Innovation Culinary Chef
Session: Diversity of Hawaiian Food Cuisine
Eric Koyama has over 25 years in Product Development and is now the Innovation Culinary Chef with King’s Hawaiian developing and innovating new foods/products collectively with suppliers, co-packers and chefs. He develops formulas using consumer insight and works closely with the marketing teams to understand product concepts to create formulas, prototypes and finished products. He also provides support as a culinary consultant to deliver insight and guidance through the development process to guide the Food Science team to ensure the final commercialization of a product stays true to the culinary concept.
Before King’s Hawaiian, Eric was the Senior Culinary Manager for the Albertsons/Safeway Culinary Technical Center that supported the private label group for the entire company. While there Eric lead a culinary team of Senior R&D Chefs for gold standard product development and commercialization helping lead to 12B in annual sales, and over 12,000 items.