ADAM WRIGHT
Corporate Chef
His 28 year journey in the food industry (18 of those years in product development) has led him here to share his passion for sustainable food creation and innovation. He is a lifelong learner and educator. His educational background includes culinary management, food science, project management, adult education and most recently his MBA in Sustainable Commerce. He also has his interprovincial red seal endorsement (RSE) from the Ontario College of Trades and Research Chef certification (CRC) from the Research Chef Association of which he is a member.
His personal interests are travelling the world to get inspired by new food and beverage experiences along with adventure sports and anything to do with nature. His only real pain point in life is to decide whether to eat in or dine out as he loves to do both.
Yves Moscato
Corporate Chef and National Business Development Support
Yves has more than 32 years of experience in the restaurant, food service and retail food industries.
He is a graduate of Institut de tourisme et d’hôtellerie du Québec (ITHQ) in classic and evolutive cuisine and has a bachelor degree in education from Laval University.
He started his professional career as cook and then as a chef over a 20 year period (hotels, restaurant, restaurant owner). He also taught TGSAR at Collège Mérici for 8 years. For the past 16 years, he has been working at Produits Alimentaires Berthelet, first as an account manager in the sales department and now as corporate chef/business development. He works closely with the technical team in the development of new products for both the food service and retail sectors. He is passionate about food and expresses his creativity and talent via the different projects he inspires and leads at Solina Canada.
