Philman George brings his extensive industry experience and creative energy to Kraft Heinz Away From Home. His culinary calling came at an early age, starting work in foodservice as a dishwasher when he was 16. “I started out with a simple goal of getting enough money to buy myself a pair of great sneakers. But I found a love and passion for foodservice, and the rest is history,” he says. With a degree from George Brown College in culinary management, Chef Philman has cooked in kitchens that range from English-style pubs and award-winning restaurants to private clubs and hotels in Canada, Australia and the Caribbean. In his role as Corporate Chef of Kraft Heinz Away From Home, he provides customer ideation, menu engineering and recipe development. With an eye on today’s flavour trends and consumer preferences, Chef Philman is committed to helping operators succeed: “Regardless of where trends are going, the common thread that has to pull through any menu work is good quality and good value.”
Alon Chitiz describes himself as “a culinary enthusiast and chef, whose unwavering passion for food has guided my journey.” That journey officially got under way after receiving the Grand Diplôme in both cuisine and pastry from Le Cordon Bleu in Ottawa. Chef Alon’s career took off at MLSE’s Platinum Club in Toronto, a fine-dining restaurant that caters to both enthusiastic fans and players. He honed his skills, travelling during summer months to “explore diverse culinary opportunities at home and overseas.” After a long stint as an executive chef at a country club, Chef Alon joined the Kraft Heinz culinary team. “I’m dedicated to supporting our restaurant and non-commercial customers, providing innovative solutions to elevate their operations.”
