Eric Dunn -

Eric Dunn - MBA has a diverse work experience spanning over different companies and roles. Eric started their career at ARAMARK in 2001 as an Executive Chef, where they managed and trained a staff of seventy-five employees and created new concepts and menus for special catering events, retail operations, and residential dining. In 2004, they joined Summit Food Marketing, Inc. as a Broker Sales Specialist / Corporate Chef. In this role, they utilized their culinary expertise to drive sales and develop relationships with clients. In 2008, Eric joined Campbell Soup Company as a Business Development Manager, responsible for identifying and seizing new business opportunities. Eric then moved on to various roles within the company, including Associate Customer Marketing Manager, East Division Trainer, and National Account Manager. During their time at Campbell Soup Company, Eric demonstrated their skills in training and development, creating training tools and materials for sales staff and broker partners, and conducting new hire and partner training. Since 2018, Eric has been working at Kerry Foodservice, where they started as a National Account Manager and is currently serving as the Director of Sales - Chain Accounts. Eric's extensive experience in the foodservice industry, coupled with their MBA, has equipped him with a strong business acumen and the ability to excel in sales and managerial roles.

Eric Dunn holds a Master of Business Administration (MBA) in Food Marketing from Saint Joseph's University, which they obtained between the years 2013 and 2017. Prior to that, in 2012, they earned a ProChef I Certification in Culinary Arts/Chef Training from The Culinary Institute of America. Eric also holds a Bachelor of Science (BS) in Hospitality Administration/Management from Widener University, which they completed from 2000 to 2002. In 1996, Eric Dunn obtained an Associate's degree in Culinary Arts from the Academy of Culinary Arts. In addition to these degrees, they achieved a ProChef I Certification from The Culinary Institute of America in August 2012.