The product development process lives up to the chain’s meaty slogan.

Nelson Serrano-Bahri brings a unique culinary perspective to his hometown of San Juan, Puerto Rico in his post-corporate R&D career.

Former military cook and current Sam’s Club senior quality and product development manager Michael Bunn sees his Marines values as guiding force in his cooking.

Chef Wiley Bates III’s go-for-it flavor philosophy is helping Pizza Hut make the world’s most perfect food even more irresistible.

Susanna Tolini, product development chef for meat processor Kayem Foods, discusses her career path and education opportunities offered by the RCA.