Director of Research and Development Paul McMillan
Chef2Home by Metz (Chef2Home) is pleased to announce that Chef Paul McMillan has been named Director of Research and Development. Chef Paul’s appointment is part of a larger strategic plan to support the growth of Chef2Home’s medically tailored home meal delivery services to seniors, the disabled, Medicaid, Medicare and medically frail populations.
A graduate of the Culinary Institute of America (CIA) with over 22 years of experience in the culinary industry, Chef Paul brings a wealth of knowledge and creativity to the Chef2Home team. He began his culinary career at Metz Culinary Management as an assistant manager, quickly rising through the ranks to serve as General Manager and Executive Chef. Chef Paul has been involved in all facets of the company including recruitment, culinary training and lead chef for new accounts and sales.
“Chef Paul is the right person at the right time to lead Chef2Home’s Research and Development department,” said Debbie Origer, Vice President of Chef2Home by Metz. “He will be creating innovative recipes and menu items while collaborating with our registered dietitians and on-site chefs to ensure that Chef2Home meals meet the highest quality and nutritional standards for our growing clientele.”
“I am eager to bring innovative ideas, flavors and menu enhancements to our Chef2Home program,” said Chef Paul. “Focusing on appealing meals that align with the changing dietary preferences and health goals of the younger aging population is key, as well as working with the manufacturing and distribution teams to ensure we are true stewards for sustainability as we focus on environmentally conscious packing and shipping materials.”
Under Chef Paul’s direction, Chef2Home is modernizing its menus to meet the demands of today’s aging population for on-trend, tasty, vibrant meals that are medically appropriate. Meal offerings include low sodium, diabetic, heart healthy, renal healthy and puréed specialty diets. Plant-based, vegan and vegetarian options are also available.
“It is critically important that we coordinate and partner with purchasing and testing to ensure that we can effectively create, prepare and standardize delicious meals at the unit level so all nutritional guidelines are correct,” said Chef Paul. “I am looking forward to developing meals such as barbecue meatless meatballs and fajita tofu with brown rice pilaf that will help attract new clients to Chef2Home and grow the company’s national footprint.”
Chef2Home’s meals are created and packaged in Sarasota, FL, Kingston, PA and Pittsburgh, PA. The Sarasota manufacturing location has a USDA inspector on-site to ensure that the facility meets all sanitation, safety and weight requirements. A registered dietitian manages the nutritional component of the Chef2Home meals at all locations.