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Bell's Featured Culinary Creations
Chef Fusion Challenge: Meet the Culinary Competitors
Howard Cantor
Corporate Executive Chef
A classically trained chef through Johnson & Wales University and an ACF apprenticeship, Chef Howard Cantor has truly done it all – owned restaurants, served as Executive Chef at a beach club in the U.S. Virgin Islands, and worked in R&D for food manufacturers and a restaurant chain. With his eyes on the prize, Chef Howard is ready to dish up some serious competition. seasonings, and many others secure the gold for team Fuchs?
Brian Duffy
Culinologist
A CIA graduate, Brian uses his background as a Certified Culinary Scientist and expertise as an RCA and IFT member to spark innovation across a variety of categories – snacks, seasonings, beverages, and more. His passion for blending culinary arts and food science is sure to provide a competitive edge.
Nicole McKinnel
Food Scientist
Nicole is a Culinary Institute of America (CIA) alumni and graduate of the CIA’s Culinary Science program. After starting out in baking and pastry arts, Nicole brings customer visions to life in the frozen dairy sector as well as fresh food production. Nicole’s bringing the heat with a hint of sweet for a team Fuchs win.
Dan Grazaitis
Director of R&D
With extensive experience in applying seasonings and hydrocolloids in applications including dairy, bakery, dressings, confections, and more, Dan takes innovative concepts from ideation to successful market launch. Could his skillset in proteins, sweeteners, rheology, seasonings, and many others secure the gold for team Fuchs?
The Menu
Paola Rosetti
Director of Culinary
Bringing valuable expertise in culinary nutrition and food science to the Chef Fusion Challenge, Paola entered into food manufacturing and innovation following graduation from Johnson and Wales University and has worked in the restaurant industry throughout the country.
Alyssa Nishijima
Culinary Technologist
Alyssa is dishing up a unique blend of culinary expertise and scientific knowledge thanks to her Bachelor of Science degree in culinary food science from Iowa State University. Watch this Culinary Technologist shoot for the team win!
Spencer Grekoff
Culinary Technologist
Will Spencer’s 5+ years of fine dining experience focused on menu creation and innovation be the key to OSI’s victory? Spencer is a graduate of Iowa State University with a Bachelor of Science degree in culinary food science and Associate of Science degree in Culinary Arts.
Bethany Goetz
Associate Culinary Technologist
Bethany loves to experiment in the kitchen and discover new flavor combinations. Following culinary school, she worked in high volume kitchens and upscale private events for 10+ years, eventually finding her home in product development and innovation. She’s ready to bring flavor to the next level for team OSI!
The Menu
Sweet: Pork Belly S’mores
Beverage: Tiki Pineapple Al Pastor
Savory: Okonomiyaki with Smoked Pork Shoulder, Chili Crisp Mayo, and Pear BBQ Sauce
Jacob Sturm
Executive Innovation Chef
With a rich background in fine dining, Jacob masterfully demonstrates how Monin’s products transcend traditional beverage use, unlocking their potential to elevate culinary creations to new heights. His classic training, unwavering passion for the culinary arts, and extraordinary flair may just be the perfect recipe for team Monin’s victory.
Erik Neumann
R&D Project Manager
Fusing his business management experience with his chemistry background, Erik plays an integral role in many of Monin’s projects, from internal product launches to custom developments for major national accounts. An aspiring chef in his own right, Erik hopes that his new culinary talents capture the tastebuds of Bell’s Spark Ignites attendees.
Brad Seale
Innovation Assistant
Brad is an experienced food and beverage professional who has worked in nearly every aspect of the restaurant industry. Starting his career packaging pasta sauces at 15 years old, Brad has been a server, bartender, and beverage marketer and innovator. Will his unique experience bring Monin’s culinary and beverage ideas to the next level?
Bryan Silness
Associate Manager, R&D Culinary
Having studied culinary arts and worked in fine dining restaurants for celebrity chefs, and alongside a Master Sommelier, Bryan pivoted his career to R&D. At Kraft Heinz, he focuses on sauce and condiment development, and more. Bryan is completing his master’s degree in food science and human nutrition, bridging his analytical mind, love for food, and desire for growth in R&D.
Kyle Stuart
R&D Manager,
Culinary Innovation Lab
A Certified Food Scientist and Research Chef, Kyle began his career as a private chef cooking in high-volume restaurants and has spent the last eight years working in R&D across a variety of product categories. He has served on the RCA Board of Directors since 2019 and is currently pursuing an MBS degree in global food technology and innovation from Rutgers University.
The Menu – Monin
Sweet: Green Eyed Kat: Matcha Mouse, Black Sesame Caramel Marscarpone, Toasted Pistachios, Miso Caramel Foam
Beverage: Smoke ‘Em if You Got ‘Em – Mezcal, Aperol, Yuzu Pineapple Syrup, Lemon Juice, Orange Flower Water, Club Soda
Savory: Yuzu Pork Belly Bao Bun: 24-hr Sous Vide Pork Belly, Yuzu Pineapple Umami Glaze, Yuzu Pickled Carrots, Spicy Mayo, Micro Greens, Steamed Bun
The Menu – Kraft Heinz
Sweet: Carrot Caramels
Beverage: Milk Punch
Savory: Blue Oyster Mushroom Bao Bun
Chef Fusion Challenge: Meet the Expert Panel
Benjamin Stanley
Sweet & Dairy Applications Director
Vuk Levakov
Beverage Applications Senior Director
Mark Sobczak
Savory & Culinary Vice President
