Mattson: Innovation for the Food Industry

Culinary

There is no better way to assure success than applying culinary arts to the disciplines of food science.

We fully leverage the culinary arts from concepts through all phases of product development. Leading our culinary efforts is Maggie Mah, Executive Vice President - Culinary. Maggie’s work alongside Robert Mondavi and Julia Child as a past Director for the American Center for Wine, Food, and the Arts typifies Maggie’s lifelong involvement in America’s culinary community.

The culinary tradition runs deep into our organization, including graduates of the California Culinary Academy, Culinary Institute of America, and other top culinary institutions.

Restaurant and Menu Trend Insight

Barb Stuckey, Executive Vice President, has previously reviewed restaurants for the Mobil Travel Guide and The Slow Food Guide. Her passionate restaurant dining around the country, and most frequently in the city of San Francisco, keeps Mattson “in the know” with regard to new restaurants and cutting-edge menu trends.