Walter Zuromski is founder and President of the Chef Services Group a consultancy group located in Lincoln, RI. A long time board member and founding member of the Research Chefs Association. He is an operations, research & development expert with over 20 years in the foodservice and the manufacturing industry segments.
Chef Services Group was founded in 1995 by Chef Walter who then decided to blend his culinary expertise and food science savvy with a profusion of related industry experience to create the company “CSG”. A well known brand in the industry, as founder, President, & Culinary Director of Chef Services Group, Inc Walter diversified his culinary talents to guides a unique blend of industry resources to assist clients in all areas of food service and manufacturing. An accomplished and successful product developer and formulator, Chef Zuromski has been involved with several conceptual developments from ideation to gold-standard product development to commercialization.
His company is and has worked with companies such as Griffith Laboratories, Custom Foods, Basic American Frozen Foods, Slade Gorton Seafood Co., the American Egg Board, Swanson Frozen Food Company, General Mills, TIC GUMS, Richelieu Foods, Arden Kitchens, Harvard University, Eatn’Park Group, Isle of Capri Casino, Compass Foods, Panera Bread Co., D’angelos sub-shops, Papa Ginos, The Cheese Cake Factory, Darden Restaurants, Long Horn Steak House/Capital Grill and many others on major R&D and menu development projects.
A seasoned veteran of the kitchen, he is a highly successful Executive Chef, pastry chef and bread baker having worked in this capacity at luxury 4-star hotels and restaurants for over 18 years. Research Chef Zuromski is committed to the advancement of young culinarians and remains an active certified culinary judge for the American Culinary Federation. Having judged high level professional and Jr culinary competitions across the country he is committed to the advancement of the culinary R&D profession. Research Chef Zuromski is part of the prestigious Culinology judging team an ACF and RCA Culinology Competition since the start of these competitions.