Chef Crafted Food Starts Here…

Mark Sandridge became CEO of Sandridge Crafted Foods in 1997, when he bought the business from his father, Vincent R. Sandridge. He has overseen the company’s evolution from a seasonal “wet salads” business to its current position as a leading provider of fresh soups, sauces, salads, sides, and proteins to the retail and foodservice industries.

Mark has always been highly involved in all aspects of the business, but his primary focus today is talent development. He actively works on the methodical succession of the business to its third generation of family leadership, his sons Jordan and Dane, while also leading a companywide program to identify and mentor talented employees for future growth.
“I’ve always wanted this company to be a place that people are eager to work for. We have been pretty good at attracting and growing young talent within our organization. Seeing people succeed in this business is really what has motivated me over the long haul.”

He attributes the company’s growth over the past two decades to listening to customers. “We were challenged to make food that tasted better and lasted longer without chemicals, and that’s the goal we set for ourselves. I’m a food scientist by training, and I continue to be a student of the industry.”

Mark lives in Westfield Center, OH with his wife and two dogs. In his spare time, he enjoys golf, traveling, and spending time with his grandchildren.

Jordan Sandridge is Co-President of Sandridge Crafted Foods, overseeing operations, maintenance, logistics, and the company’s Morton, IL production facility.

When Jordan was a student, he worked summer jobs at the family business and began his full-time career with the company in 2004, after earning a bachelor’s degree in food science and technology from The Ohio State University. He went on to get his MBA from The Ohio State Fisher College of Business in 2015.

He held a wide range of positions as the company evolved, including running the vegetable preparation and slaw line, serving as project manager for the launch of the company’s retail soup line, receiving manager, business manager, warehouse manager, and general manager of the company’s in-house logistics arm, MDS Inc. Prior to being named Co-President in 2022, Jordan was Chief Operating Officer.

“It’s humbling to see how much we’ve changed and grown in the time I’ve been here. What I value most is the 600 people I work with every day. They’re my work family, and they’re extremely important to me.”

Sandridge grew up in Westfield Center, Ohio and still lives there with his wife Bethany, two sons, and two dogs.

Dane Sandridge is Co-President of Sandridge Crafted Foods, overseeing the company’s sales, innovation, and marketing teams. He works closely with customers to facilitate the intricate process of bringing new products to market.

Dane joined the company in 2008 as a financial analyst, after earning a bachelor’s degree in economics from Wittenberg University. In 2010, he began a two-year leave of absence to study at the Culinary Institute of America, where he earned an AOS degree in culinary arts.

Upon returning to the family business, he served as a regional sales manager and was promoted to Vice President of Innovation in 2016, when the company was experimenting aggressively with new applications as part of a growth strategy to expand beyond the heritage salads business. Prior to being named Co-President in 2022, he served the company’s Chief Commercial Officer.

“Today, we have the culinary capabilities to complete an entire plate of food. And not just any plate – a world-class plate! In the salad world it was pretty simple, we were the company that got invited to a picnic. Now there are so many more opportunities, and it’s elevated the way we collaborate and communicate – internally and externally.”

He and his wife, Kayla, live in Wadsworth, Ohio with their children Emersyn and Grayson. Dane is an avid golfer but would prefer going on adventures with his family.

Michael Sandridge is Vice President of Foodservice Sales at Sandridge Crafted Foods and is the younger son of company founder, Vincent R. Sandridge. Michael is responsible for sales and support to prospects and clients in restaurants and other varied foodservice applications.

Throughout his life, Michael has pursued varied opportunities inside and outside of the company. Beginning in 1986, he spent 10 years in plant operations and then took the lead role in the company’s foodservice division where he maintains the Sandridge tradition of solution-building that his father established from the beginning.

“Our foodservice customers are looking for solutions that reduce their operational expenses. They don’t always know what it is they’re looking for, but they know where they’re feeling pain. When we walk into an operation, we’ve done our due diligence and offer ideas that remove labor and increase quality/consistency to improve their operation’s ease of use.”

Michael and his wife Kim live in Granger Township where they enjoy spending time with their kids and grandkids. Family has always been Michael’s top priority and he cherishes the opportunity to work alongside his brother and nephews daily.

Todd Jones, CPA, joined Sandridge Crafted Foods in 2019 as Chief Financial Officer and Vice President of Finance. He is also responsible for the company’s IT department.

Todd is part of a management team charged with facilitating the transition to a third generation of Sandridge family leadership upon the eventual retirement of CEO Mark Sandridge.

His previous experience includes CFO at Thorworks Industries, an Ohio-based manufacturer of protective coatings; and partner, CFO and COO for Clinton Aluminum, a leading Midwest distributor of aluminum and stainless steel, he was also a partner at a regional accounting firm.

An Akron native, Todd earned his bachelor’s degree in accounting at the University of Akron, with additional coursework in its Masters of Taxation program.

He and his wife Missy live in Doylestown, Ohio. They have six grown children.

Rick Sisko is Chief Strategy Officer of Sandridge Crafted Foods and is responsible for corporate strategy and people development across the company’s primary business units. He moved into the role in 2022, after seven years as the company’s President. Rick serves on a management team charged with transitioning his previous responsibilities to the third-generation of Sandridge family leadership.

