About Us
Learn more about Culinary Sciences Inc. and our mission to transform the food industry.
Our Story
Culinary Sciences Inc., founded in 2021, is a pioneering food technology company dedicated to revolutionizing the way food is processed, preserved, and prepared. Our flagship PrecisionVac technology represents a breakthrough in food processing, combining rapid cooling and food treatment capabilities in a single, efficient system.
Founded with a vision to transform food operations through innovation, we’ve developed a patented technology that addresses critical challenges in the food industry. Our PrecisionVac system offers unprecedented efficiency, sustainability, and quality improvements, setting new standards for food processing technology.
Our mission is simple: to develop and deliver innovative, IP-protected technologies that dramatically enhance food quality and flavor, extend shelf life, reduce energy consumption, and create more sustainable food systems. Through continuous research and development, we’re pushing the boundaries of what’s possible in rapid-chilling and food treatment.
Leadership Team
Meet the experts driving innovation and excellence at Culinary Sciences Inc.
Mark Linder
Co-founder
With over 35 years of experience in agriculture and food technology innovation, Mark leads our strategic vision and product development.
John Field
Co-founder
John brings deep technical expertise in vacuum technology and has pioneered revolutionary approaches to food conditioning.
Chris Choffat
VP Operations
Chris oversees engineering and operations at CSI, ensuring efficient development and delivery of our innovative solutions.
Greg Fatigati
R&D Culinary
A classically trained chef with technical and culinary expertise, Greg leads our culinary initiatives and innovations.Advisory Board
Industry leaders providing strategic guidance and expertise to Culinary Sciences Inc.
David Shao
Tech Innovation
Vice President, Consul Director
of China Vacuum Society
Howard Roeder
Large Scale Ops.
President of Dole Fresh Vegetables,
World Wide Farms
Paul Noglows
Industry Research & Events
“Best on the Street”: Equity Analyst, Creator of Forbes AgTech Summit, Food is Health Forum
Martin Dudley
Entrepreneurship
Advisor to Al.HYR and Brú Finance. Former VP of Global marketing and communications of Almanac
Brad Barnes, CMC
Brand Strategy
50-year industry Veteran, one of
70 US Certified Master Chefs
Devry Boughner
ESG & Sustainability
Chief Communications Officer & Global Head of Corporate Affairs at Cargill
Joe Lichtenberger
Advisory & Investor
Managing Member of Crescive Capital, LLC. Former Director of Cargill Trade & Capital Markets
Darryl Kirsh
Advisory
Investor of Fiddlehead Ventures, CEO of Objective Medical Technologies Inc.
Doug Fryett
Advisory
Founder of Fryett Consulting.
+30 years of experience.
Culinary Council
Leading culinary experts advancing our food innovation and practices.
Gregory Fatigati
Culinary R&D
40+ years of Experience, Exec. R&D Chef dedicated to Google and Certified Culinary Educator
John Mitchell
Food/Tech Innovation
Global Executive Director at Whole Foods
Kyle Connaughton
3-Star Michelin Chef
Professor Emeritus at the Culinary Institute of America,
owner of SingleThread Farm
Breann Montz
Food Safety Operations Specialist
Director of Global Food Safety at Scoop,
Auditor for NSF International
Judy LaCara
Culinary & Marketing
30+ years of experience in high tech, marketing and culinary
Richard Rosendale, CMC
Culinary Entrepreneur
Youngest Executive Chef in The Greenbrier Resort’s history,
one of 70 US Certified Master Chefs
Our Values & Commitment
The principles that guide everything we do at Culinary Sciences Inc.
Innovation
We’re committed to pushing boundaries and developing technologies that challenge conventional thinking and methods. Our R&D team designs for efficiency and innovation, integrating these principles into every stage of our products—from concept to release.
By combining cutting-edge engineering with practical applications, we create solutions that transform the way the food industry operates.
Quality
We embrace quality and believe it belongs everywhere within CSI. From our manufacturing supply chain to our Extreme Vacuum Cooling (EVC) systems, we ensure precision and reliability in every step of the process.
Our equipment is designed to preserve and enhance the natural flavors, textures, and nutritional profiles of foods, delivering consistent results that food producers and consumers can trust.
Sustainability
Environmental responsibility is at the core of our operations. Our technologies reduce energy consumption, minimize waste, and support more sustainable food systems.
By prioritizing sustainability, we help our partners meet their environmental goals while maintaining the highest standards of performance and reliability.
Intellectual Property
At Culinary Sciences Inc., our commitment to innovation is backed by a robust intellectual property portfolio. Our patented technologies, including our revolutionary PrecisionVac systems, are protected by USPTO-issued patents with appropriate national filings.
Our IP strategy ensures that our innovative solutions remain at the forefront of food technology, providing our partners with exclusive access to cutting-edge rapid chilling and food treatment capabilities.
Learn more about our IP portfolio
