Food and Drink Innovation at FDR…Where Taste Trends Begin

Founded in 2009 by Chefs Richard Keys and Scott Randolph, the Food & Drink Resources (FDR) team has decades of experience in food and beverage innovation. The goal is to connect resources – people, concepts, and companies – in the pursuit of bringing food and beverage innovation to life.

FDR stays in front of trends to bring fresh ideas. The work results in menus, products, and concepts that excite your customers and strengthen brand differentiation.

What We Do

Not only do we come up with the ideas, but we also ensure our recipes and processes are replicable and profitable. That’s the FDR difference. We support manufacturers and multi-location restaurants through

Meet the FDR Team!

Richard Keys

Richard Keys

Chef and Co-Founder

Richard has a classic culinary training and has spent over two decades traveling the world to explore, work, and play in the food and drink arena. He has worked the front lines in restaurant kitchens and then later as an executive chef and a behind-the-scenes guy in culinary sales and operations. Through his work, he has set many culinary trends, with the most notable being Sous Vide cooking. At FDR, Richard oversees operations and client projects.

Scott Randolph

Scott Randolph

Chef and Co-Founder

Scott began his career at age 15 as a prep cook in an old-school Italian restaurant. From there, he graduated from culinary school, owned three restaurants in Destin, Florida, and became an award-winning corporate chef. Scott has worked for a variety of culinary organizations including Cuisine Solutions, LSG Sky Chefs, and TGI Fridays. At FDR, he focuses most of his time on building client relationships.

Katie Sutton

Katie Sutton

Chef and VP of Culinary Innovation

Katie has more than 25 years of experience in food/beverage and has held a variety of positions including private, restaurant, and executive chef, catering company owner, and director of research and development. Katie has a Bachelor of Arts in Hotel Restaurant and Institutional Management, a degree from The French Culinary Institute in New York, and is a Certified Level 1 Sommelier from the International Court of Master Sommeliers. At FDR, Katie oversees culinary services and product development and serves as a chef brand ambassador for clients.

Ebrahim Rehaman

Ebrahim Rehaman

Innovations Manager and Chef

Eb is from Pietermaritzburg, South Africa, and has experience cooking in kitchens around the world, including one at Walt Disney World. Eb received diplomas from The International Hotel School in Durban, South Africa, the Swiss Hotel Management School in Caux Palace, Switzerland, as well as an Associate in Science in Baking and Pastry Arts from Johnson & Wales and a Bachelor of Science in Culinary Nutrition with a concentration in food science and clinical dietetics.

Danny Romero

Danny Romero

Research Chef

Danny is currently studying at Johnson & Wales University and assists the FDR chef team in the kitchen. He has experience in many areas of food service and has worked as prep cook and head cook at a number of Denver restaurants. He even served as Executive Chef at Lakeside Culinary Academy in Lake Elsinore, California, during high school.

Sara Lancaster

Sara Lancaster

Director of Marketing

Sara oversees marketing for Food & Drink Resources (FDR), and she also assists FDR restaurant and manufacturing clients with brand development, social media management, sales and marketing materials, and public relations. Sara received her Bachelors of Science in Journalism from the University of Colorado-Boulder in 2001. Since then, she has worked for a variety of publications as a writer, in-house as a marketing and PR specialist, and as a business owner of her own marketing agency.

Stephanie Mattfeld Beaudette

Stephanie Mattfeld Beaudette

Director of Nutrition Analysis and Labeling

Stephanie is a Registered Dietitian/Nutritionist with over 20 years experience working as a healthcare provider, consultant, and educator in medical nutrition therapy. Stephanie provides FDR clients with nutrition analysis and labeling services using the USDA Standard Reference database, in conjunction with manufacturer’s data, to ensure FDA label compliance. Together with the FDR chef team, she recommends recipe revisions and ingredient substitutions to maintain flavor and meet nutrition standards.

Latasha Poindexter

Latasha Poindexter

VP of Consumer Insights

Latasha has experience working in small, medium, and large company environments in support of food service, consumer packaged goods, manufacturing, transportation, and consulting. She comes to FDR after developing the insights division at Qdoba, and she previously worked for such companies as Georgia-Pacific, Aon Hewitt, and Polaris Marketing Research. Latasha earned her MBA with an emphasis in marketing from Clark Atlanta University. At FDR, she oversees all market research at the FDR Innovation Center.

Debbie Wen

Debbie Wen

Business Manager

Debbie received her B.S.B.A. in International Business and Economics at the prestigious University of Denver, Daniels College of Business. Debbie has over 10 years experience in the multi-unit restaurant industry and experience working around the world supporting promotional and marketing events. Debbie serves as business manager for FDR overseeing accounting and the FDR Innovation Center.

Dave Notartomaso

Dave Notartomaso

Head Research Chef

Chef Dave Notartomaso joins FDR after working for a number of well-known chefs in Boston, Rhode Island, Brooklyn, and Denver. He is a graduate from Johnson and Wales University at Providence, and he has a passion for responsible ingredient sourcing, restaurant operations, and Italian cuisine. In fact, he has deep Italian roots and apprenticed in the town of Orvieto, in Umbria, Italy where he gained a true respect for that classic technique and learned the traditions of hand rolled pasta, the art of foraging, and the history of salumi straight from the source.

Blake Austin

Blake Austin

Research Chef

Blake is a recent graduate of Johnson & Wales University where he received his Associates of Science in Culinary Arts and Bachelor of Science and Food Service Management. He has worked as a sous chef for Two Guys From Italy in Moorpark, California, and as a lead line cook at Four Season Hotel in Denver, among other restaurant positions. Blake has traveled Spain and Southeast Asia where he embraced those cuisines and continues to incorporate those influences into his work at FDR.

Corey Will

Corey Will

VP of Marketing and Menu Engineering

Corey is a business executive with over 30 years of leadership and consulting experience within and outside of the food industry. Corey has lead teams in the roles of marketing, concept and design strategy, strategic project management, new product implementation, brand revitalization, operations, bar and beverage strategy, team development, and franchise business support. Corey has a proven track record of increasing revenues and profits through the development and implementation of growth strategies, business practices, and applied systems.

Mike Taylor

Mike Taylor

VP of Brand Strategy

Mike has worked in-house, at agencies, and as a successful consultant to build a 30-year success record in establishing brands and accelerating both top and bottom line growth for large organizations. He thrives in complex situations where restaurants and CPG companies need to transform opportunities into breakthrough results, leveraging his foundation in finance and strategy.