2017 Cotes du Coeur Catalog with tabs

Celebrity Chefs
Stephen Kalil
Frito Lay
Chef Stephen is both a Certified Executive Chef
(CEC) with the American Culinary Federation
and a Certified Research Chef (CRC) with the
Research Chefs Association.
His career in foodservice began at home
as a teenager in the late 1970s when his
family opened a small market specializing in
Mediterranean foods, Steve’s Backroom, in Detroit, Michigan. The family
business made a big impression, and before long the small bakery
expanded into a new kitchen and warehouse facility.
Kalil experience at Steve’s Backroom led him to California in 1997,
where he expanded his knowledge of food, flavors, and menu
development for casual dining as chef de cuisine for Culinary Research
and Development at The Cheesecake Factory. He developed new
recipes and procedures for the restaurant, and was instrumental in the
opening of many the company’s new concepts including The Grand
Lux Café, The Cheesecake Factory Bakery Café, and The Cheesecake
Factory Express.
In July 2007, Chef Kalil joined PepsiCo and Frito Lay as their first - ever
corporate chef. In his role, he leads and inspires product development
through the application of Culinology – the blending of culinary arts
and food science and technology. Kalil and his team were instrumental
in designing a rigorous and efficient process of integrating culinary
design with consumer insights, food science, technology and
marketing. This process has been come to be known as “iCrave” and
is responsible for delivering over $3 billion in innovation globally,
and growing.
Jody Denton
Frito Lay
In 2011, Jody Denton joined Frito Lay after more
than 30 years working in independent restaurants
across the country and around the world. He is
currently the Executive Research Chef for Frito Lay
North America working at the Culinary Innovation
Center known as “The Flavor Kitchen” located at
Frito Lay Headquarters in Plano, Texas.
Denton worked for several famous chefs and restaurateurs, such
as Dean Fearing at the Mansion on Turtle Creek in Dallas, Wolfgang
Puck at Spago and Eureka in Los Angeles, Mark Miller at Red Sage in
Washington D.C., Richard Melman of Lettuce Entertain You in Chicago,
Reed Hearon at Restaurant LuLu in San Francisco and Rick Tramonto
and John Folse at Restaurant R’evolution in New Orleans.
From 2001 to 2009, Denton owned two of his own restaurants in the resort
town of Bend, Oregon: Merenda Restaurant and Wine Bar, a wood fired
Mediterranean bistro offering more wines by the glass than any other
restaurant in the Pacific Northwest, and Deep, a modern Japanese Izakaya
and sushi bar.
It was while working for Wolfgang Puck in 1990, that he first met
PepsiCo Corporate and Frito Lay Executive Chef Stephen Kalil, a
relationship that led to Denton’s current role of executive research chef
for Frito Lay North America.
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