Great food doesn’t start with ingredients - it starts with understanding them.

As a trained pastry chef with years of culinary experience, George brings a unique perspective to Mighty’s product development and foodservice strategy. His transition from the world of precision baking to plant-protein innovation gives him a deep appreciation for texture, structure, and the technical behaviour of ingredients under heat.

Now serving as Mighty’s Commercial Development Chef, George bridges the gap between chefs and products, helping foodservice operators understand how to maximise flavour, versatility, and creativity using Mighty’s product range, from chicken alternatives to plant-based milks.

Today, he shares what surprised him most about working with plant protein, the dishes that showcase Mighty at its best, and why chefs across the region are embracing the next generation of plant-based chicken.

Q&A WITH GEORGE  

Q1. What surprised you most about working with plant-based chicken?

George:

How close it comes to traditional chicken in terms of texture and versatility. Mighty’s chicken behaves like any protein in a pan, it browns well, holds structure across different cooking methods and absorbs flavour.

Q2. What feedback do chefs give you most often about Mighty’s chicken alternatives?

George:

How easy and versatile the product is to use, it delivers on flavour, texture and consistency. They are also surprised how well it works across global cuisines.

Q3. Which dishes showcase Mighty products best?

George A:
Anywhere you’d expect juicy, seasoned chicken, Mighty delivers. It’s especially strong in dishes with spice, marinades, and sauces, where it absorbs flavour beautifully and stays succulent. Curries, wraps & loaded bowls. 

Q4. How can foodservice operators innovate using Mighty’s range?

George:
Mighty gives the freedom to reimagine familiar favourites in a plant-based way without alienating customers. You can veganise bestsellers, create hybrid menus that appeal to flexitarians, or develop limited-time offers that tap into global trends. Because the product is so adaptable, it encourages creativity while keeping execution simple and scalable.

Q5. What role does your culinary background play in your sales work?

George:
It allows me to speak in the same language as chefs, I understand their pressures, their needs for consistency and how a product must perform on the line. Rather than just selling I help problem solve and develop new menu ideas. 

Q6. What excites you most about the next phase of Mighty’s expansion - from foodservice to retail?

George:
What excites me most is bringing that chef-quality experience into people’s homes. Mighty has built strong credibility in professional kitchens, and translating that into retail means consumers can cook with the same confidence chefs have. It’s a chance to raise expectations of what plant-based food can be. 

Final Thoughts

George’s culinary expertise plays a crucial role in shaping Mighty’s foodservice partnerships, recipe development, and product education. His passion for flavour, texture, and innovation continues to influence how chefs discover, understand, and embrace Mighty’s pea-based chicken.

As Mighty expands across restaurants, cafés, and hospitality venues, George’s insights help elevate plant-based dishes into favourites, not compromises.

Stay tuned for the final Q&A in our team spotlight series.