Executive Chef M.J. Espiritu: Director of Research and Development

Chef Espiritu brings her 31 years of experience in cooking professionally to Pivotal Foods, working in variety of capacities including Chef Garde Manager, Executive Sous Chef, Special Events Chef, Lecturer, Chef Instructor and Conceptual Chef.
 
Upon graduating from the California Culinary Academy in 1985, Chef Espiritu launched her career at several Northern & Southern California restaurants, hotels, and food establishments, including the Hotel Nikko San Francisco, Park Hyatt San Francisco as well as The Beverly Hills Country Club.
 
Chef Espiritu has been a culinary consultant for Cal State FULLERTON, the California Culinary Development Group and Nestle USA.
 
Her passion for the arts later lead to academics. Chef Espiritu has held several teaching positions at institutions such as the California Culinary Academy, California State Polytech University, and M.R. Culinary School of Mexico.
 
Chef Espiritu’s experience in the field as well as her teaching credential lead to an esteemed role in Research & Development for the Commercial Food Industry. In Europe, she helped launch products for companies such as Mark & Spencer, Geest and Tesco & Sainsbury. Back home, Chef participated in development projects with notable food companies such as Chefwise Corporation, Chefs Creations, Amy’s Kitchen and Pasta Bravo…just to name a few.
 
Chef takes prides in her continuous pursuit of culinary education. She frequently attends the International Conferences at Culinary Institute of America Greystone, in Napa Valley, on the vast expansion of different World Cuisines.
 
Always looking to advance her craft, Chef Espiritu is currently pursuing a certificate in Plant Based Nutrition from the prestigious Cornell University as well as a Masters in Health and Nutrition from the University of Natural Health.