December 6/St. Francis, Wis./Wixon Press Release -- Wixon Inc. has hired Mathew Freistadt as corporate chef, continuing the company’s growth efforts in the foodservice market by incorporating food science and technology with culinary artistry.

Freistadt’s responsibilities will include research and development of innovative products that meet market and menu trends, as well as directing culinary and technical presentations of the company’s array of services to selected key accounts.  He also will partner with Wixon’s team of seasoned technologists and chemists, advising on food and beverage projects to improve taste, texture and appearance for customer sample requests.

A 1995 graduate from the Culinary Institute of America (CIA), Freistadt has worked in nearly every facet of the food business over the past 25 years.  He previously served as the director of research and development for Protein Solutions in Chicago.  He also has held product development positions with Sensient Flavors and LongHorn Steakhouse, in addition to serving as a chef in numerous five-star award-winning kitchens, including the Four Seasons Hotel Chicago.

Freistadt is a member of the Research Chefs Association and the Kansas City Barbeque Society.  An active participant in local and regional barbeque competitions, he has regularly competed on the circuit for the past nine years.  He frequently completes continuing education courses on menu innovation from the CIA.

“We are excited to welcome Mathew as Wixon’s corporate chef and look forward to his culinary strategies and solutions that deliver winning items for our customers,” says Chuck Ehemann, Wixon’s executive vice president.  “With his breadth of experience, Wixon anticipates innovative, on-trend products for foodservice, retail, and industrial markets.

A native of Bayville, N.Y., Freistadt and his family are soon to be Wisconsin residents.

From the December 20, 2010, Prepared Foods E-dition