Sunday, September 25
Strategic Leadership: Meet & Exceed Environmental, Sustainability, and Governance Goals in a Resource-Constrained Industry
Jeff Wirtz graduated from Johnson & Wales University in 1998 with a BA in Culinary Arts. Upon his graduation he was selected to continue to graduate school at the University as part of the MDP Program, earning his MAT in 2000.
In 2003, Wirtz began working at Blount Seafood Corporation (now Blount Fine Foods) in Warren, RI as a Chef’s Assistant. At the time, Blount Seafood Corp was the second largest supplier of IQF clam meat in the country, supplying food service channels, private label customers and the Blount soup lines. Since that time, Blount Fine Foods (as it is now known) has grown and operates facilities in MA, TX, OR and continues to produce soups at its original RI location. Today, Blount Fine Foods is the largest supplier of refrigerated soup in the country.
From 2005 to September 2021, Wirtz has held numerous roles at Blount Fine Foods including Corporate Executive Chef and Vice President of Culinary Innovation. In October of 2021 he transitioned into a new role as Vice President of Strategic Sourcing where he leads all of the company’s co-manufacturing initiatives for their licensed branded customers and for their own line of Blount’s Family Kitchen and Blount Clam Shack products.