A Passion for Innovation


ALFRED CASTRO
Director of Culinary
Alfred Castro has 15 years of experience in the restaurant industry. His culinary experience as a chef comprises many of New Orleans award-winning restaurants. He became Diversified Foods & Seasonings Research and Development Director in 1991. Alfred leads the product development process by establishing the gold standard taste target for the various food concepts produced at the company’s three production facilities.
 
Alfred is a founding member of the Research Chefs Association, and member of the American Culinary Federation.
 

CHARLES RAY, JR.
Corporate Chef
 
Charles Ray, Jr. develops, tests and commercializes value added, chef designed food products for national and regional restaurant chains. He has over 24 years of product R&D experience within the food industry with such brands as Popeye’s, TGI Friday’s, Luby’s Cafeterias, Denny’s, and Diversified Foods and Seasonings.
 
A native of South Louisiana, Charles has a bachelor’s degree in business from Louisiana State University, and is a member of the IFT, and the Research Chefs Association.
 

MELODY BENNETT
Director of Food Technology
 
Melody Bennett is the Director of Food Technology at Diversified Foods & Seasonings, L.L.C. with the responsibility for leading technology driven research initiatives. She also serves as the team leader for new product commercialization. Melody is a member of the Institute of Food Technologists.

Melody earned a Bachelor of Science degree in Microbiology with a Minor in Chemistry from Louisiana State University. Melody began her professional career as a microbiologist in the pharmaceutical industry where she gained vital experience in the control of microbiological contamination in clean room processing environments, and conducted research on the preservative efficacy of various antimicrobials.
 

PAUL ROCKWELL
Executive Chef
 
Paul Rockwell has been the executive Chef for Diversified Foods & Seasonings since 2011. He grew up in North Carolina, and his culinary career began in the BBQ restaurant industry. He earned his BS in Business Administration and Economics from Greensboro College, and a Master’s in Food Technology from the University of Georgia.
 
He has over 12 years experience as a restaurant chef in establishments in North Carolina, Georgia, and Louisiana ranging from down home BBQ to white tablecloth classic French. He has worked in research and development within the poultry, sauces, and seasoning industries.  Paul is an active member of IFT, a certified executive chef (CEC) through the American Culinary Federation, and serves on the board of directors of the Research Chefs Association.


   

 

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