Product Development

Our unique team of chefs and food industry professionals come to the table with a rich history in the field and an understanding of the varying challenges associated with each different food environment – offering an imaginative approach while taking into account the requirements of the production process.

We specialize in formulations that feature clean ingredient statements for the best flavors and the most satisfied customers. Our critical components deliver the flavor, our “complete recipe” approach provides the solution.

Our products- the results of 20 years of development

Development projects can include:

 Ideation and development of better performing skus

 Modifying of current recipes for more optimal results

 Audit and evaluation of existing offerings

 Product concept studies for a targeted category

 Stand-alone product development

 Condiment, sauce, and marinade development to up sell protein and vegetable dishes, pastas, noodles and rice

Always with the goal of something new and different, with better-balanced flavors and subtlety… signature items that can help define your business.

 

 

Meet our Development Team

 

MASA TERADA

Starting in the Japan first as a baker in Fukushima prefecture, and then to Tokyo as chef of traditional Japanese cuisine (Kappo), Masa emigrated to the US in 1988 and established the critically acclaimed “RikkiRikki” restaurant in Kirkland, Wa. Here, Masa developed the initial group of products that would become the basis for RikkiUSA.  It was a timely launch with Asian and fusion foods hitting their stride in the North American market.

 

YASU TERADA

Yasu arrived in the U.S. in 1997 to join Masa and help grow the business with his background in finance and business management. After a lengthy career with financial brokerage firm Sanyo Securities in both Tokyo and on Wall Street, Yasu was ready to take his business skills to the innovative small business his brother had created. Since then, he has served as Director/VP Operations, Sales, & Marketing.

 

LESLIE DILLION

Leslie has served as chef, culinary director, and consultant for a long list of restaurants for over 25 years. Her aptitude for creating innovative dishes for InnovAsians, Sodexho, Noble House Hotels & Resorts and many others span the realm from pizza to fine dining, Pan Asian to Mediterranean, vegan to barbecue. Leslie has worked closely with Masa for many years to develop some of the most daring and original sauces and marinades delivering client focused finished entrée solutions.

 

TED FURST

Ted has worked with Rikki USA for over 15 years helping with dozens of creations found on the shelves of Costco, Sam’s Club, QFC, and others. Since the mid-80’s, Ted has been a force on the Seattle food scene with stints as chef, co-owner or consultant at some of the areas most successful places… Il Bistro, Café Sport, Place Pigalle, Cucina! Cucina!,  Icon Grill, FX McRory’s, Taphouse Grill, MOD Pizza, and many others. His consulting also helped launch the retail product lines of Aqua Star, WorldCatch,  Briazz and Cucina! Cucina!  He is the founder and owner of Le Grand Bistro Americain in Kirkland, WA.

 

MIKE SAMSEL

Mike has been customer to Rikki USA for over 10 years pairing their sauces and marinades with award winning seafood products as co-owner and president at WorldCatch. Previously as founder and officer at Starfish, Famous Chef, and Orca Bay Foods, Mike headed development from concept through package to launch dozens of successful new products at club, retail, chain restaurant, institutional and industrial accounts for over 25 years. Mike is founder and owner of Sallere offering French and European style classic sauces, currently being produced by Rikki