My Story-Biography

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¡HOLA! I’m Maira

An award‑winning chef, best‑selling cookbook author, and culinary innovation leader with more than 25 years shaping menu strategy, product development, and operational execution for national brands. My work centers on building food platforms that honor a brand’s DNA while driving profitability, operational simplicity, and long‑term guest relevance.

Professional Experience & Culinary Leadership

As Sr. Culinary Innovation Manager at Winn‑Dixie, I lead the company’s enterprise‑wide culinary function for fresh‑prepared foods — overseeing product development, flavor strategy, and the innovation pipeline for ready‑to‑enjoy offerings. My approach is grounded in global research, informed by travel to more than 35 countries studying regional techniques and authentic flavor systems. As the organization’s sole culinary leader, I define the vision, standards, and long‑term strategy for fresh‑prepared foods. I am bilingual in English and Spanish, with additional understanding of French and Italian.

My career includes more than two decades of executive leadership in culinary R&D. I served as VP of R&D at Schlotzsky’s Deli, Corporate Chef Director of Culinary for TravelCenters of America (BP), and VP of R&D at Wild Wing Café and Backyard Burgers, leading menu strategy, product development, flavor innovation, and enterprise‑level culinary transformation for both brands simultaneously. More recently, as Associate Principal Research Chef at PepsiCo / Frito‑Lay R&D, I developed more than 25 products across the national and international portfolios, including Roasted Garlic & Herbs Baked Lays and Loaded Baked Potato Baked Lays, along with multiple seasoning systems, flavor extensions, and innovation platforms some launched in 2026, more coming in 2027 and 2028.

Culinary Leadership & Innovation

My leadership is defined by disciplined, enterprise‑level product development and cross‑functional alignment across R&D, operations, supply chain, marketing, and training. I specialize in:

Menu systems that protect brand DNA while enabling innovation
Operational simplification that reduces steps, SKUs, and friction
Scalable recipe architecture and menu standardization
KPI‑driven decision‑making including PPA, margin, and mix optimization
Enterprise alignment across the full organization
Brand‑aligned visual direction including food styling for menu and marketing cohesion

I build menus that work in the real world — profitable, executable, and true to the brand.

Global Research & Culinary Travel

Culinary travel is one of my greatest passions and a core driver of my creative approach. I’ve completed immersive culinary programs and regional studies in Spain, France, Italy, Mexico, Greece, Argentina, Colombia, Venezuela, Morocco, Serbia, Portugal, the Netherlands, Switzerland, the United Kingdom, and the United States, among others. These experiences shape my flavor vocabulary, menu strategy, and leadership style.

Entrepreneurship & Authorship

I founded and operated Let’s Cook PR, a cooking school and culinary studio offering classes, catering, and corporate demos. The studio served culinary enthusiasts, young adults exploring culinary careers, and children beginning their culinary journey — deepening my commitment to mentorship and talent development. I am also the author of two books, including Gourmet Para Todos Los Días, Puerto Rico’s #1 cookbook for 12 consecutive weeks.

Media Experience & Live Culinary Presentations

For more than 12 years, I built a dynamic media career across major networks, becoming a recognizable culinary voice throughout Puerto Rico, the U.S., and Latin America. My work includes daily cooking segments on Telemundo International — broadcast live from Puerto Rico to Argentina and all 33 Latin American countries, as well as Spain and coast‑to‑coast across the United States — along with segments for Univisión and WIPR. I also filmed three seasons of a culinary lifestyle show for Fox Utilísima, taped in Argentina and broadcast throughout Latin America.

I served as Food Editor and Lifestyle Editor for leading Puerto Rican publications, including Caras, Vea, El Nuevo Día, and Imagen, shaping culinary storytelling, trend coverage, and editorial direction. I also hosted recurring radio segments, expanding my reach as a trusted culinary communicator.

I appeared on international food‑travel programs such as Bizarre Foods for the Travel Channel, features for The Cooking Channel, and additional segments across regional and specialty networks. Beyond television and media, I’ve led hundreds of live cooking demos, brand‑sponsored presentations, corporate workshops, and large‑scale culinary events for national and international brands.

Education

MBA, Marketing – University of Phoenix, San Juan, PR
BA, Business Administration – Trinity University, Washington, DC
AS, Food & Beverage Management – Johnson & Wales University, Providence, RI

Continuing Education & Professional Immersions

I’ve completed advanced culinary coursework, regional specialization programs, and hands‑on professional immersions throughout Europe, Latin America, and the United States — including Spain, France, Italy, Mexico, Greece, Argentina, Colombia, Venezuela, Morocco, Serbia, Portugal, the Netherlands, Switzerland, and the United Kingdom — deepening my expertise in classical techniques, regional cuisines, global flavor systems, and modern culinary innovation.

Memberships & Recognitions

Best‑Selling Cookbook Author – Gourmet Para Todos Los Días
Winner – O‑Town MacDown, Orlando, FL
Winner – Creative Sweet, 2021 Buffalo Wing Festival
Winner – Best Food Presentation, Best Entrée, Best Décor – Taste of Johns Creek
Fast Casual Magazine – Movers & Shakers, 2018
Swany Award – GoTo Food (Focus Brands) – the organization’s highest employee‑excellence honor; awarded twice
Research Chefs Association – Member
ServSafe Food Protection Manager
Kansas City BBQ Society – Certified Judge

Personal Roots

Born in Puerto Rico to Cuban, Venezuelan, and Spanish roots, I bring a layered, multicultural lens to every project. I’m bilingual in English and Spanish with strong comprehension of Italian, French, and Portuguese. Outside the kitchen, I explore wine, photography, leather crafting, watercolor painting, and curate an archive of more than 2,000 restaurant menus dating back to the 1800s — a personal collection fueling my love for culinary history and design.