We Inspire New Tastes!
Our skilled culinary team has its pulse on the latest food trends throughout the world. It is connected via Kitchencounters™, our new culinary digital network. Experienced in working with top chefs throughout the world, our culinary team taps into the newest tastes, flavors and textures to create a truly unique food experience. Our chefs use quality ingredients as well as the best spices, herbs, flavors and other key components from all over the world to create customized and truly unique seasoning systems.
Chef Mark Sobczak
Newly Weds Foods, Director of Culinary, Chicago, IL
- Kendall College, Evanston, IL
- Calling himself a “meathead,” Chef Mark “Sobby” is steeped in the old-school traditions of charcuterie, and modernizing those traditions for today’s foodservice
- A wealth of knowledge of proteins, and an intangible passion for butchery and deli operations
- A former inventory control specialist for the United State Air Force
- Formerly the R&D manager and corporate chef, Vienna Beef, Chicago and Kraft Foodservice and Kraft Food Ingredients
- Favorite dish to cook at home: pepper-encrusted beef brisket with sweet and spicy barbecue sauce
- See Mark's Favorite Recipe
Pepper Encrusted BBQ Brisket
Serves: 6 – 8
1 Whole Brisket (3 – 5 pound), uncooked
½ cup Sea Salt
¼ cup Black Pepper
¼ cup Crushed Red Pepper
¼ cup Sugar
20 ounces BBQ Sauce
- Rub: Combine all the dry seasonings and rub generously over the entire beef brisket.
- Pre-Grill: Get the grill extremely HOT. Place the brisket on the grill and begin charring, turn the brisket over only after it has been blackened. For best results, char or blacken all 4 sides.
- Wrap and Cook: Remove brisket and wrap in 2 layers of foil with no vent or way for juices to leak out. Place in an oven-safe pan with 2 cups of water in pan, in order to prevent scorching. Place into a pre-heated oven at 350° F for 2½ to 3½ hours, adjusting cook time depending on oven and/or size of the brisket.
- Basting Sauce: Remove brisket from oven; unwrap from foil and save ALL the natural juices in the foil. Add the natural juices to the BBQ sauce, slice the brisket and serve.
Note: For a less spicy BBQ Sauce, add less natural juices.
Chef Claire Olsen
Newly Weds Foods, Senior Corporate Chef, Chicago, IL
- Kendall College, Evanston, IL
- 14 years with Newly Weds Foods in R&D—an exciting field where no two days are the same, learning something new each day
- Her first job out of culinary school was at a small, family owned Italian restaurant- where she learned all of the “secret” family recipes
- Experience in the catering business, front and back of the house
- Learning how food is farmed and processed is her new found passion
- Some of her fondest memories as a child were spending time with her mom cooking, singing, dancing in the kitchen.
- See Claire's Favorite Recipe
Honey Walnut Crusted Salmon
4 (6 ounce) Salmon Fillets
½ cup Walnuts, chopped
1 cup Panko Bread Crumbs
1 tablespoon Honey
1 tablespoon Flat Leaf Parsley, finely chopped
1 tablespoon Lemon Zest
To taste Salt and Pepper
- In food processor, process walnuts, panko, lemon zest, parsley and salt and pepper, using pulsing action until crumbly.
- Brush tops of salmon fillets with honey. Divide crust mixture evenly among fillets; press onto honey.
- Place salmon fillets on baking pan.
- Bake at 350°F for about 15-20 minutes, or until salmon flakes with fork.
Chef John Bloch
Newly Weds Foods, Sr. Corporate Chef, Horn Lake, MS
- The Culinary Institute of America; Hyde Park, NY: AOS, Associates of Occupational Studies
- University of Cincinnati; Cincinnati, OH: B.S., Culinary and Food Science
- A forever student, driven by curiosity and etymology of food, it all began in my mother’s kitchen with brisket and evolved through the family catering/restaurant business, world travels, AmeriCorps, and culinary school
- Extensive experience commercializing gold standard products (soups, sauces, dressings, proteins and side dishes) from bench top through production
- See John's Favorite Recipe
Angel Food Cake
1 3/4 Cup Sugar, X-Fine
1/4 tsp. Salt
1 cup Cake Flour, sifted
12 Egg Whites (room temperature)
1/3 Cup Warm Water
1/2 tsp. Almond Extract
1 tsp Vanilla Extract
1 1/2 tsp. Cream of Tartar
- Preheat oven to 350F
- Sift half of the sugar with salt and cake flour.
