Chef Mitch Dingwall
Chef Mitch Dingwall has been a member of the McCormick & Company, Inc. team since 2003. He began his McCormick career as a food technologist in the flavor division and recently transferred to the culinary division as a research chef. Chef Dingwall realized, at a young age, that everything in life revolves around food, and that food makes people happy.
Prior to joining the McCormick team, Chef Dingwall cultivated his passion for food while serving as sous chef at restaurants including Asia de Cuba and Blue Door, in New York, and Meinyu in Washington, DC. Chef Dingwall was awarded a B.S. in Food Science from the University of Maryland. His vision for the future is to use his culinary skills to help reinforce McCormick’s leadership position at the forefront of flavor.
Chef Kevan Vetter
Kevan’s love for cooking began at an early age by helping in the kitchen to prepare birthday cakes and fresh bread for family gatherings. Shortly after starting his first restaurant job, Kevan knew that a career in food was his calling. After running his first kitchen at the age of 18, Kevan embarked on a 16 year culinary journey that would take him into the kitchens of numerous fine dining and upscale casual dining restaurants as well as into the kitchens of a major university where he held positions as Sous Chef and Executive Chef. These experiences helped to build the foundation for Kevan’s next move in 1998 to McCormick where he was able to use his love for great food and fresh flavors to help design and develop food and menu items for some of the countries top consumer food and restaurant companies.
Kevan Vetter is manger of the Create IT™ Center and Corporate Chef at McCormick and Company's Technical Innovation Center, located in Hunt Valley, MD.
Chef Steve Logan
Steve is the Corporate Chef for McCormick & Co. Inc. – the largest and most well known spice company in the world. He began cultivating his passion for food at an early age by cooking simple, great-tasting family meals. Steve learned that food should be celebrated and shared, and that the art of cooking is a continual learning experience.
During recent years, Steve has traveled the world extensively. By working with local cooks and chefs, he learned the exotic ingredients, cooking techniques, and cultural significance of a variety of global cuisines. Additionally, during a series of visits to the Far East, he studied the flavor-filled dishes of Thailand, China, Indonesia, Vietnam, Singapore, and Japan. These Pacific Rim cooking styles serve as inspiration and influence much of Steve’s personal cooking style.
He currently serves as a McCormick spokesperson and presenter for a variety of food professional associations such as the International Association of Culinary Professionals, the American Culinary Federation, and the Research Chefs Association.
» Attend a Supper Club
» View the Menu
