The IMV ProcessSmall Batch - Artisanal - Hand Made - Clean Ingredients - Simple Flavors
Time - Old World Methods - New World Safety & Technology
The IMV Founders
Pictured Left to Right
Mark M. DeNittis (Head Meathead/Founder) - Gennaro M. DeSantis (Owner/Founder)
Adam M.Sacks (founding member)
IMV TEAM
Mark M. DeNittis - G.M./Production Manager
Olen RIce - Production Specialist
Joey Freemond - Sales, Production and Event Specialist
Natalie Cervantes (Not Pictured) - QA/QC, HACCP Certified Specialist
Mark M. DeNittis
Part of the new breed of entrepreneur professional chefs, cumulative years of experience have developed a well-rounded perspective within the food and beverage industry. Having numerous years of experience in both industry as well adult education as an instructor at one of the premier Culinary Institutions in the country, Johnson & Wales University has "allowed me to expect nothing less than the highest standards!" Prior experience as a leading chef-manager and culinary executive within premier hotels and clubs across the country including Europe, I present years of solid know-how now put into focus with IMV.
My passion of the culinary craft as well the days of my youth have brought into fruition Il Mondo Vecchio. My reflection of those passions can be found and enjoyed within the Il Mondo Vecchio facility, brand and line of artisanally crafted salumi products.
Additional accolades include;
Educational Chef Consultant and Spokesperson since 2005 for the American Lamb Board.
Publishing numerous recipes and in-print educational works for the foodservice sector and professionals with FENI, CAFE, Plate/Meating Place News Magazines, and the American Culinary Federation Magazine The Culinary Review.
Having authored script and the on-camera spokesperson of two educational DVD's with additional support materials.
Chairperson of the Lamb Section Revision Team for the North American Meat Processors; Meat Buyers Guide 6th Edition, an industry purchasing specification standard recognized internationally.
One of Ten Rising Stars in the Meat Processing Industry Under the Age of 40, "Meat Processing News" 2007
Other noted accomplishments include being the author of "Jeep Grille Adventures: Camp Kitchen & Cookbook", 2006 food editor/culinary director for www.JPFreek.com Adventure Magazine and official digital publication of Jeep Jamboree USA, as well previous materials published with www.4x4wire.com, an online magazine. Having also been featured as one of the Ranch Chefs in “The Great Ranch Cookbook” 1996, by Gwen Ashley Walters I have a deep understanding of food writing/editing as well.
At the end of the day.... a deep understanding of effective and efficient systems and procedures, quality, attention to detail, safety and sanitation regrading food products and practices are all a part of the total package of what the IMV Team brings to the butcher block and to your table.
Tante Grazie,
Mark M. DeNittis
Gennaro M. DeSantis
Gennaro, a first generation Colorado Italian-American, is an entrepreneur, restaurateur and cookbook author. After 15 years as a corporate attorney, he is finally pursuing his entrepreneurial dream of getting into the business of salumi. Gennaro began making sausages and cured meats with his grandfather, Gennaro Antonio DeSantis, when Gennaro was just old enough to hold the fork and poke the air pockets as the entire family made homemade Italian sausage in his grandpa’s basement.
Gennaro is the co-author of Gus’ Cabin Kitchen, published by Filter Press, Palmer Lake, Colorado. Gus’ Cabin Kitchen is a collection of wild game focused recipes as well as family recipes re-worked for a healthier twist. His first foray into the professional food business was as the owner and manager of La Cocina Inn and later as the owner and head chef at Nykolena Ristorante and Catering, both in Longmont, CO. As the resident consigliere, Gennaro is also a principal of the Business and Capital Transaction Advisory Firm, Maso Partners, and the DeSantis Law Firm.
Olen Rice -
Joey Freemond -
Natalia Cervantes
Natalia hails from Fresca Foods, Colorado originally a native from the San Diego area she has experience steeped in food manufacturing, as well being a certified HACCP and Label Approval Specialist. Natalia's focus and area of expertise is working closely with the IMV team of the intricate details of label submissions for USDA approval, authoring HACCP plans as well additional Quality Assurance and Quality Control procedures.