Meet the Chefs

Click below to read more about our chefs:

David J. Alves

Vice President of Park 100 Foods

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David J. Alves obtained an A.S. degree in Culinary Arts, B.S. in Food Service Management and B.S. in Education from Johnson and Wales University, Providence, RI. David is the Vice President of Park 100 Foods, where he guides the Research and Development, Total Quality and Processing teams. A member of the RCA, his professional endeavors have been balanced between food service experience (restaurant Executive Chef, Chef Instructor) and processing experience (Sous-Vide processing, gourmet cake production and frozen/fresh kettle processed foods).

Eric Sparks

C.E.C. Corporate Director of Research & Development

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Eric Sparks obtained an A.S. degree in Culinary Arts and B.S. in Food Service Management from Johnson and Wales University, Providence, RI. He also served as a graduate assistant and fellowship instructor at the university. He earned his Certified Executive Chef status from the American Culinary Federation in 1993, and has won numerous awards in both state and national hot food competitions. Eric's fifteen years of Food Service experience has been in the capacity of Executive Chef for several restaurants, private clubs and hotels. Since 1993, he has been blending Culinary Art with Food Science to translate gold standard recipes into manufacturing formulas. He spent the first three years with Industrial Food Design in Lexington, KY and has been with Park 100 Foods since 1996. He has been asked to speak at national sales conferences, RCA technical workshops, seminars, and national conferences as well as IFT regional and national meetings. Eric is currently the Corporate Director of Research & Development at Park 100 Foods, based out of Indianapolis, IN where he manages the development of fresh and frozen product development for food service and national restaurant chains.

Tom Beagle

Senior Research and Development Chef

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Tom Beagle obtained an Associate of Science degree in Culinary Arts in 1983 and a Bachelor of Science degree in Food Service Management in 1985; both from Johnson & Wales University, Providence, RI. He also served his alma mater in various capacities as a graduate teaching assistant as well as a fellowship instructor while there, earning Magna Cum Laude scholar status in each of his graduating classes.

Tom's professional food industry experience spans over 30 years and is divided between managing numerous restaurants, catering, commissary, and retail food operations as well as a product development chef in the process manufacturing industry. He is recognized as a Culinologist and holds the title of Certified Research Chef from the Research Chef's Association which he is a member of. He is Senior Research & Development Chef and Lab Manager for Park 100 Foods, Inc. where he has been employed for the past 20 years. His responsibilities include product research, formula development, production scale-up, and manufacturing support for 3 USDA inspected processing plants. Park 100 Foods produces high quality fresh and frozen food products for food service, retail, and institutional operations, as well as the health and wellness industry. These products are distributed worldwide.

 

Michael Joy

Director of Product Development

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Michael Joy graduated from Johnson and Wales University, Providence, RI, with an A.S. degree in Culinary Arts. For the next 10 years he held several Chef and Pastry Chef positions in national hotel chains rising to Executive Pastry Chef and Executive Chef status at Stouffer Hotels and Hilton Hotels respectively. Michael made the transition out of hotels and restaurants in 1989 to the Corporate Chef position at Grace Culinary Systems, a division of WR Grace. There, for the next 8 years, Michael acquired in-depth R&D skills and extensive knowledge in food manufacturing including cook chill, commercial baking and the then new technology of Sous Vide processing. Combining Culinary Arts and food manufacturing skills Michael has helped develop food products for such noted companies as McCormick and Co as Corporate Chef/Savory Applications Manager, International Coordinator/TechnoChef™ for Firmenich Inc, and Vice President Culinary Services for The Original Soup Man restaurant chain. In these positions Michael has traveled the globe developing food products for retail and food service, setting up and executing consumer focus groups and training local product development teams He is currently the Director of Product Development at Park 100 Foods based out of Indianapolis, IN where he manages the development of fresh and frozen product development for food service and national restaurant chains.

Chef Michael is a founding member and Past President of the Research Chef Association, a member and former Distinguished Lecturer for the Institute of Food Technologists (IFT) . Michael has written several articles as Contributing Editor for Prepared Foods and Food Product Design publications.

Jay Cousin

Research and Development Chef

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In 2010, Jay obtained an A.S. degree in Culinary Arts from Johnson & Wales University, Charlotte, NC. In Charlotte, Jay was the recipient of the prestigious Distinguished Visiting Chef Scholarship from Johnson & Wales University the same year. Jay graduated with a B.S. in Culinary Nutrition from Johnson & Wales University, Providence, RI in 2013. Prior to and during Jay's academic years he had been working in the food service industry. Jay has been in food service for 7 years working in well-known operations such as Kouzzina by Cat Cora at Walt Disney World in Florida and Famous Dave's in Sandusky, Ohio. In March of 2013 Jay joined Park 100 Foods as a culinary intern. Due to his skills and dedication, Jay was hired full time as a research chef in September 2013. The knowledge and skills that Jay has gained through his college years and his restaurant experience has prepared him for the challenge of creating custom products at Park 100 Foods.