Timothy Patrick Reardon
Timothy Reardon is a Certified Research Chef with expertise in Consumer Packaged Goods, Food Manufacturing, Foodservice, and Retail. He has successfully developed and launched new products across numerous product categories including dairy, poultry, protein, seafood, baking and pastry, snack, condiments and beverage. Timothy has worked with and represented major national and global brands and has crafted unique and notable culinary brand presence at major events such as The Aspen Food & Wine Classic and The Sundance Film Festival. He has authored numerous published recipes and has made many media appearances, Including PBS's series "Moveable Feast" by Fine Cooking magazine. In 2016, Timothy was honored to be a presenting chef at the Culinary Institute of America's Worlds of Flavor Conference.
Timothy is a classically trained chef and studied at the highly revered Culinary Institute of America in Hyde Park NY. Timothy first trained at Chef Daniel Boulud's Michelin 3 star culinary mecca, Restaurant Daniel, then for world renowned Chef Joel Robuchon at L'atelier Joel Robuchon. Timothy uses this foundational culinary experience coupled with a broad operations and manufacturing knowledge base to create innovative and disruptive platforms and products.
Timothy Patrick Reardon
646.342.8995
http://www.linkedin.com/in/timothypatrickreardon
Executive Summary:
Food, beverage and culinary R&D leader with experience in CPG, food manufacturing, foodservice, e-commerce and retail.
Certified Research Chef (CRC) with demonstrated record of successful product development and launch across multiple products and channels.
Proven ability to leverage culinary science and operational expertise to develop innovative products.
Creative innovator balanced with strategic, tactical and financial savvy.
Inclusive, intuitive and natural executive leader committed to growing and improving food systems through innovation, collaboration, science and creativity.
Experience:
Everytable Los Angeles, CA May 2022-Present
Vice President of R&D and Commercialization
Lead the culinary brand voice and strategy for Everytable, on a mission to transform the food system to make fresh, nutritious food affordable and accessible to all.
Lead a high performing team of 5 to create and develop menu innovation pipeline and optimize current menu items for profitability, labor complexity and flavor.
Architect, implement and optimize proprietary stage gate based culinary NPD processes; yielding decreased time to market, increased frequency of launch and improved success metrics.
Capture cost savings opportunities and improve profitability; direct costs decreased by 12% (3.4m) during 2023 achieved through new product design, existing product optimizations, vendor negotiation and new suppliers, and labor reduction.
Drive sales growth; sales increased by 9% (2.6m) in 2023 achieved through new product design, menu engineering, creating new occasions and categories, expanding day part usage, new channel growth, and pricing strategy.
Create recipe and finished goods gold standards and ensure production standards are consistently met; production volumes of up to 35,000 meals/units per day.
Acelerate Virtual Brands Los Angeles, CA Sept 2020-April 2022
Vice President of Culinary R&D and Menu Strategy
High-growth tech start-up in the virtual brand space.
Develop and operationalize complete virtual kitchen brands, from innovation and creation to activation and optimization
Codifying and implementing proprietary, scalable processes to support quick sustainable growth.
Leverage customer data to support and inform menu development.
Building critical operational infrastructure and software to facilitate ease of operations for fulfillment partners.
Applebee’s (Dine Brands Global) Los Angeles, CA June 2018-July 2020
Director of Culinary Innovation and Menu Strategy
Collaborate with Applebee’s Corporate Leadership and Franchisees to lead the creation and execution of a cohesive, profitable, operationally viable national menu strategy for a system with over 4 billion dollars a year in annual sales.
Oversee and manage Innovation team of 4 responsible for populating marketing pipeline with successful campaigns, LTO’s and core menu revisions.
Build and manage vendor relationships as part of the innovation and ideation process; Lead collaboration with vendors’ R&D teams to commercialize new innovation end to end.
Commercialize food in all menu categories and collaborate with cross functional partners in Sourcing, Quality Assurance and Strategic Operations to activate and launch campaigns.
Lead or participate in all phases of product testing and utilize data in NPD; concept development and screening, sensory tasting panels, market test, ops shakedowns, qualitative, quantitative testing.
Oversee profitability processes yielding 130 basis points (approx. $10k) of cost reduction to each of 1660 restaurants in 2019; achieved through formula optimization, packaging reduction, menu engineering, and SKU count reduction.
