A native of Quincy, MA, Matt earned his BS in Civil Engineering at UMASS. Matt followed his passion into the food industry, eventually acquiring Hot Mama's Foods in 1991. Since that time, Matt has grown Hot Mama's Foods literally working every position in the organization, growing Hot Mama's Foods steadily into the company it is today. While working the relentless hours it takes to grow a business from the ground up, he earned his MBA from UMASS Amherst.

With more than 10 years of solid experience in food management, including 5 years as Program Manager for the Western Massachusetts Food Processing Center, a business incubator facility for specialty food companies, plus several years in the restaurant and entertainment business, Herb brings to Hot Mama’s clients valuable hands-on knowledge of what is needed to succeed. Among his professional credentials, Herb is a Certified ServSafe Instructor and holds FDA Better Process Control School certification.

With more than 30 years of operations experience in the food and beverage industry, Jim’s diverse knowledge supports the continuous improvement initiatives and quality manufacturing goals of the company. His creative and innovative approach inspires the operations group to think outside the box and apply their ideas with pride of ownership. Flexibility is key in manufacturing and Jim’s application of Lean principles assures processes and products are done right the first time to meet all customer’s needs.

Fluent in Spanish after teaching several years in Bilbao and Granada, Spain, Lisa logged in more than 10 years as the Human Resources Manager for New England Natural Bakers, where she gained invaluable experience working with a diverse group of employees throughout the company. Her skills continue to expand in her key HR role at Hot Mama’s Foods. She has an MA degree in Art History, and worked several years in the environmental manufacturing sector.

With 20+ years blending classic culinary training with solid core food science principles, Josh is expert in imaginative prepared food design and menu development for retail grocery, foodservice, national restaurant chains, club stores and institutional-based customer lines. He’s created bench-top prototypes for full-scale production at manufacturers nationwide, plus variations of ethnic and healthy soups, snacks, and entrees. Josh also supports private label manufacturers with solutions for All Natural, Organic and clean label products.