Sally Bowers: in Vancouver, WA

USA •Responsible for managing new product development from ideation to commercialization for a multi- regional company with annual gross revenues of more than $40M •Worked closely with Supply Chain team to source specialty inventory and negotiate purchasing of product •Maintain a tight production schedule for all demo and test batches of new products •Owned the commercialization process from the test phase to large format production • Analyzed and managed the input all formulation and product information into shared ERP systems •Worked cross-functionally with in-house QA, Marketing, and Finance teams to set timelines and standards, meet product launch deadlines, and assist with campaigns and activations.

HYOGO, JAPAN •Worked with the City of Kobe and local farmers to develop products using rare varieties of produce and other agricultural goods native to the region. • Assist Marketing team with activations, events, and creation of marketing materials

OSAKA, JAPAN •Developed a line of RTE products for a luxury department store in Osaka, Japan. Created the concept, developed product schematics, worked with partner chefs and farms in Japan to execute production of all items, and assisted with the activation of the concept onsite

USA •Brought on to project manage the scaling of a bakery from a walk-up counter concept to a brick and mortar restaurant supporting a portfolio of wholesale accounts.

USA •Managed the pastry program and a team of cooks as Head Pastry Chef •Increased pastry program sales by 45% and overall sales by an average of 18% within the first year •Developed a line of unique soda base concentrate syrups and cocktail mixers for production •Managed all ordering, monthly inventory, recipe development, and costing to

USA •Opening team for Portland's first molecular gastronomy focused restaurant. •Managed all daily prep, inventory, and a team of three as Tournant Chef •Promoted to Pastry Chef after 6 months. Managed all menu writing, planning, and prep while continuing to manage prep team and inventory.

USA •Managed all daily receiving, categorizing, and organization of inventory •Managed all daily prep activities while directing a team of three

USA MARCH 2006 •Brought on to project manage the creation of a new brand concept for a burgeoning restaurant group in Sacramento, CA. Stayed on as interim Head Chef after successfully launching the first location.

USA

UK

UK