Clay Miller
Clay Miller is the current president of Burford Corp., part of the Middleby Bakery group. Clay’s career in the baking industry started in 2001 when he was hired by Burford just one year out of college as a mechanical design engineer. In 2008 he transitioned into sales and later into the role of VP of sales. In 2019 Clay took over as president of the company. During that time Mr. Miller has volunteered in numerous industry associations. He served as Program Chair & 2nd Vice Chairman of ASB in 2017/2018. He holds the position of Secretary/Treasurer of the ATBI since 2015 and currently serves on the BEMA Board of Directors after joining in 2016 following 3 years on BEMA’s BIF committee. Clay has a passion for the outdoors which includes hunting, fishing and golfing. He lives in Blanchard, OK with his wife Lacy and their 3 children.
Session Information
Engineering Ask-the-Expert Lunch and Learn Session 2: Ovens & Spraying Technology
Wednesday, February 17, 2021
12:00 pm – 12:35 pm CT
ABA Presidents’ Panel: Beyond Covid, View from the C-Suite
Thursday, February 18, 2021
12:45 pm – 1:45 pm CT
Liborio Villalobos leads the global engineering function including Engineering, Maintenance and Technological Innovation for Grupo Bimbo. He has thirty-one years of experience in the Food, Consumer Products, Chemicals and Petroleum Industries with a consistent track record of functional proficiency and proven leadership abilities which have resulted in solid business and organizational contributions; mainly performed in Multinational Companies: BASF, Procter & Gamble, Mondelez and Grupo Bimbo. Primary area of expertise is Engineering and Asset Management, including Organizational Architecture & Strategy, Design/Delivery, Project/Program Management, Innovation & Initiatives Management and Environmental Engineering core competencies orientated towards the Sustainability journey including, Renewable Energy Technologies and LEED certification; having also, successful experiences on Integrated Supply Chain, World Class Efficiency, Lean Manufacturing, Product Lifecycle Management, Product Technologies and Research & Development.
Audrey is a senior executive in the food industry who specializes in business transformation with particular expertise in operations and culture development. She combines her educational background in Nutritional Sciences (B.Sc. McGill University) and Biological Engineering (B.Eng. Dalhousie University), with over 20 years experience working throughout the USA and Canada, across all stages of food operations from ingredient production to finished product manufacturing.
Tyson Yu is Chief Executive Officer of ARYZTA North America and a member of the ARYZTA AG Global Executive Management team.
Chris Gizzi has served the Puratos Group in R&D Applications since joining the company in 2007. Beginning in a role of R&D Technologist, he has most recently positioned himself as the company’s lead Senior Application Specialist in Patisserie and Sweet Goods for the US market. In this capacity, he provides technical and R&D services to a number of notable industrial and wholesale manufacturers nationwide. Chris has been identified as a bakery glaze expert, playing an integral role in the implementation of plant-based glazing alternatives spanning the US market. Chris has extensive experience working with a multitude of diverse manufacturing processes and technologies and has continued to support the industry remotely over the course of 2020. Chris is currently based in Philadelphia, PA, where he reports directly to the Puratos Corporate Headquarters in Pennsauken, NJ.
Gary Brodsky started his Baking Career with Brownberry Oven, (Peavy Mills), in 1975 as Plant Manager of Oconomowoc, Wisconsin. There he had the opportunity to meet and work with Kathrine Clark the founder of Brownberry. She educated Gary in what it means to make natural wheat bread the old way and variety breads that made Brownberry a leader of the times. Prior to that he worked for Banquet Food as Project Manager in multiple plants.
Jim Kline is the founder of The EnSol Group, LLC, a firm providing process engineering, project management, and consulting services to baking, snack, and allied industries. He has over 30 years of engineering and manufacturing experience including senior management positions at Bestfoods, George Weston Bakeries, and Frito-Lay.