Plated (an Albertsons company) New York, NY 2017-2018 Director of Culinary Product Development
Data focused product development and menu engineering in the e-commerce meal kit delivery space.
Create and design trend relevant recipes and menus integrating user preferences and historical data.
Articulate product design specifications and partner with procurement department to manage vendor relationships.
Engineer menu mix and optimize menu offerings for flavor, margin and nutrition.
Chobani New York, NY 2012-2017 Senior Director of Culinary Design
Craft and design the culinary voice and strategy for the Chobani brand.
Lead the design of first to market products such as Chobani Flip Sweet and Spicy, and Chobani Dips, the first all-natural Greek yogurt dip on the retail shelf.
Liaise with R&D department to ideate, concept and formulate disruptive new flavors, products and platforms in line with margin and operating guidelines; evaluate, optimize and revise existing formulations for flavor and margin; Work with 3rd party flavor providers to develop and revise formulations.
Support sales teams to position and sell new innovation into retail and foodservice channels; Provide culinary category expertise to major retailers (Walmart, Kroger, Target, Alberstons).
Oversee operations and menu development at 3 Chobani cafés; Scaled menu and operations from 1 unit to 3 in less than 6 months.
Conduct and catalyze ideation sessions with CEO and founder Hamdi Ulukaya.
The Food Group (a WPP company) New York, NY 2009-2012
Director of Culinary Innovation
NYC Madison Avenue marketing agency providing CPG and foodservice brands with business insights, innovation and seamless integration with their R&D, marketing and sales departments.
Clients include Kraft, Pepsi, Tabasco, Dawn Foods, Danone, Perdue Farms, Norwegian Seafood, and Louisiana Seafood.
Manage and direct the test kitchen team generating new product innovation, recipes, menu development, trends insights and national account sales support across multiple categories and product types.
Conduct and catalyze ideation sessions and trends tours with major foodservice manufacturers and brands.
L’atelier de Joel Robuchon (**2 Star Michelin) New York, NY 2008
Chef de Partie
High level execution of Mr. Robuchon’s world renowned cuisine at his famous, ultra-modern tasting bar.
Barbounia (**2 Star New York Times) New York, NY 2007-2008
Executive Chef
Oversaw and managed a team of 35 to serve over 300 covers a night.
Increased annual revenue from 4.5 million to 5.1 million.
Reduced hourly labor from 24% to 18% in the first 6 months through efficient scheduling, elimination of overtime, redistribution of workloads and maximization of employee potential.
Reduced food cost from 36% to 28% in the first six months through elimination/tracking of waste, inventory control, and competitive price bidding.
Willow Hotel Group New York, NY 2005-2006
Consulting Executive Chef
Orchestrated complete food & beverage overhaul and kitchen renovations of 3 boutique hotel properties, each with multiple outlets.
Nice Matin (**2 Star New York Times) New York, NY 2003-2005
Chef de Cuisine
Created menu items and special dishes and menus to incrementally increase daily sales.
Supervised a team of 40 in high volume production and service.
Implemented systems and procedures to streamline labor and food cost while maximizing throughput capacity.
Restaurant Daniel (***3 Star Michelin / ****4 Star New York Times) New York, NY 2001-2003
Chef de Partie
Worked closely with Chef Daniel Boulud to execute his enduringly modern French cuisine in a highly disciplined and coordinated kitchen setting.
Café Boulud (*1 Star Michelin / ***3 Star New York Times) New York, NY 2001
Garde Manger
Performed Garde Manger service of 200 covers per night and general production of garde manger items, pates and terrines in a NY times 3 star setting.
EDUCATION:
AOS, Culinary Arts
The Culinary Institute of America, Hyde Park, NY
PROFESSIONAL ASSOCIATIONS:
Research Chefs Association / American Culinary Federation / Culinary Institute of America
Research & Development, New Product Development, NPD, Commercialization, Ideation, Creative, Culinary, Consulting, Natural Channel, Nutritional Analysis, Marketing, Product Positioning, National Account Sales, Margin Analysis, Value Creation, Formulation Optimization, Foodservice, Retail, Insights, Recipe Development and Testing, Menu Engineering, Operations Guidance, Nutritional Analysis, Package Design, Dairy, Protein, Baking & Pastry, Seafood, Snack,
