GUY
R. FIERI
Keynote Speaker
Food Network: Guy’s Big Bite
Food Network: Diners Drive ins and Dives
Johnny Garlic’s Inc: Chief Operating Officer (4
Unit Company: Johnny Garlic’s, Tex Wasabi’s)
National Restaurant Association: Serve Safe Instructor
California Restaurant Association: Board of Director, Educational
Foundation
University of Nevada Las Vegas: Bachelor of Science in
Hospitality Management, 1990
Three years ago, Guy competed and won the second season
of The Next Food Network Star. Today this “Bad
Boy” of Food Network hosts four popular shows
and can barely walk down the street without being recognized. From
his newest show, Guy off the Hook, where he gets
up-close and personal with a live studio audience, to Guy’s
Big Bite, where he teaches viewers how to make creative
dishes with bold flavors and Ultimate Recipe Showdown,
where he showcases home cooks' best recipes, to traveling
across America to find the most unique Diners, Drive-Ins
and Dives. Guy brings his unique personality to Food
Network several times a week.
This likeable laid back California “guy” with
his trademark bleached blond spiky hair began his love affair
with food at the age of ten, selling soft pretzels from a
three-wheeled bicycle cart he built with his father named “The
Awesome Pretzel.” Through selling pretzels and washing
dishes, Guy earned enough money in six years to study abroad
as an exchange student in Chantilly, France. While there,
he gained a true appreciation not only for international
cuisine, but the culture and lifestyle associated with it.
Guy attended University of Nevada Las Vegas, where he graduated
with a bachelor’s degree in Hospitality Management.
He began his career with Stouffers, managing their flagship
restaurant in Long Beach, CA. After three years, Guy became
District Manager of Louise’s Trattoria, where he oversaw
six restaurants and was in charge of recruiting and training
for the growing chain.
In 1996, Guy and his business partner, Steve Gruber embarked
on a Sonoma County, CA- based Italian restaurant, Johnny
Garlic’s.
They opened their first location in Santa Rosa in the fall
of 1996, a second outpost in Windsor in 1999 and a third
just opened in Roseville, CA. With the success of their
first restaurant concept, they developed Tex
Wasabi’s,
a Southern BBQ and California Sushi restaurant in 2003 in
Santa Rosa, CA. They opened a second location in Sacramento
in 2007. In addition to their thriving restaurants,
customers can buy fun products from t-shirts, squeeze bottles
and aprons to hats and more.
In October 2008, Guy released his first book based on his
widely popular show, Diners, Drive-ins, and Dives: An
All-American Road Trip…with Recipes! (William
Horrow), which offers recipes and memorable stories from
establishments Guy has visited around the country. In its
first week, it landed on The New York Times Best
Sellers List. Guy also takes his passion for food to the
airwaves on his weekly syndicated radio show, Food Guy & Marcy, which
he co-hosts with Marcy Smothers. Though polar opposites on
paper, the co-host’s engaging banter and fervor for
food and wine prove to be the perfect on-air pairing. Guy
has also been a three-term President of the Restaurant Association
of the Redwood Empire, serves on the Board of Directors for
the Educational Foundation of the California Restaurant Association
and most recently was Grand Marshall for NASCAR in Sonoma,
CA. Guy believes in using his celebrity to help others, and
in the fall of 2007, the Navy flew him to the Persian Gulf
to entertain and cook for the troops.
Guy lives in Northern California with his wife, Lori and
two boys – Hunter and Ryder. When he isn’t
on the road or in-studio, he loves to spend time taking road
trips with his family, cooking and restoring his classic
race cars, dirt bikes, and riding his lifted monster golf
cart.
SUZY
BADARACCO
Suzy Badaracco is the President of Culinary Tides Inc. She
is a toxicologist, chef, and registered dietitian. She holds
a Bachelors of Science degree in Criminalistics, an Associates
degree in Culinary Arts, and a Masters of Science degree
in Human Nutrition. Suzy has worked as an analytical chemist,
corporate chef, nutrition specialist, trainer, knowledge
manager and trends forecaster for food industry clients since
1992.
Suzy has been trained in military intelligence and predictive
analysis techniques used by both corporate and government
bodies and has been practicing competitor intelligence and
predictive forecasting for more than 10 years. Using these
techniques she has been able to successfully predict and
profile food, flavor, consumer, packaging, and health trends
in the United States and research, technology, and government
trends internationally for all areas of the food industry.
