Chef Richard Calladonato brought an impressive 25 years of culinary wisdom and progressive experience during his tenure at Campbell Soup Company. He is a Culinary Institute of America alumnus and has acquired an extensive culinary knowledge base, having been a vice president of food and beverage and corporate chef for diverse and established restaurants, including the Cordish Company, Tony Roma’s, Bertucci’s and Chart House. Prior to his career with Campbell, he has traveled the culinary world having restaurants in 40 countries. Calladonato has developed concepts that include Makers Mark Bourbon House and Lounge, MEX and NASCAR Sports Grill. He volunteers at The Cathedral Kitchen, a local feeding agency, where he participates in their Culinary Arts Training Program.
Calladonato demonstrates a proven ability in menu development and enhancing food quality and presentation. During his role at Campbell, he has worked with most of the large chain restaurants and retailers on marketing, innovation and R&D recipe development. Calladonato served as the executive chef/director of CCBI and managed Campbell's CCBI culinary team.