Chef Jerry joined Midas in 2013 as the Vice President of Culinary. In his role, Jerry is responsible for managing the culinary team, creating and delivering culinary direction, providing and managing all culinary applications, and providing culinary support for all customers, current and potential. Additionally, he monitors and predicts food and industry trends, assists with new product development, and creates menu ideations and presentations.
Jerry is an innovative Senior Executive Culinary Officer with 30 years of food industry experience and business skills that reach far beyond the kitchen. As a highly-decorated and well-respected culinarian and member of the Research Chefs’ Association, Jerry has seen success in all spheres of the food service industry including restaurants, hotels, country clubs, food manufacturing, and more. He has a culinary degree from Columbus State Culinary and also has completed a formal apprenticeship through the American Culinary Federation.
After having success in both the casual and upscale independent and chain restaurant segments, he moved to the research and development arena and has been successful in multiple food manufacturing areas. He has won multiple awards and accolades in food competitions and has developed thousands of food products, including but not limited to soups, sauces, side dishes, seasoning blends, sauce and glaze blends, bakery mixes, menu items and consumer products. Additionally, he has served as a judge for culinary competitions, been a featured speaker, and has contributed to many articles on food trends, food development, and food manufacturing.