Christopher Graham

I sense that the essence of my own culinary and healthy eating journey is ingrained in our family heritage. My grandfather, Gustave Gramaticous came to this country in the early 1900’s from the island of Evia, Greece and was a successful business owner of several well known restaurants throughout the Midwest.

I was mentored by many well known individuals; among them the late Louis Szathmary during stints as a guest chef at Chicago’s “The Bakery”. Upon visiting Chef Louis’ extensive Culinary Archives, and listening to his vast experiences such as a food advisor for NASA’s Apollo missions, I became inspired to become a Research and Development Chef.

The first phase of my career began with several years in food service and culinary operations at the Director level, along with 25 years working with food manufacturing startups. The company was founded with a passion for leading edge technologies including functional “food as medicine” and precision nutrition applications, sous vide for manufacturing, ready meal packaging systems, sustainable ingredient sourcing and food safety.

Additional Career highlights include:

  • Faeth Therapeutics Culinary Lead, developing precision nutrition concepts and meal systems.
  • Process Authority, Culinary Operations, plant design for Maria Empanada / La Gran Maria.
  • Culinary Operations consultant. Process authority and plant designer for Roth Premium Foods.
  • VP of Culinary Operations and Research, overseeing product development and sales for U Baron Group’s USDA processing facility, located in Denver, CO.
  • Director, Culinary Research for dd Food Solutions, Atlanta, GA.
  • Corporate Chef, Florida and Caribbean Region, RATIONAL USA.
  • Director of Culinary Development, Compass Group North America, Canteen Division.
  • Director of Food Operations and Adjunct Professor, University of Northern Colorado.
  • Speaking engagements at Food Evolution, 2013, NAFEM Equipment Show, 2001 and Cook Chill Technologies Forum at California State University in 2002.
  • Culinary Operations and startup work for Cleveland Range Cook Chill, Royal Caribbean International, Costa Cruise Line, and Nestle̛ Canada.
  • B.S. in Hotel / Restaurant Administration and Certificate in Culinary Nutrition from the Culinary Institute of America Greystone.
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