Our Team – Culinary Science

William P. Schoenleb

A graduate of the CIA (Culinary Institute of America) in 1983, Bill Schoenleb has spent his entire adult life in the food service industry.

Following his CIA graduation, Bill quickly acquired a unique blend of operating experience in restaurants --from fast food chains to fine dining --both in the kitchen and in front-of the house --as a kitchen manager and as a general manager. In all, by the age of thirty-five, he had worked in ever-increasing roles of responsibility for six restaurant chains, two fine dining restaurants and had a short stint as a Food and Beverage manager for the Harley Hotel chain. In addition, because his unique creative abilities were quickly recognized, Bill began early on in his restaurant career to work in R&D. By the age of thirty-five, he had served as R&D Director for the S&A Restaurant Corp and Uno Restaurant Corp, as well as VP Purchasing and R&D for Grandy's.

In 1996, Bill founded his own firm, TABS Inc. to consult for the industry --especially new start-ups -- in menu development and quality and profitability improvement of existing menu items. He quickly acquired several clients, one of which led him to working with companies like Firmenich for flavor enhancement. In late 1997, Bill joined forces with CF Chefs, a manufacturer of roux and dry gravies for the restaurant industry.

From 1997 to 2010, as part-owner, working as Executive VP /Executive Chef, Bill helped build CF Chefs to a $36 million firm by formulating and selling RTU sauces that CF Chefs manufactured for over fifty different chains, including many of the largest food chains in America (Chili's, On-The-Border, Macaroni Grill, Pizza Hut, Papa John's, Cici's and Disney), as well as several large food processors, like Con-Agra and Riches'.

When CF Chefs sold to Kerry Inc in late 2010. Bill joined Kerry as the Executive Chef for the Culinary and Dairy -a role he held until late 2015. In this role he advised Kerry on how to transition into the chain restaurant sauce business, and continued his involvement in vertical formulation work. He successfully help design and develop products for several new customers, including Tyson Foods and Olive Garden.

W.R. (Bob) Seeds

Life-long entrepreneur W.R. “Bob” Seeds graduated from West Texas A&M University in Canyon, Texas in 1976. After graduation, he co-founded and was CEO of Zebbies, Inc., a company that manufactured and sold goods to major grocery stores for a decade.

Kenneth D. Breiner

A graduate of Colorado State University with a degree in Animal Science/Food Technology, Ken Breiner began his career with Burger King in their Quality Assurance department, followed by moving to Arby's in a more senior capacity in Quality Assurance. He quickly moved up the corporate ladder and held a variety of executive positions, most notably in New Product Development, at both Arby's and Bojangles'. During this period, he also toiled as Vice President and General Manager of Holiday Meats, as well as Director of purchasing for ARCOP.

Ken has spent his entire career working in the restaurant business or for food manufacturers supplying the restaurant business. He has had extensive hands-on experience in all aspects of developing, processing/manufacturing, selling, and purchasing food items for restaurants.

For the past fifteen years, Ken has been employed in sales by several major food companies that sell to restaurant chains, including FreshFoods/Pierre Foods and Purnell Sausage.

Douglas D. Moran

Doug began his career as an entrepreneur when he launched TGM Brokerage and built a profitable business representing small food processors/manufacturers. Doug brings to Culinary Science a wealth of hands on experience in distribution. He is noted as a man of great personal integrity, and he has built and maintained excellent customer relationships throughout the food industry.

When the opportunity to be the National Accounts Manager for IDI/Ameriserve, Doug seized the opportunity to better utilize his strategic planning skills and leverage his managerial skills. Over the next twenty-five plus years, he has held major sales management positions with several companies, most notably as National Sales Manager of Wayne Farms for foodservice, and Vice President of Sales for Prime Pak Foods.

Doug joined Performance Food Group Customized Distribution as National Account Manager. In this position he gained first-hand knowledge of the nuances of product distribution to the restaurant industry.

Mike Krafft

Mike Krafft is a seasoned executive who understands all aspects of making and selling food products, especially bakery products. He has spent his entire career in the food industry, primarily managing large sophisticated plants and food processing. He is a seasoned labor negotiator, with a vast knowledge of ingredients and equipment, as well as construction/remodeling of food processing facilities.

Mike learned his trade working for Campbell Taggert from 1966 to 1994. He started as a line employee in a bakery plant and rose to hold key executive positions, including President of Rainbo Baking Company as well as Area Vice-President for the 12 facilities in Campbell-Taggart's Central Region.

From 1994 to 2004, Mike worked in senior managerial capacities with Bimbo Bakeries, Earthgrains Company, and Meyer's Bakeries.

Chef Michael Formichella

A Certified Master Chef, Michael Formichella is a graduate of the Culinary Institute of America. He is also a past president of the Les Amis d’Escoffier Foundation and a member of Chef de Cuisine of America, the Research Chefs’ Association and the Societe Culinaire Philanthropique. Michael was a featured chef at the Annual James Beard Foundation Awards from 2003 through 2005 in New York, and he has been on a number nationally syndicated television shows.

From concept to plant production to kitchen execution, Chef Michael leverages an international scope of experience and disciplines to produce innovative foodservice, retail, deli, c-store and industrial products. He has created menu solutions for many of the top 200 National Foodservice Chains. Chef Michael has forty-plus years of culinary experience in product development: from creating ideas, conducting research and development through the introduction of new products into the marketplace.

Prior to Culinary Science, Michael was Senior Vice President and Chief Operating Officer of Smithfield Innovation Group, a subsidiary of Smithfield Foods.

James Chapman

James Chapman graduated from North Carolina State University in 2015 with a BS in Supply Chain Management. During his time there, he was on a golf scholarship and played throughout his college career. With James’ family being in the food industry his entire life, he has always had a strong passion for great food and experimenting with it.