Zach Hovan is a seasoned culinary professional with extensive experience in research and culinary innovation. Currently serving as the Lead Research Chef at Bunge since August 2022, Zach previously held roles as a Research Chef at Bunge North America from February 2018 to August 2022. Prior to this, Zach worked as a Corporate Chef/M.O.E. Specialist at Bella Milano Restaurants and as a Sous Chef from March 2010 to February 2012. Academic qualifications include an Associate of Arts in Culinary Arts/Chef Training from LeCole Culinaire (2009-2011) and a degree in the Science of Baking from the American Institute of Baking (2015-2017).
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