Corp Chef

Mitch Dingwall

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*** ** ****** • St Pete Beach, FL • 33706 917-***-**** • ****************@*****.***

Innovation-R&D-Culinary-Business Leader

Proven success innovating and leading teams to execute new product strategies. Successful in creating direction and building trust

across organizations and with clients. Influential, creative, and balanced in technical/business approach to maximize sales and

profits. Expertise in consumer packaged goods and commercial food service channels. Utilize food science and culinary background to

deliver innovation, product and process improvement, in addition to the commercialization of custom food service and branded retail

projects. Compassionate coach, mentor, and supporter of direct reports and broader team members. Areas of strength include:

Innovation Strategy ● Entrepreneurial Vision ● Speed to Market ● Business Acumen ● Operational Realism

Menu Design ● Competitive Benchmarking ● Culinary & Mixology ● Technical Savvy

Project Management ● Capital Budgets ● Change Management ● Relationship Building ● Coachin g

Thermal Processing ● Flavor Systems ● Proteins ● Sauces/Condiments ● Beverages

EDUCATION

Masters of Business Administration, Management

Fordham University, Westchester, NY- August 2010

Bachelor of Science in Food Science

University of Maryland, College Park, MD- May 1999

Culinary Arts

Johnson & Wales University, Norfolk, VA- Attended 1994-1995, Deans List

Certified Chef de Cuisine- American Culinary Federation, 2005

Certified Research Chef- Research Chefs Association, 2006

Certified Culinary Scientist- Research Chefs Association, 2006

EXPERIENCE

Nestle Professional Beverages Tampa, FL - Global foodservice leader in hot and cold non-carbonated beverage solutions, offering

custom product development, meaningful brands, products, systems and ser vices.

Group Leader Innovation, Research & Development March 2013-Present

Managing team of three professionals, and directing “front end-white space” innovation and commercialization activities on new

food service beverage platforms grounded in con sumer insights. Ensuring the company has a robust innovation pipeline, exceeds

profits, and market share growth objectives. Reporting to Vice President of Innovation with matrix to Vice President of Nati onal

Accounts.

Originating project strategy and executing product development on frozen and ambient, dispensed and hand mixed concentrate

products involving coffee, tea, fruit, fruit-dairy, fruit-veg, enhanced waters, dairy, and non-dairy.

Generated +$10MM of incremental and profitable sales in year 1 throu gh the development and introduction of new ice blended

beverage products at top QSR’s, which led to new multi-million and multi-year contracts.

Enhancing margin and improving profitability by developing new products focused on ingredient rationalization/ harmonization

and improved operational efficiencies resulting in $2MM dollars of savings.

Building strategic relationships with internal and external partners to increase/improve rate of inno vation, technical capabilities,

and visibility. Specifically, with Nestle Product Technical Centers, QA, Procurement, Government Regulations, Food Safety,

Manufacturing, Sales, and Marketing. As a result, developed and commercialization a pipeline of 15 new products launched

between 2013 and 2014.

Advancing speed to market and innovation through creation and implementation of new process developments, rapid -iterative

prototyping, benchmarking, and pilot capabilities. Improved historical launch timing by 30% on new product launches.

Guiding, coaching, and mentoring direct reports to build their careers and personal development.

Leading the development of several creative Marketing & Sales tools grounded in market research to attract and retain new foo d

service clients.

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Mitch Dingwall • 917-***-**** • ****************@*****.***

Campbell Soup Company Camden, NJ - CPG leader with over 150 years of success and annual sales of more than $8B. Leading

powerhouse brands in three core categories: Soup & Simple Meals, Snacks and Healthy Beverages.

R&D Manager, Innovation & New Business Development 2010-2013

Created direction for team of three food technologists and one technician and led innovation and commercialization activities with

international locations and manufacturing partners on aseptic (high and low acid), retort (can, tub, and pouch), hot fill, an d other

breakthrough soup and simple meal technology platforms focused on “freshness”. Reported to Vice President of Innovation & New

Business Development.

Partnered with cross functional teams in Marketing, Consumer Insights, Science & Technology, Procurement, Operations, and

Supply Chain. Developed and commercialized over 40 new products and 3 new innovation platforms. Most notably, Campbell’s

Slow Kettle™ Soups, Campbell’s Gourmet Bisques™, Campbell’s Go™ Soups, Campbell’s Skillet Sauces™, Campbell’s Slow Cooker

Sauces™, Chunky™, Wolfgang Puck® Organic Soups, as well as other brand initiatives to support Campbell’s $2.7B US Soup &

Simple Meal Business.

Directed plant “start-ups” for new soup and simple meal line extensions, quality improves, and cost optimizations to sup port a

portfolio over $100MM. Developed formulations, manufacturing instructions, specifications, and technical transfer documents.

Managed pilot plant facility and led efforts to improve efficiency, record keeping, safety, training, communication, and o verall

operations. Decreased plant bottlenecks, increased product development capacity, and had no reportable accidents or near

misses. Overall, improved pilot plant culture and rapport with key stakeholders.

Partnered with Engineering to create experimental designs and completed factory acceptance testing on new capital installs.

Planned, coordinated, and executed training sessions on this new equipment for the entire R&D staff.

Responsible for managing capital budgets, purchases, and physical in ventories for PD teams.

Led an initiative to establish new analytical testing stations for PD teams, resulting in a cost savings of $100K per year for R&D, at

the same time driving increased product awareness and accountability for product developers.

