Meet The Team

Food and Drink Innovation
at FDR. . .Where Taste Trends Begin

Founded in 2009 by Richard Keys and Scott Randolph, the Food & Drink Resources (FDR) leadership 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 to our clients. 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.

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RICHARD KEYS, CO-FOUNDER & ENTREPRENEUR

Richard has spent decades traveling the world to work and play in the food and drink arena. He spent most of his professional career in manufacturing operations and developing sales channels on a global platform. Today, Richard focuses on developing new business opportunities and overseeing operations at FDR.

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SCOTT RANDOLPH, CO-FOUNDER & CHEF

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 in the kitchen and on building client relationships.

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Randy Gier, Managing Partner

Randy Gier has spent his entire career in the food business – since he first set foot into a job at Dairy Queen at 15-years-old. Since then, Randy has developed and launched hundreds of products in both packaged goods and restaurants, including for Pizza Hut and Yum International. He has a Finance MBA from the University of Chicago, and he has spent 20 years in various finance, operations, marketing, R&D, and strategy positions.

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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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DEBBIE WEN, VP OF GLOBAL SOURCING

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 15 years of experience in sourcing, exporting and manufacturing goods for the multi-unit restaurant industry around the world. Debbie also has experience supporting promotional and marketing events. Debbie oversees FDR’s Global Sourcing, Importing, and Exporting Division.

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Mike Futris, Research Chef

Mike Futris works with restaurant brands and food/beverage manufacturers to develop recipes and menus. Mike has over 20 years of experience in the culinary industry including time as Regional Chef for Macaroni Grill, Global Culinary Manager for Brinker, International Chef for Applebee’s, and Director of Culinary for Dine Brands.

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Bhasker Raghav, CEC, Consultant - Business Development

Bhasker Raghav has decades of global experience in sales, manufacturing, operations, and R&D with the airline and hotel industries. He has applied his vast knowledge and ingenuity to expanding on-board services in the Middle East, India, Australia, and the United States. Bhasker is a Certified Executive Chef with degrees in Hotel Management, Certifications in Food Safety, and Certifications in Nutrition. At FDR, Bhasker is focused on providing solutions for customers in a challenging environment.

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DANNY ROMERO, RESEARCH CHEF

Danny is a graduate of Auguste Escoffier School of Culinary Arts and assists the FDR chef team in the kitchen while running and facilitating the FDR Headquarters. He has experience in many areas of foodservice and has worked as a prep cook and head cook at a number of Denver restaurants.