- In a mixer with a whisk combine egg whites, vanilla and almond extract, and cream of tartar. whisk on medium for 2 minutes.
- Add half of the sugar and whisk until stiff peaks.
- Fold the sifted flour and sugar into the egg whites.
- Gently spoon the mixture into an ungreased tube pan.
- Bake for 35 minutes or until a cake tester comes out clean.
- Cool upside down.
Chef Jeff Basalik
Newly Weds Foods, Senior Corporate Chef, Chicago, IL
- 30 years in the hospitality industry
- Held various positions including Line Cook, Banquet Chef, Garde Manger Chef, Baker and Corporate Chef for multi-unit chains and food manufacturers
- Favorite food memories are learning to cook breakfast from his grandmother and preparing seafood & pasta dishes for Fest of Seven Fishes during Christmas
- His passion for desserts has led to continuing education classes at CIA and French pastry schools
- When not in the kitchen, you can find him on his bicycle. Chef Jeff has a love for being outside on the open roads or trails
- See Jeff's Favorite Recipe
Seafood Pasta Salad
Serves: 4 – 6
5 each Uncooked sea scallops
Sea Salt and cracked black pepper to taste
2 Tbsp. Olive oil, divided
4 each Uncooked large shrimp, peeled, deveined
2 cups Baby arugula
2 cups Bow tie pasta, cooked, drained
1/2 cup Creamy Caesar Dressing or Romesco sauce
1/2 cup Grape tomatoes, cut in half
1/2 cup Fresh mozzarella balls, cut in half
1/2 cup Yellow peppers, roasted, cut into thin strips
1/3 cup Sun-dried tomatoes, drained, sliced
1/3 cup Red onions, thinly sliced, lightly sauteed
1/4 cup Pitted kalamata olives, cut in half
1/4 cup Italian parsley, chopped
1/4 cup Fresh basil, chiffonade
1-1/2 Tbsp. Thin garlic chips, lightly pan fried
1/2 cup Shredded Parmesan or Pecorino Cheese
- SEASON: scallops with salt and black pepper. Saute in 1/2 Tbsp. of the oil on medium-high heat 2 to 3 min. on each side or until opaque. Remove from skillet; cool. Meanwhile, season shrimp with salt and black pepper. Saute in separate skillet in remaining 1/2 Tbsp. oil, about 2 to 3 min. on each side or until shrimp turn pink. Remove shrimp from skillet; cool. Use same pan to lightly pan fry garlic and saute onions. Use remaining 1 Tbsp. of oil.
- CUT: scallops into half or quarters, then cut shrimp in half; place in large bowl. Add all remaining ingredients except cheese; toss to coat. Season with salt and black pepper; cover. Refrigerate up to 1 hour.
For each serving:
PLATE 1 cup of the salad; sprinkle with 1 Tbsp. cheese
Note: Cooked scallops and shrimp can be stored in tightly covered container in refrigerator up to 24 hours before being cut up and mixed with remaining ingredients as directed.
Use any pasta or dressing/sauce you like. I often switch these two ingredients up to keep things interesting.
