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Saffron Road’s Management and Directors are pioneers in the natural and organic food movement and have exercised great care to ensure that our products are deliciously natural. All of our meat is sourced from small farm operations that treat the animal humanely and never use antibiotics and growth hormones. Even our Basmati rice is selectively hand-picked from farmers who share our sustainable “tayeeb” values.
John Umlauf, Senior Vice President of Culinary Operations


John Umlauf began his career at the feet of an old-time butcher in the corner meat shop and became a meat-cutter apprentice at age 16. Moving on to a culinary career and working his way up to Executive Chef, John came full circle back to the meat business in 2002 and helped found several Northeast “new paradigm” meat brands, including the very successful Northeast Family Farms brand of meats owned by Dole & Bailey. John also served as Corporate & Conference Chef for The Weston A. Price Foundation from 2002 to 2005 and still serves on the Honorary Board of Directors for that international non-profit organization. His passion for the sacredness of food led him to become one of the founders of Halal Premium Meats and the Twin Rivers grassfed meats brand in 2005, which was served at Blue Hill at Stone Barns and featured in the official magazine of the American Culinary Federation.  Now very comfortable in the large kitchens that create the foods for Saffron Road, John often wears his chef’s coat to events and sales calls as a reminder to all that “this is, after all, great food!” He lives on an acre of land near Buffalo, NY with his wife and three children.
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