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 has 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 who can transform your brand through flavor and culinary expertise.
WHAT IGNITES OUR CHEFS' CULINARY SPIRIT?
Click the profiles below to learn more.
SCOTT GILBERT
Director of Industrial
CEC, AAC, HGT
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"Build a foundation. Understand and respect where food comes from, including the techniques and nuances of each cuisine before you start putting your own stamp on it."
MiCHAEL HORNBACK
Corporate Executive Chef
MPS, CED, WCEG, CCA
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"How can we put sustainable health and nutrition components into what we create? How do we help operators menu items that are better for you, better for the planet?"
MiCHAEL MANNO
Corporate Commercial Chef
CEC, AAC, HGT
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"I love connecting with people and their stories through food."
MIKE SPERANZA
Corporate Executive Chef
CEC
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"My interest in cooking began when I made gnocchi and pasta in the kitchen with my grandma. Flour flying everywhere is a beautiful thing!
DANIEL DIAZ
Regional Chef, Southeast
CEC, AAC, HGT
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"I have developed a passion for delivering elevated culinary experiences that exceed guest expectations!”
TREVOR COOK
Regional Chef, South
CEC, AAC, HGT
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“There is literally an infinite realm of cuisine. That’s what keeps me coming back — the chance to create something new, every single day.”