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Meet 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.
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Chef Trinidad Subercaseaux
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.
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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.
View all Insights written by Shea Felde
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.
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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.
View all Insights written by Giridhar Rao
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.
View all Insights written by Elyse Link
Chef Ryan Flick
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.
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Chef Mark Serice
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.
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