About

Day of the Dead Food Products
Chef-Crafted Flavor. Rooted in Tradition. Built with Integrity.
At Day of the Dead Food Products, we believe great food is never accidental. It is intentional.
Founded by a career chef with over four decades in professional kitchens, Day of the Dead Food Products was built on a simple but uncompromising philosophy: respect the craft, honor tradition, and let pure flavor lead. Every product begins the same way a great dish does—through disciplined technique, thoughtful sourcing, and balance earned through experience.
Our sauces, seasonings, and specialty products are chef-crafted to enhance food, not overpower it. We focus on layered flavor, clean finishes, and versatility—products designed to perform naturally in both professional kitchens and home kitchens. No shortcuts. No trend chasing. Just food made the right way.
But integrity doesn’t stop at the plate.
We are committed to building a better food business—one grounded in transparency, consistency, and long-term thinking. From formulation and production to labeling and partnerships, we hold ourselves to the same standards expected in a professional kitchen: accountability, discipline, and respect for the craft.
Day of the Dead Food Products is more than a brand. It is a working chef’s mindset brought to the shelf—where tradition, technique, and bold flavor come together with purpose.
Chef-crafted flavor. Rooted in tradition and built with integrity.
WHY WE’RE DIFFERENT
Chef-Crafted, Not Trend-Built
Day of the Dead Food Products is built by a career chef—not a marketing team chasing flavor trends. Every product is developed using professional kitchen standards, classic techniques, and real-world cooking experience. Flavor comes first, always.
Balanced Flavor Over Heat or Hype
We believe great flavor should enhance food, not overwhelm it. Our sauces and seasonings are intentionally layered, thoughtfully balanced, and designed for versatility—whether in a professional kitchen or at home.
Real Ingredients. Purposeful Formulations.
No shortcuts. No unnecessary fillers. Each formulation is built with intention, using ingredients selected for performance, consistency, and flavor clarity—not cost-driven compromise.
Rooted in Tradition, Executed with Discipline
We respect culinary heritage and classic technique while allowing room for creative expression. Every product reflects the discipline of a working kitchen—precision, consistency, and accountability in every batch.
A Better-Built Food Business
Integrity matters beyond the plate. From production and labeling to partnerships and growth, we are committed to transparency, responsibility, and long-term thinking. We build relationships the same way we build flavor—with trust and intention.

Meet Our Team

Tradition, Service, and Craft at the Heart of Every Bottle 

Day of the Dead Food Products was founded by Chef George and Claudia with a shared belief: food should honor where it comes from and be crafted with intention, respect, and integrity

Chef George brings more than four decades of professional culinary experience to the brand. Trained through real kitchens—not trends—his approach is grounded in classical technique, disciplined execution, and layered flavor development. Every sauce, spice, and blend begins with a chef’s question: What does this dish need to be better—not louder? Heat is never the goal. Balance, depth, and purpose are.

Claudia is the soul of the brand. Her Mexican heritage and lifelong connection to traditional flavors ensure Day of the Dead is rooted in authenticity—not imitation. She brings cultural perspective, family tradition, and reverence for food as memory and ritual, guiding every product to reflect respect for the stories behind the flavors.

Both founders are veterans, and that service shapes everything they do. Discipline, accountability, and consistency are non-negotiable. The same pride once worn on their uniforms now lives in every label, recipe, and batch produced.

Together, George and Claudia built Day of the Dead Food Products to be more than a brand. It is a tribute to culture, to service, to family, and to the belief that great food carries legacy forward.

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