Todd Ketterman

Todd Ketterman is the Senior R&D Culinary Manager at Reser’s Fine Foods in Beaverton, Oregon, where he leads his team of product development chefs and lab technicians in developing products for all Reser’s branded categories and private label projects. With an innovative mindset and culinary focus, Todd guides the culinary team in the development of fresh, refrigerated prepared foods, including a wide range of deli salads, dips, side dishes, entrees, and desserts.

Todd is a Portland native with more than 30 years of industry experience working at private country clubs, resorts, and restaurants around the Northwest. Prior to joining Reser’s Fine Foods, Todd was the Department Chair and a faculty member in the culinary arts program at Linn-Benton Community College. One of Todd’s passions and favorite subjects to teach was charcuterie, curing, and whole animal butchery.

 A classically trained chef, Todd received a culinary degree from Western Culinary Institute, and has participated in several continuing education classes through the Culinary Institute of America in Napa, CA.  

When not in the kitchen, you will find Todd enjoying the outdoors and spending most of his free time traveling, camping, hiking, and mountain biking.