Culinary Culture Welcomes Chef Jill Houk to Its Culinary Team

A Renowned Certified Research Chef with 20 Years of Industry Expertise Joins Culinary Culture

[Austin, TX - June 10, 2024] – Culinary Culture is thrilled to announce the newest addition to its team: Chef Jill Houk, a Certified Research Chef with two decades of experience in bringing innovative food products to market. 

Chef Jill Houk's diverse and accomplished career is a testament to her passion for culinary innovation and excellence. Originally starting her professional journey in information technology, Chef Houk seamlessly transitioned into the culinary world by combining her analytical skills with her deep understanding of flavors, cooking techniques, and consumer dining trends.

Throughout her career, Chef Houk has held various influential roles, including:

- Founder of a health-focused catering and personal chef business

- Cookbook Author

- Television Personality

- Product Developer

- Culinary Director

Her work has positively impacted numerous food products found in households across the country, showcasing her ability to blend creativity with consumer needs.

Living in Chicago with her husband, Chef Houk enjoys cycling, weightlifting, and traveling. Beyond her professional accomplishments, she is dedicated to mentoring the next generation of chefs, particularly in the field of research and development.

For more information about Chef Jill Houk and her role at Culinary Culture, please visit https://www.culinary-culture.com/about.

“Culinary Culture couldn’t be more excited to welcome Chef Jill Houk to the team. Her experience, professionalism, and reputation directly reflect the core values and mission of our organization. There’s no doubt she will make an immediate positive impact with our partners and help us to extend our reach in the food and beverage industry. We look forward to having new energy to push us to improve beyond our current level and continue to exceed the expectations of all those we come in contact with.”

Chris McAdams, R&D Director

Culinary Culture