"In a significant move for the foodservice industry, Rudolph Foods has announced the appointment of renowned James Beard Award-winning Chef Tim Byres as their new Culinary Innovation & Foodservice Sales Manager. This strategic hire marks a pivotal moment for Rudolph Foods, aiming to expand the reach of pork rinds into professional kitchens, bars, and restaurant operations. Byres brings a wealth of experience and culinary expertise that will undoubtedly inspire foodservice operators to rethink how they incorporate pork rinds into their menus."
"Chef Byres is not a stranger to the world of pork rinds. Fifteen years ago, he pioneered the fresh frying of Rudolph Foods' pork rind pellets at his restaurant, setting a standard for innovative menu integration. In his new role, Byres will leverage this history to advocate for pork rinds as a low-carb, high-protein, and profitable ingredient that can elevate restaurant menus while providing exceptional quality."
"Tim Byres is known not only for his culinary accolades but also for his deep understanding of the restaurant landscape. He has been recognized as a Food & Wine Best New Chef and authored the acclaimed book Smoke: New Firewood Cooking. His experience spans award-winning restaurants and luxury resorts, as well as contributions to the U.S. State Department's culinary diplomacy program. This diverse background equips Byres to bring innovative ideas and strategic insights to Rudolph Foods' foodservice division."
Rudolph Foods appointed James Beard Award-winning Chef Tim Byres as Culinary Innovation & Foodservice Sales Manager to expand pork rinds into professional kitchens, bars, and restaurant operations. Byres previously pioneered fresh frying of Rudolph Foods' pork rind pellets at his restaurant and will promote pork rinds as a low-carb, high-protein, and profitable menu ingredient. Byres holds accolades including Food & Wine Best New Chef and authored Smoke: New Firewood Cooking. His experience across award-winning restaurants, luxury resorts, and the U.S. State Department's culinary diplomacy program positions him to provide operators practical tools and strategic culinary ideas. His approach emphasizes quality, tradition, and operator support.
Read at Food & Beverage Magazine
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