The Campbell’s Foodservice culinary support team is made up of real people who share decades of experience in the industry. Learn more about their background, experience and passion.
Alan brings over 20 years of experience of food product development to the Campbell’s Foodservice team. Driving innovation and delivering great-tasting food and beverage products have been the core focus of Alan’s career. He has a diverse background across many food categories, including frozen meals, sauces, soups, beverages and confectionery. Alan earned his culinary arts degree from Johnson & Wales University, which sparked a deeper interest in the science of food. Alan went on to earn his bachelor’s & master’s degree in food science & technology from Virginia Tech. Alan is a member of the Research Chefs Association.
Chef Gerald Drummond has more than 35 years of experience in the foodservice industry. His expertise includes overseeing operations, facilitating new product launches, leading culinary teams, and developing menus for a variety of esteemed establishments throughout the United States and in Mexico. He uses techniques and inspiration from his culinary background in Italian, Mediterranean, French, Latin, and Asian cuisines to infuse unique flavor into the amazing work he does every day at Campbell’s Foodservice.
Prior to joining Campbell’s Foodservice in 2017, Chef Gerald has held executive chef positions at STARR Restaurants—including the renowned Morimoto restaurant in Philadelphia and New York—and China Grill Management. A track record of consistent advancement and culinary creativity makes Chef Gerald an invaluable addition to the Campbell’s Foodservice team.
Chef Greg Boggs is a senior chef on the Campbell’s Foodservice team. His responsibilities include recipe deployment, operator support, and the continuous development of Campbell’s culinary trend pulse program.
Greg is a graduate of the Culinary Institute of America in Hyde Park, New York. He joined the company after completing an internship with Campbell’s Culinary & Baking Institute and has received Certified Chef de Cuisine through the American Culinary Federation.
Greg is passionate about competitive food sport and is an award-winning pit master, most recently placing first in several cookoffs in 2021. Currently, Greg is the vice president of the board of directors for the Mid-Atlantic Barbecue Association.
He started his culinary career working under James Beard Best Chef Southeast Finalist Johnathan Lundy in his hometown of Lexington, Kentucky. Jonathan at Gratz Park was well known in the state of Kentucky for its creative takes on Southern fine dining.
Nutrition professional, fitness and recipe enthusiast, Jennifer supports the Campbell’s Foodservice team by relaying product nutrition and claim information, creating sales and marketing support materials, and assisting in the maintenance of our internal recipe management system.
Jennifer attended College of St. Elizabeth, where she earned her B.S. in Foods and Nutrition. Prior to joining the Campbell’s team in 2012, she held positions at Meals on Wheels, Atkins Nutritionals, Food for Thought, and Cooper University Hospital. Varying her experiences has helped to attain knowledge across many aspects where nutrition, food, and lifestyle choices play a role in overall health and well-being.
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