Chef Bridget McManus-McCall of Nestle - Biography

New York, NY

September 2015

Chef Bridget McManus-Mcall’s concerns stretch far beyond the confines of the kitchen. After earning degrees from St. John University and the Culinary Institute of America in Hyde Park, New York, and Le Cordon Bleu in Paris, McManus-Mcall became the director of sales and marketing for Lackmann Culinary Services in 2004.

She left Lackmann in 2008 to serve as corporate executive chef for the Nestlé Corporation. She is a Chef2Chef business development manager at Nestlé Professional, which manufactures and distributes a variety of bases, sauces, gravies, entrées and sides, sandwiches, snacks, and desserts. Nestlé Professional’s foodservice brands include Minor’s, Stouffer’s, Stouffer’s Lean Cuisine, Chef-Mate, Maggi, Trio, Nestlé Carnation, and Nestlé Toll House. Having a background in catering, marketing, event planning, and cooking, McManus-McCall is well suited to understanding the needs of clientele from large scale commercial and noncommercial culinary operations.