MARIA
CARANFA
Maria Caranfa has been one of the driving forces behind
Mintel Menu Insights. She is well known for her analysis
and commentary regarding national foodservice trends. Her
key responsibilities have included providing in-depth editorial
analysis for clients and evolving the Menu Insights product. Caranfa
is also a noted speaker, presenting key restaurant findings
to COEX, the Flavor Experience, and NRA tradeshow attendees.
Her passionate commentary has been featured in numerous
media outlets, including the Nation’s Restaurant News,
Restaurant Business, The Washington Post, Flavor & the
Menu, Associated Press and The San Francisco Chronicle. As
a registered dietitian and certified health and fitness instructor
from the American College of Sports Medicine (ACSM), she
has been able to keep clients on track with the latest health
and food trends. Caranfa received her Bachelor’s
degree in Dietetics and Nutrition, Fitness and Health.
KATHY
CASEY
Kathy Casey is a celebrity chef
and pioneer in the bar-chef movement. She played a pivotal
role in bringing Northwest cuisine and women chefs to national
prominence and, as one of the first female executive chefs
in the United States, she was named one of Food & Wine’s “hot
new American chefs.”
This savvy spotter of what's hot on the culinary and cocktail scene is
a frequent TV and radio guest and speaker on trends. She has been featured in
numerous national publications and has appeared on such shows as Good Morning
America, TV Food Network's Unwrapped and the Travel Channel's Cooking Across
America and several PBS cooking shows.
An accomplished writer, Kathy has authored nine cookbooks, including
her newest, Sips & Apps, and the James Beard Award-nominatedKathy
Casey’s Northwest Table. She also owns Kathy Casey Food
Studios and Liquid Kitchen, a food and beverage consulting firm, and Dish
D’Lish cafes and its branded specialty food line. Learn more at www.kathycasey.com .
NEIL
CULBERTSON
Neil Culbertson is the founder and president of Growth
Partners, a marketing and business development consulting,
firm focused primarily on the restaurant and food and beverage
industries. He has spent his entire career successfully growing
brands and businesses for top 100 restaurant chains and Fortune
500 consumer product companies.
Before starting his own company in 2003, Neil was chief
marketing officer for Red Robin Gourmet Burgers, a unique
400 unit casual dining concept, which enjoyed a very favorable
initial public offering in 2002. He also has experience in
both the fast casual and quick service sectors with Boston
Market and Taco Bell.
Neil is a classically trained marketer with an MBA in marketing
and general management from Northwestern University, followed
by ten years of directing CPG marketing teams at General
Mills and Kraft General Foods.
Growth Partners has been proud to work with companies such
as Darden Restaurants, Burger King, Bennigan’s, Rockfish,
First Watch, Ecolab, Rock Bottom Restaurants, Quiznos, and
Claddagh Irish Pubs. Neil currently serves on the executive
boards of Junior Achievement and Temple Sinai, and lives
in suburban Denver with his wife, Sandy, and their three
children.
DAVID
COMMER
David Commer is a Chain Account Beverage specialist
with over 30 years experience in the hospitality industry.
Since 2001, Commer Beverage Consulting has provided independent
and unbiased beverage services and strategies to many hospitality
clients including TGI Friday’s, AMF Bowling, On The Border,
Smokey Bones, ClubCorp and Mimis Café among others. On
a project basis, Commer provides sales and marketing strategy
services as well as product analysis and recipe development
to many major beverage manufacturers. Mr. Commer brings
a deep and diverse experience in all aspects of restaurant
management and operations to his clients. Commer spent
13 years with TGIF as a General Manager, Regional Manager,
and as Director of Beverage Marketing with a proven record
for increasing beverage sales. David can be reached by
e-mail at dc@liquidassets.org
ROBERT
DANHI,
C.H.E., C.C.E., C.E.C., C.C.P
Robert Danhi is the Principal of Chef Danhi & Company,
Inc., and author & photographer of “Southeast Asian
Flavors - Adventures in Cooking the Foods of Thailand, Vietnam,
Malaysia, and Singapore”. His book was a 2009 James
Beard Foundation Book Award Nominee. Chef Danhi spent
a decade cooking in restaurants, another decade teaching, including
at his alma mater the CIA, and then moved into R&D within
the food industry. Chef Danhi’s Los Angeles based
consulting agency provides expertise in menu and product R&D,
consumer brand spokesperson services, sales and marketing support,
and educational and training programs. Mortar and Press,
Chef Danhi’s multimedia group, conceptualizes, creates,
and produces culinary infused content. Chef Danhi’s food
writing and photography have been published in dozens of leading
publications. He also leads culinary immersion tours
for anyone that seeks a better understanding of the culinary
cultures of Southeast Asia. For more information, please
visit southeastasianflavors.com and chefdanhi.com.
