Barb Stuckey

Food Developer


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Travels From:

San Francisco, CA

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Companies and event planners have turned to when looking to contact Barb Stuckey’s booking agent. Our close relationship with Barb Stuckey’s Manager, Publicist, Assistant and Agent provides us direct access to his schedule and availability.

For this reason, many have turned to our agency for Barb Stuckey’s booking fee, appearance fee, speaking fee, endorsement and/or marketing campaign cost. Our celebrity speakers bureau has successfully aligned talent like Barb Stuckey with companies needing a guest speaker for conventions, conferences, trade shows, graduations, store grand opening, product launches and much more.

Barb spent her formative years in a Chinese restaurant her best friend’s parents owned in suburban Baltimore. There she absorbed a love of the restaurant business through the pores of her skin as she did the sweet, oil-born aroma of fried eggrolls and shrimp toast.

After college, Barb learned the foodservice business from the vantage point of Kraft (then General Foods) Foodservice, Brinker International (the company that operates Chili’s, Macaroni Grill, and Corner Bakery), and Whole Foods. She later earned a graduate degree from Cornell University’s Hotel School.

Barb is currently Executive Vice President of Marketing & Sales at Mattson, the country’s largest independent developer of foods and beverages for the chain restaurant and retail foods industries. Barb is known as a food trend, innovation, consumer insights, and product development expert.

Throughout her career, Barb has written articles for journals such as The Morning Cup, an industry newsletter distributed to 6000+ food industry executives, and Culinary Currents, the newsletter of the Research Chefs Association.

She’s also written opinion pieces for the San Francisco Chronicle and a Q&A column for Chow Magazine (now

In 2008 Barb was awarded co-authorship of the opening chapter, The Business of New Product Development , of the first textbook to be published by the Research Chefs Association. When published in 2013, it will be called Applied Culinology®: The Blending of Culinary Arts and Food Science & Technology in Food Product Development.

Barb’s daily job at Mattson requires her to taste food and figure out how to make it better. After more than a decade of doing this, she’s honed her tasting skills and her ability to help others make food taste better. She has shared this insight with the world in her first book, Taste What You’re Missing, published by Simon & Schuster in hardback in March, 2012 and paperback in March 2013 (under the simplified title Taste). It was the first book about the science of taste written for the general public.

Barb lives with her fiancé and splits her time between San Francisco and Healdsburg, in the heart of Sonona wine country.

Once you have submitted your booking request, our booking agents will work on our behalf to book Barb Stuckey, but in the occasion he is unavailable our team will provide you a roster of other business speakers that can deliver a keynote or make a guest appearance at your event. Our goal is to align you with a speaker like Barb Stuckey that will make your event unforgettable.

Disclaimer: assists corporations, event planners and PR Firms looking to book Barb Stuckey or similar business speakers for Product Endorsements, Ad Campaigns, Appearances, and Speaking Engagements. Our Booking Agency does not advertise or claim that we are the exclusive agent for Barb Stuckey. Our agency works on the inquiring companies behalf to get the best price based on the event details. The booking fee ranges listed are a point of reference and typically a rough ball park based on past or current bookings. To provide an accurate rate our agents need the date, location, and event details. We advise all interested companies to fill out the booking request form.

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