Stephanie Adames

About Stephanie Adames

Stephanie Adames has been in the beverage and food industry for over a decade, and in her time working through the industry, she has anchored herself in a culinary approach to classic mixology. Stephanie seeks to bring mainstream America closer to the emerging craft of mixing drinks, with a focus on non-alcoholic and “with-alcohol” mixology. From creating contemporary cocktails with a focus on seasonality and local produce to using classic recipes, techniques and formulas to make refreshing no-alcohol beverages, Stephanie’s gourmet approach to recreating the great mock-tails and cocktails has been evident in her work with PepsiCo food service customers such as Buffalo Wild Wings, IHop, Applebee’s, & Frich’s Big Boy to name a few. Stephanie completed her culinary training at Johnson and Wales University in Providence, Rhode Island, where she also received a Bachelor of Science in Culinary Nutrition. Currently Stephanie works as a full time Mixologist and Research Chef supporting beverage product development teams. She is based at the global HQ for beverage product development at the PepsiCo R&D Center in Valhalla, NY.

Experience

1. Corporate Mixologist & Research Chef

   PepsiCo

   Aug 2014 — Present · Valhalla, NY, US

   Supports research and product development teams >Combines culinary and mixology skills to develop and test ideas for prototypes>Participates in consumer testing, ideation sessions, immersion sessions etc.>Helps prepare, cook, and present food and/or beverage items for corporate customer meetings

Education

• Johnson & Wales University

  Bachelor of Science - BS, Culinary Nutrition

  2005 — 2009

• Rutgers University–New Brunswick

  Master of Business and Science, Global Food Technology & Innovation

  2018 — 2024