Steve's responsibilities include research and development of innovative products that meet market and menu trends, as well as directing culinary and technical presentations of the company's array of services to selected key accounts. He also partners with Wixon's team of seasoned technologists and chemists, advising on food and beverage projects to improve taste, texture, and appearance for customer sample requests.
A member of the American Culinary Federation (ACF) and the Research Chefs Association (RCA), Steve has spent more than 20 years driving new product development for the foodservice and industrial ingredient markets. He previously served as Director of Culinary Innovation for Pinnacle Foods. He has also held product development positions with Birds Eye and Denny's, in addition to serving as a chef in numerous restaurant kitchens. Steve is a graduate of the Culinary Arts program at Johnson & Wales University in Providence. Steve and his family enjoy making their own hot sauce and smoking bacon, cheese, and produce.