Chef Nick Gibbs
Newly Weds Foods, Corporate Chef, Springdale, AR
- Johnson and Wales University, Denver Colorado
- New to Newly Weds Foods and learning the ingredient business
- Focused on retail and foodservice product development projects
- Experience as a Sr. Executive chef with multi-unit upscale restaurant group
- Line and Banquet cook positions with hospitality venues in Colorado and Hawaii
- When not cooking professionally or at home, you can find Nick playing guitar, riding his bike or on the golf course
Chef Henry Sudira
Mullins Food Products, Product Development Chef, Chicago, IL
- Product Development Chef at Mullins Food Products (a subsidiary of Newly Weds Foods)
- Kendall College, Chicago IL
- B.S. Food Science, Dominican University, River Forest, IL
- 5+ years of experience formulating and commercializing sauces and dressings
- Wide understanding and appreciation for multiple cuisines and cultures
- Experience in pantry, Garde Manger and Café at Four Season’s Hotel in Chicago and Sous Chef at a local Japanese restaurant
- Extensive product development experience in protein applications
- Likes to get creative and experiment in the kitchen with different seasonal ingredients for small groups, friends and family
- Demonstrats a passion for cooking and sharing with friends and family
- Enjoys staying active and participating in sports
Chef Hayden Williams
Newly Weds Foods, Executive Chef, New South Wales, Australia
- Over 25 years hospitality experience
- NZTCB -Certificate in Professional Cookery
- NSW Chef for Unilever, Food Solutions Divisions
- 10 consecutive years as a Head Chef at several businesses
- Creates leading edge products and concepts
- Works closely with global partners in the QSR segment
- See Hayden's Favorite Recipe
Seared Scallops with Smashed Avocado & Bacon Dust
3 Bacon Rashers (Canadian Bacon)
1 teaspoon Coriander Seeds, toasted
2 Long Red Chilies, seeds removed
¼” Red Onion, finely chopped
1 Tomato, seeds removed, chopped
½ bunch Coriander, leaves chopped
1 tablespoon Lime Juice, plus wedges to serve
1 tablespoon Olive Oil
12 Scallops without roe
4 Sourdough Bread Slices, toasted
Small Coriander leaves, to serve
- Preheat oven to 375° and line a tray with baking paper.
- Lay bacon on tray and bake for 15-20 minutes until crisp and quite dry.
- Transfer to a paper towel-lined plate and cool. Place bacon and coriander seeds in a small processor and process to a fine dust (alternatively, chop very finely).
- Thinly slice 1 chili and set aside to garnish, then finely chop remaining chili and place in a mortar or large bowl with avocado, onion, tomato, coriander leaves and lime juice.
- Mash with pestle or a fork until you have a coarse paste.
- Heat oil in a pan over high heat. Season scallops, then cook for 30 seconds on each side or until just opaque. Spread avocado mixture on toast. Top each with 3 scallops, then scatter with the bacon dust, sliced chili and herbs.
- Serve with lime wedges.
Newly Weds Foods, Executive Chef, China
- Jingsong Professional Culinary School
- Extensive background in Chinese, German and Western cooking
- Experience as a product development manager for multiple QSR concepts
- Specializing in Chinese, German, Italian and BBQ cuisine
- Impressive work as a team leader and executive chef in several hotels
- See Chef Zhao's Favorite Recipe
Chicken Breast in a Maple Lemon Sauce
4 (3-4-ounce) Chicken Breast Fillets
Salt and Pepper to taste
2 teaspoons juice squeezed from Fresh Ginger
Oil for frying
2 small Red Peppers
as needed Starch
1 ½ Lemons
¾ cup Water
3 to 4 tablespoons Maple Syrup
2/3 teaspoon Salt
1 tablespoon Starch
3 tablespoons Water
- Cut the chicken breast fillets into bite-size pieces and season with salt, pepper and fresh ginger juice. Pat dry, coat with starch, and deep fry in oil heated to a moderate temperature.
- Cut the red peppers into bite-size pieces and deep fry briefly.
- Squeeze the lemons and set the juice aside. Remove the rind of the lemon and place it in a pan with ¾ cup of water. Simmer until the water has taken on the color and scent of the lemon. Remove the lemon rind.
- Add the lemon juice, maple syrup and salt to the water from (3) and bring to a boil. Dissolve the 1 tablespoon of starch in water and add to the pan. Once it has thickened, add the fried chicken and peppers to heat through. Pour the lemon sauce over the chicken and peppers and garnish with julienned lemon rind or julienned ginger as desired.
Chef Jeff Sun
Newly Weds Foods, Innovation Chef, China
- Shanghai YF vocational & polytechnic school
- 3 years’ experience in food industrial as an innovation chef, experience in pizza concept creation for many western brand chain restaurants.
- Over 10 years’ experience Chinese and western style hotel and restaurants
- Specializing in Italian and pizza cuisine
- Part of the Newly Weds Foods’s culinary team since 2019
- See Chef Jeff Sun's Favorite Recipe
Bread Crumbs Pasta with Shrimp & Marinara Sauce
Breadcrumbs 80 g
Lemon zest crushed 4 grams
Parmesan cheese crushed 10g
Salt- a pinch of (on your taste)
Black pepper -a pinch of (on your taste)
Pasta sauce ingredients
Chopped Garlic 5 grams
Chopped Shallots 5 grams
Olive oil 15 g
Shrimp peeled tail-on 4
Small tomatoes 2 (half-cut).
