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.

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.

Travis Cabler

Corporate Chef

As a native of Southeast Louisiana, Travis Cabler started his restaurant career in 1999 for Al Copeland, working for the Copelands restaurant group. While attending culinary school in New Orleans, he obtained his apprenticeship at the 5-star rated Dakota restaurant in Covington, La. After graduating culinary school, he continued his restaurant career by becoming Executive chef at top rated local restaurants and staying true to Louisiana cuisine before turning his attention to Research and Development. In 2013, he started his R&D career in food manufacturing and since has earned PCQI and BPCS certifications from LSU. In 2021, he was called to Diversified Foods & Seasonings and in less than 2 years has earned his research chef certification from the RCA and promoted to Corporate Chef. Travis strives to please customers with exciting and flavorful products. With 25 years’ experience in the food industry and his understanding of kitchen challenges, he helps customers bring their ideas to the table.