Inspired Solutions
Our Chefs
Sample Requests
Menu Solutions
Products
JTM Food Group
Contact Us
Facebook
Twitter
LinkedIn
Chef Robert Lafond - Corporate Executive Chef
Chef Robert Lafond is the corporate executive chef for JTM Food Group. His focus is primarily on supporting the sales process. More specifically, he assists the sales department by developing a consistent approach to client presentations through the creation of recipe applications, operational tools and presentation standards. In addition, he has been participating in various work groups focused on new product development, innovative product recipe applications and standards for our trade show presentations.
He is also developing peer relationships with chefs across our customer base to facilitate quality feedback regarding our products and recipe applications for them. This often leads to new business opportunities as the creative process takes over and menu and recipe ideation become the focus.
He has been working at JTM for almost a year after leaving a position with one of the foodservice industry's largest contract foodservice companies: Sodexo. He rose through the ranks over 16 years with Sodexo starting as a chef manager of a small cafeteria in downtown Boston to various positions including, general manager, area executive chef and, ultimately, director of concept development where he was responsible for the creation, development and implementation of new menu programs from within the government services sector. This division provided menu and hospitality services to the United States Marine Corps for over 55 dining facilities providing 28 million meals annually.
Prior to Sodexo, he worked primarily in the hotel and restaurant industry as a line cook, sous-chef and executive chef for 13 years. He was also fortunate enough to spend nearly three years in Vieques, Puerto Rico managing two restaurants that featured American continental, Italian and Puerto Rican cuisine.
He is a graduate of the Culinary Institute of America (AOS '84) and has taken many continuing education classes relative to emerging food trends, ethnic cuisines, food safety and sanitation. He is an active member of the American Culinary Federation (ACF) and Research Chefs Association (RCA). He is also a Certified Executive Chef (CEC) within ACF and has a current food safety certification from ServSafe® sponsored by the National Restaurant Association (NRA).
Above all, he maintains a passion for food and people which are the driving force behind his nearly thirty-year career in the foodservice industry. His move to JTM has revitalized his creative passion for food and placed him "front and center" with the customers which, for Rob, is the best of both worlds.