Salt -a pinch of (on your taste)
Black pepper -a pinch of (on your taste)
- Mix and knead the pasta ingredients into balls and refrigerate with cling film for half an hour.
- Heat the pan, add olive oil until heat, then add chopped garlic and shallots, stir-fried until aroma come out, add shrimp and small tomatoes fried until the shrimp is color-changing, drizzle with white wine to add flavor.
- Add pre-made traditional Italian pasta sauce, seasoned with salt and black pepper, and add the boiled pasta soup to adjust thick or thin as your desire.
- Divided dough ball to smaller size ant use Manual Noodles Press Machine press the dough to noodle shape. Boiled in pasta pot to cook until it for 30 seconds.
- Take boiled pasta to stir fry pan fry with pasta sauce heated in a finished sauce pan, drizzle
Chef Giovasco Barlao
Newly Weds Foods, Product Innovation Chef, Thailand
- Apprenticed in the hotel industry at 16 in the Westin Philippine Plaza
- Formally trained at the Culinary Institute of America in Hyde Park, New York
- Work experience in various restaurants, hotels, training schools and food companies both in the US and Philippines
- Philippines cruising industry for 7 years as a recruiter, trainer and Chef for various global cruise brands
- Established a Culinary and Hospitality School in the Philippines in 2006 and opened 3 facilities during tenure as the VP and Head of Operations
- Opened and operated a commissary that currently supplies various local restaurants and convenience stores in the Philippines
- Explored the whole of Asia as an Innovation Chef for a leading sauce manufacturer servicing their global clients
- Now residing in Bangkok making each day more delicious in my position as Product Innovation Chef with Newly Weds Foods
Chef Adam Edwards
Senior Development Chef, Ossett, UK
- European experience in France learning classic French dishes
- Worked in an internationally acclaimed fish restaurant in Greece, alongside two top Swedish fish chefs
- Head chef at a Lincolnshire restaurant showcasing local produce using la plancha grill
- Experienced development chef working with fish and seafood, chicken, soups and sauces in ready meals, deli and added value
- Part of the Newly Weds Foods’s culinary team since 2018, working across a range of categories
- See Adam's Favorite Recipe
Classic Seabream Ceviche
sea bream fillets 4 (fresh as possible), skin removed
spring onions 2, finely chopped
red chilli 1, finely sliced
avocado 1/2, peeled, stoned and chopped
coriander a bunch, chopped
limes 3, zested and juiced
ginger a thumb-sized piece, grated
garlic 1/2 small clove, crushed
dried red chilli flakes 1 tsp
Sweet Potato sauce
1 large sweet potato diced
1 medium onion diced
Half a red chilli seeds removed
½ mango peeled and diced
500ml chicken stock
10g curry powder
- Put the sweet pot onion in a pan with a small amount of olive oil cook until soft
- Add chicken stock and boil for 5 minutes
- Add the blender and blend until smooth add water if needed( cocictancy of double cream)
- Seson to tatse
- Heat the grill to high. Brush the sweetcorn with 1 tbsp of olive oil and season well. Put on a baking tray and grill for 10-15 minutes, turning regularly until the corn is well charred.
- Remove the kernels by standing the cob on its end and carefully cutting down each side.
- Slice the sea bream into 2cm strips and put in a bowl.
- Whisk together all of the dressing ingredients with 3 tbsp of olive oil and some seasoning and pour over the fish.
- Leave to marinate for 20 minutes
- Add the sweet potato sauce to the bowl
- Arrange the fish on the sauce, scatter over the charred sweetcorn, spring onions, red chilli and avocado.
- Spoon over the dressing and scatter with coriander and queso fresco.
