SPRINGDALE, Ark. – George’s Inc. recently named David Jetter as vice president of culinary innovation and product development. The company said Jetter will oversee all aspects of George’s product research and development.
Jetter has 25 years of experience in the foodservice industry as a chef and as a strategic culinary innovator for food manufacturers. Before joining George's, he served in various roles at Tyson Foods, Inc., as a corporate chef innovating for both national accounts and food service distributors. His experience includes culinary strategy, consumer and operator research, product development, stage-gate process expertise and training.
“I’m thrilled to lead the strategic innovation and development efforts for a company with such great integrity,” Jetter said in a statement. “George’s has such an incredible reputation for delivering consistency and quality in the food service industry, which is exactly what I think our customers need.”
Jetter graduated from the College of Culinary Arts at Johnson and Wales Univ. and has hands-on experience as executive chef, sous chef, chef de cuisine, and chef de partie at various restaurants throughout the country.
“David’s creativity, customer-first mindset, and process-oriented focus make him a great addition to our team, said Charles George, co-CEO, president of George’s. “We consistently strive to ensure our operations are in tune with the newest in food service innovation, and David’s culinary experience and proven track record of delivering meaningful results is exactly what we’ve been looking for in this role. Carl and I are excited to have him join the George’s team.”
George’s Inc. is one of the largest privately held poultry companies in the United States. The company is the leading supplier to most national food service broadline distribution networks supplying products from production facilities in Arkansas, Missouri and Virginia.
