Nominations and Elections
Get to Know the 2026 RCA Board Candidates
There are seven open positions for the 2026 RCA Board and seven candidates. You may vote for up to seven candidates but are not required to use all seven of your votes. The candidates who receive the most number of votes will be seated on the 2026 RCA Board of Directors, beginning Spring 2026.
Please note: Changes cannot be made once you’ve submitted your ballot. Please be sure about your selections before you submit your vote.
Adam Howell
Vision Statement
I came to the Research Chefs Association not knowing what “culinology” was, I was only a few months into my role as an industrial ingredients broker, and the industrial manufacturing space as a whole, but I knew who chefs were and that I wanted to be around them and support them.
Like many in the RCA, I had come from the food service side of the industry, having studied restaurant management and subsequently cut my teeth as a manager in a number of establishments, finding that a toolbox of soft-skills made me most effective in customer facing roles. On a busy Saturday night or hectic brunch shift, I would most often position myself at the expo. station, delegating ticket duties to each back of house station, and coordinating with service staff to make sure dishes hit tables in a timely manner. I found a strength in knowing what each team needed to know, and hear, to be effective, and how to keep myself organized and composed when the rush was on
Those same communication, organization, and coordination skills are ones I intend to bring to the RCA Board of Directors, and for someone who always appreciated (and to an extent envied) the work of chefs, being able to communicate with them, and work towards a common goal is exactly where I want to be.
My first organization in the industry was the Institute of Food Technologists, a group that would completely change my understanding of how the larger food manufacturing ecosystem works. But for someone without a food science background, I felt some of the conversation and knowledge sharing to be out of reach. The desire to contribute in whatever way possible was what led me to run for President with the Philadelphia Section IFT, because if I was not able to contribute scientifically to the organization, the least I could do was be involved in the management and growth of its networking and education apparatus.
With my application to remain on the board of the RCA, I seek to continue my work supporting the Research Chefs Association, particularly supporting the Regional Leaders who power the growth and value of the organization through my role of Co Chair for Membership Engagement.
Personal Bio
For the past ten years of my career, I have thought of myself as a food service professional foremost. My main driving goal has always been to deliver memorable and satisfying food to all, whether in my capacity in the restaurant industry, as a broker of industrial food ingredients, or in my current role supplying the tools for fiber and nutrition enhancement.
My passion for the industry began prepping vegetables and washing dishes for a 100 seat restaurant affixed to an independent senior living complex, with a copy of Kitchen Confidential in my backpack. I was then drawn the Philadelphia to attend Temple University’s School of Tourism and Hospitality Management, where I graduated Cum Laude with a bachelor’s of science, and concentrations in food and beverage operations, hotel operations, sustainable event planning and facility management.
While attending, I worked for a number of independent restaurant operators and food trucks in the city, and upon graduation was recruited by the Hillstone Restaurant group as Front of House manager for the Phoenix, Arizona based Biltmore Hillstone. Soon after, I moved back to Philadelphia to assume the General Manager position with Cosmic Foods, founded by area chef Peg Botto. In this capacity I found my most rewarding work through job training and mentorship with adults on the autism spectrum, as well as creating fast casual dishes from locally source ingredients, and focus on sustainability. While at Cosmic Foods I was recognized by the City of Philadelphia’s Department of Disability Services and the Pennsylvania Advocacy & Resource for Autism & Intellectual Disability.
I joined the industrial side of the industry in 2017 after attending a regional Institute of Food Technologists Suppliers show, joining Mike McDermott at Ingredient Connections, and serving as a broker for a dozen various importers, manufacturers, and farmers in the northeast. It was during this time that I joined the Research Chefs Association and found immediate kinship. While with Ingredient Connections I ran successfully for the position of President, of the Philadelphia Section Institute of Food Technologists, bringing back the suppliers show and scholarship endowments after a lengthy hiatus. I continued to serve in the capacity of “past president” until July of 2023.
Currently I oversee Industrial Ingredient Sales for SupHerb Farms, covering a territory of the North Eastern United States, and Canada. In my current capacity on the Board of Directors of the RCA, I Co Chair the Membership Engagement Committee, working with the various Regional Leaders of the RCA to grow chapters, enhance member value, deliver quality education and programming, and more broadly support all members of the RCA.
Bradley Walker
Vision Statement
I would like to see the RCA secure a position of prominence within the food manufacturing community. As a prospective board member, creating a comprehensive strategy to secure this goal would be my focus. As a former small business operator / owner, I understand the value of strategically positioning our organization to serve us best in the coming years.
