Meet our Chefs

Richard Troman Senior Development & Application Chef

I have been fortunate enough to work in many roles across the industry in almost every position you can think of, from my humble days as a Kitchen Porter in my local pub, to Head Chef of a 2 Rosette fine dining restaurant at the young age of 23, by way of a detour through Michelin starred waters at Midsummer House in Cambridge.

15 years after starting my journey in kitchens I made the move into development at Kerry. My first role with Kerry was a Development and Innovation Chef working on ready meals for UK supermarkets. I have since joined our Global team in Kerry, Naas in Ireland and haven’t looked back.

Working with Kerrymaid has allowed me to see the industry from a brand new perspective, and allowed me the opportunity to assist chefs and cooks in many different markets deliver the best quality food possible. Having worked in professional kitchens for the best part of my life I know how challenging dairy can be to work with when preparing a meal for hundreds or creating an intimate dining experience for a lucky few. This is why I am proud to work with such high quality and consistent products as the Kerrymaid product range.

Carl Sherman Senior Development & Application Chef

During my long & varied career in the hospitality industry I have been lucky enough to have worked across many different sectors. Following my love of pastry I started out working across the traditional country house hotels of the UK, moving to larger banqueting operations and then on to fine dining. After about 10 years of the traditional chefs life I decided to move into the contract sector working with some of the world’s large corporate companies which lead to head chef roles catering for 2000+ people and directors on a daily basis in the City of London.

Roughly 18 years ago I was presented with the opportunity to move into product development at the point where food processors were really getting on board with the culinary aspects of things and wanted to challenge the status quo. I then moved on to working with some of the largest global foodservice customers in the industry.  3 years ago I made the move to Kerry initially going back to my roots working with ice cream and more recently back into the foodservice team working in the UK.

The move into the foodservice sector within Kerry has really allowed me to see the depth and breadth of technology that, combined with my industry experience, allows me to offer multiple solutions to the problems that operators face on a daily basis. Working with the products in a quality brand like Kerrymaid enables me to be able to create unique solutions and concepts with a range of ingredients to suit every sector and part of the modern foodservice menu.