Dr. Gordon has over 30 years of food industry experience. For nine years he was a professional chef, running restaurants on three continents and pastry chef. After obtaining a B.S. in Food Science and a Doctoral degree in Chemical and Process Engineering (both from Strathclyde University in Glasgow, Scotland) he was hired into the fast-track management training program with Kraft Jacobs Suchard in Germany. He was then promoted to run the international research division for Kraft Food Ingredients in Memphis, TN.
After travelling the globe for two years working with every multinational food manufacturer and many major national brands, he moved to White Wave Inc., where he was in charge of all production and R&D (and invented 'Silk' soymilk). He went on to become a senior scientist and research team manager for Firmenich, a multinational flavor house.
He has worked globally in multiple food, beverage and supplement areas. His particular expertise lies in natural and organic product development and he has been responsible for the development of some of the most technically challenging products in the Natural Foods arena.
Mr. Willis is a highly successful business builder. His 35+ year career has focused on growing companies by attracting new customers through distinctive products and services that satisfy needs and solve problems better than the competition.
He is a leader and organization developer directly involved in both strategy and implementation. He has led a number of successful turnarounds and expansions that have resulted in profitable growth for his organizations. Mr. Willis has extensive marketing and sales experience in the food industry with leading companies including PepsiCo, Pillsbury, and H.J. Heinz.
During the last eight years he’s been Vice President – Marketing & Sales for two privately owned food manufacturers and importers. He also has broader experience in the consumer products and business services industries in general management roles. He was an international division President at Reader’s Digest Association, and President/COO of two privately-owned business service companies. Mr. Willis earned an MBA from Northwestern University, Kellogg School of Management.
Lea has a B.S. in Food Science and Nutrition and over a decade of experience in creative product development. She has worked on multiple nutritionally fortified products such as high protein, low carbohydrate and other specialized beverages, nutrition bars, baked goods and supplements. She also has expertise in dry blending, dairy analog development (beverages and cheeses), carbonated beverages, dairy products and seafood. Products that she has developed have won numerous ‘Best of Show’ and ‘Product of the Year’ awards.
Lindsay completed a Bachelor of Science degree in Culinary Nutrition from Johnson & Wales University in 2014. Her education included culinary arts skills combined with classes in food science and nutrition. She was an intern with Glasgow during 2013, and upon completing her degree she has joined the company as a Scientist. Lindsay is highly organized and a good project manager. She has a very good palate, is learning the ropes quickly, and is already very capable of tackling flavoring and formulation projects.
Abby has four years of experience with Glasgow Consulting. She joined the company as a Lab Technician, and was recently promoted to Technologist. Abby is self-motivated and an excellent communicator. She has experience supervising plant trials and production runs for our clients. In the lab, she has an excellent palate and works on flavoring and formulation projects.