TJ
DELLE DONNE, MAT
Chef TJ developed a love for the culinary arts
by growing up in his family’s Italian restaurant
business. At the age of 14 he already had a mentor & trainer,
Chef Daniel Dogan, who ran one of Wilmington DE’s
top kitchens. TJ’s formal training began at
Johnson & Wales University. During that time,
he also trained with renown Chef Douglas Rodriquez at Alma
de Cuba. Later TJ went on to be a teaching assistant
and Fellow at the University. Upon graduation, he
became Executive Sous Chef at the prestigious Hay Harbor
Country Club on Fishers Is. in New York where he shared
the kitchen with Executive Chef Kenneth Wollenburg. In
2006 TJ received the coveted Chaine des Rotisseurs award
as Best Young Chef in the Northeast. After receiving
his Masters in Foodservice Education degree from Johnson & Wales
University, TJ is now the Director of Culinary Events at
the University, and personal chef to the University President.
In these capacities he has worked with many well-known chefs
including Paul Elbling, Robert Hograd, and Jean Jacques
Dietrich for whom he carries the ultimate respect. Chef
TJ aspires to share his passion for food & flavor through
focusing his career in Culinary Education where he can
teach and mentor upcoming culinarians.
Chef TJ so caught the eye, and palate, of The Flavor Experience
Team, that we recruited him to share his talents with our
event. TJ has been the Executive Chef of The Flavor
Experience for the last three years, and we look forward
to a long relationship together.
MICHAEL
FORMICHELLA, C.M.C.
As President and co-owner of Chella
Foods, Chef Michael Formichella’s 40+ years of experience
are passionately engaged running the business: directing
product development – from
creating ideas, conducting research and development – through
the introduction of new Client products into the marketplace. Chef
Michael’s success includes menu solutions for many
of the top 200 national foodservice operators.
Formichella’s structured approach is a key enabler
in mastering food challenges that produce innovative foodservice,
retail, deli, c-store and industrial product success for
Clients. From concept to plant production to kitchen
execution, Chef Michael leverages an international scope
of experience and disciplines.
Prior to launching Chella Foods, Formichella was Senior
Vice President and Chief Operating Officer of Smithfield
Innovation Group, a subsidiary of Smithfield Foods.
A Certified Master Chef, Formichella is a graduate of the
Culinary Institute of America (CIA). He is also a past
president of Les Amis d’Escoffier Foundation and a
member of Chef de Cuisine of America, the Research Chefs’ Association
and Societe Culinaire Philanthropique. He was a featured
chef at the Annual James Beard Foundation Awards in 2003
through 2005 in New York, and has presented his skills on
nationally syndicated television shows.
Formichella, his wife Kate and their four children live
in North Barrington, Illinois.
SHARON
FRATILLA
Sharon Fratilla has worked in foodservice
sales and menu development extensively with chain and multi-unit
accounts for the last 30 years. She launched her company, Across
The Board Resource, Inc. in 1990 with a team of chef/partners. Across
The Board Resource provides menu solutions to multi-unit
chains. One recent highlight is the development of
13 organic/vegan side dishes for Whole Foods in 2007. Recognizing
the need for acceptable, safe, Gluten free menu offerings
for chain restaurants, Across the Board has partnered with
reputable manufactures across the country to provide gluten
free menu solutions.
Some of these solutions can be seen at www.glutenfree-foodservices.com
KATHY
HAYDEN
Kathy Hayden began as a contributing writer and editor for Flavor & The
Menu in 2001 and became managing editor in 2003. Flavor & The Menu looks
at all facets of the foodservice business through the lens of flavor and its
impact on menu strategies and business success. Published five times a year,
the magazine provides vital menu development tools and resources from research
and development experts in the field. Kathy has helped manage the growth of Flavor & The
Menu and has added several new columns and writers. In 2007, she helped
develop the format for the yearly Top Ten Trends issue, which examines the techniques,
ingredients, and other forces creating menu momentum. Before becoming an editor,
she worked as a freelance writer, a publicist and media relations expert for
book and print media accounts. Kathy has also taught English at the secondary
and post secondary levels.
