Andrew Selvaggio Email & Phone Number
VP Product Development Jollibee North America @ Jollibee Group North America
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Andrew Selvaggio Location
- Denver, CO, US
Andrew Selvaggio Work
- 2026 -now VP Product Development Jollibee North America @
- 2018 -2026 Jollibee Foods Corporation - VP Culinary Adviser @
- 2012 -2018 Vice President Product Inovation and Concept Development @ Consumer Concept Group
- 2007 -2018 Vice President Product Development and Culinary @
- 2006 -2012 Chief Culinary Officer @
- 2002 -2005 Vice President Product Innovation @
- 1994 -2002 Senior Director Culinary Development @
- 1990 -1994 Executive Chef, Pump Room @ Lettuce Entertain You Enterprises
- 1985 -1990 Executive Chef @ Sheraton Santa Barbara Hotel & Spa
- 1985 -1990 Executive Chef @ Sheraton Santa Barbara Hotel & Spa
Andrew Selvaggio Education
- Kansas State University
Food Science (Food Science)
1995-1996
Andrew Selvaggio Skills
- Food
- Food Service
- Food Industry
- Food Safety
- Culinary Skills
- Product Development
- Food Science
- Chef
- Consumer Products
- Ingredients
- Menu Development
- Marketing
- Food & Beverage
- Marketing Strategy
- Restaurants
- Purchasing
- Franchising
- Key Account Development
- HACCP
- Product Innovation
- Inventory Management
- Food Processing
- Business Planning
- Grocery
- Cross-functional Team Leadership
- FMCG
- P&L Management
- P&L
- Microsoft Office
- Food and Beverage
- Strategy
- Cross Functional Team Leadership
- Gestion de projet
- Microsoft Excel
- Management
- Strategic Planning
Andrew Selvaggio Summary
- Andrew Selvaggio, based in Denver, CO, US, is currently a VP Product Development Jollibee North America at Jollibee Group North America. Andrew Selvaggio brings experience from previous roles at Jollibee Foods Corporation, Consumer Concept Group, Smashburger and Consumer Capital Partners. Andrew Selvaggio holds a 1995 - 1996 Food Science in Food Science @ Kansas State University. With a robust skill set that includes Food, Food Service, Food Industry, Food Safety, Culinary Skills and more.
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