Specializing in insights-based, sensory-driven culinary innovation, Rosalyn brings her love of food, hunger for creativity, and business acumen to food companies and restaurants around the world using Culinary Compassion™ - a culinary mindset that’s centered around humanity, the spectrum of universal emotions, and how to care for consumers.

Through menu strategy, recipe development, new product formulation, and chef training, her passion lies in facilitating the “ah-ha” moment in chefs and innovators through a deep understanding of the end consumer, balanced with streamlined operations and brand strategy. Ultimately, with her skills, Rosalyn increases speed to market, builds deeper consumer loyalty, and strengthens brand reputation in the consumer and foodservice worlds.

Her expertise has led her to working with Fortune 500 CPGs, top 200 foodservice operators, and major US Commodity Boards. Numerous innovation pipelines have been built by Rosalyn for household names like Pepsico, Kellogg, Danone North America, King’s Hawaiian, Sodexo, McDonald’s, Wendy’s, and Avocados from Mexico. A small taste of what she has experienced during her dynamic career as a hybrid of marketing and culinary innovation includes:

  • Flavor & The Menu Culinary Roundtable Presenter & Panelist

  • Strategic consulting partner with Culinary Institute of America

  • Keynote speaker at national conferences, such as Flavor & The Menu and MISE

  • Culinary instructor for Premier Culinary Clinics

  • Educational Speaker at NRA’s Foodamentals Studio & Culinary Experience Center

  • Master trainer for dairy-free beverage mixology at NY and LA Coffee Festivals

Prior retail channel experience for Rosalyn includes just under a decade tenure at PepsiCo, where she wore many hats, including Japanese Manufacturing Systems Analyst, Brand Marketing Analyst and was on the Culinary and Research Development Team. 

All of the creations on this website are originals through personal kitchen time and professional jobs.