CULINARY POINT OF VIEW
As an R&D chef, Andrew Hunter thrives on the challenge of translating high-end culinary dishes and concepts into affordable food for the masses. His mantra: “Flavor doesn’t have to be expensive.” Relying on smart compromises that don’t sacrifice the integrity of the food, Chef Hunter works with companies like Kikkoman and Niman Ranch to successfully bridge culinary and sensory sensibility with the manufacturing or production realities.
And to think...it all started scrambling eggs for his parents.
Check out the other interviews in the new Culinary Point of View series.