Meet Elizabeth Landry, Corporate Executive Chef
"Hello fellow chefs, food technologists and all-around foodies! I'm delighted to meet you – and happy to be working with all who share my passion for creative, inspiring cuisine!"
— Elizabeth Landry, Corporate Executive Chef
As Fuchs North America’s corporate executive chef, Elizabeth Landry works with teams of culinary professionals and R&D specialists all across the continent, applying the newest tastes and flavors to develop unique seasoning systems and distinctive new menu offerings.
Chef Elizabeth is the perfect partner for you – a highly experienced food professional who marries inspiration with effective, efficient execution to accomplish your mission: developing innovative products your customers will crave.
Prior to coming to Fuchs, Chef Elizabeth spent a decade working at The Schwan Food Company – most recently as corporate sous chef for the food service and home service units where she was responsible for developing products, consumer-friendly recipes and cooking instructions along with researching taste trends and the “next new things” in cuisine.
As an ACF-certified executive chef, Elizabeth is never far from the test kitchens at Fuchs, where culinary inspiration is what it’s all about. In addition to her corporate career, she’s had experience as a chef and cook with several high-end foodservice establishments, giving her insights into the challenges associated with delivering top-quality dining experiences.
Chef Elizabeth holds a Culinary Arts degree from Art Institute International Minnesota.