Griffith Foods

Griffith Foods specializes in product development for foods that consumers love and their partners take pride in, offering customized solutions from ideation to production. The company leverages its passion for food, guided by a team of culinary experts, including chefs with diverse backgrounds and extensive experience in various culinary fields. Key personnel include: - Timothy Baran, a Corporate Chef for Griffith Foods US, who has significant experience in fine dining and culinary competitions. - Ryan Flick, a Certified Research Chef for Griffith Foods Canada, with a background in classical cuisine and food science. - Davide Bossi, Regional Director of Culinary for the Central and South America region, has worked in Michelin-star restaurants and culinary education. - Daniel Roseira, Executive Chef in Brazil, known for his work with McDonald’s innovation. - Valeria Hernandez, Executive Chef for Central America and the Caribbean, who has evolved from hotels and restaurants to the food preparation industry. Other notable chefs include Satana from Asia and Europe, Wab Tse with global experience, and Adam who has led innovations at Pizza Hut Malaysia. Jomi Gaston serves as Director of Culinary for APAC, while Calvin Tsoi leads culinary innovation in Hong Kong. Regional teams also include chefs like Ratchaphong Katerung in Thailand and Kano Shunsuke in Japan, as well as a strong presence in Europe with chefs like John Feeney and Eugeni Pons. The company emphasizes sustainability, with a focus on regenerative agriculture and building better food systems by promoting great taste and nutrition. Through Custom Culinary®, Griffith Foods is dedicated to achieving a regenerative future in the food industry.