Meet Our BBQ Experts
Discover what our expert chefs from around the globe have to say about innovation in BBQ.
Click on the map to discover what our regional
experts have to say
 |
Ciaran Ryan, Meats Applications Chef and Beverage Technologist, Kevin Fennel have their eye on the trends, ensuring they are delivering on the authenticity that is true to the culture and region of global barbecue flavours. |
 |
Dylan Knudsen, Research Scientist for meat seasonings and Destanie Schneider, RD& in snack seasonings describe their unique use of smoke and grill flavours and capturing the nuances of fire cooked foods. |
 |
Alessandra Bulgarelli, Business Development Manager talks about the necessity to deliver on the consumer expectation of authentic barbecue, especially in a region where cooking with fire is intertwined with everyday life. |
 |
Ki Won Um, VP of Taste RD& and Executive Chef Thomas Chai discuss the challenges presented with the dynamic and diverse differences in a wide variety of barbecue flavour applications. |
 |
Marcus Verkerk, Technical Support Manager and third generation butcher who loves smoking food discusses the three distinct advantages of working with Kerry for the best barbecue flavour solutions |
Discover more Barbecue Innovation Insights
What is Condensed Smoke?
Discover how we help customers to pivot from conventional meat smoking to a more sustainable smoking process.
What’s happening in Barbecue?
Discover the latest barbecue trends, insights and find out what is driving consumer growth in the Barbecue market.
Barbecue Innovation Hub
Explore and sample our winning portfolio of smoke and grill flavours with our interactive Concept Creator.
