Executive Chef Culinary Development,
Walt Disney Parks and Resorts
As Executive Chef, Leonard “Lenny” DeGeorge leads culinary development for the Food & Beverage Experience Planning and Integration division of Walt Disney Parks and Resorts.
Category: 2016 Page 3 of 5
Certified Master Chef, Director of Culinary Excellence and Quality Assurance, Yale Dining
Ron DeSantis is Director of Culinary Excellence and Quality Assurance for Yale Dining. In this role, Chef Ron oversees the production of more than 14,000 meals each day at Yale. He provides leadership for all facets of culinary concept design, development of innovative menus and cuisine, and training of the culinary team.
Category Manager, PF Chang’s Bistro
Robin Fisher is a produce industry veteran with more than 25 years’ experience in purchasing, sales and business development.
Her current responsibilities include all Agriculture purchases for both PF Chang’s and Pei Wei brand.
Chef RJ Harvey has honed his craft in some of the best kitchens in the country yet his primary expertise is in culinary nutrition. He aims to utilize his firm grasp of global flavors and modern technique to transform the ordinary into the extraordinary.
A proud graduate with honors from Johnson & Wales University, he believes in sustainable, seasonal-produce driven menus that are alive with flavor and nutrition. Taking a “food is the best medicine” approach to cooking, every ingredient is looked upon not only for flavor, texture and aroma but also for nutritional function.
Chef RJ is a Certified Executive Chef (CEC) as well as a registered dietitian/nutritionist (RDN) who loves to integrate delicious, beautifully presented food that is healthful for the mind, body and soul. Over the past several years Chef RJ has lent his expertise to the revitalization of hospital cuisine at Morrison Healthcare. He now joins the Chartwells School Dining team in hopes to aid in the quest of changing the way society views school dining and childhood nutrition.
He is a member of the Academy of Nutrition and Dietetics, American Culinary Federation as well as the Research Chefs Association. Chef RJ has a passion for impacting healthful changes across the culinary industry, because of this he is honored to be a member of the Healthy Menus R&D Collaborative at the Culinary Institute of America, a collection of chefs, dietitians, nutrition experts and food manufacturers focused on making the global food system healthier and more sustainable.
Vice President
HMC Farms
Steve Kenfield has spent his career on the front end of trends that have evolved into core aspects of the produce industry.
In the late 70’s, working for Red Coach Foods, a division of Bruce Church, Inc., that later became Fresh Express, he was at the ground floor of the fresh cut lettuce business, before fresh cut salads went to retail.
