SANTA ROSA, Calif. – DCI Specialty Foods, a division of Richfield, Wis., based DCI Cheese Company, announces the addition of Sandra Gray, Corporate Chef, and David Wall, Assistant Chef.
“The addition of Sandra and David to our product development team further enhances our ability to provide distinctive solutions for our customers,” said David Blair, General Manager at DCI’s Santa Rosa facility. “Their preeminent culinary training and extensive practical backgrounds will bring our customers the best quality products at the greatest possible value.”
Sandra Gray
Sandra Gray joins DCI as Corporate Chef. She will report directly to DCI’s Product Development Manager and will focus her efforts on conceptual product development.
Prior to joining DCI, Gray worked at Monterey Gourmet Foods as a Corporate Chef/Director of Culinary. She has also worked in a variety of product development roles for Food For Thought, Real Foods, CIBO Naturals and Deluxe Motion Picture Catering where she received an “Emmy” award while serving as Executive Chef for the CBS series Northern Exposure. Gray is an alumnus of Pomona College and was formally trained at the Culinary Institute of America. She has more than 20 years of food business experience and is a member of the Research Chefs Association (RCA) and the Puget Sound Institute of Food Technologists.
“Sandra is highly talented in developing specialized food products,” said Blair. “We’re confident that her innovative approach to specialty foods will allow us to quickly bring a variety of new, high-quality products to the market.”
David Wall
David Wall joins DCI as Assistant Chef. He will report to DCI’s Product Development Manager. Wall will assist Gray with base development and will fine tune her conceptual recipes to take them from ideation through commercialization.
Prior to joining DCI, Wall worked at Monterey Gourmet Foods/ Pulmuone USA as a Corporate Sous-Chef. He has also worked in various culinary roles at Cuizam! Cook and Carry Cuisine, Lisa Dupar & Company, Zolon Bistro, H-E-B Central Market and U.S. Foodservice. Wall received his Bachelor’s degree from the University of North Texas – Denton and is a graduate of the Culinary Institute of America’s Culinary Arts program. He is Hazard Analysis and Critical Control Point (HACCP) certified.
“David’s HACCP certification and resulting focus on quality and safety are very important to our organization,” states Blair. “Our Santa Rosa facility was recently recognized for meeting or exceeding the standards of the Global Food Safety Initiative (GFSI) which is widely considered to be the ‘gold standard’ for international food safety. We’re excited to see how David can help us further our company’s commitment to advanced food safety practices.”
Gray will be based in Seattle, Wash. Wall will work out of the company’s Santa Rosa, Calif., facility.
Source: DCI Cheese Company