College graduate of Johnson & Wales University in Culinary Nutrition with a concentration in food science. Dimitri is well-versed in food and technology and is certified as a Research Chef. With over 8 years of experience in the food industry including fine dining and manufacturing. 

Dimitri has expertise in premium soups, sauces, and CPG products. 

His industry experience makes him a well-rounded candidate in QA/QC and will be able to provide and uphold quality standards for products coming out of CommonWealth Kitchen. 

One of his favorite foods is Aguachile Negro, which translates to Chile water. It’s a traditional Mexican dish from Sinaloa, Mexico, made of raw shrimp, chiltepin peppers, lime juice, salt, cucumber, and onions. It goes perfectly with fresh tortilla chips or tostadas and is a great summer appetizer!