Meet Our Corporate Executive Chef, Howard Cantor

A classically trained chef through Johnson & Wales University and an ACF apprenticeship, Chef Howard Cantor has truly done it all – owned restaurants, served as the Executive Chef at a beach club in the U.S. Virgin Islands, and worked in R&D for food manufacturers and a restaurant chain. Chef Howard returned to Fuchs in 2019, having previously served as our Corporate Executive Chef from 2006 to 2015.

Over the span of his career, Chef Howard has specialized in a wide variety of cuisines. Chef Howard owned The Boiled Frog in Chattanooga, Tennessee, where he served classic New Orleans style Creole cuisine with a twist. As the Executive Chef of the Bolongo Bay Beach Club in the U.S. Virgin Islands, he specialized in Caribbean cuisine. He also served up Japanese & Hawaiian fusion with Texas flavor as the chef/partner of Roy’s in Austin, Texas.

His culinary prowess doesn’t stop there! Chef Howard’s extensive R&D experience includes working for flavor companies and a major restaurant chain. He’s a member of RCA and has medaled in an RCA culinary competition. Chef Howard has also cooked at the James Beard House, and, in recent years, he’s owned his own pop-up restaurant, 21South, in York, Pennsylvania.

The Fuchs team has been delighted to have Chef Howard back in our kitchen! As corporate executive chef, he is responsible for working with teams of culinary professionals and R&D specialists to apply the newest tastes and flavors in the creation of custom seasoning blends for our customers. Not only that, but Chef Howard helps translate the latest food trends into seasoning blends for various applications through our special collections.

Learn more about our R&D team & processes here.

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Fuchs North America