Chef Chris McGowan
Development Chef, Banbury, UK
- Trained at Kendall College, Kent, Red Seal qualified and Master Craftsman
recognised by the Craft Guild of Chefs
- Over 23 years’ expertise in food industry, leading brigades at Michelin and Rosette establishments across Europe, North America and Asia
- Lectured at the North West Culinary Institute of Vancouver
- Lead roles in branded restaurant sector in the UK, developing concepts and menus for casual, fine dining and high street restaurants
- Chef at an independent boarding school in Oxford
- Part of the Newly Weds Foods’s culinary team since 2016, working across a range of categories
- See Chris's Favorite Recipe
Grandmother’s Chicken Soup
For the Chicken
1 whole free-range chicken with skin-on best you can afford
6 or 7 medium carrots peeled and cut in half
2 large sweet onions peeled and cut in half
1/2 bunch dill washed
1 bunch parsley washed you can use the tops from the parsley root
3-4 parsley roots peeled and cut in half if large
3-4 stalks of Celery
1 tablespoon black peppercorns
A pinch of white pepper (to taste)
Fresh Nutmeg (to taste)
For the Matzo
1 cup matzo meal
1 tsp baking powder
1/4 tsp salt
1/3 tsp pepper
3 tbsp. melted schmaltz or vegetable oil chicken fat
1 tsp minced fresh dill
2 tsp fresh minced parsley
Take time to wash out your chicken under cold running water this will help keep the stock clear in the end as it rids any impurities that have been missed during the initial preparation process.
Now place the Chicken in a suitably sized pot and cover it in fresh, cold water.
Bring it to a gentle simmer where there are tiny bubbles in the water but they don’t break the surface – you will notice the surface of the water will start collecting impurities, skim this off with a cold metal spoon and discard.
You will need to be vigilant and do this a few more times during the cook.
Lets move on to the vegetables.
Clean off the skins of the carrots but DON’T peel them, a good scrub with a veggie brush is all that’s needed and cut them in half, length ways.
Wash and peel the parsnip roots, cut them in half lengthways and reserve the parsley stems and leaves.
Clean and peel the onions and cut them in half and the celery
Now the chicken has had the first cook, Remove it from the pot and drain the stock allow this to sit for a few hours to cool and the fat to rise to the top.
Skin the impurities off. You can now pick through the chicken, and cut into portions and add the vegetables into the pot.
This will now simmer for 2-3 more hours.
For the Matzo balls
Combine all the ingredients, we like a lot of green herbs in our recipe and mix well. Leave to stand for at least 45 minutes in the chiller or on the window sill. Bring a pot of well salted water to the boil and turn it down to a rolling simmer add the matzo balls to the pot and allow to poach the balls will poach for 30-45 minutes with a lid on, this will make sure they are really light and fluffy. We used dessert spoons, but an ice-cream baller is great to portion them.
Check the soup for seasoning we always had a dash of white pepper in ours as spice was a feature of Grandmas cookery.
Add a dash of vinegar and its ready to serve.
Always piping hot with 1 matzo ball on the top and a share of all the chicken and vegetables, occasionally we used to have leafy greens of beans added just before serving for added vegetables.
Chef Jamie Bosworth
Development Chef, Shirebrook, UK
- Trained at Castle College, Sheffield
- Over 25 years’ experience in the restaurant, catering and food industry
- Launched a string of successful restaurants, boasting food guide status, including recognition by the Michelin Guide
- Development chef experience in food to go, bakery, desserts and value added to name a few
- Based at Jigsaw Foods since 2012, sharing his culinary expertise, developing sauces, flavoured butters, melts and meal solutions
- See Jamie's Favorite Recipe
- 4 Sweet corn
- 200ml Double Cream
- 1 small Red pepper
- 1 clove Garlic
- 1 tsp Smoked Paprika
- ½ tsp Ground cumin
- Salt and Pepper
- ¼ red chilli
- Char corn, pop in oven for 6 mins at 200c
- Slice off the corn kernels into a sauce pan
- Add rest of ingredients, simmer, correct seasoning
Chef Kira Smith
Senior Corporate Chef, Toronto, Canada
- George Brown College, Toronto, Culinary Arts
- University of Western Ontario, London, BA Sociology
- Red Seal Cook (RSE) and Patissier Certifications
- Over 25 years in the hospitality industry.
- Formerly Corporate Chef for Kraft Foodservice Canada, supporting sales, marketing, R&D, regional and national chains. Other positions include Chef de Partie, Pastry Chef, Test Kitchen Coordinator, and Business Development Chef – National Accounts.
