Inspired by food, grounded in fact and fuelled by innovation.
We are a team of industry professionals from the areas of Product Development, Molecular Gastronomy, Factory Design and Sensory Science, assembled to provide you with the best development and innovation services possible.
We have worked in all areas of the industry from manufacturing, through retail to high class restaurants.
Our aim is to provide you with the guidance and expertise so that you can produce superior products at a fraction of the cost of employing your own development team.
John has worked for 30 years for premium blue chip companies. He has used his sensory knowledge and skills to develop whole ranges of private label products both in Europe and North America with some of the worlds largest retailers.
He has also turned around and revived the fortunes of factories in Europe and North America, turning them from loss making areas to true profit centres gaining consistent and sustained growth showing he is a true leader and man manager.
James is native to the Niagara region and a 25+ year veteran of the Food & Beverage Industry with a wide range of experience in operations, ownership, and start-ups within the hospitality industry, food & beverage production, sales, & retail merchandising.
He is currently the owner of a café in one of the country’s top tourist areas, has a tea origin sourcing & wholesale business, and is one of the country’s leading tea sommelier instructors.
James has had broad experience training managers & staff from markets & small café settings and corporate chain & franchise environments as well as the design and execution of start-up, procurement, and processes.
James maintains a firm belief that it is important in the food industry to maintain perspective of your situation and not to get so caught up in your own vision that you lose focus on the bottom line. It is key to James that you make a profit from your business.
Australian born chef John Placko is a classically trained chef, with a career that spans numerous areas of the industry from executive chef to culinary director in restaurants, hotels, airline catering, multi-unit chain restaurants and large multi-national food manufacturers in various countries; Australia, Canada and Mexico.
John has competed at the world's most prestigious culinary competition, the Bocuse d'Or in France and earned multiple gold medals at culinary competitions including the Culinary Olympics in Germany.
Today he’s well known throughout Canada for his molecular cuisine, where science meets culinary arts.