Chef Len King
Chef Len works directly with numerous global consumer brands, food manufacturing companies, food service distributors and contact feeders, aligning product design, marketing and sales teams to create fresh and innovative food solutions. He brings a passionate love of food to every product, building upon experience that began at a family restaurant and continued throughout his tenure as the Executive Chef for Stockpot Soups, a division of Campbell's Food Group, where he headed up R&D innovation for key national chains.
Chef Len's formal training includes the California Culinary Academy. He holds a B.S. in Economics from the University of Maryland. He is a Certified Executive Chef through the American Culinary and a Certified Research Chef through the Research Chef's Association. He serves as the Chef & Child Chair for the Baltimore Chapter of The American Culinary Federation, sits on the Board of The Great Kids Farm for Baltimore City Schools, and advises curriculum for the Stratford University Culinary Program.