PIONEERING THE FUTURE OF FLAVOR
Our passionate culinary team is made up of innovative and experienced professionals with years of experience in foodservice. Their work combines food science, technology and the culinary arts to imagine the future of food. They draw on current trends and culinary insights from across our global network to create customized solutions for all of our clients. Using proprietary flavor research, our team of forward-thinking chefs aims to guide the next phase of foodservice. Individually, they've earned accolades across the industry, but together they're crafting the future of flavor!
MEET THE TEAM
Golden Toques. American Academy of Chefs Fellows. Chefs of the Year. Our dedicated team of highly-respected chefs have won some of the most prestigious awards in the industry. With their years of combined experience in food and technical know-how, they're able to elevate every Custom Culinary® customer to new heights. Take a moment to get to know these incredible chefs that can transform your brand through flavor and culinary expertise.
LEARN MORE ABOUT WHAT IGNITES EACH OF OUR CHEFS CULINARY SPIRIT BY
CLICKING ON THE LINKS BELOW TO THEIR INDIVIDUAL PROFILES.
Scott Gilbert, CEC, AAC, HGT
“Our products help chefs deliver the level of culinary skill that you’d use if you had the time to do it from scratch.”
Michael Smith, WCMC, CEC, AAC
“The shrinking globe and Food Network effect has forced the hand of chefs to step up to the plate and be more adventurous.”
Richard Reilly, WCMC, CEC, CCA, AAC
"You’re only as good as the last meal you served. If you served 5000 dinners and the last meal served was unsatisfactory, you were not successful."
David C. Russell WCEC, CEC, AAC, HGT, CBJ
"Cook for your guests as if they were family, and cook with love."
Mike Minor, CEC, AAC, HGT
“We develop authentic flavors. We deliver flavors in various mediums. We match to scratch-made.”
Mike Speranza, CEC
“Our chefs all grew up in the business, have collectively held every position in a restaurant and hotel kitchen, and live in the food business every day. It doesn’t get more authentic than that.”
Michael Hornback, MPS, CEC, WCEC, CCA
“As chefs, we have the power to affect change of our broken food systems by influencing how others eat through our choice of ingredients and our preparations of healthy for you, healthy for the planet foods.”
Michael Manno
"After a great day of work, I love to hurry home to cook dinner with my beautiful 2-year-old daughter. Everyday she tells me I am a great "cooker". Honestly, from the bottom of my heart, it is the best recognition I could get at this point of my career."