Category: 2016 (Page 1 of 5)

Steve Church

Steve ChurchChief Executive, Church Brothers Farms

Steve Church was born and raised in the Salinas Valley, and has been a part of the produce industry for more than 50 years.  When Steve was 15 he worked in the lettuce fields where he learned his work ethic.  Steve graduated from Arizona State University in 1971 with a Bachelor of Science degree in agricultural business.

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Stefano Cordova

Stefano CordovaGlobal Food Innovation & OperationsStarbucks

Stefano Cordova is the Vice President of Global Food Innovation & Operations for Starbucks. He began his education in the basement of his family’s bakery and uncle’s pastry shop, then was formalized at the Culinary Institute of Rome.

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Richard Dachman

richard_dachmanVice President of ProduceSysco

Richard Dachman is a native of Denver and attended Colorado State University. He began his produce career at his family-owned business in Denver.

Following the sale of the family business he and his father opened a new foodservice operation in Denver for Kraft Foods, Inc. before joining Kraft’s corporate office in Chicago as national director of Produce in 1987.

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Leonard DeGeorge

leonard-degeorgeExecutive Chef Culinary Development,
Walt Disney Parks and Resorts

As Executive Chef, Leonard “Lenny” DeGeorge leads culinary development for the Food & Beverage Experience Planning and Integration division of Walt Disney Parks and Resorts.

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Ronald DeSantis, MBA

Ron DeSantisCertified Master Chef, Director of Culinary Excellence and Quality Assurance, Yale Dining

Ron DeSantis is Director of Culinary Excellence and Quality Assurance for Yale Dining. In this role, Chef Ron oversees the production of more than 14,000 meals each day at Yale. He provides leadership for all facets of culinary concept design, development of innovative menus and cuisine, and training of the culinary team.

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