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Paul Carr is an experienced professional with a robust background in the culinary and supply chain sectors. Serving as Vice President of Global Supply Chain and Procurement at Aramark since January 1989, Paul manages the strategic direction for billions of dollars in annual food spend, having created the SKU Optimization process to enhance product quality and value. Previously, Paul held the position of Associate Vice President of Global Procurement and Associate Vice President of Culinary Operations, where a predictive food cost model was developed for proactive menu management. Earlier experience includes working as a Sous Chef at Woodland Hills Country Club and Touch of Class Catering, focusing on upscale catering and fine dining. Paul holds an A.O.S. in Culinary Arts from The Culinary Institute of America and a B.A. in Restaurant, Culinary, and Catering Management from Le Cordon Bleu College of Culinary Arts.