Chef Andrew Hunter

Chef Andrew Hunter

Food & Beverages, 573 West State Street, Pleasant Grove, Utah, 84062, United States, 1-10 Employees

culinary-craft.com

  • LinkedIn

phone no Phone Number: +18*********

Who is CHEF ANDREW HUNTER

Product Development for Restaurants Develop signature, branded menu concepts for quick-serve, fast casual and casual dining restaurant groups. Create and implement core menu strategies fe...

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  • 573 West State Street, Pleasant Grove, Utah, 84062, United States Headquarters: 573 West State Street, Pleasant Grove, Utah, 84062, United States
  • 1-10 Employees: 1-10
  • dollar-icon Revenue: $10 Million to $25 Million

industries-icon Industry: Food & Beverages

SIC SIC Code: 5812; 5961

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Frequently Asked Questions Regarding Chef Andrew Hunter

Answer: Chef Andrew Hunter's headquarters are located at 573 West State Street, Pleasant Grove, Utah, 84062, United States

Answer: Chef Andrew Hunter's phone number is +18*********

Answer: Chef Andrew Hunter's official website is https://culinary-craft.com

Answer: Chef Andrew Hunter's revenue is $10 Million to $25 Million

Answer: Chef Andrew Hunter's SIC: 5812; 5961

Answer: Chef Andrew Hunter has 1-10 employees

Answer: Chef Andrew Hunter is in Food & Beverages

Answer: Chef Andrew Hunter contact info: Phone number: +18********* Website: https://culinary-craft.com

Answer: Product Development for Restaurants Develop signature, branded menu concepts for quick-serve, fast casual and casual dining restaurant groups. Create and implement core menu strategies featuring signature, regional and seasonal concepts. Product Development for Retail Translate chef-based foodservice and consumer recipes into formulas for manufacturing that ensure fine dining quality in industrial quantities. Network with brokers and buyers to place refrigerated and frozen chef-inspired foods in the retail marketplace. Chef Advocacy Represent the culinary integrity of high-profile fine dining chefs to ensure best of class menus, flavor profiles and ingredients in the casual dining and retail marketplaces. Challenge conventional protocols in manufacturing to realize a new caliber of food products in the casual dining and retail marketplaces. Restaurant Management Systems Theoretical and Actual Food Costing Programs Recipe Writing Strategies, Logistics and Mentoring Ingredient Sourcing, Cross-Utilization Strategies and Supply Chain Management Educational Programs Present educational programs for students at culinary schools and universities, and for colleagues at professional conferences and industry events. Spokesperson Spokesperson to the industry for new food product launches and chef-to-chef marketing campaigns.

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