Before coming to Sandridge, Rick was CFO at Meier Holding LLC, which operated industrial supply businesses in Ohio and throughout the Southeast US.

Rick is a graduate of the University of Cincinnati, with a Bachelor of Business Administration degree in accounting. He and his wife Rhonda live in North Royalton, OH, where they raised three now-grown children.

Outside of work, he serves on the board of the Medina County Port Authority and enjoys health and fitness, an occasional round of golf, and traveling to warm climates.

Tiffany Testa is the Vice President of Marketing at Sandridge Crafted Foods. She was hired in 2019 to lead strategic and innovative marketing to develop a meaningful brand experience for every Sandridge customer.

Tiffany’s leadership has evolved the role of Marketing at Sandridge from one focused on brand marketing to one that includes technology, strategy, corporate social responsibility, and nearly everything else the business touches.

Tiffany has a bachelor’s degree in speech communications from Baldwin Wallace University and earned her MBA from Ashland University’s Dauch College of Business and Economics. In 2014, she returned to school to study leadership and appreciative inquiry at Case Western Reserve University. She sits on the board of Goodwill Industries serving Summit, Portage, Medina, Ashland, and Richland Counties.

Tiffany lives in Portage Lakes, Ohio with her husband and three children. She’s an adventurous foodie, has a passion for fitness, and leads a highly active lifestyle!

Frank Peters is the Vice President of Procurement at Sandridge Crafted Foods. He is responsible for purchasing our high-quality ingredients, packaging, and other goods that make Sandridge a leader in the food industry.

After graduating from Miami University, Frank worked at Sherwin Williams for nearly 20 years where he held a variety of roles including, supply chain planning, procurement manager, and continuous improvement manager. He joined Sandridge Crafted Foods in 2016 as Senior Director of Procurement and Supply Chain.

“I love being part of this leadership team because the high-quality people help me take my professionalism to the next level. Every day is a challenge in new and exciting ways. I really believe we are the best in the world at what we do.”

Frank and his wife, Brittney, have four daughters. In his personal time, he enjoys being outside, traveling, growing his own food, and caring for ducks and chickens on his property.

Dr. Dale Fortner is Vice President of People Operations (comprised of Human Resources and Organizational Development) at Sandridge Crafted Foods. His role includes leadership development, personnel coaching, and community and government relations.

Under Dr. Fortner’s guidance, the company provides programs to help employees achieve their professional and personal goals, resources to support financial and mental health plus other often-overlooked needs. We also have “culture coordinators” to facilitate the Sandridge commitment to an employee-centered culture. “We strive to be a caring, supportive environment where people enjoy coming to work. We want them to view their career at Sandridge as a long-term path where they’re learning, contributing, and making a difference.”

Dr. Fortner earned a bachelor’s degree in English from The College of Wooster; a master’s in education from The University of Akron; and a doctorate in Administrative Leadership for Teaching and Learning at Walden University, Minneapolis.

He and his wife live in Wadsworth where they raised five daughters.

Dan Zakri is Vice President of Innovation at Sandridge Crafted Foods. He is responsible for development of world-class soups, sauces, salads, side dishes, and fully cooked proteins for customers in food service, retail, commissary, and e-commerce.

Chef Dan earned a degree in culinary arts from the Culinary Institute of America and served as executive sous chef at the Trellis Restaurant in Williamsburg, VA, under James Beard Award-winning chef and best-selling cookbook author, Marcel Desaulniers. He also served as executive chef for a large contract food service and retail grocery company and operated a meal production business in partnership with Dr. Michael Roizen (Chief Wellness Officer at the Cleveland Clinic and developer of the Real Age nutrition and wellness program on Amazon).

Chef Dan has served as an active member of the Research Chefs Association, National Restaurant Association, International Dairy Deli Bakery Association, Cold Pressure Council, and Institute of Food Technologists. He lives in Medina, Ohio with his wife Alisha, two teenage children, three cats and a pair of retired racing greyhounds. In his spare time, he’s a drummer in a rock and blues band, and is passionate about live theater and the arts.

Michael Ionni is Vice President of Food Safety & Quality Assurance. He is responsible for regulatory compliance, food safety and quality practices in manufacturing, packaging, and short-term storage of raw materials and finished goods.

Before joining Sandridge in 2018, he held the same title for Shearer’s Foods, a salty snack producer. Prior to that, he led the quality assurance team at Dawn Foods, which provides bulk ingredients for the baking industry. His specific areas of expertise and interest include Hazards Analysis Critical Control Point (HACCP) and Food Safety Auditing.

Originally from Pittsburgh, Michael earned his bachelor’s degree in food science at Penn State University. He has been a quality engineer and is a senior member of the American Society for Quality. He’s also a premier member of the Institute of Food Technologists, and a member of the International Association for Food Protection.

Michael lives in Cleveland with his wife (who is also a food scientist) and dog, Molly. His two grown children live nearby. In his spare time, he enjoys reading and fitness.