Chef Allison Rittman is a Certified Research Chef and one of the first women to hold that title in the United States. She has over 20 years of experience in the food industry specializing in Product Development, National Account Presentations, and Culinary Trends.
Her education includes a Bachelor’s Degree in Biological Sciences from the University of Iowa and a degree in Culinary Arts from the Culinary Institute of America.
Allison currently resides in Austin, TX where she innovates the foods we eat everyday.
Contact Culinary Culture today to find out how Allison can help your business reach new culinary heights.
Chef Chris McAdams grew up working with food. At 14 he got his first job working at a local ice cream and burger cafe. This led to working in kitchens throughout his high school career. Chris went on to spend four years as a Dental Technician in the USAF. He then earned a BS degree in Human Nutrition and Dietetics from the Metropolitan State University of Denver.
From there he studied Marketing and Communications at the University of Denver before returning to his love of food. After graduating from the Auguste Escoffier School of Culinary Arts Chris moved to London to train under top chefs.
After spending 3 years in Austin working directly with Allison, Chris now resides in Denver, CO where he splits time as a Research Chef with Culinary Culture and as a Food Travel Ambassador with Fork & Path. He’s joined on his adventures by his lovely wife Sadie and their grumpy little dog, Layla.
Chef Sam Kirsch started cooking in restaurants in high school, before attending the Culinary Institute of America. He graduated from the Culinary Arts program, while continuing on to receive a Bachelor’s degree in Culinary Science. While there, he traveled to Spain, France, and Belgium and became the President of the Culinary Science Club.
Sam learned a variety of cooking techniques in New York City restaurants, from Neo-Neapolitan Pizza to Asian-fusion. He then left to travel and cook around the world, discovering the diversity of cuisines in Japan, Hong Kong, Italy, and Southeast Asia. Sam eventually landed in Melbourne, Australia, where he continued to cook in fine dining restaurants.
Sam now resides in Austin, TX, where he continues his pursuit of deliciousness, and has too many fermentation projects.