Food Service Industry Expert Witnesses in Arizona

This expert is the owner of a premier Restaurant and Foodservice consultancy that provides Management Advisory Services. He has expansive industry knowledge and tight focus on restaurant fundamentals obtaining positive performance results for client’s, independents, regional and national chains and start-up concepts. Additionally, he is a Host and Co-Host for several popular food shows.

This expert has over 30 years of experience consulting as a Registered Dietitian Nutritionist. She earned her BS in Home Economics with an emphasis in Human Nutrition and Food Service Management and her MS in Human Nutrition and Food Service Management from the University of Nebraska-Lincoln. She is actively involved in her industry as a member of the Academy of Nutrition and Dietetics, the California Dietetic Association, Consultant Dietitians of California, Consultant Dietitians in Health Care, Dietitians in Integrative and Functional Medicine, and as a board member for Behavioral Health Dietitians. Currently, she is an instructor at a California community college and a consultant dietitian at a California consulting company.

This health and safety professional has more than three decades of experience in industrial hygiene, occupational exposures, safety, and public health. Throughout his career, this expert has personally conducted over a thousand industrial hygiene evaluations for numerous companies in various fields including engineering, mining, manufacturing, oil & gas, healthcare, environmental, pharmaceutical, biotechnology, food processing, agriculture, and construction. As a Certified Industrial Hygienist and Certified OSHA HAZWOPER, he evaluates, develops, and oversees health & safety programs and plans, conducts hazard/risk assessments and ergonomics surveys, and assesses work practices, engineering controls, and personal protective equipment. He currently serves as a Partner and Principal Industrial Hygienist for California-based occupational and environmental health & safety consultancy.

This qualified expert has over 40 years of experience in foodservice management. He received his BS in economics from Oregon State University. He is a certified speaking professional and is considered to be one of the top foodservice speakers in North America. He is a member of the Foodservice Consultants Society International and the Chaine de Rotisseurs, an international gastronomical society. He was the formerly the owner of a thriving restaurant, The Shore Bird, for 23 years and held the title of president of the California Restaurant Association. Additionally, he was the chairman of the CRA Education Foundation. He was also an adjunct professor of hospitality at the University of California San Francisco and an adjunct professor for the hotel and restaurant school at California State Polytechnic University. This expert is quite involved in his field, having authored several foodservice articles and guides as well as being a regular columnist for a few foodservice publications. Currently, he serves as the founder of a foodservice hospitality and retail consulting firm based in California.

This highly qualified expert has extensive experience in the field of hospitality. He has held several distinguished positions overseeing the food and beverage division of many renowned hotels and hotel chains, including Caesars Palace, the MGM Grand, W Hotels, Hilton Worldwide, and Hyatt Hotels. He has served as a consultant for multiple hotel chains and managed hotel openings for hotels such as the W Fort Lauderdale and the Westin Diplomat. Currently, he serves at the president of a hospitality management consulting group based in Nevada.

This highly qualified expert has nearly 60 years of experience as a chemical and mechanical engineer. He has demonstrated experience in a number of areas including: speciality and industrial chemicals, petrochemicals, polymers, fertilizers, phosphoric and sulfuric acid, phosphate, mineral processing, dyestuffs and intermediates, coal and coal chemicals, industrial wastewater treatment, cryogenics, gas liquefaction, refinery units, boilers, utilities, cryogenics, sulfur plants, engineered materials, building materials, food processing, animal feed, pipelines, and marine terminals. This earned his BS in chemical engineering from Cairo University, is a fellow of the Institute for the Advancement Of Engineering, and has 3 patents published through the United States, as well as 6 additional patents pending. This expert began his career as a chemical engineer at Chemicoke before going on to serve as a construction engineer at Engineering General Company, a development engineer and industrial chemist at Wunderlich Limited, a chemical engineer at The Austin Company, the chief mechanical engineer at McDonald Engineering Construction Group, a process projects engineer at Superior Air Products, a project engineer at Ralph Parsons, and both a proposal manager and project manager at Occidental Petroleum Corporation. For the past 37 years, this expert has served as the chief engineer at an independent engineering firm in California.

This expert has 15 years experience in the food and beverage industry. He is a seasoned expert in all aspects of the hospitality world, including but not limited to management, acquisition, development, and financing. He has advanced and overseen the strategic business plans of numerous fine dine, high volume, quick service, and multi-unit food and beverage outlets across the Western United States. Prior to founding his hospitality consulting firm, he was with Paramount Pictures, where he served as the General Manager of Dining Services, overseeing and managing outlets servicing individuals ranging from the blue collar to Hollywood elites. Throughout his career, he has contributed to a wide variety of outlets such as quick service restaurants, full service bars and restaurants, hotel bars and lounges.

This distinguished scholar is the Head of Chemical & Materials Engineering at his university, a fellow of the American Institute of Chemical Engineers, and a former board of directors member of the National Society of Professional Engineers. Prior to joining academia, he worked for E. I. duPont de Nemours, Conoco, Ethyl, and Kraft where he gained extensive experience in chemical processes that involved alternatives to CFCs, catalyst manufacture, agricultural & pharmaceutical intermediates processing, monomer recovery by depolymerization, ultrafiltration and reverse osmosis of cheese by-products, electromembrane processes, bioethanol production, and numerous food processing operations. He holds a BS in Chemical Engineering from Purdue University and a doctoral degree in Chemical Engineering from the University of Oklahoma.