BLUEFROGFOODS Leadership
The partnership between Blue Frog Foods and the Michael Deihl Group, LLC is the brainchild of Chefs David Reid and Michael Deihl.
David Reid
Chef | Proprietor
Michael Deihl
VP of Culinary Development
They firmly believe there is a need for a chef-driven, contract food manufacturing facility to accommodate the culinary desires of today’s local chefs who are unable to meet the demanding terms set forth by the large manufacturing facilities available in our marketplace.
Cheryl Glass
Office Director
Fernando Guzman
Production manager
​Kevin Sievert
Client Development
The foundation of Chef David Reid’s culinary passion is his professional training at the Culinary Institute of America (CIA) and his love of gastronomy. After his time in the kitchens of top hotels and restaurants, both national and international, he brings a wealth of culinary knowledge and flare for adapting quality cooking styles to the manufacturing process.
Chef Michael Deihl founded The Michael Deihl Group, LLC after realizing the tremendous need for high quality culinary professionalism in today’s Food & Beverage arena. His vast culinary experience includes managing kitchens at some of the finer country clubs, hotels, restaurants and catering facilities along the eastern seaboard and developing products for international distribution and consumption. Michael has committed himself as a Professional Executive Chef to a lifetime of flavor profiling, menu and recipe development, staff training and food styling consistently raising customer satisfaction.
Combined, these two talented and dedicated chefs bring over 60 years of culinary creativity and proficiency to the Blue Frog kitchen.
THE BLUEFROGFOODS tEAM
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