2010 NRA Show: RCA Panel on May 22

Moderator

Harry Crane
Executive Chef Culinary Resources & Strategy
Kraft Foods, Inc.
Glenview  IL 
United States

After graduate school and twenty years in business management, Harry pursued his passion for cooking and completed his culinary education in both the United States and France. His culinary career includes fine dining, consulting, writing and teaching. Harry is an award-winning culinary competitor and frequent contributor to food industry publications. He is an executive chef in the Kraft Culinary Center of Excellence and serves as an adjunct chef instructor at Kendall College Culinary School in Chicago. Harry is the Past President of the board of directors of the Research Chefs Association.

Panelists

Ms. Melissa   Haupt
Executive Chef
Applebee's Services
Lenexa  KS  66219
United States

Melissa Haupt, CEC, CRC is an Executive Chef for Applebee's Services, Inc. Before joining Applebee’s, she was the Corporate Research Chef for Red Arrow Products, a manufacturer of smoke, grill and roast flavors. Melissa is a graduate of the Culinary Institute of America. Before her career in manufacturing, she had a distinguished career in the Milwaukee restaurant circle. Melissa has worked in the restaurant industry for 24 years and is currently serving on the board of the Research Chefs Association.

Robert  Okura
VP of Culinary Development/Corporate Executive Chef
The Cheesecake Factory
Calabasas Hills  CA 
United States 

Bob Okura has over 30 years of experience in the culinary arts.  He has completed numerous certification and continuing educational programs through such prestigious organizations as the Culinary Institute of America, Hyde Park and Greystone, and Johnson & Wales.  He has worked within a variety of operations, ranging from large scale catering companies and exclusive members only clubs, to “Silver-Service” fine dining rooms and multi-million dollar 4-star hotel/casino resorts.  His multi-unit management expertise in a high-growth environment has helped The Cheesecake Factory execute its aggressive expansion plans, without compromising its strict and demanding quality standards.

Amy Alarcon
Director of Culinary Innovation
Popeyes Louisiana Kitchen
United States

Amy Alarcon has been Director of Culinary Innovation for Popeyes Louisiana Kitchen since 2007.  A 22 year industry veteran, she’s spent 16 of those years in product development for chains such as Churchs Chicken, Arby’s, and Taco Cabana.  She’s a 1992 graduate of the School of Culinary Arts, AIA, in Atlanta, Ga where she graduated with honors.  

Ms. Cammie  Spillyards
Director of Food and Beverage Innovation
Chili's Bar and Grill
Dallas  TX  75240
United States 

Director of Food and Beverage Innovation for Chili’s Grill and Bar Cammie has always known that her place was in the kitchen. Cammie has appeared on The Christopher Lowell Show, ABC’s Home Show, and Unwrapped on Food Network. She has worked on camera with Marki Costello, PieTown Production’s Greg Spring, and Good Morning Texas host Amy Vanderoef.

Rick Tramonto
Executive Chef/Partner
Tru
Chicago  IL 
United States

Rick Tramonto is executive chef/partner of Tru, the world-renowned four-star and Relais & Chateaux restaurant in Chicago. Tramonto is also culinary director of Tramonto’s Steak & Seafood and RT Sushi Bar & Lounge in Wheeling, IL. Tramonto started his culinary career in 1977 at Wendy’s Old Fashioned Hamburgers in Rochester, NY, and has gone on to work with masters including Pierre Gagnaire, Michel Guerard and Alfred Portale. Tramonto is an accomplished cookbook author with six previous titles to his credit, and also has a history of television work, appearing on “Oprah,” “Today," “Iron Chef America,” as a judge on “Top Chef” and this spring, as a chef contestant on “Top Chef: Masters.”