DAVID
HENKES
David Henkes is a Vice President at Technomic, Inc. and
is responsible for directing strategic consulting and research
assignments for supplier, operator and trade association
clients active in the food and beverage industries. His
specific responsibilities include client development, industry
and competitive research, project oversight, study design,
analysis of research findings and client reporting. He
is also the Executive Director of Technomic’s Adult
Beverage Insights Group and oversees the firm’s
On-Premise Beverage Alcohol Practice.
Since joining the firm in 1996, Dave has managed a wide variety
of proprietary and multiclient engagements, both domestic and
international. His range of experience is wide and includes
market and strategic planning, customer satisfaction benchmarking,
opportunity analyses, acquisition evaluations, new product
evaluations, concept testing, usage/attitude analyses, and
distribution systems analyses. Prior to joining Technomic,
Dave gained international food experience working with Nestle
Germany in Frankfurt, Germany. He has held positions with Marriott
Management Services and McDonald’s and has also worked
as a federal investigator in Washington, DC.
Dave has been a featured speaker at a number of industry events,
conferences and symposiums, including IFMA events, Technomic’s Adult
Beverage Insights Group and Foodservice Planning Program and
client meetings. He is a member of the editorial advertising
boards of Hotel F&B Magazine and Nightclub & Bar Magazine,
and has been cited in numerous publications, including Time
Magazine, Wall Street Journal, Crain’s Chicago Business, and Reuter’s and Associated
Press syndicated articles. He has also appeared on NPR and First
Business.
CATHY
NASH HOLLEY
Cathy Nash Holley has been publisher and editor-in-chief of Flavor & The
Menu magazine since it began nine years ago. Cathy started her publishing
career with Diversified Business Communications, where she worked as an editor
for SeaFood Business and National Fisherman magazines. In 1998,
she joined Media Unlimited Inc., and worked with founders David Stafford and
Mike Wigell to develop Flavor & The Menu. It stands as the only
magazine dedicated entirely to the importance of flavor as a business tool, and
is directed at the highest volume and most influential menu developers in the
nation, including the Top 550 chains. Flavor & The Menu is produced
five times a year, and, with its annual Top Flavor Trends issue, is a valuable
resource for the foodservice industry.
ROSS
KAMENS
Ross Kamens, Executive Chef, formulated the original
recipes for Noodles & Company in 1995 and remained
responsible for the menu’s evolution and recipe
refinement thru 2007. In recognition of his culinary
acumen and continued success in the quick-casual category,
Kamens was awarded the Restaurant Business Menu Strategist
award in 2002. Most recently Kamens’ roles have
evolved to include Public Relations & Training support.
Kamens attended the Culinary Institute of America and has
more than 20 years of culinary experience, including catering & resort
management at several Colorado mountain resorts. Kamens has
also appeared on television programs across the country,
served as a media-spokesperson on food and recipe trends
and has written several restaurant industry-related articles.
CYNTHIA
KUPPER, R.D.
As a dietary expert in celiac disease, gluten intolerances,
and the gluten-free diet, Cynthia has been an invited
expert speaker on the subject to many groups including
the NIH and the FDA. . She is a national speaker
for patients, health care professionals and the food
industry. Her publications include numerous peer-reviewed
journal articles, a continuing education manual for dietitians
and patient education materials.
In her job as Executive director of the Gluten Intolerance
Group of North America, Cynthia has successfully launched
three food industry-related programs: the Gluten-Free Restaurant
Awareness Program, the Gluten-Free Certification Organization,
and the Gluten-Free Food Service Accreditation. For 13 years,
she has worked with large corp. restaurant chains to provide
gluten-free menu options to their patrons. With the acquisition
of a similar program, she also works with individual eateries.
The Gluten-Free Certification program provides a high quality,
third party certification program for gluten-free certification.
MONTE LOIACONO
Monte is VP Purchasing and Distribution at Stir Foods
LLC and he knows his flavor profiles. Having served his
apprenticeship under Chef Hans Prager – famous for
his long-popular Southern California eateries, The Ritz Restaurant,
Yankee Tavern and Bell and Crown – Monte has learned
a lot about menu ideation and the ingredients and products
necessary to bring delicious products to fruition.
