Welcome to our FLAVOR KITCHEN®, where our team of world-class chefs is constantly creating inspiring new flavors for our tasty snacks and dreaming up new recipes featuring our brands. From party dips to meal occasions and even a few sweet treats, we have a FLAVOR KITCHEN® recipe for everyone.

At the heart of our FLAVOR KITCHEN® is culinology, the blending of culinary arts with food science to create true flavor innovation. Recent culinology success stories can be tasted on RUFFLES® potato chips, TOSTITOS® ARTISAN RECIPES® tortilla chips and the LAY’S® DO US A FLAVOR™ contest potato chips flavors. Read more about how we use culinology here, and have a look around our recipes section using the options on the left. We’re sure you’ll find something you just have to try tonight!


  • Stephen Kalil, CEC, CRC
  • Jody Denton

FRITO-LAY profile:

Stephen Kalil, CEC, CRC
Chef Stephen joined Frito-Lay in 2007 as our first-ever corporate chef, helping launch our culinary innovation center, known as OUR FLAVOR KITCHEN®. As Director of Research & Development and Corporate Executive Research Chef for PepsiCo, Chef Stephen leads and inspires product development through the application of Culinology®. His team has been instrumental in designing a process to integrate culinary design with consumer insights, science, technology and marketing. Prior to joining Frito-Lay, Chef Stephen worked as a restaurateur working for several high-profile companies in the hospitality industry where he helped create new menus and concept restaurants. Outside of his work with us, Chef Stephen serves as president of the Research Chefs Foundation and is a strategic adviser to the board of the Research Chefs Association.

Favorite Frito-Lay Snack: LAY’S® Classic Potato Chips

Favorite Frito-Lay Project: Taco Bell DORITOS® Locos Tacos
Jody Denton
After more than 30 years in restaurant kitchens across the globe, Chef Jody Denton joined Frito-Lay in 2007 as an Executive Research Chef in our FLAVOR KITCHEN®. During his time in the restaurant business, Chef Jody worked with some of the most iconic names in the culinary world. It was here he had his first experience in the consumer packaged goods industry when he launched a successful and award-winning line of gourmet foods. Chef Jody has also owned and operated two restaurants: a Mediterranean bistro and modern Japanese Izakaya and sushi bar.  Currently, he works with Chef Stephen and their team of chefs to apply Culinology® to product development and flavor innovation at Frito-Lay/PepsiCo.

Favorite Snack: CHEETOS® Crunchy Cheddar Jalapeño Snacks

Favorite Frito-Lay Project: LAY’S® DO US A FLAVOR™ Contest

At Frito-Lay, you don’t have to choose between good work and good fun — because you know you’re creative and love what you do when you have the freedom to do both. Explore possibilities! »