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Our Experts
Jennifer Neate is Director of Marketing for Griffith Foods Canada. Since joining Griffith in 1999, she eats, sleeps and breathes consumer insights, innovative product concepts and sensory science.
Chef Trinidad Subercaseaux is the Corporate Executive Chef for Central & South America. Originally from Chile, Chef Trini has lived and worked around the world and blends her passion for travel, music and nature into her on-trend culinary creations.
Shea started with Griffith Foods in the Summer of 2015 as a marketing intern. She's now working with the marketing team as a Consumer Insights Analyst to provide our partners with up-to-date information on the newest and upcoming trends.
Julie is a Sensory Scientist at Griffith Foods with 10+ years of experience in the field. She combines her sensory experience with a Masters degree in Nutrition Education to provide unique insights about taste, experience, health and nutrition to Griffith Foods and their partners.
Giridhar is the Director of Griffith Sustainably Sourced and the Director of Purchasing at Griffith India. He has more than 22 years of experience in sourcing agricultural commodities such as spices, and is responsible for vertical integration of Griffith's supply chain.
Elyse is a Consumer Insights Analyst at Griffith Foods. She combines her love of food with energy, curiosity and a passion for market research to bring the latest food and consumer trends.
Chef Ryan Flick has created dishes in small Italian family eateries and globally renowned Michelin-Starred restaurants. To him, plant-based eating is nothing new...but there's an evolution into the mainstream through indulgent treats. Chef Ryan shares his perspective on plant-based proteins and what it takes to meet consumers expectations.
As a native of Louisiana, Chef Mark Serice grew up learning about the history of Creole and Cajun cooking from his family. At a young age, he was taught by his father to “create food that was far greater than the sum of its parts.” Chef Mark carries on this tradition today and takes us through the evolution of aged and preserved flavors, and how they continue to appeal to consumers looking to expand their palette.
​​​​Jordi Gállego Paz, Senior Development Chef of South Europe, was born in Northwest Spain and moved to Tarragona on the Mediterranean coast at a young age where he still resides today. Jordi worked his way up through restaurants during summers and on vacations while completing his high school studies. With almost 40 years of experience, his career includes time in independent restaurants, hotels, catering and managing his own business.
Bryan Jurek is the Director of Culinary for Griffith Foods Canada, where he works with the commercial team to develop new culinary concepts and products for the Canadian and North American landscape. Originally from South London, Bryan has traveled extensively, believing that food brings people and culture together like no other. He holds a Grande Diplome from Le Cordon Bleu in Paris and was a Top 5 Young National Chef of the Year UK. 
Chef Siddharth Raghavan is the Corporate Executive Chef with Griffith Foods Southeast Asia, our unit based in Thailand.
Mauro Trevisani is the Vice President and General Manager of Griffith Foods US.
Thomas Duffin is a Global Accounts Chef for Griffith Foods Europe, where he provides culinary support to QSR accounts across the continent. Developing a love for food at a young age, Thomas spends much of his time traveling. He has cooked for Jeunes Restaurateurs (JRE) in the Netherlands for 100 chefs with Michelin Stars and is Level 2 Certified in the Wine & Spirit Education Trust (WSET).
Kathy Pickus is the Vice President of Global Sustainability.
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Talk to one of our experts to find out how our teams can help you.