Family-owned, Massachusetts-based seafood company Raw Seafoods, Inc. has hired chef Walter Zuromski as its new director of Research and Development (R&D), effective immediately.
Zuromski, who served most recently as the president and culinary director of Chef Services Group, Inc., will lead Raw Seafood’s culinary and innovation efforts in his new role. As one of the founding members of the Research Chefs Association, Zuromski was part of the team responsible for the development of the "Culinology" profession – the blending of food science with culinary arts.
Zuromski’s credentials span across the foodservice realm: he is a certified culinary judge for the American Culinary Federation and a member of the James Beard Foundation and the American Institute of Wine and Food. He is also a decorated chef, having been awarded the “Boston Chef of the Year” distinction by Chefs in America, and receiving a Gold Medal as a team member of the New England Culinary Olympic Team that competed and won in the Frankfurt, Germany International Culinary Olympics. Zuromski graduated with a degree from the Culinary Institute of America and Johnson & Wales.
“Having an accomplished research chef, culinary leader and trend-setter like Chef Walter to lead our product development efforts is a significant development for our company,” said Scott Hutchens, Vice-President of Raw Seafoods. “We are thrilled to have him join our strong existing team of R&D professionals.”
Raw Seafoods is based out of Falls River, Massachusetts, and sells all natural commodity and value-added shellfish and fish under its J. Scott Brand as well as under own-label products with partner customers.
