Bell Flavors & Fragrances has announced four hires and promotions.
- Mike Haracz has been named senior corporate chef. Haracz, who brings extensive culinary, R&D and development experience to the role, most recently served as manager of culinary innovation at McDonald’s. He has also held roles at Nation Pizza and Foods, Woodland Foods, CSSI Inc and Orval Kent Foods, among other organizations, and served as sous chef at Surry, England’s Wentworth Club and Alpine Country Club.
- Ben Stanley is now corporate chef—sweet applications manager. Stanley began his career at Bell, in the role of research chef—savory applications, a position he held for two years. He most recently served as principal scientist with the KraftHeinz Company, and has held roles at Food Genius, Baskin Robbins and Dunkin’ Brands.
Related: Bell Receives Organic Certification for Northbrook Facility
- Harry Park has been named research chef. Park’s recent roles include applications technologist at Sensient and applications scientist at Prinova; he has also held positions at SpiceTec and Glanbia. He has also served as sous chef at Prairie Landing Golf Club and Stone Gate Conference Center.
- Casey Schallert has been promoted to the role of senior research chef. Schallert, who joined bell in 2018 as a research chef, possesses four years of culinary arts experience and four years of research and development experience, focused in flavor development, ingredients applications and sodium reduction across a range of products.
