Iturri Foods

I have been working in the food ecosystem for over 20 years, Beginning my career in commercial kitchens, I rose to executive chef by the age of 25, and operator of three restaurants by age 30. Throughout my career, I have held substantive positions within the production and operational spectrum. I have assisted clients in program development, project management, source identification and procurement, as well as variable and fixed asset management. I am passionate about growing a thriving and regenerative food ecosystem that is just, equitable and diverse. 

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