2025 BEMA Baker Dinner Survey

SMALL GROUP DINNERS WITH BAKERS

Small Group Baker Dinners are a highly curated experience that includes surveying and coordination of guest groups, reservation management, personal invitations and transportation (if needed). Tickets were available for purchase during the Convention registration process. Pricing is per person and does NOT include the cost of the actual dinner. The cost of each dinner will be split between the suppliers in attendance. Bakers are hosted guests at small group dinners.

If multiple members of the same supplier company are attending Convention, each registered member is welcome to complete their own baker dinner survey.  Teams of suppliers will NOT be assigned to the same small group dinner.

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2025 BEMA Baker Dinner Survey

2025 BEMA Convention Baker Dinner Registration

Your Name

Dates for 2025 Dinners:

  • Wednesday, June 25th
  • Friday, June 27th

RANK YOUR TOP 15 BAKER DINNER SELECTIONS

Please review the entire list of baker guests below, then rank your top 15 selections in order of preference with 1 being your most preferred baker, continuing on through your 15th selection.

Simply enter the number next to each baker's name. It is highly recommended that you complete preferences 1-15 for the best opportunity of a baker dinner match.

John Mulloy, Vice President of Operations, 151 Foods
Jeff Miller, Vice President of Engineering Services, Aspire Bakeries
Dominique Bohec, President & CEO, Bakery Humanity
Kathy Sargent, Vice President, Baking Technology, BIMBO (BBU)
Kathleen Robbins, Vice President, Research & Development, BIMBO (BBU)
Luis Vargas, Vice President, Engineering & CapEx, BIMBO (BBU)
Eugenio Alvarez, Global Engineering & Asset Management, BIMBO (Global Corporate)
Luis Villarreal, CAPEX Global Procurement, BIMBO (Global Corporate)
Remberto Pablos, Vice President, Engineering & Network Optimization, Café Valley
Brian Owens, CEO , Café Valley
Sarah Tsocanos , Manager R&D - Cookies & Crackers, Campbell Snacks
Jeff Teasdale, Engineering Manager, Fresh & Frozen Bakery, Campbell Snacks
Guillermo Cidre, General Manager, Cidrines
Josh Bickford, President, Clyde's Donuts
Butch Hendrickson, Owner, Continental Baking Company
Joe Yeattes , Senior Project Engineer, Dessert Holdings
Tom Winters, Chief Supply Chain Officer, Flowers Foods
Jeff Shura, SVP of Engineering & Technology, Flowers Foods
Robert Ray, VP of Network Optimization Project Management, Flowers Foods
Paul Rainey, SVP of Operations Support, Flowers Foods
George Martin, SVP Supply Chain, Flowers Foods
Karl Thorson, Global Food Safety & Sanitation Manager, General Mills
Ron Scott, Managing Director of Bakery Manufacturing, H-E-B
Todd Clark , Vice President of Manufacturing, H-E-B
Anthony Tscanos, Director of Quality and Commercialization, Hero Bread
Phillip Payton , Vice President of Engineering , Kings Hawaiian Bakeries
RT Tepsic, Director of Bakery Operations, Lineage Logistics
Chad Larson, Vice President & COO, Mel-o-Cream Doughnuts
Spiro Assimacoupolis, CEO/President, Michigan Bread
Matt Bowers, Senior Director of R&D, New Horizons
Mike Porter, President & COO, New Horizons
Trina Bediako, Chief Executive Officer, New Horizons
Luis Santini, President, Pan Pepin Bakery
Angel Vazquez, President, Fernandez Holdings, Pan Pepin Bakery
Richard Ybarra, Senior Manager of Manufacturing Engineering, Publix Super Markets
Paul Trujillo , Vice President of Engineering, Rise Baking Company
OJ DeSouza, Owner, Signature Bakery
Chimene Ross, CEO, The Killer Brownie Company
David Van Vugt, Corporate Engineer, Toufayan
Greg Royal, Vice President & General Manager, Toufayan