Chef Brett Smith
Chef Brett Smith is a graduate of “the World’s Premier Culinary College,” the Culinary Institute of America in New York. He brings to King & Prince® over 24 years of diverse culinary and hospitality management experience.
As a key member of our Research, Development & Innovation group, Chef Brett contributes voice-of-the- customer menu concepts and “gold standard” prototypes. He applies his culinary creativity and knowledge of back-of-house operations to develop profitable seafood solutions for our foodservice customers. Chef Brett’s broad knowledge of cuisines – including: Pan Asian, Italian, French, and Southwestern – helps customers menu seafood in new, creative, guest-pleasing ways.
Chef Johnny Carino
Chef Johnny Carino is a graduate of the prestigious Johnson and Wales University with over 30 years of foodservice industry experience. His background reflects culinary, operations, product development, teaching, and consulting experience across multiple foodservice segments: quick service, casual dining, fine dining, hospitality, mid-scale, and corporate dining.
Chef Carino’s talent, enthusiasm, and broad range of experience are unique to our innovation team. We are dedicated to understanding the needs of our customers from an operational aspect, and Chef Carino draws from his diverse background to take a hands-on approach to helping our customers achieve menu excellence and profitability through high-quality seafood solutions.