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Meet Our
Executive Team

Our Team has over 90 years of culinary and scientific expertise in food and beverage product development.
Jonathan Gordon

Dr. Jonathan Gordon, President

Dr. Gordon has over 35 years of food industry experience

For nine years he was a professional chef and pastry chef, running restaurants on three continents. After obtaining a B.S. in Food Science and a Doctoral degree in Chemical and Process Engineering (both from Strathclyde University in Glasgow, Scotland) he was hired into the fast-track management training program with Kraft Jacobs Suchard in Germany. He was then promoted to run the international research division for Kraft Food Ingredients in Memphis, TN.

After travelling the globe for two years working with every multinational food manufacturer and many major national brands, he moved to White Wave Inc., where he was in charge of all production and R&D (and invented ‘Silk’ soymilk). He went on to become a senior scientist and research team manager for Firmenich, a multinational flavor house.

He has worked globally in multiple food, beverage and supplement areas. His particular expertise lies in natural and organic product development and he has been responsible for the development of some of the most technically challenging products in the Natural Foods arena.

Jady Conboy

Jady Conboy, CEO

Jady is an entrepreneur and business development professional

With 25 years’ experience in the food and beverage industry. She has had great success helping numerous emerging brands achieve market success through innovative products and strategies targeting various market channels. She has lead national and regional sales teams and strategic alliance programs.

Prior to joining Glasgow, she consulted for various natural and organic food and beverage companies. She was previously Vice President of Brand Management at GTG Beverages, a division of ABARTA Inc, the 7th largest Independent Coca-Cola bottler in the US. Before that, she was Vice President Sales and Operations at her family-owned beverage company.

Adam

Adam DeVito

Adam is a creative strategist, innovator and social impact entrepreneur

Adam has significant leadership experience in both large organizations and new venture creation, focused on innovation and  intellectual property development; business, portfolio and brand strategy; and consumer research and human behaviors - all with a focus on positive social impact and human health.

As Managing Partner of Sterling-Rice Group for a decade, Adam led significant strategy, innovation and health initiatives for Pepsi Co., Kraft Foods, Mead Johnson, Kellogg’s, Horizon Organic Dairy, White Wave, Quaker Foods and many others and started new practice areas including brand experience modeling, whitespace innovation & scenario planning.

Earlier in his career, he founded and led the New Concept Development Group at Kraft Foods, with a team working across five of the six divisions. He co-authored 11 books on healthy cooking for Time-Life Books, started schools for professional chefs, owned three restaurants and trained in elite French kitchens. Adam holds nine patents and created the most successful new product platform and brand in Kraft’s history (DiGiorno).

Abby Gordon

John Weaver, Director of Operations

Mr. Weaver has over 30 years’ experience in the natural and organic foods industry in distribution, manufacturing, and consulting. He has worked with food entrepreneurs and publicly traded corporations, bringing a breadth of experience to solve many of the problems manufacturers and brand owners face. With years of experience working with emerging brands, he understands supply chain and production management challenges and leverages his expertise to navigate the complexities of managing a fast-growing business. John was Director of Purchasing at United Natural Foods, the largest natural foods distributor in the US, guiding the department through expansion, business integration, and systems and process improvement projects as well as overseeing day-to-day operations. As VP of Operations and Business Development for Beneficial Blends, he directed and managed the company’s growth from $2 million to over $18 million in sales of branded and private label products. As a consultant he has set up and managed the supply chain of retail and foodservice food companies ranging from baked goods to entrees to beverages.
Abby Gordon

Dr. Chris Barrett, Principal Scientist

Chris has over 25 years of experience in product and process development.  He has launched over 90 food and beverage products in North America and influenced many more with his patents and trade secrets.  Prior to joining Glasgow, he was the Director of R&D and Quality at Farmhouse Culture, specializing in fermented, organic, probiotic food and beverages.  He was also a product and process developer across multiple divisions at General Mills.  His specialties include rapid prototyping, developing product pipelines, agile project management, innovation, cost reduction, consumer first design, product improvement, process engineering and scale-up, food safety and product quality, and leading cross functional teams.  Chris has a PhD in Chemical & Biological Engineering from the Univ. of Wisconsin-Madison, CPPM certification in project management from the Univ. of St. Thomas, and an MBA Essentials certification from the Univ. of Minnesota Carlson School of Business.
Lauren Curtis

Lauren Curtis, Principal Scientist

Lauren’s love of baking led her to study food science and nutrition earning a Bachelor of Science from the University of Rhode Island. After volunteering with the Peace Corps, she returned to URI to earn a Master of Science in Food Science and, subsequently, a Master of Science in Human Nutrition from the University of New Haven.

Lauren has over 30 years’ experience in the food industry working for major consumer package goods companies including Weight Watchers Frozen Food Company (a division of Heinz); Cadbury Schweppes; Pepperidge Farm (a division of the Campbell Soup Company). She is responsible for the formulation of over 25 successful, global product launches in the US and Europe, with experience in frozen meals and desserts, beverages, and bakery products.

She has attended several short courses including the University of Pennsylvania Ice Cream Short course and an Ecole Chocolate immersion tour of Costa Rican cacao farms and local chocolatiers.

Jay Dwivedi

Dr. Jay Dwivedi, Principal Process Engineer

Dr. Jay Dwivedi brings 20+ years of experience to Glasgow, developing complex food and beverage products, leading teams of scientists, and driving complex projects and continuous improvement initiatives. He is recognized by the FDA as a Process Authority (PA) and has extensive experience in thermal processing of low acid and acidified foods in aseptic and retort systems with diverse packaging systems. Dr Dwivedi spent three years at Kemin Industries as a scientist and PA and 6 years at Kerry Ingredients as a principal scientist and PA. Prior to that, he held positions as a thermal processing specialist at Campbell Soup, Ameriqual Foods and Nestle Nutrition. Dr. Dwivedi received his Ph.D. in Food Science from the University of McGill, Master of Engineering from the Asian Institute of Technology in Thailand, and Bachelor of Engineering: Agricultural Engineering from JNKVV in Jabalpur, India.
Abby Gordon

Abby Gordon, Technical Sales Director

Abby has over 12 years of experience with Glasgow Consulting Group. She joined the company as a Lab Technician, was promoted to Technologist, and went on to manage Glasgow’s projects and client communications as well as helping train new employees. She is now also supporting Jonathan in running the business. Additionally, Abby has experience supervising plant trials and production runs for our clients. In the lab, she has an excellent palate and has worked on multiple flavoring and formulation projects.