Meet The Team

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. 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.

The FDR Innovation Center is in Centennial, Colorado, just south of Denver. The facility includes culinary meeting space, test kitchens, and focus group rooms. See floorplan and specs here.

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RICHARD KEYS, CHEF & 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.

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SCOTT RANDOLPH, CHEF & 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.

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RIC SCICCHITANO, MANAGING PARTNER

Ric has 25+ years of experience in operations, marketing, design and development, food manufacturing and supply chain, and he has worked with a variety of growth-orientated organizations, most recently Which Wich and Corner Bakery Cafe. He’s also a trained chef. At FDR, Ric works with clients to present ideas and opportunities in growing business.

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KATIE SUTTON, CHEF & 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.

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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.

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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.

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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.

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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.

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VICTORIA HOLLOWAY, CONSUMER INSIGHTS MANAGER

Victoria (Vic for short) has nearly 10 years in market research and has broad experience working with the food and beverage, consumer product, healthcare, and other industries. With a dual degree in Advertising and Marketing from the University of Georgia, Victoria is responsible for database management, research study moderation, and data analysis for FDR’s research clients.

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LATASHA POINDEXTER, CONSUMER INSIGHTS & MODERATING

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.

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WILLIAM NELSON, RESEARCH CHEF

Willie assists in recipe development and making sure the FDR test kitchen is in working order. He has a Bachelor’s degree in Hospitality Administration/Management from Johnson & Wales University and has cooked in a number of kitchens, including the Hyatt Regency and Denver Health. Willie is also a culinary instructor for the City of Aurora.