Holly Markovitz

Holly Markovitz is a seasoned professional in product development and innovation within the food industry, currently serving as Senior Manager of Disruptive Product Innovation at Grupo Bimbo since January 2018. Previously, Holly held the role of Product Development Manager at Starbucks, where contributions included developing new baked goods for the La Boulange brand and significantly enhancing holiday and daily product sales. Holly's extensive experience also includes roles as a Product Development Manager at Sweet Street Desserts, where oversight of gourmet dessert commercialization occurred, and as a freelance writer for Food Arts Magazine. Earlier culinary positions ranged from Executive Pastry Chef at Marguery Grill to various roles in renowned establishments such as Gotham Bar & Grill and Le Bec-Fin. Holly holds an Associate's degree from The Culinary Institute of America in Baking & Pastry and a Bachelor's degree in Business Administration from Northwestern University.