Matt Monteverde Email & Phone Number

Lynn, Massachusetts, United States

•Developing the next era in Sous Vide meal solutions

Lynn, Ma

•Led Culinary R&D team during revenue growth period from $150M to $650M •Developed global soup program for largest retailer in the world resulting in over $125M in revenue - avg. $16M/yr. •Responsible for any and all culinary decisions affecting production skus including raw material and process change management•Developed global soup program for largest natural foods retailer in the world resulting in over $250M in revenue - avg. $44M/yr.

Oak Brook, Il

As an American expert on an international team, I developed authentic Italian-inspired products for the American market, focusing on seafood, meat, and vegetarian items while considering trends, nutrition, costs, and specifications within tight deadlines.My involvement in sales calls and events as an Italian cuisine and culture expert led to a 28% market share within six months, as well as winning Progressive Grocer’s 2013 & 2014 Editor’s Pick Award and 2014 Category Advisor Award.I provided culinary expertise to the marketing department through quarterly food trend reports, competitor product analysis, project ideation, and ingredient testing for improvements and efficiencies.I collaborated directly with national food service and retail customers, developing menus, recipes, and resolving issues tailored to their unique needs. I also created innovative product and menu ideas for clubs, updating them based on new trends.I developed over 50 unique recipes, styled and photographed food for websites and social media, considering consumer preferences, trends, nutrition, and ease of preparation.Additionally, I authored a 48-page product training manual for sales and marketing teams, detailing ingredient functionality, cultural significance, and a phonetic dictionary of relevant Italian terms.

Plan and coordinate all in-house presentations for assigned accounts involving preparation of 10 - 12 complete dishes for up to 20 customers at a time Responsible for product costing within +/- $0.01 boundaries as well as margins control Sourced raw materials from and implemented product specification processes Process instructions and SOP development and writing.All Chef Developer duties

Worked directly with marketing and cross company chef departments to develop new premium lines of both refrigerated and frozen items numbering 18 totalSourced ingredients and tested formulas to convert all products to FDA & USDA approved “all natural” complianceParticipated in cross-company (Nestlé) chef events to generate general and specific brainstorming for all brands and channels

Moretta, Piemonte Italy

Consult on all facets of new ultra-premium product development for the Italian market including recipe conceptualization, formula development, sample production, scale-up, production supervision, equipment modification and problem resolution, finished product testing (moisture, water activity, shelf life, sensory), equipment training, SOP development and writing.

Haverhill, Ma

Complete development of various Italian specialty products for national restaurant chains of up to 800+ units as well as private restaurants including ideation, prototype development, formula writing, revisions, scale-up Supervised first-run production of up to 2500 lbs. finished product

Watertown, Ma

Increased same store sales and per-person averages within six months through training, discipline, and procedure/policy streamlining to lead the eight-restaurant district every month for remaining tenure Focus on rollout and evolution of new “T0-Go” program as well as documenting and reporting issues and recommendations to corporateManage low-volume restaurant (<$30,000/week sales) labor and food cost through strict monitoring and creative solutions including cross-training and duty consolidationInitial and continual training of staff of 40+, both BOH, FOH, and new managersInventory and P&L calculating, reporting, and trouble-shooting

Education record

Certificate, Professional Chef

Honors in Laboratory

Ba, Economics

B.A. Economics

Education record