When I joined the RCA in 2019, I had just left a lifetime career working in food service and was largely unaware of food product development. The certification and education I received while attaining my Certified Research Chef accreditation prepared me well to work with food scientists and understand the value of culinology. Working at Culinex, outside of Seattle, WA, allowed me to experience true equal collaboration between chefs and foods scientists.
I believe strengthening the organization to improve our members’ career opportunities should be a primary focus in the near future. The more our members can rely on us for support, the more support they will offer.
Secondly, I think recruiting members in the hospitality and food service world should be a focus for us. There are so many talented chefs that are ready to take their expertise and skills beyond the commercial kitchen to impact our larger culinary world.
Finally, I think connecting our organization to other culinary organizations in the US (such as James Beard and Culinology educational programs) will elevate our profile and ensure future members’ interest.
Personal Bio
I started working with food at the age of 15 at an all-you-can eat crab shack in a Baltimore suburb. Working in restaurants through college and into my young working life, I spent time across many cuisines and service styles, including almost all restaurant and food service roles. After attending L’Academie De Cuisine in Gaithersburg, MD, I worked in some of the best kitchens in Washington DC, including Central by Michel Richard, Proof (Chef Haidar Karoum), and Cashion’s Eat Place. I built and opened my own restaurant named Boundary Road in 2012. In 2016, I sold my shares and traversed the country, landing in Seattle (the other Washington). After a few more years operating food service businesses there, I made the transition to the food manufacturing world working in product development, optimization, and new concept ideation joining Culinex, outside of Seattle WA. During that time, I've been lucky enough to work across many platforms and companies, from the largest CPGs in the country to small startups. After 4 years working in that dynamic consulting atmosphere, I moved to Chicagoland and worked on a few contracts with Chef Charlie Baggs before landing at a product development role and food service support chef at Barilla. Currently, I'm very excited to have joined Novus Foods in Cincinnati as Corporate Executive Chef. Novus is a new company, experiencing a period of rapid growth and evolution.
Some fun facts about me:
During our third week open at my restaurant, we hosted the Obamas in 2012. We were the first restaurant on H St. NE to host the First Couple in decades.
I studied English literature in college, and I take the same culturally appreciative approach when it comes to cooking. Food is inherently a window into people's history and story, and those cultural connections are what drive my passion for what I do.
I've lived and worked in Denver CO, Washington DC, Seattle WA, and, most recently, Chicago IL. My wife and I are very excited to start exploring Cincinnati and all that it has to offer.
I'm an avid Baltimore Ravens fan (sorry Bengals fans, but I am looking forward to attending games in my new hometown!)
Outside of work, I enjoy outdoor activities such as hiking, kayaking, and exploring cities. I love to travel and South America is currently the top of my wish list. Despite working with food for a living, I still love cooking at home. I particularly enjoy a trip to the farmers market and an afternoon in front of the grill. I also love cooking terrines and pates, old school French style.
Chris Posner
Vision Statement
Twelve years ago, I shook up my professional world and left restaurants and clubs for a job as an R&D chef at a CPG company. I didn’t know what to expect and was out of my comfort zone, but I was driven to succeed. I was unfamiliar with RCA but was eager to learn. I attended the Annual Conference that year and was blown away. The connections made, the opportunities available, the camaraderie with colleagues, which still exist today in the industry, grew out of that first conference.
Since that time I have been active and engaged with the RCA, from attending the Annual Conferences, regional and networking events, cooking at the James Beard House, and contributing to Culinology Under Quarantine. The education, relationships, opportunities- both professional and personal- have been extraordinary.
So, why me, and why now? Having spent over 25 years in restaurants and country clubs- ranging from a vegetarian hotel and spa in the early 90’s, to the home delivery space in it’s early stages, to owning my own restaurant, coupled with over 10 years in CPG and DTC, focusing on consumers, product development, operations, and marketing, I feel I am well rounded and uniquely positioned to bring a wealth of experience to share with the RCA membership. I lead with a results driven mentality, putting focus and emphasis on solutions as opposed to problems.
I believe the RCA is uniquely poised for exponential growth, as the business and science of food and agriculture are on the verge of a renaissance. From vertical farming to cell-based technology, the intersecting and collaboration of culinary and food science, what we know as Culinology®, and the RCA, is perfectly positioned to be an asset to many early stage, as well as established, businesses.
