Corporate Executive Chef Robert Wallauer has over 20 years of experience in the food industry both in operations and manufacturing. He currently leads the culinary strategy for dsm-firmenich Taste Texture and Health North America, bringing authenticity, technique, and tradition alive through flavor. He completed his culinary training at The French Culinary Institute, New York City, and earned his MS Nutrition Education at American University, Washington, D.C. Prior to his role at dsm-firmenich, he was the Corporate Executive Chef for Unilever Food Solutions North America.

If you don’t find him experimenting in the culinary lab he is most likely toiling away in his kitchen garden in New Jersey with his family and Labrador Retriever.