Monte’s vision and ability to source quality ingredients
have helped him create lunch and specialty menus that increase
guest check average as well as guest counts. As a Director
of R&D at IHOP Corporation, Monte created, developed
and implemented a series of promotional products that drove
an increase in comp sales to 4.8%, the chain’s largest
increase in more than 10 years.
It was in this capacity that Monte earned the 2003 Menu Masters
Awards for “Best Product Line Extension” while
also re-engineering the chain’s core ingredients to
increase guest satisfaction with a net sum zero effect on
the cost of sales.
GERRY
LUDWIG
Chef Gerry Ludwig prepared his first batch of
Coq Au Vin at age nine, graduated from culinary school
at 18, and became an Executive Chef at 23. A Certified
Executive Chef with the American Culinary Federation,
Gerry has served as Corporate Consulting Chef for distributor
Gordon Food Service, headquartered in Grand Rapids, Michigan
since 1994.
His particular passion is helping independent restaurant
operators thrive in a market increasingly dominated by the
chains. Through ongoing analysis of foodservice-related statistical,
media and empirical data, Chef Gerry creates trends-based
culinary solutions that are executed at the operator level
by the company’s team of menu consultants.
In addition to managing the menu solutions resources at
GFS, Gerry conducts seminars and workshops for key customer
groups and industry events across the country. Gerry is a
premier speaker at The Flavor Experience each year, always
#1 in request for more from conference attendees in annual
evaluations. He also contributes his expertise in articles
for Flavor & The Menu magazine.
MICHAEL
O'DONNELL
When the culinary teams of national restaurant
chains are looking for innovative recipes and menu
ideas, they look to Michael O’Donnell, Corporate
Executive Chef, Foodservice Division, Land O’Lakes. He
works as an extension of these teams, blending his
passion, expertise and creativity with new product
concepts and preparation ideas. His experience
is another added value – his diverse background
includes over 30 years of foodservice experience, including
12 years in culinary roles on the manufacturing side. In
2007 Michael received American Culinary Federations
Certified Executive Chef credentials.
PATRICE
O'MALLEY
Patrice is the Director of National Accounts
responsible for leading a team to help grow operators'
businesses. She joined Foodservice in 2008 and was previously
working on the CPG/Retail side of the food industry
business. She
has been with Land O'Lakes for 7 years and prior to
Land O'Lakes Patrice was in sales with The Pillsbury
Company. She is a member of Women’s Foodservice
Forum (WFF), and works on the Ambassador Committee.
She is currently co-leading initiatives to elevate
Land O'Lakes within WFF, as well as implement a new program
to provide Land O'Lakes women more opportunities to
grow professionally within the Foodservice Industry. Patrice lives
in Minneapolis and works out of the corporate office
when not traveling and meeting with operators.
RICK
PEREZ, CEC
Chef Rick Perez has over 25 years experience in the
foodservice industry. As a CEC and member of the American Culinary
Federation, Rick honed his craft for 15 years with Hilton Hotels
Nationwide. He founded, and is President of Ever Changing Times,
Inc. During Rick’s career he has won numerous medals,
including Gold status, in prestigious national culinary competitions.
At Ever Changing Times, Rick, and an extensive team of professional
chef’s he’s brought together, work on developing
next generation food products and concepts for major manufactures
and chain accounts. The Ever Changing Times Chef team has expertise
in healthcare, theme parks, hotels, chains and free-standing
restaurants. As a member of the Research Chefs Association
and continuing his education through the Culinary Institute
of America, Rick is an advocate of promoting education and
professionalism in the culinary field.
MARK
PETCHENIK
Mark plays a critical role in helping the Foodservice
Division of Land O’Lakes satisfy the culinary needs
for full service restaurants. After 24 years in the
FSR arena, he is well qualified for the task. Before
joining Land O’Lakes as a Corporate Executive Chef,
he held positions ranging from chef to operations manager,
including general management positions at Lettuce Entertain
You Enterprises and Rock Bottom Enterprises, Inc. He
also owns and operates Petroot de Mexico, S.A. de C. V.,
a restaurant operations consulting business based in Mexico. Mark
earned an AOS Degree from the Culinary Institute of America
and in 2008 received Certified Research Chef accreditation
from the Research Chefs Association.
DAN
PETERSON
Dan’s responsibilities include overseeing consumer,
shopper and customer insights for the Superspreads, Cheese
and Foodservice Business Units.
