Chef Mitch Dingwall brings decades of experience and insights to the Campbell’s Foodservice team. He graduated with an MBA from Fordham University and a BS in Food Science from the University of Maryland. On top of that, he’s completed advanced culinary work at Johnson & Wales University and worked on culinary teams led by world-renowned chefs.
Chef Mitch is also a member of many organizations, including serving on the Research Chefs Association’s Education Committee and is certified through them as both a Research Chef and Culinary Scientist. He continues to be active through The American Culinary Federation where he’s certified as Chef de Cuisine. His education and expertise give him a unique understanding of all aspects of the foodservice industry from the culinary, food science and business perspectives.