Spatchcok isn’t about pretty plates. It’s about sharper margins, faster launches, and products people actually crave.
I work at the intersection of:
If it doesn’t sell, scale, and sustain – it doesn’t ship.
Reduced assortment by 30% while launching 35 new or reformulated products, increasing operational efficiency and improving promotional ROI by 6.5% YoY.
Managed $85MM promotional budget, shifting investment from traditional to performance-based channels to improve retail efficiency.
Mitigated $500K in liabilities while navigating inflation, wage expansion, and traffic decline — closing sustainably with limited residual exposure.
Consulted on formulation and retail strategy for Arlington Valley Farms, supporting launch into retail and institutional channels.
I don’t hand over a plan and walk away. I plug in, turn up the heat, and push your product or brand toward results that last. Faster launches. Smarter strategy. More flavor, less fluff.
Culinary Strategist. Innovation Catalyst.
MBA, MICHIGAN ROSS – CULINARY INSTITUTE OF AMERICA – PCQI (FSMA) – SERVSAFE FOOD PROTECTION MANAGER – BILINGUAL ENGLISH/SPANISH
I’m not a consultant who hands you a PDF and disappears. I embed, pressure test, and execute.
My background spans:
At Nestlé, I helped refine and launch products for mass-market scale — where flavor must survive procurement, logistics, and consumer scrutiny.
With Milligan’s Maple, I helped evolve a heritage brand into a multi-category innovation platform — from syrup to snacks to scalable commercial applications.
I translate culinary creativity into commercial performance.
Brand sets the vision. Sales carries the number. The retailer runs the category. I’ve been the voice that gets all three to yes.
Matthew Austin Jung provides expert consultation and testimony on restaurant operations, food safety, and food industry commercial practices. His experience spans line-level culinary work, multinational consumer packaged goods, multi-unit restaurant marketing, and the ownership and operation of a restaurant business.
AREAS OF EXPERTISE
SERVICES
Case consultation · Document review · Expert reports · Deposition and trial testimony
CREDENTIALS
MBA, Ross School of Business, University of Michigan · AS, Culinary Arts, Culinary Institute of America, High Honors · BA, Davidson College · Preventive Controls Qualified Individual (FSMA) · ServSafe Food Protection Manager · English and Spanish
CLOSING
Curriculum vitae and fee schedule available on request.
Chef Matthew Jung blends Michelin-level mastery with Nestlé-honed strategy to bring bold, unconventional thinking to the food industry. From product innovation to market execution, he’s not here to take over—he’s here to spark your next big move.
You don’t need another consultant—you need a catalyst. We plug into your team to sharpen your vision and elevate execution from the inside out.
From Michelin kitchens to Fortune 500 brands, we merge creativity with strategy—building products that work in real life, not just on paper.
Spatchcok means speed and precision. We streamline development, cut through corporate clutter, and get your product shelf-ready, fast.
We don’t just follow the recipe—we break it. Our approach flips tradition on its head to unlock smarter, bolder, and more profitable outcomes.
Launching, growing, fixing, or rethinking something? Tell me what’s changing.
