Capabilities
Meet Chef Giunta
Stephen Giunta is the Master Chef for Cargill Foodservice Meat Solutions. A Certified Executive Chef (CEC) and a Certified Hospitality Educator (CHE), he is responsible for defining and implementing the culinary strategic direction of the company. Under Chef Giunta’s leadership, his team develops proprietary recipes, menu concepts, new products and other culinary solutions for Cargill Foodservice Meat Solutions’ customers.
Prior to joining Cargill Foodservice Meat Solutions, Chef Giunta was Corporate Chef at Kerry Ingredients, a large multinational company. He also served as personal chef to President and Mrs. Reagan at the White House. Chef Giunta was an Associate Professor in Culinary Arts at The Culinary Institute of America (CIA). He was awarded an individual Gold Medal at the Salon Culinaire in Toronto in 1985 and was on Gold Medal-winning teams at the U.S. Culinary Olympics in 1984 and 1988. Chef Giunta is a member of the American Culinary Federation and served on the Board of Directors of the Club Chefs Association of America. He graduated with honors from The CIA in 1983.
Welcome to the Cargill Foodservice Meat Solutions Culinary team
Having worked in all kinds of foodservice operations throughout my career, I understand the many challenges that operators and distributors face on a daily basis. As a result, my team is constantly working to develop new and innovative, cost-effective culinary solutions to reduce labor, increase profitability and delight customers.
As part of our commitment to creating invaluable long-term partnerships with our customers, we have dedicated ourselves to creating a true culinary culture for Cargill Foodservice Meat Solutions. We have built a Culinary Center for Excellence and a Culinary Culture that allows us to bring customers into “our house” and provide numerous innovative services such as consumer panels, sensory testing and much, much more.
In addition to these critical customer initiatives, we have more Certified Culinary Sales Professionals than any other supplier in the industry. Developed by The Culinary Institute of America, with key input from Cargill Foodservice Meat Solutions, this breakthrough four-month program is designed to enhance the real-world knowledge and expertise of our sales, marketing and product management team members.
Now, when you work with Cargill Foodservice Meat Solutions salespeople, you’re working with professionals who understand the creative and technical challenges of running a successful kitchen. Individuals who know the difference between roast and rösti and why egg whites should be beaten in a copper bowl. Salespeople who speak your language.
As a result of this intensive culinary training, these exceptional men and women are better able to help you increase your profitability than any other sales force in the industry. To experience this extraordinary difference for yourself, I invite you to call Cargill Foodservice Meat Solutions today. I know you will be pleased.
Sincerely,
Stephen E. Giunta
Stephen E. Giunta
CEC, CHE
Master Chef
Cargill Foodservice Meat Solutions
