Salumi'd

Pete is a Certified Salumiere Professional and Senior Category Merchant for Charcuterie & Deli at Whole Foods Market. He's a proud alum of Texas Tech University where he studied Animal Science and developed his passion for agriculture and food production.

 

Jewel Hunt began her career at Safeway while attending college in 1981 as a part-time bakery clerk and cashier in the company’s former Salt Lake City Division. Today, as Group Vice President Fresh Merchandising of Bakery, Deli Food Service, Branded Concepts and ReadyMeals at Albertsons Companies, she is the merchant lead for several departments of the nation’s second largest traditional grocer.

Along the way, Jewel earned a reputation as an expert merchant and grew into executive-level roles in Safeway’s Bakery, Deli Food Service, Starbucks, and Jamba Juice departments. She advanced to Group Vice President of Pharmacy, Health & Wellness in 2011. Following the Albertsons-Safeway merger in 2015, she returned to her roots as group vice president of Bakery. Jewel advanced to Group Vice President Ecommerce in October 2017 through February 2021. Jewel now leads Fresh Merchandising for Bakery, Deli Food Service, Branded Concepts and ReadyMeals for Albertsons.

Jewel serves on the advisory committees with the board of the International Dairy, Deli, and Bakery Association. She was chairman of the association’s board from 2016 – 2017.

Jewel is a passionate advocate for female leadership in the workplace. Jewel serves and volunteers for NorCal NEW as Partnership Pillar Lead. Jewel is a board member for Open Heart Kitchen a non-profit providing “equitable access to nutritious food, while building a food secure tomorrow.” She is an active advisor in the company’s Women’s Inclusion and Inspiration Network and was one of several key leaders featured in an HR Magazine article, “Cultivating Female Leaders.” Jewel was named one of the most influential women in retailing by Mass Market Retailing in 2018. She was named a “Top Woman in Grocery” by Progressive Grocer five times before being inducted into the publication’s Hall of Fame for Top Women in Grocery in 2017.

Jewel and her husband, Bruce, live in Pleasanton, Calif. and have three sons: Clark, Jon, and Darryl. They are the proud grandparents of several grandchildren.

Bobby Joe Grubb is a dynamic specialty food expert and skilled cheesemonger, combining years of food and beverage management experience with a passion for creating memorable customer experiences. As the Deli Manager at The Merc Co-op, Bobby’s expertise in sales strategy and product merchandising has elevated the deli, introducing unique features like a fresh olive bar to delight patrons. An ACS Certified Cheese Professional and IDDBA Certified Salumiere, Bobby’s deep knowledge of cheese and charcuterie makes him a true artisan of his craft. Outside of work, Bobby embraces his adventurous spirit, whether practicing Brazilian Jiu-Jitsu, cycling, or exploring the outdoors.

Theresa Lei is a passionate food scientist at Columbus Craft Meats, Hormel, with 14 years of extensive experience in the food industry. She graduated from the University of California, Davis, with a Master's degree in Food Science. Over the years, Theresa has worked in several leading CPG companies across various product categories, honing her expertise.

Returning to Columbus Craft Meats, Theresa is enthusiastic about the charcuterie world and the endless opportunities for creativity it offers. Certified as a Salumiere in 2023 by IDDBA, she particularly enjoys working with large-diameter Hot Sopressata, as it allows her to craft gorgeous roses.

Beyond her professional role, Theresa has a passion for creating exquisite grazing tables and charcuterie boards for events such as weddings, company parties, and birthdays. Her dedication to detail ensures that each board is a visual and gastronomic delight. Additionally, Theresa is an avid cake decorator, delighting her friends' children with custom cakes for their birthdays.

Chris has been a Certified Executive Chef with the American Culinary Federation for the past 25 years and currently serves as Director of Culinary Innovation/Corporate Chef for Albertsons companies which includes 13 divisions and multiple banners across the country.

