Phil Fox Email & Phone Number

Los Angeles, CA, US

Greater Los Angeles Area

Culinary Development | Food Product Development | Trend Research | Culinary Arts EductionSpecializing in trend and market research-informed development in the culinary and food industries. Extensive experience with iterative process in both kitchen and commercial production, outsourcing/co-manufacturing, and pilot plant work. Development of recipes.

Vernon, CA

Leading agile innovation pipeline for both branded and private-label products.Development and implementation of software solutions for scale-up, optimization of current products, costing and nutritional analysis. Proven experience in identifying, validating & developing market opportunities.Transition of product offerings from legacy D2C to FDM.

Greater Los Angeles Area

Development of non-gmo and organic prepared foods for natural groceries and mass marketBrand focus on super foods, vegetarian and meat alternative productsCollaborate with ingredient buyers to minimize challenges from kitchen to production floorOversee all initial production runs to ensure proper recipe translation and quality standardsRefinement and cost.

Chicago IL

Lead menu development for start-up restaurant focused on healthy, natural, organic, protein-rich choices including breakfast, lunch, blended drinks, and seasonal offerings.Enhanced menu offerings with creative and flavorful vegan & vegetarian options.Collaborated with training department on menu rollouts and updates to instructional materials for 500.

Developed trend-inspired variety of beverages including juices, tea, coffee, milk-based, isotonic, alcohol, and carbonated products, resulting in 20MM total sales.Responsible for essential oils, fragrance and flavor development. Coordinated manufacturing runs for Dr. Pepper Snapple Group.Managed 10 full-time R&D personnel, including lab structure.

Oak Park IL

• Creation of nationally-branded food & beverage products, starting with kitchen development through plant trials and commercialization. Clients included: Barilla, Mars, Panera, Kraft, Quaker, Coca Cola, Hillshire.
• Extensive work in consumer research and prototype development.
• Mentored and managed up to 15 kitchen staff.

Chicago IL

• Developed “The Test Kitchen: An Overview of Modern Food Development.”
• Guided Bachelor-level students through the elaborate process of food development in the modern test kitchen environment.
• Taught “Modern Food Development” each semester, with an average course enrollment of 30 per section. Developed and delivered course content and materials.
• Taught other general subjects such as garde-manger, meats, and soups.
• Organized interactive lectures, field trips, and ingredient demonstrations to actively engage students.

Lombard IL

• Specialized in flavors, flavor enhancers, and whole food ingredients.
• Culinary liaison focused on modern trends and their translation into the test kitchen.
• Optimized and consulted on projects including batter, breading systems, seasonings, flavor systems, flavors, sauces, soups, dressings, appetizers, veggie ‘sausage and meat.’
• Skilled creation of nuanced and complex flavors and flavor systems, reaction flavors, trend-born concepts, and prototypes for QSR and industrial customers.

St Charles, IL

• Line cook during service (grill and cold-kitchen stations) focusing on rustic Italian food.
• Prep work, cutting, marinating, portioning in preparation for main service.

Glenview, IL

• Buffet line cook for European and Kosher food.
• Prepped and cooked for large events for 200+ guests.
• Developed a proficient understanding of religious dietary restrictions and recipe modification.

Wheaton IL

• Developed a nutritionally-focused menu catering to the weight loss and body-building markets.
• Managed 5 staff and developed a training program for new employees.

Hinsdale, IL

• Prep and cooking for prepared foods counter and sushi bar.

Product Strategy

Snack Foods & Extrusion Technology

Bs, Food Science And Nutrition

Aas, Culinary Arts