Charlie Baggs's role as both Corporate Executive Chef and as a key member of the Bunge® Oils Culinology team has been instrumental in developing innovative foodservice applications for Bunge’s full line of zero trans fat oils and butter alternatives. In his close to two years of service with Bunge, Charlie has been creating healthier applications with the same great taste consumers are demanding in fried and baked foods. Charlie’s diverse experience and commitment to excellence has helped expand our product line beyond typical frying applications. Charlie continues works hand in hand with our R&D scientists and the Bunge Oil Center of Excellence in an effort to close the gap between culinary and technology.
Charlie has been part of the food industry for over 22 years. He is an alumnus of the Culinary Institute of America and Purdue University’s school of hotel, tourism and management. Charlie Baggs founded Charlie Baggs, Inc.(CBI) 8 years ago with a true all-American entrepreneurial spirit. CBI is an international foodservice consulting company specializing in product and flavor development, gold standard recipes, national account presentations, culinary training and marketing support. Chef Charlie currently teaches at Purdue University “Blending Culinary Arts for Food Scientist”. Charlie and his wife Kathy reside in a flavorful house in the Lincoln Park area of Chicago. Their two young children are aspiring “Foodies”.

James Newman Miller, Corporate Chef, is the newest member of the Bunge® Oils Culinology team. Newman brings a passion for food and knowledge of the latest trends in healthy oil applications. His determination to be the best drives his curiosity and zeal. Chef Newman has worked for Charlie Baggs, Inc. in Product Development successfully for a couple years now after working as a Culinary Consultant for The Burghfield House in Dornoch, Scotland. Other experience includes Chef Poissonier, North Pond Café, Chicago, Chef de Partie, The Brown Hotel, Louisville, Sous Chef, Cummings Engine and Butcher’s Assistant, Springfield, KY. He has also staged at Great Bay Restaurant, Boston, Jean-Georges, Manhattan, and Blackbird, Chicago. Chef Newman holds a Culinary Arts degree from Sullivan University in Louisville, Kentucky. He studies foods from all regions of the world and the hottest restaurant concepts around the country. His passion is simply “food.” He resides in the Wrigleyville area of Chicago and is an international food enthusiast.