Our Chefs
Meet the talented innovators behind our exquisite sous vide cuisine.
With endless creativity and a passionate commitment to the culinary arts, our chefs are at the forefront of the sous vide movement. They’ve managed Michelin 3-star restaurants, airline catering, hotel and convention center operations and embassy kitchens, and they share a vast culinary knowledge from all over the world.
Alban Chanudet
Assistant Production Manager
Andy Lisnoff
Chef De Cuisine
Antonio Gonzalez
Sous Chef
Aran Castillo
Culinary Sales Specialist
Arjun Ranabhat
Executive Chef
Benoit Lafont
Research & Development Manager
Brennan Sullivan
Sales Representative, DC Depot
Bruno Bertin
Sr. VP of Culinary Projects
Carlos Amaya
Chef, On-Board Services
Christophe Jourdin
Vice President, International Operations
Delian DiPietro
Executive Chef, FS National
Erwan Renée
Assistant R&D / Culinary
Fabrice Guinchard
Director of Bakery Innovation, R&D
Gerard Bertholon
Chief Strategy Officer
Herve Chignon
Chief Operating Officer
James Wims
Senior R&D Manager
Jenn Sheppard
Chef de Cuisine Innovation
Jonathan Barrera
Chef de Cuisine Innovation
Julien Vanderlynden
Global Director of Operations, R&D
Lionel Deshais
Pre-Cooking Manager
Marius Laforge
R&D / Culinary Assistant
Miguel Garcia-Calderon
Research & Development Chef
Nicolas Beatove
Chef De Cuisine
Nolan Popper
VP of Culinary Development and Innovation
Olivier Boinet
Sous Chef, Culinary Services
Peter Coffey
Director of Sales Commercialization, NRC
Peter Dulla
R&D Chef, Retail
Peter McCall
Key Account Director, R&D
Robert Carkin
Executive Chef, CREA
Sean Wheaton
Vice President of Culinary
Shelby McCrone
Chef De Cuisine