Chris has been in the Food industry for over 35 years. His Supermarket experience as a Corporate Chef spans over 24 years. 2 years as National Culinary Director and 22 years as Market Street, United Supermarkets, Amigos, and Albertsons Markets as Director of Innovation/Corporate Chef. Overseeing operations and development of total store innovation, recipes, menus, concepts, and product lines for all retail banners. He was crucial in the development of the Market Street store Concept for more than 20 years which was named as the national “Deli/Food Service Operator of Year” by In Store Buyer Magazine and American Culinary Federation Achievement of Excellence award for excellence in food service. Prior to the supermarket industry Chris has served as Executive Chef for Texas Tech University and Vice President of Texas Culinary Academy as well as chef for a variety of restaurants and clubs.

Chris Eastwood serves as the Business Development Manager for the California Milk Advisory Board (CMAB), where he oversees U.S. market expansion and connects California dairy producers with retailers, brokers, and distributors. A Certified Salumiere Professional (CSP) and Certified Cheese Professional (CCP), Chris brings his extensive expertise to the IDDBA Salumi'd event.

Before joining CMAB, Chris was Head of Sales - US for Casale Spa, an Italian company renowned for artisanal prosciutto and cured meats, where he expanded their footprint and developed a retail go-to-market strategy. At Gourmet Foods International, Chris built strategic partnerships and specialized marketing plans for specialty food vendors.

With two degrees from the Culinary Institute of America and a business law degree from DePaul University, Chris combines his culinary passion and business acumen to elevate specialty foods and support education within the industry.

Katie Yan is a valued member of the Columbus Craft Meats team, bringing nearly three years of dedicated service to the company. With a remarkable 13 years of experience in the food industry, Katie's expertise and passion for her craft make her an invaluable asset.

Katie's commitment to excellence is evident in her professional achievements. She is an IDDBA (International Dairy Deli Bakery Association) certified salumiere, demonstrating her deep knowledge and proficiency in the art of crafting fine meats and charcuterie.

Beyond her professional accomplishments, Katie is a vibrant individual with diverse interests. She is an avid traveler, continuously seeking new experiences and cultures to broaden her horizons. Exploring different culinary traditions is a particular joy for Katie, with her favorite dish being the irresistible Korean fried chicken.

In addition to her culinary pursuits, Katie is an enthusiastic fan of BTS, the internationally acclaimed South Korean music group. She appreciates their artistry, talent, and the positive impact they have on their global fanbase.

Katie Yan's multifaceted background, combined with her dedication to the food industry and her diverse interests, contribute to her vibrant personality and make her an exceptional team member at Columbus Craft Meats.

I began my specialty food career in 2005 as a cheesemonger in NYC’s Murray’s Cheese, where I worked for 13 years. I have held many positions in the world of cheese including Cheesemonger, Store Manager, Field Merchandising Specialist, Director of Operations, and VP of National Operations. I have had a hand in training over 3,000 cheesemongers throughout my career and I like to be known for my passionate & fun approach to spreading the gospel of cheese. Now I am the Manager of Education for the Institut Du Fromage, where I am blessed to educate Cheese Mongers and deli staff all across the country. I am dedicated to educating & motivating cheesemongers, as well as promoting great cheese and charcuterie producers. I am an ACS CCP, an Authorized ACS CCP Educator, as well as an IDDBA Certified Salumiere. I love the world of specialty food and I’m proud for the opportunity to spread my passion and knowledge to all those looking to grow in the industry.

• What is your favorite type of product to work with and why?
  1. I love working with any product that has a story. I’m really into producers who focus on quality, animal warfare, as well as environmental impact…that’s why I love the specialty food industry so much!
• How long have you worked with charcuterie and how did you become interested in it?
  1. I’ve worked with charcuterie ever since I started working behind a cheese counter in 2005. I knew very little about cured meats then, but luckily my desire for knowledge and hunger for great food helped drive me to learn (as taste) as much as possible.
• Where do you find inspiration when creating a board?
  1. I let the flavors and texture speak to me when thinking about building the best board. Flavor, Texture, and Theme are my 3 deciding factors; but then I always like include something sweet to add flavor, something acidic to cut through the fat, something savory to bring out the umami flavors in meat, and a great mustard to tie it all together.

Chris Eastwood serves as the Business Development Manager for the California Milk Advisory Board (CMAB), where he oversees U.S. market expansion and connects California dairy producers with retailers, brokers, and distributors. A Certified Salumiere Professional (CSP) and Certified Cheese Professional (CCP), Chris brings his extensive expertise to the IDDBA Salumi'd event.

