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 R&D / Culinary
Andy Lisnoff
Chef De Cuisine
Antonio Gonzalez
Sous Chef
Aran Castillo
Culinary Sales Specialist
Arjun Ranabhat
Executive Chef
Benjamin Lechevallier
Director of R&D and Innovation
Benoit Lafont
Research & Development Manager
Brennan Sullivan
Sales Representative, DC Depot
Bruno Bertin
Sr. VP of Culinary Projects
Carlos Amaya
Sous Chef, On-Board Services
Christophe Jourdin
Research & Development Director
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
Chef De Cuisine
Jemel Ghroum
Research & Development Specialist
Jenn Sheppard
Chef de Cuisine Innovation
Jonathan Barrera
Chef de Cuisine Innovation
Julien Vanderlynden
Global Director of Operations, R&D
Leeda Bijani
Sous Chef
Lionel Deshais
Pre-Cooking Manager
Marc Brennet
Senior Vice President, Retail Sales - Global Key Accounts
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
Culinary Sales Specialist, National Chain Accounts
Peter Dulla
Sous Chef, Retail
Peter McCall
Research and Development Director
Robert Carkin
Executive Chef, CREA
Saraya Harrington
Culinary Coordinator
Sean Wheaton
Vice President of Culinary
Shelby McCrone
Chef De Cuisine