Megumi Takahashi

Megumi Takahashi is an experienced Culinary Associate Manager currently leading Culinary R&D for Philadelphia Cream Cheese and VELVEETA at The Kraft Heinz Company since October 2018, focusing on consumer engagement through product journeys and storytelling. Prior roles include managing My Food and Family Magazine, supporting the Taste of Home brands at Trusted Media Brands, and serving as a Pastry Chef at The Pfister Hotel and Ellerbe Fine Foods, where notable achievements included overseeing high-volume production and producing award-winning dessert menus. Early experience encompasses internships and research positions at Campbell Soup Company and the University of California, Davis, supporting food quality assurance and packaging research. Megumi holds a Bachelor of Science in Food Science and Technology from the University of California, Davis, and an Associate of Science in Biological Science from De Anza College.