Chef Lino has amassed over a decade of experience offering solutions for Rich’s customers in Foodservice, Retail and In-Store-Bakery. His culinary talent, industry knowledge and passion for food make Lino a valued partner.
Where did your love for food come from?
It feels like I was born into it. I come from a family of culinary professionals; my father was a chef and my brother worked in the industry as well. My passion for food developed at a very young age and it has continued to grow over time.
It feels like I was born into it. I come from a family of culinary professionals; my father was a chef and my brother worked in the industry as well. My passion for food developed at a very young age and it has continued to grow over time.
Do you have an area of expertise?
With food you never really work with just one type of cuisine but I would say Fine Dining Italian, French and Cajun cuisine, and also pastry.
With food you never really work with just one type of cuisine but I would say Fine Dining Italian, French and Cajun cuisine, and also pastry.
What is the most exciting part about working at Rich’s?
Rich’s has a vast product category that allows me to be creative on my culinary side and also demonstrate wide applications for our customers and their consumers. Rich’s has also been a leader in not only non-dairy topping, which is what many know us for, but also in a number of other categories. Also, the strong family culture at Rich’s strongly resonates with me and in fact I see it with all our employees. It might be a global company but we have a very tight knit culture.
Rich’s has a vast product category that allows me to be creative on my culinary side and also demonstrate wide applications for our customers and their consumers. Rich’s has also been a leader in not only non-dairy topping, which is what many know us for, but also in a number of other categories. Also, the strong family culture at Rich’s strongly resonates with me and in fact I see it with all our employees. It might be a global company but we have a very tight knit culture.
What are some Food Trends you see dominating in 2013?
Well there is just so many but to narrow it down for you, I will select three:
Street Foods with Global Inspiration –this relates specifically with Asian cuisine, ethnically inspired spices from Indian and Middle East cuisine and within Canada we are finally seeing the Tex-Mex flavours that have long been prevalent in the U.S.
Locally Sourced – Chefs and consumers alike are interested to know their products are from local sources. Many of our products are made within Canada but now with the acquisition of Dorgel, Rich’s further increased their Canadian made offerings.
Global Breads - The flavours are really changing to Asia, Middle East and Africa. You can go anywhere in the world and find that every region has their own version or type of flatbread.
Well there is just so many but to narrow it down for you, I will select three:
Street Foods with Global Inspiration –this relates specifically with Asian cuisine, ethnically inspired spices from Indian and Middle East cuisine and within Canada we are finally seeing the Tex-Mex flavours that have long been prevalent in the U.S.
Locally Sourced – Chefs and consumers alike are interested to know their products are from local sources. Many of our products are made within Canada but now with the acquisition of Dorgel, Rich’s further increased their Canadian made offerings.
Global Breads - The flavours are really changing to Asia, Middle East and Africa. You can go anywhere in the world and find that every region has their own version or type of flatbread.
