meet Our Team

Our Team has over 90 years of culinary and scientific expertise in food and beverage product development.

For nine years he was a professional chef and pastry chef, running restaurants on three continents. After obtaining a B.S. in Food Science and a Doctoral degree in Chemical and Process Engineering (both from Strathclyde University in Glasgow, Scotland) he was hired into the fast-track management training program with Kraft Jacobs Suchard in Germany. He was then promoted to run the international research division for Kraft Food Ingredients in Memphis, TN.

After travelling the globe for two years working with every multinational food manufacturer and many major national brands, he moved to White Wave Inc., where he was in charge of all production and R&D (and invented ‘Silk’ soymilk). He went on to become a senior scientist and research team manager for Firmenich, a multinational flavor house.

He has worked globally in multiple food, beverage and supplement areas. His particular expertise lies in natural and organic product development and he has been responsible for the development of some of the most technically challenging products in the Natural Foods arena.

with nearly 20 years’ experience in the food and beverage industry. She has had great success helping numerous emerging brands achieve market success through innovative products and strategies targeting various market channels. She has lead national and regional sales teams and strategic alliance programs.

Prior to joining Glasgow, she consulted for various natural and organic food and beverage companies. She was previously Vice President of Brand Management at GTG Beverages, a division of ABARTA Inc, the 7th largest Independent Coca-Cola bottler in the US. Before that, she was Vice President Sales and Operations at her family-owned beverage company.

Lea has a B.S. in Food Science and Nutrition and over 15 years of experience in creative product development. She has worked on multiple nutritionally fortified products such as high protein, low carbohydrate and other specialized beverages, nutrition bars, baked goods (including gluten and allergen free) and supplements. She also has expertise in dry blending, dairy analog development (beverages and cheeses), carbonated beverages, dairy products and seafood. Products that she has developed have won numerous ‘Best of Show’ and ‘Product of the Year’ awards.

Abby has 9 years of experience with Glasgow Consulting Group. She joined the company as a Lab Technician, was promoted to Technologist, and went on to manage Glasgow’s projects and client communications as well as helping train new employees. She is now also supporting Jonathan in running the business. Additionally, Abby has experience supervising plant trials and production runs for our clients. In the lab, she has an excellent palate and has worked on multiple flavoring and formulation projects.

Grayson graduated from the University of Tampa, Florida with a Bachelor of Science degree in Marine Science, Biology, and Physics in 2010. He returned to college (Johnson & Wales University) and earned his Bachelor of Science degree in Culinary Nutrition in 2016, which included studies in culinary arts, nutrition, and food science. He has worked in several professional kitchens and laboratories.

Aaron earned a B.S. degree in Food Science from the University of Massachusetts and a M.S. degree in Food Science from North Carolina State University. Before joining Glasgow he worked as a product development scientist for both Unilever and Keurig Green Mountain. He has experience with spray drying, food powders, rheology, and has published research on peanut protein extraction and hydrolysis.