Chef Tony Lagana

PRESIDENT & “NEW PRODUCT GURU”

Tony Lagana, president of Culinary Systems, Inc., is a forty-nine-year veteran of the food industry and has been nicknamed the “New Product Guru” by his peers. Since its inception in 1997, Culinary Systems Inc. has helped its clients develop and introduce new products and product lines generating approximately three billion dollars in sales at the retail, food manufacturing, and restaurant level. Mr. Lagana says, “Our success has come from being able to see through the eyes of the consumer.”

Chef Tony’s diverse background began with a classical European style apprenticeship at the “hall of fame restaurant” L’auberge Chez Francois. He has been Executive Chef of several fine dining restaurants in the Washington D.C. area, a cooking instructor at L’Academie De Cuisine, and has been featured live on Metromedia Magazine demonstrating his recognized expertise in Southeast Asian cooking. Mr. Lagana held a senior position in New Concept Development for Kraft Foods, developing concepts and prototypes for the entire North American retail and food service division. His efforts produced new products in virtually every section of grocery shelves.

Chef Tony also held the position of Director of Culinary Development for the 700-unit Red Lobster chain, leading the development of new promotions and base menu items.

A successful restaurant designer, Chef Tony and his team have developed concepts and built multiple, profitable, restaurant operations in Europe and the US. “It’s a turnkey resource;” says Lagana. “We are there every step of the way from consumer research and concept design through construction, staff training, and opening for business.”

“By doing our homework, we have placed retail and foodservice products with national appeal and staying power into numerous markets,” says Lagana. “We look at the demographic and attitudinal data from all sectors of foodservice and retail. This information is cross-linked to our own internal culinary tracking which analyzes all categories in foodservice, including fine dining. Our data mining paints a broad picture of trends and consumer demand.”

The unique combination of technical and culinary skills embodied by Chef Tony and his team are reflected in national chain restaurant menus, national food manufacturer portfolios, and the shelves of major retailers.