Len King
CEC, CRC , Executive Chef High Liner Foods, Portsmouth, N.H.
- Role
- Executive Chef at High Liner Foods
- Location
- Washington, DC, US
- LinkedIn followers
- 500 followers
About Len King
Motivated successful culinary professional. Highly experienced in leadership, concept development, product development, supply chain management, quantitative & quantifiable research, ideation & brand messaging. Recognized as a culinary leader in strategic menu solutions, innovation, and expert in food trends as well culinary training. PROJECT MANAGEMENT PRODUCT DEVELOPMENT PRODUCT MARKETING MENU ANALYSIS LEADERSHIP BRAND PILLARS STAFF TRAINING PRODUCT INNOVATION BRAND INITIATIVES • Proven ability to develop creative culinary innovations, grounded in operational capabilities, which align with emerging consumer insight and exceed volumetric forecasts. • An expert global cuisine, American, Southwestern, Asian, California Cuisine, Seafood. • Proven ability to create winning \" Gold Standards\' • Proven track record of reducing costs and exceeding corporate objectives for business and revenue growth by developing and implementing craveable food. • In depth understanding in healthy options as well low calorie offerings for the guest. • Creates executable, game changing, and unique menu items to drive traffic, increase sales, and improve margins. • Experienced cross-functional team member, thinks strategically, out of the box, process oriented. • In depth understanding of cutting edge and global cuisine, consumer trends, and innovative product design. • Experienced in the ideation, presentation and execution of top-to-top go to markets, needs / desires, communications and culinary / R&D execution. • Category leading, culinary development experience, including casual themed restaurants. • Corporate Chef & R&D Chef for chain restaurant projects, menu engineering, consumer menu balancing • Track record of successfully completing short or long term projects on time, within budget
Experience
Executive Chef
Mar 2025 — Present · Portsmouth, NH, US
Executive Research Chef delivering innovative seafood solutions to the retail and foodservice market.
Education
California Culinary Academy
AOS
1992 — 1994
University of Maryland Global Campus
B.S.
1985 — 1989
Skills
- Flavors
- Fine Dining
- Chef
- Food Processing
- R&D
- Flavor Chemistry
- Recipes
- Public Speaking
- Teaching Skills
- Haccp
- Food Service
- Cooking
- Food Industry
- Restaurants
- Cuisine
- Food
- Pastry
- Culinary Skills
- Meat
- Teaching
- Ingredients
- Menu Development
- Sanitation
- Sauces
- Food Safety
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