Robin Oyama joined the E.T. Horn Company in 1996. He has 27 years of experience in the food industry. His career in the food industry started in the surimi seafood industry with Kibun from 1984 though 1986 in Quality Assurance, moving to Product Development and later Purchasing. He was later involved in the start-up and operational management of Calista Seafoods through 1988, later acquired by Louis Kemp Seafoods. Robin transitioned into ingredient sales in 1988 with Takasago International Corp (flavors) and later moved on to AVEBE (starches). His technical background and wide array of experience in the food industry has been an asset in supporting customers in the Pacific Northwest with their ingredient requirements.
Robin's educational background is in Food Science and Wildlife Science from the University of Washington. He is a member of National IFT and member of the following local sections: Puget Sound, Oregon, Intermountain and British Columbia.
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