Being a part of the RCA, and certainly as a member of the Board of Directors, I feel the opportunity is twofold- lend my experience and expertise, working in tandem with other members of the organization to further the mission, growing the exposure in the industry, to not only chef’s and food scientists, but to marketers, sales professionals, process and packaging engineers, farmers, and really anyone who is focused on feeding the growing population of the world. Because it’s going to take all of those people, working together, to continue the food revolution, and certainly, the food evolution.
Personal Bio
Chef Chris’ culinary career began early on, inspired by his Southern Italian family and their NYC restaurant, Teddy’s. While working in restaurant kitchens to pay for his education, Chris earned his B.A. in Communications from Kean University. After graduation, Chris sought opportunities to further develop his culinary training, working in Florida at the 4 Star Café Maxx, and The Royal Atlantic, a vegetarian forward hotel and spa. With some mentoring from chefs, Chris attended and graduated The Culinary Institute of America in Hyde Park, NY.
After years of working his way through various foodservice establishments, Chris joined Somerset Hills Country Club as Executive Sous Chef, overseeing a ’la carte dining, as well as banquets.
Shortly after opening the doors of his own restaurant, outside of Princeton N.J., focusing on farm to table cuisine, Chris earned a review in The New York Times, as well as 3 stars from the Star Ledger, 3 stars from The Home News Tribune, and was named a top 10 romantic dining destination in New Jersey.
Chris joined Pinnacle Foods in 2012, taking his career in a new direction with research and development. Utilizing his skill set and his years of training, Chef Chris worked across the Pinnacle Foods portfolio, both grocery and frozen, researching, developing, innovating, and launching hundreds of products.
As a Certified Executive Chef of the ACF, as well as an active member of the Research Chefs Association, Chris stays current and in tune with the fast-moving culinary world, staying current with food related events and trade publications, watching and studying trends, and attending industry trade shows and events.
With over 30 years of experience in restaurants, banquets, country clubs, CPG, DtC, and imports, Chef Chris joined National Cortina in 2025. Lending his expertise to help develop new products, new business, and assist in building a best in class culinary innovation team, Chef Chris looks to move National Cortina to the next level.
Michael Silver
Vision Statement
It has been my vision and passion for the past 10 years to improve food science in culinary education. I currently run a free educational web site called Chef’s Village as part of my 501(c)(3) non-profit. A recent video there both serves as an example of my work and knowledge and also of my commitment to the work the RCA is doing.
https://chefsvillage.org/interviews/jonathan-griebel-on-culinology
I joined the RCA after the Executive Director of the ACF connected me with Charles Hayes, and he and I started working together on a few projects in the interest of the RCA. And although I have only been a member for a relatively short amount of time, I attended the last RCA convention, and I serve on two committees with the RCA. Earlier this year I edited and corrected the entire test bank for the RCA (for the CCS and CRC exams — both certifications that I already hold).
My background is very board as you can see by my bio, and I have a very strong background in technology, science, writing, design, food and food science, and other areas. I teach professionally and also have three businesses (two food and one technology). I hold two academic degrees — one in baking and pastry and one in business. I also have numerous certifications in many fields, and I am currently in a master’s program in food science. As you can see, I am very passionate about education.
I created the online Food Science certification course for the ACF, and I am in the process of creating two online certification courses in Culinology (I have a licensing agreement with the RCA).
I also have a lot of experience as a board member of both commercial companies and non-profit organizations. I currently serve on three other boards, including the Washington State Chef’s Association.
Because I am semi-retired, I have the necessary time to commit to making a positive contribution to the RCA, as is evident by the work I have already done and continue to do to help the organization.
Personal Bio
Michael has a diverse and accomplished background, spanning a multitude of fields, including doing molecular biology research at Stanford University, working as a certified EMT and Dive Medic, and professional work in music, math, auto sports, and many areas of technology.
Michael also has a deep passion for the culinary arts. He is a Certified Research Chef, Certified Culinary Scientist, Certified Executive Chef, Certified Executive Pastry Chef, and Certified Culinary Educator, and he teaches food science, baking, cooking, and other subjects at Colleges in Seattle and Tacoma. He co-founded a thriving chocolate company, owns a café/bakery, and he sits on the Board of Directors of the Washington State Chef’s Association. Michael has a strong commitment to providing free access to education on food, cooking, baking, nutrition, sustainability, and other areas.
Michael, a published author, started his career as a technology manager and architect at Apple Computer, and his own company has done major projects for Google (including building the YouTube studio), LucasFilm/Skywalker Sound, Hewlett-Packard, EA, and many other companies. He has consulted to and built technology for the founders and CEOs of many of the top companies in the world along with many famous directors, actors, musicians, athletes, and others.
