Jim Hall
In addition to serving as president of Carpigiani-USA during an impressive decade of sustained growth Jim Hall’s background in organizational development and finance enables him to provide vast experience in the oversight of and vision for the Advanced organization. Jim has been an innovative leader in the frozen dessert industry in the United States for over a decade and has developed a passion for the evolving, exciting and varied frozen dessert industry.

Jim Marmion
With a strong desire to provide superior, high quality support to his clients, Jim Marmion is widely known in the frozen dessert industry for his dedication to excellence. Jim has a long and extensive background in the food service equipment business, having been involved in the granita and slush businesses early in his career. He later joined Carpigiani-USA where he developed a great passion for the fresh ice cream business. In addition to working closely with many individuals throughout the U.S. as they enter the frozen dessert business, Jim has an industry-wide reputation for his positive support and guidance with frozen dessert chains such as Cold Stone Creamery, Maggie Moos, Whole Foods Market, and others as their successful concepts have unfolded over the years.

Chef Paul Godino
The seasoned skills and talents of Chef Paul Godino facilitate Advanced Gourmet’s delivery of a deep level of support to our clients through Advanced Gourmet University. A professional pastry chef and successful entrepreneur, Chef Paul offers ideas and guidance to a wide audience. From the beginner seeking to open an ice cream shop to the professional chef wishing to make the best use of our popular Pacojet equipment, Chef Paul delivers practical professional support. A graduate of The Culinary Institute of America with a degree in baking and pastry arts, Chef Paul has many success stories in his portfolio, as well as various awards including 1994’s Top Baker of the Year and Small Business Man of the Year in 2002. Chef Paul also hosted a cooking show for seven years; his wedding cakes have been featured on the cover of Elegant Bride.

Zachary Engle
Zachary Engle joined the Advanced Gourmet team in 2007 to provide support for clients in developing signature recipes. Zac began his career in the frozen dessert industry with a national importer of fine gelato products and later joined Carpagiani-USA. There he served as a distributor and key account manager with such chains as Coldstone Creamery, Marble Slab, Brusters, Maggie Moos and Whole Foods. Zac's tremendous talent and vast experience, coupled with his sincere desire to help clients reach success uniquely positions Advanced Gourmet to offer valuable support and training for its clients.

Wally Becker
Wally Becker, head of Advanced Refrigeration Services, a service division for Advanced Gourmet Equipment & Design, has over 20 years experience in the frozen dessert equipment industry. Wally is responsible for all operational, technical and mechanical support relating to Advanced Gourmet including after sales service, installation, national technical training and support. Serving in managerial positions for both Stoelting and Carpigiani-USA, Wally has overseen operational activities relating to research and development, engineering, after sales service and key account sales/service support. He has trained and overseen national
service agents throughout North America in providing technical support to retail restaurants and frozen dessert establishments.

The Advanced Gourmet Team is dedicated to working hard for YOU! Let our dedicated team of professionals assist you every step of the way as your plans and dreams unfold. Whether you are exploring ideas for signature product development or in the process of unfolding an entire concept, the Advanced Team of experts is ready to assist you today. Let us put our professional talents to work for YOU.

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