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Roger Beaulieu has more than twenty years experience in the food service industry. During the early part of his tenure with CulinArt, he served as a leading district manager for the company’s New York City locations. Beaulieu assumed CulinArt’s top culinary position in the final months of 1999. A graduate of the Culinary Institute of America, he applies his extensive culinary expertise in support of unit-level operations. Beaulieu’s culinary focus includes concept development, menu and recipe writing, research, quality and control, food cost management techniques, etc. He leads CulinArt’s Regional Chefs’ Network, an assemblage of the company’s top culinary professionals from across the country, who inspire and create the company’s bank of corporate recipes and food programs. Beaulieu also works side-by-side with CulinArt’s director of training and development Matthew Santarpia on account-level training, education and advancement programs, including the company-wide Culinary Certification program. His annual production of the CulinArt Food Show provides educational opportunities for CulinArt’s chefs and managers as well as a showcase for CulinArt’s vendor partners. Beaulieu also oversees CulinArt’s nutritional programs, in coordination with the company’s on-staff registered dietitian, Natalia Rusin. His prior experience includes working for Marriott and The Canteen Corporation. Beaulieu is also a graduate of the Marriott Executive Chef Program. | 