Before joining CMAB, Chris was Head of Sales - US for Casale Spa, an Italian company renowned for artisanal prosciutto and cured meats, where he expanded their footprint and developed a retail go-to-market strategy. At Gourmet Foods International, Chris built strategic partnerships and specialized marketing plans for specialty food vendors.

With two degrees from the Culinary Institute of America and a business law degree from DePaul University, Chris combines his culinary passion and business acumen to elevate specialty foods and support education within the industry.

Jewel Hunt began her career at Safeway while attending college in 1981 as a part-time bakery clerk and cashier in the company’s former Salt Lake City Division. Today, as Group Vice President Fresh Merchandising of Bakery, Deli Food Service, Branded Concepts and ReadyMeals at Albertsons Companies, she is the merchant lead for several departments of the nation’s second largest traditional grocer.

Along the way, Jewel earned a reputation as an expert merchant and grew into executive-level roles in Safeway’s Bakery, Deli Food Service, Starbucks, and Jamba Juice departments. She advanced to Group Vice President of Pharmacy, Health & Wellness in 2011. Following the Albertsons-Safeway merger in 2015, she returned to her roots as group vice president of Bakery. Jewel advanced to Group Vice President Ecommerce in October 2017 through February 2021. Jewel now leads Fresh Merchandising for Bakery, Deli Food Service, Branded Concepts and ReadyMeals for Albertsons.

Jewel serves on the advisory committees with the board of the International Dairy, Deli, and Bakery Association. She was chairman of the association’s board from 2016 – 2017.

Jewel is a passionate advocate for female leadership in the workplace. Jewel serves and volunteers for NorCal NEW as Partnership Pillar Lead. Jewel is a board member for Open Heart Kitchen a non-profit providing “equitable access to nutritious food, while building a food secure tomorrow.” She is an active advisor in the company’s Women’s Inclusion and Inspiration Network and was one of several key leaders featured in an HR Magazine article, “Cultivating Female Leaders.” Jewel was named one of the most influential women in retailing by Mass Market Retailing in 2018. She was named a “Top Woman in Grocery” by Progressive Grocer five times before being inducted into the publication’s Hall of Fame for Top Women in Grocery in 2017.

Jewel and her husband, Bruce, live in Pleasanton, Calif. and have three sons: Clark, Jon, and Darryl. They are the proud grandparents of several grandchildren.

Kim is a dedicated cheese and charcuterie professional with 24 years’ experience at Metropolitan Market. She is an American Cheese Society Certified Cheese Professional (CCP) and Certified Cheese Sensory Evaluator (CCSE) with extensive knowledge of cheese and charcuterie history, pairing, care, and handling (affinage), as well as procurement and visual merchandizing. Kim is also an IDDBA Certified Salumiere.

Her role involves training team members and store leadership and is responsible for the company wide customer cheese and charcuterie department experience while assisting in pricing, food safety, equipment, and merchandising.

She is a member of various organizations including the Washington Cheesemakers Association (current Board Secretary), Cheese of Choice Coalition, Slow Food USA, and International Association of Culinary Professionals (IACP). Using her industry connections, she establishes new partnerships with regional farms, coordinates educational opportunities for team members.

When not working, Kimberly loves food and cheese-centric vacations!

Kain Marzalado is a specialty foods professional residing from Chicago, Illinois. Since 2012 he has held numerous roles in the industry and has worked alongside such prestigious organizations as the American Cheese Society and IDDBA. He serves as the chairman of the Los Angeles International Dairy Competition.

