HANNA SEABRIGHT
culinary + product innovation

Magic Spoon, Associate Food Scientist, Manhattan, NY September 2023-Present

• Executes product development for innovation and renovation projects
• Attends manufacturing trials to validate product
• Owns bench top projects test kitchen inventory
  

Omsom, Culinary and Product Innovation Consultant, Brooklyn, NY July 2022-May 2023

• Leverage culinary background, industry trends, and engagement data to develop 60+ original recipes forconsumers and brand partnerships, including Baldor Specialty Food, Fishwife, Chopt, Our Place, Gotham Greens,and more
• Guide flavor development on product innovation by conducting sensory analysis sessions, recommendingformulation adjustments to dial in flavor profiles, and working with R&D team to implement improvements
• Collaborate closely with company founders, CEO, and cross-functional stakeholders across Marketing, Product, Operations and Sales
• Traveled in and out-of-state to attend Sales meetings and execute live-cooking demos, including Whole Foods HQ
• Develop digital content from end-to-end, including ideation, recipe development, story boarding, filming, and video editing

Private Chef, Founder, Brooklyn, NY January 2022 - May 2022

• Founded and ran a private chef business, catering highly customized meals to clients with specific dietary needs and restrictions
• Integrated client feedback into recipe development to maximize satisfaction

Osakana + Okonomi, Fish Butcher + Chef, Brooklyn, NY October 2020 - November 2021

• Skilled chef and fish butcher at joint high-end seafood brands, Osakana and Okonomi, specializing in cooked and raw seafood preparations
• Weekly R&D at Okonomi in entrées, small dishes, and sides to leverage local & seasonal produce

Studio ATAO, Research Volunteer, Remote April 2020 - October 2020 

• Executed research, writing, and editing on community education initiatives, papers, and toolkits for Studio ATAO, a non-profit, community driven think tank that explores topics of food, social justice, and education
•  Conducted collaborative work remotely during the pandemic while meeting key deadlines

Momofuku, Line Cook, Manhattan, NY September 2018 - October 2019

• Collaborated with Black Seed Bagels to develop a specialty product that was sold across NYC. Responsible for ideation and R&D.
• Integral in executing a successful dual-opening of two restaurant concepts: Bāng Bar and Noodle Bar
• Promoted from Bread Prep Cook to Bāng Bar Line Cook to Noodle Bar Line Cook (working garde manger, ramen, fry, and dessert stations).