Former Campbell's Canada chef to join Maple Leaf
Aug. 3, 2012
by Meat&Poultry Staff
TORONTO, Ontario – Maple Leaf Foods appointed chef Bob Villeneuve to director, Culinary Innovation.
Villeneuve has more than 20 years of experience as a culinary professional. Most recently he was corporate chef at Campbell’s Canada where he directed the company’s culinary vision. He also has worked as a chef in North American restaurants and as corporate chef for a large wholesale food distributor with additional responsibilities for sales support training and culinary consultancy, according to Maple Leaf.
He holds professional certifications from Cornell Univ., Canadore College in North Bay, Ontario, and the Culinary Institute of America.
“I am thrilled Bob has joined our team in this important role. He brings enormous expertise and passion to Maple Leaf,” said Stephen Graham, chief marketing officer, Maple Leaf Foods. “Bob will lead our talented culinary team and help drive our innovation and culinary leadership to bring outstanding products and ideas to our consumers and customers in Canada and beyond. This includes playing a key role in our product innovation pipeline, recipe development, foodservice menu design and promoting great tasting and nutritious new products like our Schneiders Country Naturals, Maple Leaf Natural Selections, Maple Leaf Prime Portions, Dempster’s Bagels and delicious Olivieri fresh pastas – and much more to come."