 

I have worked in specialty foods with a focus on the deli arena since the ‘90’s. I’ve held several positions from working in a deli, managing deli operations, and S&OP positions for producers. I’ve been involved in successful training, marketing and merchandising for charcuterie for more than 25 years. My work with Volpi Foods began in 1992 in Chicago which was a uniquely strong market for Volpi. One of my unique differences has been working with customers and channels across the country, I have lived in 6 states and have had strategic and tactical charcuterie acumen for success in Retail, Club, Convenience, B&I, Foodservice, Alt Channel, Mass Merchandisers and Gift

• IDDBA Certified Salumiere, (Inaugural Class ’22)
• SQF Certified Practitioner
• Culinary Institute of America -San Antonio Basic Skills
• Cornell University – Certified Women in Leadership

Michael Slavin adeptly manages two pivotal roles. First as Corporate Chef for World Select Cuts’ brand Aussie Select, Michael spearheads the development of and oversees production for the renowned line of lamb products. Concurrently, Michael serves as the Vice President of Culinary & Menu Innovation for Houlihan's of Houlihan's, Inc., where he drives culinary innovation across the company's extensive portfolio of brands, including Houlihan's, J. Gilbert's, and Bristol Seafood. Michael is an IDDBA Certified Salumiere Professional (CSP).

Chef Slavin brings 25 years of culinary experience to his roles, starting his professional career with Houston’s in the early 2000s. He has held senior chef positions at Fiorella’s Jack Stack, The Royals’ Kauffman Stadium, BRGR Kitchen + Bar, and Applebee’s World Headquarters.

Michael is an industry go-to for product consulting, innovation feedback, conference and event participation and food and trend insights. He has been quoted in numerous trade and consumer mediums-- television, print and online. His set experience includes “Chef on Set” designations for both video and still shoots, and he has participated in several tapings for Jimmy Kimmel Live and ESPN Sports Center.

Michael’s background includes extensive experience in kitchen design, process and operations, restaurant management and menu development—working in both the front and back of the house.

Chef Michael completed Pro Chef Level II Culinary Program from the Culinary Institute of America in 2008 where he earned his degree in 1990 with high honors; he is a member of the American Culinary Federation.

Michael believes in supporting his local community, participating with several nonprofit organizations including the Diamond of Dreams Royals charity, Harvesters Food Bank, Habitat for Humanity, Boy’s and Girl’s Club of Kansas City, Susan G Komen, Team Smile and the Make-A-Wish Foundation of Missouri. He is a sitting board member for TNK Children’s Foundation. Michael lives in Kansas City with his wife and three children.

Chris has been a Certified Executive Chef with the American Culinary Federation for the past 25 years and currently serves as Director of Culinary Innovation/Corporate Chef for Albertsons companies which includes 13 divisions and multiple banners across the country.

Chris has been in the Food industry for over 35 years. His Supermarket experience as a Corporate Chef spans over 24 years. 2 years as National Culinary Director and 22 years as Market Street, United Supermarkets, Amigos, and Albertsons Markets as Director of Innovation/Corporate Chef. Overseeing operations and development of total store innovation, recipes, menus, concepts, and product lines for all retail banners. He was crucial in the development of the Market Street store Concept for more than 20 years which was named as the national “Deli/Food Service Operator of Year” by In Store Buyer Magazine and American Culinary Federation Achievement of Excellence award for excellence in food service. Prior to the supermarket industry Chris has served as Executive Chef for Texas Tech University and Vice President of Texas Culinary Academy as well as chef for a variety of restaurants and clubs.

Katie Yan is a valued member of the Columbus Craft Meats team, bringing nearly three years of dedicated service to the company. With a remarkable 13 years of experience in the food industry, Katie's expertise and passion for her craft make her an invaluable asset.

Katie's commitment to excellence is evident in her professional achievements. She is an IDDBA (International Dairy Deli Bakery Association) certified salumiere, demonstrating her deep knowledge and proficiency in the art of crafting fine meats and charcuterie.

Beyond her professional accomplishments, Katie is a vibrant individual with diverse interests. She is an avid traveler, continuously seeking new experiences and cultures to broaden her horizons. Exploring different culinary traditions is a particular joy for Katie, with her favorite dish being the irresistible Korean fried chicken.

In addition to her culinary pursuits, Katie is an enthusiastic fan of BTS, the internationally acclaimed South Korean music group. She appreciates their artistry, talent, and the positive impact they have on their global fanbase.

Katie Yan's multifaceted background, combined with her dedication to the food industry and her diverse interests, contribute to her vibrant personality and make her an exceptional team member at Columbus Craft Meats.