Michael also consulted for NASA for years, including working on the space program and writing the code to send the first email from space. He also supported the astronauts during this mission from the Flight Control Room. For his work with NASA on this and other projects, Michael was made an honorary Air Force Captain.
A more detailed bio is available at https://sites.google.com/silverlinings.org/mlouie
You will also find my LinkedIn profile at: https://www.linkedin.com/in/misilver/
Nicole S. Linke
Vision Statement
I never imagined that conference planning, keynote speaker selection, and navigating collaboration with professionals from every corner of the country would become part of my skill set-but here I am, and they absolutely are.
When I joined the RCA in 2019, I knew I wanted to be part of something bigger. What I didn't realize was how deeply I needed this community. I came to learn, to network, and to dive headfirst into the world of Culinology. By 2022, I stepped into a Board role to amplify the impact of everything I'd absorbed-and to keep growing through the diverse perspectives of members across committees, companies, and disciplines.
As Board members, we're not just organizers-we're connectors. We collaborate, communicate, and energize. We must understand the why behind our work and bridge the gap between culinary creativity and food science precision.
I'm qualified not because I know everything, but because I've learned from everywhere. I'm committed to continued growth, to sharing knowledge, and to bringing hands-on insights back to my company and my personal development. I believe in the power of relationship-building-not just among Research Chefs and Food Scientists, but across Sales, Marketing, and every facet of our industry.
Whether you're a current member, a lapsed one, or someone considering joining, I want you to feel the value of this community. RCA isn't just a professional organization-it's a catalyst for connection, innovation, and lifelong learning.
Personal Bio
I began my professional journey in the restaurant industry, working in a variety of roles to support myself through school. I was offered a leadership position early on, I chose instead to pursue a Bachelor of Science in Business Administration with a focus on Industrial Organizational Psychology-driven by a desire to understand and improve how people work together.
My professional career started in Recruiting then transitioned to Purchasing. I was an Administrative Assistant that quickly climbed the ladder to Import Manager at a large gift basket company. I found joy in designing themed menus and took the lead in preparing monthly meals for the company-turning lunch celebrations that brought people together. As my culinary creativity grew, colleagues began asking me to cater their personal milestones and special occasions. I launched It's Party Thyme Catering and attended Rouxbe Online Culinary School. I ran the company for 15 years alongside my full-time career. It was more than a business-it was a way to celebrate connection through food, blending hospitality with heart. I then accepted a Purchasing position at a food company where I spent seven years as a Purchasing Specialist before stepping into a newly created role in Product Development and Innovation-a leap into the unknown that became a defining chapter. Together with cross-functional teams spanning Sales, Quality, Operations, Customer Service, and Finance, we built the department from scratch and helped the company earn accolades like Supplier of the Year and Product of the Year in retail.
Our innovation journey has expanded the business from deli salads into dips, spreads, and renewed Food Service offerings. I'm involved from concept presentation through commercialization and product optimization, ensuring continuity across every phase. We don't pass the baton-we collaborate, challenge, and support each other to deliver excellence. I also contribute to Business Development through customer engagement & demonstrations, bringing products to life. This multi-faceted experience-spanning entrepreneurship, purchasing, product innovation, and team leadership-gives me a broad perspective and a deep understanding of how organizations thrive. I believe these insights make me a strong candidate to serve on the Board of Directors, where I can contribute across strategic, operational, and cultural dimensions. My story is rich with grit, growth and a rare blend of strategic savvy and creative vision, that is why I am a great candidate to serve on the RCA Board of Directors.
Thomas Gervasi
Vision Statement
During my senior year a professor at JWU encouraged me to join the RCA as a student member. I was able to attend my first RCA conference in Atlanta that year (2011) and have been an active member ever since! I have tried to stay as involved as possible by attending (almost) every annual conference as well as regional get-togethers, webinars, networking outings etc. I also set out with the goal of obtaining the CRC certification as soon as my experience met the requirements, which I was able to accomplish a few years ago!
I envision a future where the RCA represents the bedrock of the food industry. Our members are already the best of the best, without a doubt, but we need to build a more cohesive association that is the desired destination for anyone working (or aspiring to work) within the food R&D/Culinology space.
