Category: 2017 Page 3 of 4

Director, Concept Strategies, af&co.

Candace leads the Concept Strategies team at af&co., an innovative restaurant and hospitality consulting firm, headquartered in San Francisco with clients across the country. In this role, she works with celebrity chefs, restaurateurs, hotels and other companies to develop, launch and refine new restaurants and culinary experiences. The team has developed brand strategy for a range of clients from billion dollar corporations to small, owner-operated properties to Silicon Valley start-ups.

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Dir. of Business Development, Value-Added Fresh; Corporate Executive Chef, Naturipe Farms,

An executive chef for more than two decades, Jill is the Director of Business Development for the Value-Added Fresh division of Naturipe Farms and the Corporate Executive Chef.  After attending UMASS-Amherst and graduating with honors from the Culinary Institute of America, she launched her career in New York City by helping to open Osteria del Circo, the sister restaurant of Le Cirque. She has worked as the Executive Sous Chef at the Telluride Film Festival and opening Executive Banquet Chef at The Getty Museum, Brentwood, CA; Executive Chef at DreamWorks Studios, Burbank, CA; Executive Chef at McMurdo Station in Antarctica and Executive Sous Chef at the Ross School in Easthampton, Long Island.

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Vice President of Produce, Sysco

Richard Dachman is a native of Denver and attended Colorado State University. He began his produce career at his family-owned business in Denver.

Following the sale of the family business he and his father opened a new foodservice operation in Denver for Kraft Foods, Inc. before joining Kraft’s corporate office in Chicago as national director of Produce in 1987.

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Vice President of Product Innovation and Development, SONIC®

Scott Uehlein is vice president of product innovation and development for the Oklahoma Citybased national headquarters of SONIC®, America’s Drive-In®. He oversees the SONIC team of culinary experts, managing the development of innovative menu items.

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