Designed and delivered, as part of a global team, a “Global Innovation Day” to increase organizational engagement and build a

pipeline of new products and platforms. Results included over 100 creative ideas submitted from all over the world and 2

products that were successfully commercialized and launched.

Symrise Teterboro, NJ - The world’s fourth largest ingredient and raw material supplier of flavors, seasonings, and fragrances.

Culinary Manager/Senior Research Chef, Research & Development 2007-2009

Managed team of two food technologists and one chef. Created and commercialized a variety of flavor systems for sauces, dress ings,

and marinades for CPG clients and food service manufactures. Reported to Director of Savory Business Unit.

Developed and commercialized multiple flavor systems for several large meat processors, CPG companies, and food service

operators, which led to over $25MM of incremental sales growth for the savory business unit.

Created and designed a culinary center which improved spe ed, accuracy, and the quality of product development, innovations,

and solutions.

Burger King Corporation Miami, FL - The second largest fast food hamburger chain in the world. The original home of The

Whopper® operates more than 12,300 locations serving over 11 million guests daily in 76 countries and territories worldwide.

Culinary Innovation Manager, Product Marketing & Innovation 2006-2007

Managed team of three technicians in innovation on new products for both U.S. and International launche s that increased franchisee

and corporate profitability, supporting average restaurant sales of $1.3MM. Created, optimized, and commercially developed

innovative products including proteins, marinades, sauces, seasonings, flavors, condiments, coating syst ems, produce, desserts,

beverages, and breads. Reported to Director of Research & Development.

Revitalized the Angus Steak Burger by leading a patty reformulation and creating several new innovative builds, which broke t aste

test and sales records.

Conceptualized and created the Melt platform that exceeded all hurdles for a national launch, and won Menu Masters “LTO of the

Year” at the 2007 NRA.

Conceptualized and created Whopper® line extensions that met operational hurdles for successful national launches.

Managed external supplier’s development from ideation through the entire s upply chain for new product development and

quality improves.

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Mitch Dingwall • 917-***-**** • ****************@*****.***

McCormick & Company, Inc. Hunt Valley, MD - The global leader in manufacturing, marketing and distribut ing spices, seasoning

mixes, condiments and other flavorful products. Founded in 1889, with over $4B in annual sales, they serve the entire food i ndustry

from retail outlets and food manufacturers to food service businesses.

Research Chef-Food Technologist, Research & Development 2003-2006

Managed team of two technicians in collaboration to create Consumer Preferred™ menu solutions using flavors, condiments,

coatings, and seasonings for top food service, retail, and industrial accounts. Reported to D irector of Culinary.

Managed the entire product development cycle, resulting in the department exceeding the annual net sales goal of $15MM in

2006.

Conducted trend gathering, culinary education/training, presentations, and demonstrations for key foodservice accounts to

further develop client relationships.

Managed technical projects using SAP, Winchem, FlavorSys, and Genesis R&D software.

CULINARY

EXPERIENCE

Meinyu, Primacy Restaurant Group, Inc. Washington, DC - Innovative pioneer in Asian fusion dining with over $6MM in annual

sales. Reported to the Executive Chef.

Executive Sous Chef 2002-2003

Managed team of 1 sous chef and +40 cooks/prep cooks/porters. Improved guest check averages by creating unique and innovative

dining experiences. Reduced food and labor costs by identifying process improvements and cross utilization opportunities on menus.

Led, trained, and motivated diverse staffs, resulting in improved employee productivity, and reduced turnover.

Asia de Cuba & Blue Door, Ian Schrager Hotels & China Grill Management New York, NY - Created the boutique hotel-dining

category. Originally, gained fame as founders of Studio 54, operated over 20 “celebrity caliber” restaurants under 15 concepts

worldwide with annual sales over $200MM. Reported to the Executive Chef.

Executive Sous Chef 2000-2002

Managed team of 2 sous chefs and +50 cooks/prep cooks/porters. Led menu development under world renowned Chef Claude

Troisgros of Roanne, France. Delivered exciting, high-end food and service in fast-paced, high volume environments. Prioritized and

executed daily food preparation schedules that reduced kitchen labor and food costs.

Line Cook and Chef de Partie (positions of increasing responsibility at several restaurants ) 1992-2002

Jean-Georges Vongerichten (Mercer Kitchen, NY), Marcus Samuelsson (Aquavit, NY), Douglas Rodriguez (Chicama, NY), Mark Miller

(Red Sage, DC), Lucky Star (VA Beach), Timpano’s Chophouse (Rockville, MD)

TRAININGS

SKILLS

Management Training- Nestle, 2014

HACCP Training- Nestle, 2013

Rotary and Hydrostatic Processing- Campbell Soup Co, 2010

Aseptic Processing- Campbell Soup Co, 2010

Project Management Training- Pathfinder Management Consultants, 2010

Microsoft Office, Mini Tab, Optiva, SAP, Lotus Notes, Outlook, Share Points, Digital Cockpit, Quickr, Winchem, FlavorSys, and

Genesis

IFT/RCA Culinology Education Committee member, 2008

Culinary Instructor, Cooks Table, Baltimore, MD, 2003-2006

FDA Better Process School- Canning, Retort Processing, and Food Safety, 1999

Member of University of Maryland, nationally ranked football team, 1995-1997 seasons

Intermediate Spanish

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Mitch Dingwall • 917-***-**** • ****************@*****.***

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