Chef Andrew Moltz attended the University of Illinois where he earned his Bachelors and Masters of Science degrees in the areas of Food Science and Food Microbiology. Upon completion of these programs, Andrew was eager to pursue a degree in the culinary arts and compliment his knowledge of Food Science. After receiving his formal culinary training from the Le Cordon Bleu affiliated Cooking and Hospitality Institute of Chicago, Andrew spent several years in the kitchens of some of the finest restaurants in Chicago and then shifted his focus to pursue a career as a Research Chef. As a corporate chef with Newly Weds Foods and Givaudan Flavors, Andrew helped to develop many innovative food products that are currently widely available. As a member of the Research Chef’s Association, Andrew is currently pursuing accreditation as a Culinary Research Chef (CRC).

Andrew’s passion for and deep understanding of Culinary Arts and Food Science has led him to develop a fully engaged approach to new product development from inspired and on trend ideation, targeted gold standard innovation, and seamless recipe translation to industrialization. As the Executive Chef for PepsiCo’s Global Nutrition Portfolio, Chef Andrew is constantly driven by the delicious potential locked inside nutritious foods, and by discovering novel culinary innovation techniques that may be used to extract the juiciest, most inspirational products coming to the market across the globe.