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Mark Kretzinger, Director of R&D and Executive Chef for Orval Kent Foods, is an innovative food scientist and creative product development professional. Mark joined Orval Kent Foods in 2001, and has been the leading force behind new product development by blending culinary arts with food science. He has been successful in organizing and leading sales teams in customer presentations, presenting product applications, and partnering with retail customers to develop proprietary formulations to generate new sales.
Mark holds a BA in Computer Information Systems from Washburn University, Topeka, Kansas. His culinary training was completed at The Culinary Institute of America, Hyde Park, New York. He has extensive continuing education in the areas of HACCP Certification, food science, food processing, and ISO 9001. Mark is a member of the Research Chefs Association, the Institute of Food Technologists, and the American Culinary Federation. He has been a guest chef at the King Estate Winery in Eugene, Oregon, and the Geyser Peak Winery in Geyserville, California. | 