Kayem Foods, Inc.
Matt Monkiewicz has a diverse work experience. Matt started their career as a Project Manager at Fidelity Investments from 2000 to 2002. Matt then joined Kayem Foods, Inc. in 2002 as the Director of Marketing and R&D, where they played a key role in strategic planning, marketing, R&D, and new product development. In 2006, they were promoted to Vice President of Marketing, responsible for establishing the national brand - al fresco and leading the acquisition team for New England Brands. Currently, Matt holds the position of President & CEO at Kayem Foods, Inc. since January 2016. Matt has also served as a Board Member at the North American Meat Institute in 2016.
Matt Monkiewicz completed their education history as follows:
- In 1999-2000, they obtained an MBA (cum laude) in Marketing and Entrepreneurship from the Babson F.W. Olin Graduate School of Business.
- From 1990 to 1992, they pursued a BS degree in Marketing at the Isenberg School of Management, UMass Amherst.
- Between 1987 and 1990, they studied Aeronautical Science at Embry-Riddle Aeronautical University, but no degree was mentioned.
- Their high school education was completed at Wakefield High School.
- In 2007, they achieved a certificate in the Amerian Meat Institute Executive Education Program from Kellogg Executive Education.
Kayem Foods, Inc.
Kayem Foods is a family owned and operated craft meat business that has been making New England’s favorite franks, sausages and prepared meats in Chelsea, Mass. since its founding by Kaz Monkiewicz back in 1909. The Monkiewicz family has been perfecting its craft for four generations following one simple philosophy: to only make food they would share with their own friends and family. Kayem Foods brands include Kayem, Kayem Fenway Franks, McKenzie Natural Artisan Deli and al fresco all natural chicken, as well as 9 other local brands.