Management Team Profile

Sheryl Hunter

General Manager

Sheryl is a commercially savvy executive with proven experience (10 years) in translating an organization's visions into reality. Sheryl demands clear, consistent, and visible commitment of her team, she creates a sense of urgency within her team, inspiring results driven change to stay in the game in an ever changing climate.   Sheryl's' leadership style, empowers the team to achieve the strategic goals of the company, take ownership, extended their development and reach outside their comfort zone to ensure  continuous improvement is actively pursued in the vision to be a "world class" manufacturer, the business of choice in the natural food ingredient market. 

Sheryl's career started in Accounting and Finance (1998), where she progressed to Commercial Manager of a large multinational organization.  Sheryl's hands on approach, drive and passion in this role lead her to win the 2007 NZICA leadership award. Sheryl's customer focus and excellent credentials in leading a significant manufacturing/service industry through change lead to her appointment as General Manager of Cuisine Resources NZ Ltd in April 2011. 

"The very essence of leadership is that you have to have a vision. It's got to be a vision you articulate clearly and forcefully on every occasion. " Theodore Hesburgh, President of the University of Notre Dame (1952-1987)

Daniel Chartier

Business Development Manager

Born in Paris and raised in New Caledonia.  Daniel gained his Chef's qualifications in 1980 at Lycee August Escoffier, Noumea.  In 1983 he moved from Paris to London to work at Prue Leith's in Notting Hill, and The Ritz Hotel.  Daniels creativity and ability to take a concept and turn it into reality seen him move from Catering to Food Manufacturing. Daniel took up the challenge with Rank Hovis McDougalls, one of the largest food groups in the UK, to create new savory pastry products for Marks & Spencer.  Daniel continued his career in developing new products (hot and cold pies, pizza, quiches, sausages, soups , sauces, dressings, salads and ready meals) from concept to commercial launch.  Daniel brings 15 years of experience traveling world wide, including 4 years with our Dutch parent company, Vika BV, in taking innovative concept's to commercialization. 

Daniel joined Cuisine Resources in September 2009, where he takes up the challenge of developing new innovative food ingredients for the global market.  Daniel's role at Cuisine Resources is very much hands on, communicating, identifying new market trends and offering solutions to suit customer needs.  Taking an innovative idea and translating it into a commercial product.

" New Zealand suits my passion for life. It is the place I love most. It offers friendship, beauty, life style and fantastic quality produce. My aim in return, is to share the expertise I have gained within the food industry, with colleagues and business partners in manufacturing, retail and food service and contribute to great opportunities for the region"

"We have the capability at Cuisine Resources to extract "meanest" ingredients fresh from the paddocks to create "sweet as" culinary excellence".  Daniel Chartier

Wayne Brassett

Quality Assurance Manager

Wayne brings 9 years of technical food manufacturing experience to Cuisine Resources NZ Ltd where he was appointed Quality Manager in June 2011. A Science graduate from the University of Auckland Wayne has worked in research roles in the seafood industry for National Institute of Water & Atmospheric Research (NIWA) and technical, quality, environmental and health & safety management roles for Sanford Ltd. Wayne was also the business unit manager for Top Energy Northland Depot. Wayne's experience brings a strong food safety and technical compliance focus to Cuisine Resources.   

Roy van den Hurk

Roy has over 30 years of technical, engineering and operational  experience in various industries (Brewing, Dairy, and Food ingredients as well as pulp & paper, converting, and petrochemical) He commenced his career in technical, process and project engineering roles, before moving into engineering management roles.  This was then followed by operational, manufacturing, and general management roles.  Roy comes to us with a diverse range of qualifications; Batchelor of Science - Chemistry, Batchelor of Engineering (Honours) – Chemical & Materials, Batchelor of Business Studies – Marketing, and a Diploma in Business Administration.

Manjinder Singh

Production Manager

Mani has more than 10 year experience in different fields of the food industry. He has worked with world renowned MNC like Quaker Oats and McDonald’s over this time. He brings sound knowledge specific to the food processing environment.  His range of experience includes Quality, R&D, NPD, and production. Mani brings a strong technical background, problem solving attitude and hands on apporach to the production team.  A food technologist, with a Bachelor of Agricultural Science and  a Masters Degree, Mani is certainly one of the key ingredients to our success in taking product from its innovation concept stage to full commercialisation in a full blown production facility.

Ray Walker

R & D Technologist

Thirty-five years involvement with drying technologies, and thirty years of food ingredients finds Ray currently employed as a Research & Development Technologist for Cuisine Resources.  Ray has obtained a BSc.  He has been involved in a wide range of projects around product and process development, covering a variety of technologies including dehydration, evaporations, ultrafiltration, and ion exchange.  He has worked with cereals, fruit and vegetables, plant extracts, meat, fish, and dairy products; often involving unusual combinations of processes.  One of his more novel assignments involved commissioning roller driers and training operators in mainland China, in production of an instant cereal drink.