Peter Coffey
Director of Sales Commercialization, National Restaurant Chains @Cuisine Solutions
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WORK HISTORY
Director of Sales Commercialization, National Restaurant Chains @Cuisine Solutions
Commercialization Leadership• Own the end-to-end commercialization process for NRC products, ensuring efficient translation from clients and sales leads, seamless handoffs from development through scale-up, launch, and continuous feedback loops for optimization. • Translate culinary concepts into commercial-ready formats with clarity on yield, cost, spec, and operational execution.• Drive and support plant trial coordination, first-batch support, and technical documentation required for rollout.2. Cross-Functional Integration• Serve as the primary link between NRC Sales, R&D Chefs, QA, Project Management, and Operations to maintain project momentum and clarity.• Lead commercialization checkpoints to ensure customer briefs, culinary intent, and production feasibility remain aligned.3. Culinary & Technical Expertise• Provide grounded culinary and manufacturing insight to support NRC concept development, especially regarding scalability, yield, plant feasibility and operational considerations.• Collaborate with R&D Chefs to refine formulations for flavor, presentation, and operational fit.4. Process Optimization & Product Readiness• Identify bottlenecks in the commercialization process and recommend solutions for faster, more efficient rollouts.• Ensure all internal documentation — from spec sheets to costing forms — is accurate, complete, and accessible for each stage gate.
EDUCATION
Newbury College
Associates in Applied Science, Culinary Arts/Chef Training
ABOUT PETER COFFEY
Worked in the kitchens of three different Ritz Carlton 5 diamond 5 star hotels. Boston, Georgetown and Boston Common.Trained in these locations under top chefs including Richard Rayment, Tony Esnault, Ulrich Kolberstein Max Kippermann, and Gael Cruchet.Honed my craft further in the kitchen of the world renowned Michel Richard : Citronelle. Rose through the ranks from pastry through garde manager to lead poissonier. Connected with the masters of sous vide Cuisine Solutions and learned all about this legendary French cooking technique and became a member of a team who pursued of it\'s real world applications in some of the countries top national restaurant chains.
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