My experience and mindset can help achieve this goal. I am very passionate about creating quality products and experiences (including food products, but also the ‘product’ of a highly desirable organization/team). Through working at Blount I have been lucky enough to work with some truly motivational leaders who have demonstrated what it takes to create a team of people that others WANT to be a part of. At the RCA we need to do the same, create that FOMO feeling within the industry where anyone who has an R&D/Culinology type position knows that this is THE organization that will enhance their networks, skill-sets, and careers overall.
Expanding and improving the RCA will take tactful collaboration both inside and outside the organization to be successful. I know I can be a part of that success by leveraging my support network as well as the leadership and continuous improvement skills I have developed during my career journey thus far.
Personal Bio
My ‘love of food’ story began in early childhood. Growing up in rural Maine in a family that grew, harvested, and preserved many of our own vegetables each year. I wasn’t particularly passionate about spending my afternoons weeding the vegetable gardens, but it did spark a deep appreciation for where our food originates, and the work involved in getting it from soil to plate.
I have been intertwined with the food industry ever since. Working at several restaurants beginning in early High School and continuing on for another 12 years in everything from fast food to fine dining.
Gaining exposure to the potential of food manufacturing while attending Johnson & Wales was truly valuable because it helped open a new world of interesting food-related jobs that I was previously unaware of.
The capstone to my Culinary degree was gaining an internship at Blount Fine Foods. At the end of the internship I was offered a full-time position as an R&D Chef at Blount and am now going on my 13th year here. Within Blount I have worked my way up from R&D Chef to R&D Manager and, most recently, to Director of Culinary Product Development.
Working within the R&D team at Blount we have been the cornerstone of new product development and expanding the business overall. Our team has been directly responsible for the development of hundreds of newly launched products ranging from regional restaurant chains all the way up to national retail products. There is truly no comparison to the feeling of seeing a product out in the market that you personally had a hand in creating!
Wil Wilbur
Vision Statement
I first joined RCA (2014) as a young Research Chef, excited to learn and connect with others who were shaping the future of food through innovation. My vision for the RCA is to be a professional organization that makes everyone interested in Culinology and supports that excited feeling to learn and better the food industry.
The RCA events and conferences reminded me of the power of our community. The energy, collaboration, and shared purpose that inspire us to get more involved and help strengthen our Chef-to-Chef connections across the industry.
My involvement with the Student & Young Professionals Committee as well as being a part of starting up the Texas region has been especially meaningful. As a TWU alum, I’m excited to return to speak with students who are just discovering RCA. Their enthusiasm for Culinary and Food Science reflects the same curiosity I had when I first joined. The vision is to nurture these emerging voices and connect them to the broader RCA network.
Professionally, I lead culinary demos and trend sessions, manage cross-functional teams, and develop products for global brands. I’ve organized national dine-arounds and customer- facing events that blend culinary storytelling with strategic insights. These experiences have sharpened my skills in event leadership, marketing, and organizational planning. My approach to leading an organization is collaborative, data-informed, and rooted in creativity.
I’m ready to bring this experience to the RCA Board of Directors. I believe in the power of community, the importance of mentorship, and the need for strategic leadership to grow our impact. I’m committed to helping RCA thrive through thoughtful planning, inclusive programming, and a shared passion for innovation.
Personal Bio
Wil Wilbur is currently a Senior Research Chef at IFF with over 13 years of experience in product development and 19+ years in Hospitality. His work has launched products across local grocery shelves and global restaurant brands, blending culinary creativity with technical precision.
Wil is a proud alum of Texas Woman’s University where he first discovered the intersection of Culinary Arts and Food Science and currently focuses his time working with Food Service brands and their processors on the next way to elevate the industry. He remains engaged with TWU students through the RCA Student & Young Professionals Committee, supporting the next generation of RCA industry professionals.
Throughout his career, Wil has led culinary demos and trend sessions for audiences ranging from 10 to 200, and organized dine-arounds that explore food and culture across the U.S. and abroad. His global culinary research includes attending the World’s Fair, Chef symposiums in Ireland as well as exploring food cultures in Southeast Asia; experiences that have shaped his inclusive and culturally aware approach to innovation.
Wil’s leadership style is collaborative and forward-thinking. He is passionate about strengthening RCA’s regional presence, particularly in the DFW area, and believes in the power of community to drive industry growth.
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Nominations and Board Development Committee |
The NBDC Committee's Mission
- Solicit and recruit candidates based on stated eligibility requirements
- Evaluate potential candidates against current and future needs of the board
- Present slate of nominees
- Assure leadership development
- Advise president and board of directors of potential appointments in the event of vacancies