Upon naming Strehler as culinary specialist, Buck said, “We are proud to have Chef Strehler join us as a key member of the flavor team. His standing as a Certified Swiss Chef along with his strong flavor industry background that includes more than 15 years in Research & Development makes him ideally suited to understanding our clients’ products, capabilities and processing challenges.”
Most recently, Strehler was the senior development chef at Givaudan. In this capacity, he developed and executed many customer-specific presentations and projects that featured innovative food and beverage concepts for targeted food service and retail accounts. He was involved in the development of successful savory product lines and also collaborated with colleagues on the beverage, sweet goods and snack flavor teams. Strehler brings vast experience to Takasago based on his experience with key food, beverage and food service clients, covering markets such as soup, snacks, alcoholic beverages, sweet goods, chocolate and baked goods. Earlier in his career, Strehler held chef positions at prestigious four- and five-star hotels in Switzerland, starting as a chef apprentice at the GrandHotel Quellenhof in Bad Ragaz.
Strehler holds a Bachelor’s Degree in Culinary Arts as well as a Bachelor of Arts in Hotel and Restaurant Management.
Buck concluded, “We expect that Chef Strehler will be a pivotal figure working from Takasago’s Culinary Center, enjoying an atmosphere that resembles the spacious working place of a premier chef. In this pristine environment, Chef Strehler will have access to the most advanced culinary tools as used by world class chefs and culinary specialists. It’s all coming together at Takasago to create breakthrough food and beverage flavors.”