Our Culinary Team

While our roots are in bacon, over the past 5 years we have made significant investments in the culinary side of our business. Our culinary team now includes 6 chefs as well as 10 R&D team members who work with the culinary team to take products from the test kitchen to the production floor.

 

Chef Richard Colladonato, Director of Culinary Sales

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  • Chef Richard joined SugarCreek in January 2019
  • He graduated from The Culinary Institute of America majoring in Culinary Arts.
  • "My favorite dish to make is homemade pizza with my kids. Throwing flour and watching them enjoy
    my passion is great"
  • "The best meals for me have been at a picnic
    table, in the kitchen with the kitchen staff after a busy night, with a group of Hurricane victims and at those soup kitchens where people really need you. Chefs have been given a talent that can change the day for others and that what’s make me happy”

 

Chef Gavin Estes, Director of Culinary Sales

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  • Gavin Estes, based in Louisville Colorado, has been with SugarCreek since October of 2017
  • He, along with many of our other chefs, focus on Sous Vide cooking and how SugarCreek can incorporate more of that style of cooking into our production
  • "My favorite part of being a chef is how the chef community is a true brotherhood. Most chefs are willing to help and teach what they know."
  • "One pot cooking has always been one of my favorite methods. Layering flavors while maintaining ingredient doneness and viscosity is challenging and fun."

 

Chef Martin O'Brien, Director of Culinary Developmentimageedit_12_8419668857

  • Chef Martin O'Brien has been with SugarCreek since the beginning of 2019, working out of our Cambridge City Plant
  • “As a chef, I like there being silence at the dinner table, meaning that everyone is eating. There is no better compliment than nothing because their mouths are full.”
  • "I love the intellect that I get to work with. The people in the product development team are some of the most intelligent people to come across. I like that it is a family-oriented company
    as well."

 

Chef Zach Shepard, Director of Culinary Development

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  • Chef Zach Shepard has been with SugarCreek since 2016.
  • He attended Miami University for a business degree before focusing his attention on his culinary career. He attended and graduated from the Midwest Culinary Institute in 2006.
  • SugarCreek's innovative Batter in Bag technology was created by the help Chef Zach and other creative team members, something that is changing the way proteins are handled and cooked.
  • His golden rule in the kitchen is Misen Place, which is French for everything in its place. "90% of cooking is prep, so if a restaurant is not prepared, they won’t succeed"