- Avid reader, busy mom, wife and Scout leader, lover of life and laughter, always thinking about food and flavour.
- Super excited to be a part of the NWF team since 2019
Chef Jake Nolan
Corporate Chef, Horn Lake, Mississippi
- Graduated in 2016 from the Culinary Institute of America, in Hyde Park NY, with a Bachelor’s Degree in Culinary Science.
- Coming from Massachusetts, Jake loves cooking with fresh seafood, experiencing new flavors, and learning about different food cultures and techniques.
- He attributes his love for cooking and food to his grandmother and to his former Chef Instructors from his High School, which lead him to start working in local restaurants at the age of 14.
- New to Newly Weds Foods and learning the ingredient business.
- Former Culinary Development Chef Intern at Kerry Group in Beloit WI, as well as had many line cook jobs at numerous restaurants including working at Walt Disney’s Corral Reef Restaurant in Epcot.
- See Jake's Favorite Recipe
3 oz. Extra Virgin Olive Oil
About 4 oz. Salt Pork or Country Ham, minced
1 Large Yellow Onion, Medium Diced
3 Celery Stalks, Large Diced
6 Small Yellow Potatoes, Cut into 1/4 inch rounds, skin on
1 – 28 oz. can Small Diced Tomatoes
16 oz. Bottle Clam Juice
12 Jumbo Shrimp, Peeled, Deveined
12 Large Sea Scallops
4 – 3 oz. Cod Fillets
1 lb. Mussels
1 Baguette, Sliced
1 Sprig Thyme
1 Sprig Tarragon
Crushed Red Peppers, as desired
Salt & Pepper, to taste
Celery Leaves, picked & washed, as garnish
- Preheat your oven to 350 degrees, and bake the baguette slices until golden brown. Set aside
- In a large rondo, add the olive oil and sauté the onions, potatoes, and salt pork until caramelized.
- Add celery, diced tomatoes, Thyme, Tarragon, and clam juice to the pan and bring to a simmer. Cook on low heat until potatoes and celery are fork tender. Season the stew with salt, pepper, and crushed red pepper flakes.
- One at a time, carefully place Cod filets, Mussels, Shrimp, and Scallops on top of the stew and cover with a lid for about 5 minutes, until the mussels have opened up and the fish fillets have begun to flake.
- Serve in a large bowl, making sure every serving gets a little of everything. Serve with toasted baguette and garnish with Celery leaves.
Chef Varun Gulati
Corporate Chef, India
- Bachelors in Hospitality and Hotel Administration, Institute of Hotel Management, New Dehli.
- A specialist in organizing culinary experiences and providing food solutions.
- 13 years of experience with hotels.
- Chef De Cuisine with JW Marriot & the St. Regis.
- Passionate about Cricket and Ping Pong.
- Avid guitar player and singer.
- See Varun's Favourite Recipe
Shredded Filo Wrapped Chicken, stuffed Edam Cheese, Sweet chili fig and Mango salsa, Edible Flora
Chicken Mince 80 grams
Eggs 1 Piece
Oyster sauce 10 Grams
Coriander stem 5 Grams
Chopped White Onion 5 Grams
Chopped Elephant Garlic 5 Grams
Chopped Ginger 5 Grams
Light soya 6 Grams
Sesame Oil 3 Grams
Edam Cheese cube 7 Grams
Chopped purple figs 10 Grams
Chopped Mango 10 Grams
Chopped Dragon Fruit 10 Grams
Sweet Chili Sauce 15 Grams
Micro Beet root leaves 2 Sprigs
Edible Viola Flower 1 Flower
In a mixing bowl add minced chicken
Mix salt and sugar.
Add chopped onion, garlic and ginger.
Add chopped coriander stem and mix well.
Add light soy, oyster sauce and sesame oil.
Mix the ingredients well.
Rest the mix in a chiller for 5 minutes
Roll the mixture into a small sausage.
Stuff it with edam cheese cubes.
Dip the above in an egg batter.
Coat the above with shredded filo
Rest the above in a chiller.
In a bowl mix the chopped fruits.
Add sweet chili sauce to the above
Fry the filo rolled chicken
Plate the fried chicken roll.
Garnish with micro beet and viola flower