Before joining Land O'Lakes in May of 2008, Dan held market
research management positions at General Mills, Taylor Nelson
Sofres (TNS) and Markettools. Dan’s experience includes advertising
development, new product development and internet research. In
addition, Dan recently spent two years managing a non-profit
organization providing educational, medical and poverty relief
to the Democratic Republic of Congo. Dan received his Bachelor’s
degree in Psychology with a statistics concentration from
the University of St. Thomas. He lives in Roseville, Minnesota
with his wife Nancy and their three children.
PETER
SCHONMAN
Peter Schonman authenticated his knowledge of Italian
cuisine firsthand during a two year stint in Italy where, he
learned the traditional recipes and lifestyles inherent to Italy’s
multi-faceted cuisine. A graduate of Washburne Chef
School in Chicago, Schonman’s cooking style is marked by
a sincere commitment to Italian authenticity and simplicity.
Schonman also served as opening chef of Vivere in Chicago, earning “Best
New Restaurant of the Year” honors from Esquire magazine
in 1989. In 1997, Schonman accepted a position as executive
chef at Tucci Milan, a Lettuce Entertain You Enterprises concept. In
1999 Peter and two partners started Biaggi’s Ristorante
Italiano in Illinois. As Corporate Executive
Chef, Schonman is responsible for menu development, hiring, and
training Chef Partners for each of the units. Biaggi’s
has twenty-one units in twelve states. The concept is mid-priced
American/Italian cuisine with a focus on scratch cooking, exceptional
service and a broad wine list. Schonman has received many
accolades, most recently including top honors among Italian restaurant
chains in the July 2009 issue of Consumer Reports.
DR. A. ELIZABETH SLOAN
Dr. A. Elizabeth Sloan is the President
of Sloan Trends, Inc., an Escondido, California based consulting
firm that offers trend-tracking and predictions, strategic
counsel and business-building ideas for food, supplement
and food service/restaurant marketers. She is also the Consumer
and Product Trends Columnist for Food Technology magazine
and Trends Editor for Flavor & The Menu magazine.
Dr. Sloan was formerly Editor-in-Chief of McCall’s magazine;
Director of the Good Housekeeping Institute – where
she managed the review of consumer products for the Good
Housekeeping Seal – and served as Asst. Editor-in-Chief
of Good Housekeeping magazine; SVP and International
Director of Food and Nutrition for Hill and Knowlton Public
Relations; the first scientific director of the Am. Assoc.
of Cereal Chemists and Director of Nutrition Communications
and Technical Services for General Mills.
Dr. Sloan has written more than 200 articles, co-authored
two college text books on nutrition and has appeared on numerous
radio and television programs, including The Today Show,
Good Morning America and CBS and NBC newscasts.
Dr. Sloan holds a Ph.D. in Food Science and Nutrition with
a minor in Mass Communications from the University of Minnesota
and a Bachelors degree in Food Technology from Rutgers University.
PAMELA
SMITH
Pamela Smith, RD, is a nationally known nutritionist
and energy coach, culinary consultant and best-selling author. She
provides wellness coaching to professional, corporate, and
life athletes -- from the NBA's Shaquille O'Neal and various
NBA Teams such as the Orlando Magic and the LA Clippers, the
PGA’s Larry Nelson and Brad Faxon to the executives and
culinary development teams at Darden Restaurants, Walt Disney
World, Hyatt Hotels and Resorts, and many more. Pam creates
menus and recipes for some of America’s best restaurants
including the hot new restaurant Seasons 52 --
all with a focus on great food that is great for you.
Her experience with leading restaurant and hotel companies,
and Disney, has provided Pam with much experience in creating
not only healthy child’s cuisine but introducing a
wide variety of dishes, drinks, service, and kids marketing
ideas that keep them engaged with their meal service. Pam
focuses on offering a broader variety of menu selections, “eatertainment” experience,
nutrition, and excitement in the drinking dining out experience
for children.
JIM
ZELL
Jim enjoys the strategic nature of his role; as well
as the satisfaction of working collaboratively with cross-functional
teammates in pursuit of business objectives. Jim has
been with Land O'Lakes for five years. Outside of work,
Jim enjoys endurance athletics and keeping track of his childrens’ various
activities. He received his MBA from the University of Minnesota
and his BBA from the University of Wisconsin - Eau Claire.
