Paul Racicot
About Paul Racicot
Paul Racicot serves as the Director of Culinary Innovation at Dunkin' under Inspire Brands since 2021, bringing extensive experience in research and development from previous roles at Dunkin' Brands and Togo's Eateries.
Work at Inspire Brands
Paul Racicot has been serving as the Director of Culinary Innovation for Dunkin' at Inspire Brands since 2021. In this role, he focuses on developing innovative culinary solutions that meet customer needs. His tenure at Inspire Brands follows a series of positions within Dunkin' Brands, where he gained extensive experience in research and development.
Previous Experience in Culinary Innovation
Prior to his current role, Racicot held multiple positions within Dunkin' Brands. He served as the Director of R&D for Dunkin' Donuts from 2015 to 2018 and as the Director of R&D for Baskin Robbins from 2009 to 2015. His experience also includes a role as the Sr. Manager of R&D at Togo's Eateries from 2004 to 2009 and as R&D Manager for Dunkin' Donuts from 2000 to 2004.
Educational Background
Paul Racicot studied Food Science at the University of Massachusetts Amherst, where he earned a Bachelor of Applied Science (BASc) from 1988 to 1992. He furthered his culinary education at The Culinary Institute of America, obtaining an Associate of Occupational Studies (A.O.S.) from 1998 to 2000. This educational foundation supports his expertise in culinary innovation.
Expertise in Brand Development
Racicot is known for his ability to uncover insights that reflect customer needs and translate them into innovative product solutions. He has experience in leading brand turnarounds and relaunches, demonstrating his capability in revitalizing and repositioning brands in the market. His diverse background includes working with start-ups, small regional brands, and large global chains.
Professional Recognition
Colleagues recognize Paul Racicot as a creative and collaborative partner. He is noted for maintaining a positive demeanor and calm leadership style, even in challenging situations. His ability to navigate adversity and ambiguity has contributed to his reputation within the culinary innovation field.