Kay Conley

Kay Conley has a diverse work experience that spans over several decades. Kay started their career at Pioneer Food Sales as a Sales Manager in the Deli Division, where they worked from 1990 to 1998. In 1999, they founded Savory Moment, Inc., a gourmet food manufacturing company that provided meals and gluten-free products to customers. As the Owner, they were responsible for marketing, negotiating vendor contracts, and overseeing the operation of a gluten-free retail store. Kay also authored a cookbook called "A Full Plate" in 2012, which featured customer recipes with gluten-free and allergy-sensitive options. From 2011 to 2013, Kay owned GF Chef Consulting, where they offered gluten-free training and menu planning services to foodservice professionals and marketing expertise for gluten-free manufacturers. Lastly, they joined Antonina's Gluten-Free Bakery in 2013 and held various roles, including National Account Executive and Sales Director, achieving significant growth in managed accounts and contributing to new business development, sales forecasting, and product development. Currently, Kay works as the Director of Research Development at Antonina's Gluten-Free Bakery.

Kay Conley completed their Bachelor of Arts degree in Interdisciplinary Studies with a focus on Business & Marketing at The University of Texas at Arlington in 1990. Kay also pursued further education in Culinary Arts and Related Services at Le Cordon Bleu in Paris, France. In 2018, they obtained a certification in "Jodi Glickman on Pitching Yourself" from LinkedIn.