Mary Haderlein started Hyde Park Group Food Innovation in 2002 to help clients develop stronger new product pipelines by connecting consumer insight to culinary-driven food and beverage design.
The foundation of the company is Mary’s background in strategy, research, and consumer marketing. After more than two decades working with multi-national food clients at worldwide communication firms such as Omnicom, WPP and Saatchi, Mary started Hyde Park Group to help channel top culinary and design talent into the new product stage-gate process.
Mary is an ardent advocate of a cross-disciplinary approach to problem solving. She takes great pride in surrounding herself with James Beard-winning and Michelin-starred culinary chefs, top design talent, and commercialization specialists to enlighten some of the most pressing issues facing today’s food clients.
Hyde Park Group is located in a 3800 sq. ft. demo kitchen in Chicago’s “foodie” West Loop, used as a workshop for chefs, food scientists, designers and clients to ideate, create and share.
Mary Haderlein, Principal
Our food innovators have achieved the highest levels of culinary & food research accolades and awards – from Michelin Stars, James Beard Awards, TED Talks, dedicated media shows, cooking show appearances, and top awards from cooking and industry competitions – to keynote speaking engagements at corporations and conferences across the country. Our chefs and research innovators all have one thing in common – they are passionately dedicated to making better food available across all channels. Together with our clients, we are working through consumer-centric stage/gate NPD processes to develop food solutions with better taste, inspired recipes, improved nutrition, more conscientious packaging and sourcing, and more delightful presentation.