Mike Chapter is a highly accomplished culinary executive and food science strategist with over three decades of experience leading innovation across the foodservice and consumer packaged goods (CPG) sectors. Recognized for his unique blend of creativity, technical expertise, and leadership acumen, Mike has successfully bridged the gap between culinary artistry and food manufacturing science throughout his career.
Currently serving as Executive Director of Research, Development & Culinary at Food IQ, LLC—a San Francisco-based food innovation consultancy he co-founded—Mike oversees a diverse portfolio of R&D initiatives, vendor management programs, culinary education efforts, and strategic foodservice consulting. He is also the owner-operator of Hands On Gourmet, a vibrant culinary event studio that blends team-building with hands-on cooking experiences for corporate and private clients. His entrepreneurial and educational endeavors are united by a consistent focus on product excellence, operational efficiency, and consumer delight.
Mike has played a pivotal role in the development and commercialization of hundreds of food products, working with iconic brands such as Kraft Foods, Armanino Foods, and Public Goods. At Kraft, where he held dual leadership roles in Foodservice and Kraft Kitchens, he co-created new products across multiple categories—pizza, pasta, cheese, dairy, dressings, and meal kits—collaborating closely with engineers, marketers, and national restaurant chains. His culinary vision helped boost sales and deepen customer loyalty through insight-driven recipe development and innovation strategy.
At Armanino Foods, Mike led product development efforts across a range of sauces, frozen entrees, and co-manufactured goods. His leadership in cold and hot process formulations, shelf-life testing, and plant trials significantly enhanced production consistency and operational reliability. While at Public Goods, Mike expanded their private label offerings by sourcing and launching products in eight major grocery categories, managing vendor negotiations, and ensuring regulatory and packaging accuracy through platforms like Airtable and Asana.
A Certified Master Taster® and ServSafe® Certified Instructor, Mike is also an experienced educator. He has taught food sanitation, nutrition, and restaurant operations at the college level, and developed culinary training for corporate leaders at Kraft. His deep commitment to food literacy and professional development makes him a respected mentor in the field.
Mike holds a Bachelor of Science degree in Foods and Nutrition in Business from Purdue University, with a minor in Psychology, and a Professional Cookery Certificate from Kendall College’s School of Culinary Arts. His additional credentials include CPR certification, a certificate in teaching English as a second language, and multiple leadership roles in community service—such as serving as condo association president and volunteering with the San Francisco-Marin Food Bank.
As he transitions into the next phase of his career, Mike is actively seeking board and advisory roles within the food industry. He brings unmatched knowledge in product development, culinary strategy, and operational execution, and is eager to support mission-driven organizations that aim to innovate, scale, and elevate the food experience for consumers and businesses alike. His blend of strategic insight, hands-on leadership, and educational prowess positions him as an invaluable asset for organizations seeking excellence in food innovation and growth.
Character: Mike demonstrates integrity, creativity, and a service-driven mindset through decades of hands-on leadership in culinary innovation and community engagement.
Knowledge: He brings deep expertise in food science, culinary arts, and product development across foodservice, CPG, and retail sectors.
Strategic: Mike consistently drives growth by aligning culinary vision with operational execution, guiding both startups and global brands through successful product commercialization.
Communication: As an educator, spokesperson, and cross-functional leader, Mike excels at translating complex food concepts into compelling narratives for teams, clients, and consumers.
