Originally from Western New York, Maria has worked in various restaurant positions in both the front and back of the house. She has travelled the world, exploring the nuances of the many different culinary cultures. Maria opened her own full service catering company in 2000, and continues to cater select private functions. She loves bringing that personal touch to the chefs and customers she works with through Food Innovations.
Chef Ellen is a graduate of Loyola University. After a trip through Europe, Ellen develop a strong desire to immerse herself in the culinary industry. She spent 19 years in Colorado honing her skills at the Cooking School of the Rockies, and several boutique restaurants in Vail and Aspen, working with high profile chefs. Shortly after her 5 year position as a private chef for a family in Colorado, Ellen moved to Florida, and brought her knowledge and passion to Food Innovations.
Originally from California, Dawn moved to Florida in a career change from telecommunications to the culinary world. Self-taught, Dawn is always exploring for new and exciting products in the natural, organic and clean label markets. Starting with Food Innovations in the procurement department, Dawn’s career with Food Innovations now spans over 13 years.
Chef Jeff has over 20 years of foodservice experience, in both the front and back of the house, including multiple Executive Chef positions. Originally from Michigan, Jeff has traveled the country as a corporate kitchen trainer, in addition to opening multiple restaurants across the South and Midwest. He has a passion for food, and enjoys working with fresh, unique ingredients.
Danya’s culinary career began in her Grandmother Dorothy’s kitchen, learning her secrets. After graduating from the Culinary Institute of America, she worked in the Kitchens of Walt Disney World, and the Ritz Carlton, and refined her pastry skills as a pastry chef in Woodstock, VT. A ten year veteran at Food Innovations, Danya continues to expand her culinary knowledge, and thoroughly enjoys sharing that knowledge with other chefs and Territory Managers each day.