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Wixon Inc. (St. Francis, Wisconsin) hired Mathew Freistadt as its corporate chef. A graduate of the Culinary Institute of America (CIA), Freistadt has been in the food industry for the past 25 years, holding positions such as director of research and development for Protein Solutions (Chicago) and having product development positions with Sensient Flavors (Milwaukee), in addition to serving as a chef in varous kitchens, including the Four Seasons Hotel Chicago.
Freistadt’s responsibilities will include research and development of products, as well as directing culinary and technical presentations for key company accounts. He also will partner with Wixon’s team of technologists and chemists, advising on food and beverage projects to improve taste texture, and appearance for customer sample requests.
Freistadt is a member of the Research Chefs Association and the Kansas City Barbeque Society. He also frequently completes continuing education courses on menu innovation from the CIA.