Cheryl Preyer

HeadshotDianna Fricke, CRC, CWPC, Director of Culinary National Accounts, J.R. Simplot Company

Session: Women Leaders: Taking Charge of Your Career


Get to Know Dianna

Chef Dianna has blended her passion for baking, cooking and science as the Director of Culinary with the JR Simplot Company for the past 22 years. She had 10 years of prior foodservice experience in various positions including college and university food service, bakeries, fine dining and catering. She has obtained her culinary credentials with honors from Western Culinary Institute in Portland, OR. and also has a B.S. with honors in Nutrition and Dietetics from Idaho State University, Pocatello.

Earning the title Certified Working Pastry Chef from the American Culinary Federation in 1999. She was the first woman chapter president of the Idaho Chefs de Cuisine chapter and was also the first woman to receive her Certified Research Chef credentials from the RCA.