SUZANNE FLOREK
Explore My Work
Suzanne Florek has enjoyed a lifelong romance with food and culture.
With over 25 years of experience, Suzanne is a transformational business leader, CIA-trained chef, and brand builder with an interdisciplinary skillset spanning food, health, and innovation. She is known for her ability to seamlessly blend creativity with operational rigor, developing market-leading products and brands that are both strategic and flavorful.
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Operational Strategist
Suzanne has served as VP and COO in both startups and growth-stage companies, where she has led quality management systems, FDA/ISO 13485 compliance, contract manufacturing, and cross-functional execution. Her work ensures ideas launch they scale.
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Culinary Innovator
A graduate of The Culinary Institute of America and a former 5-star executive chef, Suzanne has led product innovation and sensory-driven development across CPG, foodservice, and wellness. She has founded multiple food ventures and has an intuitive grasp of global flavors, clean-label ingredients, and culinary trends.
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Marketer & Brand Architect
From digital-first platforms to storytelling-based consumer brands, Suzanne has built and launched integrated automated marketing ecosystems. Her experience spans e-commerce, CRM, social, and experiential brand engagement across industries.
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Raised in Connecticut, Madrid, and Louisville, Suzanne’s early exposure to international cultures and flavors deeply shaped her worldview. Her Chilean and New York heritage, and a childhood centered around meaningful meals with family and friends, laid the foundation for a lifelong passion for food and its role in human connection.
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After earning her degree in Operations and Systems Management from Indiana University, Suzanne pursued her culinary calling at the Culinary Institute of America. In Chicago, she rose from apprentice to executive chef at landmark restaurants such as Spiaggia and Café Spiaggia—venues that helped define the city’s fine dining scene. She later launched Salty Fig, an early food-tech platform that evolved into a brick-and-mortar kitchen and pantry concept in Western Springs, IL.
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Today, Suzanne brings her full spectrum of experience to her roles as executive chef at lil’gourmets, an organic, spice-forward refrigerated baby food company, and as COO and VP of Marketing at startups including OTC Hearing Aids and Concrete Sensors. Her next chapter will merge her passions in food, health, and innovation, where she can shape the future of food products that are as good for people as they are delicious.
ABOUT SUZANNE FLOREK
My Work Showcase
ABOUT ME
Suzanne's Profile
I enjoy leading cross functional teams and working on complex business models. A large part of my success incorporates the use of my entrepreneurial skills. My ability to understand trends, manufacturing, the consumer's journey and financial goals drive my success.. Have a look at the work I’ve done in the past and get in touch to learn more. Cheers!
There is always another creative idea to follow...
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PROFESSIONAL HISTORY
My Experience
SOUNDWAVE HEARING, LLC
COO | VICE PRESIDENT MARKETING
2019 - Present
Pioneered brand development and marketing strategies for OTC hearing aids.
Managed clinical trials, QMS, and contract manufacturing, ensuring regulatory compliance for FDA, ISO-13485 standards
Integrated automated systems, streamlining business operations for marketing, CRM, Shopify, affiliates, finance, QMS, and distribution, enhancing efficiency.
LIL'GOURMETS
FRACTIONAL CULINARY ADVISOR | STAKEHOLDER
2021 - Present
Increased revenue with refrigerated organic globally inspired spice-forward baby food new product innovation, resulting in significant growth and distribution.
Led ingredient reformulations, securing a competitive market position.
SUZANNE FLOREK INC., CONSULTING
OWNER | PRESIDENT
1994 - Present
Culinary business consultant specializing in the development of flavorful and clean-label new products and concepts from white space innovation through commercialization for Consumer Packaged Goods (CPG), Quick-Service Restaurants (QSR), and Food Service (FS) categories. Strategically innovates new product pipelines for clients, becoming an integral team member of clients' R&D and marketing departments. Meets targeted financial goals through project management, nutritional analysis, and sensory ingredient sourcing for new product design.
Categories have included snacks, chocolate, candy, chips, dried fruits, snack bars, juice, smoothies, coffee, breakfast items, bread, pastries, kids' meals, frozen and refrigerated dinners, meal kist, baby food, sandwiches, grains, beans, and spice rubs.
Fresh Factory: Fractional Culinary Advisor
Founder of a multi-functional custom website for recipe management, driving digital engagement and social media growth through ebook compilation.
NOBLE COMMUNICATION
DIRECTOR OF CULINARY SERVICES
1993-1994
Developed business strategies to solve clients’ challenges for Food Service and Consumer Packaged Goods accounts.
Managed culinary teams on innovative menu design and product innovation for brands including Heinz, Life Savers, General Foods, Stella Cheese, and Pillbury.
2016-2018
EXECUTIVE CHEF
SALTY FIG KITCHEN + PANTRY, OWNER
Founded and was the brand architect of a Rustic New American restaurant and retail concept with a test kitchen focusing on wellness and flavor-forward food. Achieved rapid growth and market penetration, culminating in a successful exit.
1991 - 1993
EXECUTIVE CHEF
TUTTAPOSTO, Mediterranean Taverna
EXECUTIVE CHEF
SPIAGGIA | SPIAGGIA CAFÉ | LEVY RESTAURANTS
1988-1991
Created and managed all food operations for Chicago's critically acclaimed 5-star dining establishment and sister café. Promoted from apprentice to executive chef in three years.
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