Diana Stavaridis
About Diana Stavaridis
Diana Stavaridis is a Senior Culinary Manager at Beyond Meat, dedicated to promoting sustainable food practices through education and scratch cooking. With extensive experience in culinary management and restaurant operations, she has developed innovative menu programs and consulting services focused on garden-to-plate systems.
Work at Beyond Meat
Diana Stavaridis currently serves as the Senior Culinary Manager at Beyond Meat, a role she has held since 2023. In this position, she manages operations and functions related to research and development, sales marketing, strategy, and innovation planning. Previously, she worked as the Culinary Manager for New Product Development at Beyond Meat from 2021 to 2023, where she focused on creating innovative plant-based food products.
Education and Expertise
Diana Stavaridis earned her Bachelor of Business Administration (BBA) in Marketing from the University of Massachusetts Amherst, completing her studies from 1993 to 1998. Her educational background supports her expertise in culinary management, product development, and sustainable food practices.
Background
Diana Stavaridis has extensive experience in the culinary industry, having worked in various roles across multiple establishments. She was the Chef De Cuisine at BLD RESTAURANT LP from 2008 to 2012 and the Founding Executive Chef/Owner at Manhattan House from 2014 to 2017. Additionally, she served as Executive Consulting Chef at The Waterfront Venice and The Independence in 2018 and 2018-2020, respectively.
Sustainable Food Initiatives
Diana Stavaridis is committed to promoting a sustainable food culture through scratch cooking, education, and community engagement. She has developed garden-to-plate menu programs and established educational systems aimed at teaching community youth about farming and cooking, contributing to her advocacy for sustainable food practices.
Consulting and Kitchen Management
Diana Stavaridis owned and operated a consulting firm that specialized in kitchen setup, opening menu design, and garden-to-plate systems. She has experience in budgeting, designing, and efficiently developing and maintaining restaurant kitchen spaces and menus, showcasing her comprehensive knowledge of culinary operations.