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Our Culinary Team

Sandridge's certified chefs are masters at turning salads, sides, soups, sauces, specialty dishes and custom recipes into consistent center-of-the-plate pleasers. From traditional favorites to on-trend bold flavors, our culinary team makes you look (and taste) good.

Meet our Culinary Research and Development Team

Dan ZakriDirector of Innovation

Dan Zakri
Director of Innovation

We develop the best products using the best ingredients to really deliver and perform for our customers." – Chef Dan

Culinary Expertise

With a background that includes a degree from the celebrated Culinary Institute of America, Dan knows what it takes to bring freshness to the consumer. It requires him to use everything he has ever learned as a chef, from choosing exactly the right ingredients to suit the tastes of our customers, to ensuring product gets to its destination in the timeliest way possible. Dan's experience also includes a stint with renowned chef and author of Death by Chocolate, Marcel Desaulniers and author Michael Roizen, MD, YOU, On a Diet. In addition, Dan has extensive food demo experience on TV and radio, making him our resident celebrity chef. But in the kitchen, he's all business, with a commitment to culinary excellence that makes him ideally suited to lead Sandridge's new product development team.

A Student of the Industry

Chef Dan stays attuned to the latest innovations in fresh refrigerated foods by continuing his education via the Culinary Institute of America and Research Chefs Association. He also travels overseas annually to work with classically trained European chefs to collaborate and develop world-class products.

Outside the Kitchen

When he is not honing a recipe or cooking a new creation, Dan enjoys spending time with his family, playing music and outdoor sporting activities.
Mike MatrangaProcess Improvement Manager

Mike Matranga
Process Improvement Manager

"Freshness belongs to the customer." – Chef Mike

Masterful Culinary Skills

Chef Mike has been in the culinary business for more than 20 years serving as an executive chef, restaurant consultant and entrepreneur. Of his many accomplishments as a chef, he is most proud of the dishes and processes he's had a hand in developing here at Sandridge. Customers expect consistent quality and freshness, and to Chef Mike, nothing is more gratifying than knowing we have surpassed their expectations.

Strides in Freshness

Mike is constantly looking for ways to advance the company's fresh initiative and develop innovative, customer-satisfying products. His masterful culinary touch has earned him a variety of accolades including first place finishes in the entrée and salad categories at the distinguished Food & Wine competition.

Kitchen Aside

Aside from cooking and serving memorable dishes, Mike enjoys spending time with his family and being involved with his kids' sports teams.