Brian Young joins French's as corporate chef
March 8, 2011
by Eric Schroeder
CHESTER, N.J. — Brian Young has joined French’s Foods, a division of Reckitt Benckiser Inc., makers of French’s Mustards, French’s French Fried Onions, Frank’s RedHot, French’s Worcestershire Sauce and Cattlemen’s BBQ Sauce, as corporate chef and director of culinary.
Young will oversee and direct menu and recipe development for both the retail and food service business. In addition, he will be responsible for assisting with concept development for new products, consumer product testing and food styling.
Before joining French’s, Young was the executive chef at Tavern on the Green, and earlier was executive chef at two other widely acclaimed New York City restaurants, including Harvest on Hudson and Citarella. In addition, he was chef de cuisine at Le Bernardin.
“We are very excited to have Brian on board and his addition to the French’s team reflects our continued commitment to providing consumers with the highest caliber culinary resource” said Elliott Penner, president of French’s Foods. “Brian’s knack for creativity brings a fresh voice to our iconic brands and we eagerly anticipate his contributions to both our retail and food service business.”