Executive Chef Product Development

VICE PRESIDENT OF CULINARY INNOVATION & BRAND EXECUTIVE CHEF

SENIOR DIRECTOR OF CULINARY & CORPORATE EXECUTIVE CHEF DIRECTOR OF CULINARY & CORPORATE EXECUTIVE CHEF

MANAGER OF PRODUCT INNOVATION & CORPORATE EXECUTIVE CHEF Arby’s Restaurant Group / Atlanta, GA / 2004 – 2022

• Spearheaded culinary development of new and improved menu items and processes, driving creative concepts from ideation through development, commercialization and system roll out

• Doubled average store sales from $800K AUV to $1.9M AUV

• Developed and refined identity standards for new and/or improved products and established prototype parameters at processor and vendor level

• Verified timely completion of all line items, including prototype development, product build, financials, product specification, consumer testing preparation, media support, operations integration materials distributed, and product to market

• Managed $10M annual culinary product development budget

• Aided in development of instrumental product categories for 7 brands under Inspire umbrella, including Dunkin’ Brands, Buffalo Wild Wings, Sonic, and Jimmy Johns

• Supervised up to 7 team members, including product development managers, chefs, food scientists, and test kitchen supervisors

•, establishing Arby’s as first restaurant to introduce technique to market with later adoption by other major chains

• Oversaw $20M Culinary Innovation Center built for Inspire test kitchen collaboration with vendors to support 7 brands, including Buffalo Wild Wings

• Supervised and developed R&D Chef and Test Kitchen Supervisor at Culinary Innovation Center

• Managed, planned, and directed culinary execution for 7 annual $3M Franchise Conventions with 1.2K+ attendees from 3.3K franchise locations, including creating menu, logistics development plan, facilities production, and foodservice layout

• Recruited, trained, and supervised teams of 8 master chefs for Franchise Conventions

• Created monthly training videos for 3.3K locations

• Participated in No Kid Hunger Campaign as key fundraiser, riding bike 300 miles in 3 days with top chefs from around the world and contributing to $5M in donations

• Recognized by Business Insider in “Top 20 Innovators in the Country” rankings CORPORATE CHEF / PRODUCT DEVELOPMENT

Gold Kist / Atlanta, GA / 2002 – 2004

• Created new poultry products for all lines of business, including Costco Rotisserie Chicken, and managed all culinary aspects of product development with team of 5

• Designed and coordinated establishment of $1M state-of-the-art product development kitchen, enabling development of hundreds of new products sold to restaurant chains, suppliers, and Neville has 25+ years of restaurant experience. Neville been a dishwasher, server, expo, bar back, bartender, prep cook, line cook, sous chef, chef, brand exec chef / vice president of culinary innovation during his tenure. Neville is willing to work any position you may have. He is extremely flexible, knowledgeable with a strong work ethic and positive energy. NEVILLE CRAW

P R O F E S S I O N A L E X P E R I E N C E

ASSOCIATE IN OCCUPATIONAL

SCIENCE IN CULINARY ARTS

California Culinary Academy

San Francisco, CA

BACHELOR OF SCIENCE IN MASS

COMMUNICATIONS

Boston University

Boston, MA

E D U C A T I O N

954-***-****

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E x p e r i e n c e d R e s t a u r a n t E m p l o y e e Neville’s LinkedIn A W A R D S

Research Chef Association

Member

International Corporate Chef Association

Member

A F F I L I A T I O N S

Menu Masters Award x 2

Manager of the Year

Go Getter Award x 2

Top 20 Innovators in the Country

Business Insider

private label businesses

CORPORATE EXECUTIVE CHEF / RESEARCH AND DEVELOPMENT MANAGER Grecian Delight Foods / Elk Grove Village, IL / 1998 – 2001

• Drove all new product development and reformulations from conception through manufacturing and conducted all in-house and field culinary presentations

• Developed customized menus and procedure manuals for QSRs, family dining and foodservice management companies

A D D I T I O N A L E X P E R I E N C E

CHEF D’CUISINE

Harvey’s / Boston, MA

SOUS CHEF

Paragon / San Francisco, CA

P R O F E S S I O N A L E X P E R I E N C E ( c o n t i n u e d ) A R E A S O F

E X P E R T I S E

Advertising

Banquet operations

Brand development

Business development

Casual dining

Catering

Consumer taste tests

Culinary arts

Culinary management

Culinary operations

Fine dining

Food cost analysis

Food manufacturing

Food preparation

Food processing

Food purchasing

Food safety

Food science

HACCP

Hospitality management

Manufacturing R&D

Marketing strategy

Menu development

Menu execution

Menu implementation

Operations integration

Process improvement

Product development

Project management

Quick service restaurants (QSR)

Recipe development

Recipe testing

Restaurant management

Restaurant operations

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