ICoMST/RMC Speakers

Chef Stephen Giunta currently serves as Culinary Director for Cargill’s protein business, leading the culinary team focused on providing innovative solutions for customers in the organization’s foodservice, retail and protein ingredients and international channels. This includes custom product development, evaluations and demonstrations, recipe and menu development, as well as cooking and product handling recommendations. Stephen is one of 67 Certified Master Chefs (CMC) in the United States, which is the highest level of certification a chef can receive, presented by the American
Culinary Federation (AFC). His extensive culinary experience includes serving as an associate professor in Culinary Arts at the Culinary Institute of America, teaching seafood cookery, as well as classical banquet kitchen and skill development. Stephen also spent time at the White House, as personal chef to former President Ronald Reagan and former First Lady Nancy Reagan. Prior to Cargill, Stephen was a corporate chef for Kerry Ingredients in Beloit, Wisconsin. Stephen graduated from the Culinary Institute of America in 1983 and is a Certified Culinary Judge (ACF) and a Certified Hospitality Educator. He also earned a gold medal at Salon Culinaire, Toronto in 1985, and is a member of both the 1984 and 1988 Gold Medal U.S. Culinary Olympic teams.