Terrence Conway, president and CEO of Handy International—the oldest seafood processor in the U.S. and one of the largest processors of crab products in the world—is pleased to announce that Rosario Del Nero has recently joined the company as senior VP and executive corporate chef.
"Handy's growth depends on the introduction of new products and we are committed to devoting the time and resources to this," Conway says. "We are excited and honored to have someone with Rosario's experience, qualifications, and passion join our company."
In his new position, Del Nero will focus on creating cutting-edge high-quality products and will work directly with Handy's customers and potential customers to custom-develop products to grow their businesses.
Del Nero was born in Italy and has enjoyed a multi-faceted career in the culinary arts that includes owning his own restaurant—the Apple Orchard Restaurant in Ipswich, Massachusetts (recipient of one of Boston Magazine's Super Food Awards in 1987); teaching regional French and Italian cuisines at the Cambridge School of Culinary Arts in Cambridge, Massachusetts; and working with such outstanding companies as Bertucci's, Naked Fish, High Liner Foods, Joseph's Gourmet Pasta/Buitoni USA, and most recently, Nestle's R & D Center.
Del Nero has co-authored magazine articles and a cookbook with his wife, Constance. His last, "Risotto: A Taste of Milan," was hailed as a "star" by the New York Times. He has made more than a dozen television appearances on such shows as The Phantom Gourmet, Fox Morning News, Today in Atlanta, Good Morning America, and NBC News at Five, Chicago.
Rosario's focus on high-quality and fresh ingredients and his creative approach to working with food mesh perfectly with Handy's objectives.
"I am enthused about joining Handy International," Del Nero says. "The first time I met Handy's team, I realized that we share the same values of excellence, creativity, and sustainability. I am ready and eager to contribute to Handy's growth and success."
News and information presented in this release has not been corroborated by FSR, Food News Media, or Journalistic, Inc.