Leonardo Bruno Santos

Biography

I graduated in 2012 from the Culinary Institute of America. My original background is in Biology with a specialization in Environmental Science and in Project Management. My solid education all these years has prepared me to evaluate and analyze situations and conditions in a very holistic manner. Critical thinking, consumer behavior analysis, innovative solutions, problem solving skills and the ability to build strong relationships with all departments at an organization are part of my professional identity. I started my professional career as a professor in biology. In conjunction with my academic program, I also performed as a research assistant and as a head-teaching assistant at the Universidade Federal do Rio de Janeiro/Brazil. After my first graduation, I started a MBA program in Project Management allowing myself at this time to increase my critical thinking and organizational sense. At The Culinary Institute of America, I was invited to be the President of the Culinary Science and Research Society. The main objective of a degree in Culinary Arts was to pull together all my previous knowledge in science with an undying passion for food. Flavor perception, cultural, geographical and ethnic food preferences, sensory test analysis, food development, recipe development, recipe testing, innovations and dietary restrictions are the areas in the culinary field that particularly fascinate me. I pursue the desire to work providing innovative and efficient solutions for the food industry, creating new products, evaluating and validating pre-existing products, attending consumer’s needs, and managing and manufacturing products. Specialties: Food Consulting, Food Marketing, Market & Business Development, Account Management, Culinary, Food, Sauces, Soups, Savory, Recipe Testing, Recipe Development, Innovation, Test Kitchen, Flavor Perception, Food Preferences.

Research Interest

Business and Management