Director of Insights & Innovation
Mindy began her marketing career in radio—first in London, then at a local Springfield, MO radio station. In early 2005, she joined the Marlin Company in an account service role. In the years since, she has worked with several foodservice brands, including Sartori Foods, Everpure, French’s Foodservice, Minor’s, Stouffer’s, Lean Cuisine, and Nestle Professional.
In 2011, Mindy took on the role in the network as Insights and Account Manager at FoodIQ. Her experience in account management, national account work and passion for innovating the next big idea brings an added level of strategic thinking to the team.
In her free time, she is the President of Slow Food Southwest Missouri—a non-profit organization dedicated to raising awareness of good, clean, fair food in the SWMO area.
Phil brings to Food IQ his 33 years of experience in strategic consulting, sales, marketing, manufacturing, and brand/product development. Among his consulting, marketing and advertising credits include work on national brands such as Tyson Foods, Kraft, Maxwell House, Borden’s, Gerber, Minute Maid, Coca Cola Foods, Johnsonville Foods, Starbucks Coffee Company, French’s, Mission Foods, Nestlé Professional, STOUFFER’S, Lean Cuisine, Butterball Turkey, Healthy Choice, Hunt-Wesson, Lamb Weston, H.J. Heinz, The Other White Meat, Tamko Roofing Products, Akzo Nobel, Splenda, Serta, Nescafe, Nesquik, Coffee-Mate, Torani Syrups, Everpure, Hot Pockets and Dreyer’s.
Phil has a BS degree in engineering from the US Military Academy at West Point and an MS in marketing from Webster University. Chef and Food Strategist, Phil is also a trained process innovation facilitator, having studied with Dr W. Edwards Deming at the New York University School of Business.
Research & Development Chef
Chef Jorge is a graduate of Johnson & Wales University in Providence, RI, where he received a Bachelor’s degree in Food Service Management with a Culinary Arts Associates degree. Prior to earning his degree, he gained a Bachelor’s degree in Economic Science & Marketing in Business from Universidad Latina in San Jose, Costa Rica.
Back home in Costa Rica, after business school, Jorge ventured into the creation of a small company that specialized in making rubs, sauces, and marinades. He also began a catering company with a fellow Chef that specialized in small gourmet dinners.
His positions in the culinary industry include being an Assistant Chef at The Mercantile Restaurant in Atlanta, GA, interning at Le Laiterie, a highly renowned bistro in Providence, RI, as well as a Teaching Assistant for the Culinary Events Department of Johnson and Wales University where he was fortunate to work with some of the most well known and respected Chefs from around the world.
As the Research and Development Chef of Food IQ, Jorge brings his valuable culinary-marketing expertise to the culinary team to provide clients with fresh and innovative ideas for the foodservice industry.
Insights Project Coordinator
Before joining the FoodIQ team in 2012, Emily began her career within the nonprofit sector working in marketing and public relations for Big Brothers Big Sisters.
Emily earned her bachelor’s degree in marketing with an emphasis in advertising and promotions at Missouri State University. There, she was a part of the MSU Ad Team completing advertising and fundraising campaigns for the Mercy health system.
In her free time, Emily teaches dance to children of all ages at a local dance studio, she is also a coach for the dance team of Drury University.
Research & Development Assistant
Daniel has always wanted to be a part of the foodservice industry. Learning kitchen skills from his family as a young kid,
he has worked in a variety of restaurants in the industry in an effort to gain the knowledge he has today. From a pit barbecue and QSR to fine dining and resorts, Daniel’s kitchen skills make him a valuable asset to the Food IQ team.
Daniel furthered his knowledge and desire by attending Missouri State University and earning a B.S. in Hospitality and Restaurant Administration, and certifications in Human Resources for Hospitality Industry, Hotel Front Desk Management and Hotel Convention Management.
Daniel came to FoodIQ in 2009 and began work as an intern. He worked with clients like Lean Cuisine, Stouffers, Splenda, and Checkers/Rally’s. Today, Daniel assists the culinary team working on projects for Foster Farms, Chobani, Burke, and Mission Foodservice as well as many other Marlin Network clients.
Daniel has continued to learn and grow under a variety of chefs, and is currently attending culinary school where he will earn an A.A.S. in Culinary Arts as well as an A.A.S. in Baking and Pastry.
Cristi is a graduate of the French Pastry School in Chicago, IL. While attending school, she earned internships with Gail Gand’s Tru restaurant in Chicago, as well as Vanille Patisserie.
Cristi went on to work an additional 3 years with Vanille Patisserie, where she studied under Dimitri Fayard (World Pastry Champion 2008) and co-taught a pastry class to her pastry peers during the World Pastry Forum 2009. She has also worked in the pastry kitchens at Julius Meinl Patisserie; Blackbird, with Executive Chef Paul Kahan, winner of Best Chef of the Midwest in 2004 and James Beard Award for Outstanding Chef in 2013; and Avec Restaurants, all in Chicago. Cristi also has experience in high-volume production, catering, and event planning.
Cristi’s dedication to all things culinary goes beyond delicious pastries. She loves savory cooking and preserving as well. She specializes in creative culinary thinking, product development and pastry assignments.