Meet The Chefs

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

    Chef Mark Sobczak

    • 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
    View Chef Mark Sobczak's Expert Video
    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

      Chef Claire Olsen

      • 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.
      View Chef Claire Olsen's Expert Video
      See Claire's Favorite Recipe


      Honey Walnut Crusted Salmon

      Serves: 4

      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 Mathew Freistadt

      Newly Weds Foods, Corporate Chef, Chicago, IL

        Chef Mathew Freistadt

        • New York native and 1994 graduate of The Culinary Institute of America in Hyde Park, NY. Started in kitchens at the age of 13.
        • He earned his kitchen chops under acclaimed Chef Marcus Samuelsson at Aquavit Minneapolis and Chef Mark Baker of Four Seasons Hotel Chicago.
        • Attained his first Executive Chef position with Bon Appetit Management. Regional Corporate Chef opening flagship accounts in Palo Alto CA, Minneapolis and Fort Worth.
        • Appointed Global Corporate Chef of American Airlines, LSK SKY CHEFS, and redesigned menus for all flagship in-flight services around the world.
        • Twelve years of hands on experience in formulation and product development ranging from flavors, protein processing, seasoning systems, kettle manufacturing and product development of global brands.
        • Sixteen years in competitive BBQ around the nation.
        • Relentless and tenacious when it comes to project work.

        Chef John Bloch

        Newly Weds Foods, Sr. Corporate Chef, Horn Lake, MS

          Chef John Bloch

          • 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

          Anfel Food Cake

          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

            Chef Mark Sobczak

            • 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

            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

              Nick Gibbs

              • 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

                Nick Gibbs

                • 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 Daniel Bell

                Newly Weds Foods, Culinary Development Chef, Ossett, UK

                  Chef Daniel Bell

                  • Studied at the culinary school of Arts in Oxford
                  • Worked for multiple 5 star hotels in Oxford and Barcelona, and Yorkshire, up to 3AA Rosette
                  • Cooked around the world for a Formula 1 Team, supplying the team in 18 different countries a year
                  • Became the head chef of Malmaison hotel in Oxford
                  • Oversaw 2 hotels in the Malmaison hotel group
                  • Fell in love with cooking while traveling in Australia
                  See Daniel's Favorite Recipe


                  Loin of Venison Wellington, braised baby beetroots Truffle Jus vinegarette

                  700g trimmed loin of venison (see tip, below)
                  1 tbsp olive oil, plus a little extra
                  1½ tbsp English mustard
                  50g butter
                  1 large shallot, finely chopped
                  1 garlic clove, crushed
                  400g chestnut mushrooms, very finely chopped in a food processor
                  1 tbsp finely chopped thyme leaves
                  1 tbsp finely chopped parsley
                  2 tbsp brandy
                  12 slices prosciutto
                  plain flour, for dusting
                  375g pack all-butter puff pastry
                  2 egg yolks, beaten

                  • Dry the venison with kitchen paper, then season well. Heat the oil in a frying pan and sear the meat all over for about 8 mins. Brush with mustard, leave to cool, then chill for 20 mins. Reserve any juices for the gravy.
                  • Melt the butter and soften the shallot and garlic. Add the mushrooms, herbs and seasoning, and cook for 10 mins until you have a paste-like mixture. Add the brandy and cook until it’s evaporated. Leave to cool.
                  • Overlap 2-3 sheets of cling film on a clean surface and lay the prosciutto in 2 rows, slightly overlapping each slice. Spread the cooled mushroom paste all over the prosciutto, creating a thin, even layer.
                  • Place the fillet in the centre of the mushroom mixture. Using the edge of the cling film, carefully draw the layer of prosciutto and mushroom around the meat.
                  • Roll into a sausage shape, twisting the ends of the cling film as you do, to form a tight log. Chill for 30 mins to firm up.
                  • On a lightly floured surface, roll the pastry to a rectangle a little larger than a magazine, and trim the edges to neaten.
                  • Carefully unwrap the prosciutto parcel and lay in the middle of the pastry.
                  • Fold over the bottom half of the pastry. Lightly brush the rest of the sheet with beaten egg.
                  • Roll the whole thing around the meat to encase. Neatly fold under the shorter edges to create a parcel.
                  • Transfer to a baking sheet and, using your hands, smooth the pastry around the meat, pressing it firmly to avoid any air being trapped. Brush the pastry all over with beaten egg yolk.
                  • Chill for at least 30 mins or up to 24 hrs. Then, using the back of a knife, mark the pastry, being careful not to cut all the way through. Heat oven to 220C/200C fan/gas 7.
                  • Lightly oil a non-stick baking tray and heat until hot. Put the Wellington on the tray and bake for 30 mins (35 mins for well done). Remove from oven, brush with extra egg and rest for 20 mins.
                  Soy Glazed Baby Beetroots

                  4 baby red beetroots
                  4 baby golden beetroots
                  4 baby candy beetroots
                  4 baby white beetroots
                  20ml of Kikkoman soy sauce
                  venison jus
                  35g of caster sugar

                  • For the baby beetroots, add to a pan and cover with salted water. Bring to a simmer and cook until tender. To avoid staining, cook the beetroots in separate pans 2.Once cooked, refresh in iced water and gently peel off the outer skin by hand. Heat the soy sauce and sugar in a small pan. Add a tablespoon of the venison sauce and bring to the boil, add the beetroots and coat in the sauce to glaze. Set aside in a warm place
                  Truffle Jus Vinegarette

                  Venison reduced red wine sauce
                  Truffle (grated)
                  Sherry vinegar

                  Chef Hayden Williams

                  Newly Weds Foods, Executive Chef, New South Wales, Australia

                    Chef Hayden Williams

                    • 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
                    View Chef Hayden Williams' Expert Video
                    See Hayden's Favorite Recipe


                    Seared Scallops with Smashed Avocado & Bacon Dust

                    Serves: 4

                    3 Bacon Rashers (Canadian Bacon)
                    1 teaspoon Coriander Seeds, toasted
                    2 Long Red Chilies, seeds removed
                    2 Avocados
                    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.

                    Chef Zhao

                    Newly Weds Foods, Executive Chef, China

                      Chef Zhao

                      • 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

                      Chef Zhoa Recipe

                      Chicken Breast in a Maple Lemon Sauce

                      Serves 4

                      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 Giovasco Barlao

                      Newly Weds Foods, Product Innovation Chef, Thailand

                        Chef Zhao

                        • 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