Inventory Control Chef Seafood Food Quality Restaurant Management Meat Team Building Vendor Relationships Facilities Management Restaurants Fine Dining Income Statement Retail Design Frozen Food Hospitality Hospitality Management New Restaurant Openings Menu Costing Recipe Development Recipe Testing Budgets Facilities Planning

Gregory Retz Education Details

Frequently Asked Questions about Gregory Retz

What company does Gregory Retz work for?

Gregory Retz works for Middleby Marshall

What is Gregory Retz's role at the current company?

Gregory Retz's current role is Director of Culinary and Sales.

What is Gregory Retz's email address?

Gregory Retz's email address is gr****@****ngs.com

What schools did Gregory Retz attend?

Gregory Retz attended Virginia Polytechnic Institute And State University, Johnson & Wales University.

What are some of Gregory Retz's interests?

Gregory Retz has interest in Children, Civil Rights And Social Action, Environment, Education, Science And Technology, Disaster And Humanitarian Relief, Animal Welfare, Health.

What skills is Gregory Retz known for?

Gregory Retz has skills like Recipes, Culinary Skills, Menu Development, Food, Inventory Management, Catering, Food Service, P&l, Retail, Profit, Grocery, Food Safety.

Who are Gregory Retz's colleagues?

Gregory Retz's colleagues are Roy Beckstrom, David Shave, Molly Rustay, Martin Ramirez, Tim Klages, Andrew Ostrowski, Melanie Martinez.

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