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.
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.