Handy International on Tuesday announced that Rosario Del Nero has joined the company as senior VP and executive corporate chef.
Del Nero will focus on creating cutting-edge, high-quality products and will work directly with Handy’s customers and potential customers to custom-develop products and to grow their businesses.
Previously, Del Nero has owned his own restaurant, taught regional French and Italian cuisines at the Cambridge School of Culinary Arts in Massachusetts, co-authored magazine articles and cookbooks, and worked with companies including Bertucci’s, Naked Fish, High Liner Foods, Joseph’s Gourmet Pasta/Buitoni USA and Nestle’s R&D Center.
“Handy’s growth depends on the introduction of new products and we are committed to devoting the time and resources to this,” said Terrence Conway, president and CEO of Handy. “We are excited and honored to have someone with Rosario’s experience, qualifications and passions join our company.”
Based in Salisbury, Md., Handy’s mix of products include crab meat, softshell crabs and seafood cakes (crab, shrimp lobster and salmon).