A corporate executive chef’s perspective on Asian food trends
Prepared Foods talks with Gregg Nelson, a corporate executive chef for Nestlé Professional, Solon, Ohio. Nelson earned a culinary degree in 1985 from The New York Restaurant School, part of the New School for Social Research, in New York City. He worked in New York City before owning his own restaurant in San Francisco. He also held corporate chef posts with Rykoff-Sexton, and Pillsbury (General Mills) before joining Nestlé 12 years ago.