our panel of

Our panel of contributing R&D experts provide valuable tips, strategies and insights on each of our trends; look for their “take-aways” throughout this issue.

JAMES BRISSON

New York City and Tampa Bay, Fla.

James Brisson is founder of The Wall Street Chef, LLC. A graduate of Washington & Jefferson College and the Culinary Institute of America (CIA), Brisson is a seasoned hands-on R&D chef whose business creates and formulates food products and concepts, flavor profiles and menu applications for retail, foodservice and industrial customers. A frequent national and local TV guest, Brisson also consults with clients on menu and flavor trends.
chefjames@thewallstreetchef.com

 

KATHY CASEY

Seattle

Kathy Casey is a celebrity chef, mixologist, pioneer in the bar-chef movement and author of nine cookbooks; her newest is Sips & Apps. She owns Kathy Casey Food Studios and Liquid Kitchen, specializing in food, beverage, restaurant and hospitality concept consulting and product development as well as social-media food and beverage promotions. Casey also owns Dish D’Lish cafes, as well as Dish D’Lish branded retail and foodservice specialty food products and cocktail mixers. info@kathycasey.com

 

DAVID COMMER

Carrollton, Texas

David Commer is a chain-account beverage specialist with over 30 years of experience in the hospitality industry and a proven record for increasing beverage sales. Since 2001, Commer Beverage Consulting has provided beverage services and strategies to clients. Commer provides sales and marketing strategy services as well as product analysis and recipe development to major beverage manufacturers. dc@liquidassets.org; www.commerbeverage.com

 

JOHN CSUKOR

Richmond, Va.

John Csukor has accumulated over 25 years of experience in product development, culinary, marketing and purchasing roles while serving in senior positions with commercial chains, non-commercial management companies and marketing firms. He received his culinary degree from Johnson & Wales and continues his education through the CIA. Csukor is a member of the Research Chefs Association (RCA) and the American Culinary Federation (ACF) and enjoys teaching at the college level. His agency, KOR Food Innovation, works with chain restaurants, food and food equipment manufacturers and commodity boards. john@korfoodinnovation.com

 

ROBERT DANHI

Los Angeles

With nearly 25 years experience in the culinary world as a restaurant chef, CIA educator, and global R&D explorer, Robert Danhi now leads Chef Danhi & Co., an L.A.-based consultancy that works with food manufacturers, restaurants, educational organizations and professional associations to provide full-service expertise in menu and product R&D, sales and marketing support, culinary immersion tours and educational and training programs. Danhi is also author of the award-winning cookbook, Southeast Asian Flavors: Adventures in Cooking the Foods of Thailand, Vietnam, Malaysia & Singapore. www.chefdanhi.com

 

THOMAS J. "TJ" DELLE DONNE

Providence, R.I.

Chef Delle Donne cultivated his zeal for culinary arts growing up in the Little Italy section of Wilmington, Del. He graduated from Johnson & Wales College of Culinary Arts in Providence, R.I., and interned with award-winning chef Douglas Rodriguez at Alma de Cuba in Philadelphia. He worked as executive sous chef at Hay Harbor Country Club, Fishers Island, N.Y, and returned to Johnson & Wales in 2005 as assistant director of culinary events and personal chef to the university president. He earned a Master’s degree in Foodservice Education there, and in 2010, was promoted to director of culinary events. thomas.delledone@jwu.edu

 

TODD DOWNS

Fort Wayne, Ind.

Todd Downs began his restaurant career at age 15 and graduated from Purdue University with a degree in restaurant business. He trained at LaVarenne Cooking School in Paris and was certified by the ACF as an executive chef. In 2003, Downs created FoodSense, a culinary consulting group that works with major restaurant chains, manufacturers and distributors, specializing in recipe development, representation at events and sales meetings and food styling for photography. tdowns4206@aol.com

 

STEVEN GOLDSTEIN

New York City

Steven Goldstein is principal of The Culinary Edge, where he focuses on new business development and client management, linking strategy and creativity with culinary and operational development services for operator and manufacturing clients. Goldstein’s expertise in strategic development of new food ideas, products and processes is built on more than 25 years in the foodservice and consumer packaged-goods industries in roles ranging from director of culinary services for The Schwan Food Company to head of The Food Group’s Creative Food Solutions.steven.goldstein@theculinaryedge.com; www.theculinaryedge.com

 

GERRY LUDWIG

Grand Rapids, Mich.

Gerry Ludwig has served as consulting chef for distributor Gordon Food Service (GFS), headquartered in Grand Rapids, Mich., since 1994. Through ongoing analysis of foodservice-related statistical, media and empirical data, Ludwig creates trends-based culinary solutions executed at the operator level by the company’s team of menu consultants. He also contributes trend data and articles for GFS’s sales and marketing publications, conducts seminars and workshops at industry events and hosts restaurant trend-tracking tours in American cities.gerry.ludwig@gfs.com

 

PRISCILLA MARTEL

Chester, Conn.

Priscilla Martel honed her cooking skills as chef of Restaurant du Village, a country French restaurant she opened in 1979. Today, she operates All About Food, which holds several baking patents and collaborates with food manufacturers and restaurants to create innovative products, menus and marketing programs. Martel teaches regularly and speaks to consumer and professional organizations about baking, almonds and healthy cooking. She is co-author of the award-winning texts “On Baking” and “On Cooking.” info@allabout-food.com

 

RICK PEREZ

Mount Dora, Fla.

As founder of Ever Changing Times Inc., Rick Perez brought together a team of food development experts now instrumental in creating food products and concepts for major manufacturers, foodservice chain accounts, healthcare settings, theme parks, hotels and free-standing restaurants. Perez has more than 25 years’ experience in the industry, 15 of them with Hilton Hotels nationwide. He has won national culinary competitions and is a member of the ACF and the RCA. Perez continues his education through the CIA and is a strong advocate of promoting education and professionalism in the culinary field. rperezecti@aol.com

 

ROBIN SCHEMPP

Waterbury, Vt.

Robin Schempp has always had a proclivity for exploring and enjoying the many expressions of the table and the bench; since 1992, she has shared her discoveries as President and Principal of Right Stuff Enterprises, specializing in creative culinary concept, product, menu and market development for food and beverage solutions. Schempp regularly writes, speaks and teaches about food and culinary R&D. She is Chair of the Slow Food Ark of Taste, Vice Chair of Chefs Collaborative, President Emeritus of the Vermont Fresh Network and an active member of RCA and the International Association of Culinary Professionals. She multi-tasks at every opportunity by eating and drinking well.robin@rightstuffent.com; www.rightstuffent.com

 

STEVE SCHIMOLER

Cleveland

Steve Schimoler was a nationally recognized chef by age of 23. In 1990, he took his expertise into the product-development arena as VP of product development for Cabot Creamery. Schimoler was general manager of culinary business development at Sysco and director of innovation and development for Nestlé North America. He is chef/owner of Cleveland’s Crop Bistro, which by day serves as his test kitchen and concept center, supporting Rolling Fire Enterprises, his product- and menu-development business. He also developed www.localcrop.com, an online farmers’ market. steve.schimoler@gmail.com; www.cropbistro.com