David Richardson

David Richardson is the Vice President Value Added Products & Chief Innovations Officer at Santa Monica Seafood. Prior to this, they were the Senior Manager (Director level) Quality, Vendor Assurance and Retail Food Safety at Fresh and Easy Neighborhood Market from July 2006 to October 2015. In this role, David was responsible for Dairy, Deli, Produce, Fresh Fish, Cooked Meats, Cured Meats, Bakery and In Store Bakery Supplier management, Supplier Auditing and Continuous Improvement, Product Development, Packaging Development, Label Compliance, Sustainability, Value Chain, Management of Retail Food Safety Operations (167 stores) including Regulatory compliance and continuous improvement through Quarterly store auditing program, Management of 4 Quality Managers and one Development Kitchen Manager, Product Specifcations and Compliance. Management of Retail Food Safety Program including SOP creation and Training, Training on Retail Food Code, Managment of Third Party Audit function and creating a culture of continuous improvement in 160 + retail food facilities. From October 2015 to February 2016 they were the Director of Quality Assurance at Santa Barbara Smokehouse.

David Richardson completed a BSc in Food Technology from the University of Bristol. David then went on to complete a certification from the HACCP Alliance in Seafood HACCP. David also has a certification from the Campden and ChorleyWood Research Association in HACCP.

David Richardson works with Giovanni Comin - Senior Vice President, Jim Costello - CFO, and Michelle Tryon - Chief Commercial Officer. Their manager is Roger O’Brien, President & CEO.