J. Hugh McEvoy

J. Hugh McEvoy

Regional Sales / Bakery Equipment Specialist at Reiser / Vemag Company

Greater Chicago Area
Food & Beverages

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J. Hugh McEvoy's Overview

  • Regional Sales / Bakery Equipment Specialist at Reiser / Vemag Company
  • President at Chicago Research Chefs
  • Owner at The Enlightened Chef LLC
  • Board of Directors at Research Chefs Association
  • Global Account Director at East Balt Inc.
  • Corporate Executive Chef at ITW - Food Equipment Group
  • Syndicated Weekly Columnist - Food & Fitness at FoodWise Newspaper
  • Adjunct Professor at Kendall College
  • Executive Director - Innovation & Business Development at Bakery Partners LLC
  • Director of Global Culinary Innovation at East Balt Inc.

500+ connections


J. Hugh McEvoy's Summary

Originally a professional “restaurant” chef; Chef "jay" now is a Regional Sales Specialist with Reiser / Vemag Co. (www.reiser.com) Jay is also President of Chicago Research Chefs a tier one Culinary Innovation provider. (www.researchchefs.us)

In the recent past J. wrote a - syndicated - weekly newspaper column on food and fitness in Chicago.

He also taught Culinary Science and New Product Development as an adjunct professor at prestigious Kendall College in Chicago.

J. is the past President of the Chicago Nutrition Association. He is the winner of the prestigious RCA 2002 President’s Award for outstanding contributions to Culinology and was again named co-winner in 2003.

The chef grew up in a family of professional chefs, restaurateurs, and bakers. Most recently J helped found – and sats on the board of - a new chapter of the American Culinary Federation, the Windy City Chefs. Recently he has been elevated to the board of directors of Chicago's Chaine des Rotisseurs – formed in Paris in the year 1248 – the Chaine is the world’s oldest and most prestigious culinary society.


A graduate of Johnson & Wales University and numerous military and technical schools, the chef is a recognized expert in culinary art, new product development, both bakery and food science.

An expert artisan baker, he completed classes at AIB, in Manhattan, Kansas in 1984. Currently J is finishing his MBA with Walden University. He is an internationally recognized Food Product Developer, Culinary Trend Expert and Food Writer.

J. Hugh McEvoy's Experience

Regional Sales / Bakery Equipment Specialist

Reiser / Vemag Company

Privately Held; 201-500 employees; Food Production industry

July 2011Present (3 years 4 months) South East Region, USA & Caribbean

Bakery Manufacturing Equipment sales & technical expert.


Chicago Research Chefs

January 2006Present (8 years 10 months)

Providing Innovation and Product Development Services to Multi unit Restaurant Chains - and manufacturers selling to them.

Past or present customers include McDonald's, YUM Brands, StarBucks, Burger King, Arby's, Boston Market, Chipotle Grill, Dunkin Brands, Publix, Kroger, Kraft, Cargill, ConAgra, Hobart - Food Equipment,


The Enlightened Chef LLC

January 2005Present (9 years 10 months)

The Enlightened Chef LLC is a food focused consulting group providing Culinary, Nutrition, Fitness, Diet and Lifestyle services to both business and an elite group of individual clients.

Board of Directors

Research Chefs Association

January 2009January 2011 (2 years 1 month)

Global Account Director

East Balt Inc.

Privately Held; 1001-5000 employees; Food Production industry

January 2000December 2010 (11 years)

Services the Business Development and Product Development needs of YUM Brands and Burger King - global QSR chains.

Corporate Executive Chef

ITW - Food Equipment Group

May 2009November 2010 (1 year 7 months)

Syndicated Weekly Columnist - Food & Fitness

FoodWise Newspaper

July 2007June 2010 (3 years)

Syndicated - Weekly - Chicago Newspaper columnist
on Food & Fitness.

FOODWISE is a weekly column on the topic of Food, Nutrition and Fitness. Synidicated world wide through the Street News Service in Edinborough, Scotland it has been read by millions of people the world over.

Adjunct Professor

Kendall College

Educational Institution; 51-200 employees; Higher Education industry

January 2007June 2010 (3 years 6 months)

Instructor of Innovation & Culinary Science

One of the few college professors teaching Culinary Innovation at the university level, J. Hugh leads his students into the exciting world at the "Fuzzy Front End" of Ideation.

Author - WHAT COLOR IS A PICKLE PIE - now @ Amazon.com


December 2009January 2010 (2 months)

A wonderful, colorful kidsbook for children 2 to 6 years old. - WHAT COLOR IS A PICKLE PIE - introduces our youngest kids to delightful fruits and vegetables while teaching them their colors.

All narrated by a magical puppy that "appears" on each page.

Rated "5 stars" on amazon.com it is also available directly from the publisher - www.wellreadpublishing.com

Executive Director - Innovation & Business Development

Bakery Partners LLC

June 2006June 2008 (2 years 1 month)

Director of Global Culinary Innovation

East Balt Inc.

Privately Held; 1001-5000 employees; Food Production industry

May 1999May 2008 (9 years 1 month)

Directed new product innovation, creation, development and introduction for multi-national food corporation having more than 20 manufacturing facilities world wide.

Coordinated, directed and managed the activities of individuals in each of those facilities - in regard to such projects.

J. Hugh McEvoy's Skills & Expertise

  1. Product Development
  2. Food
  3. Food Industry
  4. Food Safety
  5. Food Service
  6. HACCP
  7. Culinary Skills
  8. Strategic Planning
  9. Team Building
  10. Food Science
  11. Budgets
  12. Purchasing
  13. Leadership
  14. Forecasting
  15. Business Planning
  16. Menu Development
  17. Inventory Management
  18. Food Processing
  19. Food & Beverage
  20. Restaurants

J. Hugh McEvoy's Publications

  • What Color Is A Pickle Pie?

    • WellRead Publishing
    • January 1, 2009
    Authors: J. Hugh McEvoy

    A delightful, colorful childrens book teaching good food choices and good eating habits.

    "5 Stars" on Amazon.com

J. Hugh McEvoy's Patents

  • Method of Manufacture Partially Baked Pastry and Croissants

    • United States Patent 4986992
    • Issued January 22, 1991
    Inventors: J. Hugh McEvoy

    A method of manufacture of laminated dough bakery products employing ultra low temperature freezing and impingment heat transfer to the dough during manufacture.

J. Hugh McEvoy's Education

Walden University

MBA, Business Administration


Currently enrolled in MBA program.

American Institute of Baking

Contact J. Hugh for:

  • career opportunities
  • new ventures
  • job inquiries
  • expertise requests
  • business deals
  • reference requests
  • getting back in touch

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