Our Chefs

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.
Executive Chef Roberto Gerometta
Chef Gerometta is a certified Master Chef of the World Master Chef Society and a certified Executive Chef with the American Culinary Federation. He graduated and awarded the highest honors from the College D’enseignement Technique et Hotelier in Gerardmer, France. Chef Gerometta was also awarded an honorary Ph.D in Culinary Arts from Johnson & Wales University.
Prior to working with Pivotal Foods, Chef had been the Corporate Executive Chef for Nestle for the past 27 years. During that time, he was responsible for new product development for both the food service and retail divisions for national accounts. He also served as an executive chef in restaurants all over the world including restaurants in New York, San Francisco, Italy, France, Bermuda and Switzerland. Chef Gerometta perfected his international cuisine and worked tirelessly to become the well-known and respected chef that he is today.
In addition to the aforementioned work, Chef Gerometta was the Executive Chef and Partner of Michel’s Restaurant in Des Moines, Washington, Managing Director of the Samson Street Brasserie, in San Francisco, Executive Chef of Chez Michel Restaurant and was the Executive Chef of the California Culinary Academy for several years.
Chef Gerometta brings an unprecedented level of experience to Pivotal’s product development with his apparent genius and culinary excellence.
Awards Received:

  • Awarded a Civic Star for Culinary Art by the French Government.
  • Inducted into the “Les Toque Blanches USA” Hall of Fame.
  • Chef of the Year by the “Les Toque Blanches” International Club.
  • Team Captain of the “Les Toques Blanches/Carnation” Culinary Team winning 23 medals, including Grand Prize in Gold and Silver for the 1988 Culinary Olympics in Frankfurt, Germany
  • Won 14 medals and acknowledgments at the 1990 Singapore Salon Culinaire.