Why Hungry Squirrel? Because we believe that a Hungry Squirrel is a Healthy Squirrel!
Our distinct selection of delicious, keto-friendly products like savory sauces and delectable dressings are the result of years of science as well as trial and error. We’ve always been fascinated with creating unique combinations that balance tasty and healthy options – because we love to eat!
DELICIOUSNESS AT ITS BEST
Flavor in conventional and functional diets — including glycemic-sensitive, keto, paleo, gluten-free — is essential for the enjoyment of nutrition. Aware of this fact are masters of industry, Sandra DiCicco and Romanna “Ro” Clark, who teamed up in 2020 to provide savory, specialized nutrition for the world to enjoy. Their combined passion for the culinary arts was further nurtured by their grandmothers and mothers in their own family kitchens. Generational American, Italian, French, and German family recipes inspire and drive the Hungry Squirrel product line. From satisfying hearty appetites to addressing functional dietary needs, Hungry Squirrel redefines sauces, dressings, baked goods, bars, confections, and ready-to-eat dips and mixes with culinary science.
Hungry Squirrel’s products are bursting with fresh, flavorful ingredients that add healthy options to meal planning. Culinary science is the passion of master food designer, Romanna “Ro” Clark. Ro’s professional culinary experience shaped major household brands including Nabisco, Hidden Valley Ranch, A1, Trader Joe’s, Posada, Dirty Cookie, and Costco. Restaurant chains that sought Ro’s expertise include Panera, Subway, El Pollo Loco, Burritozilla, California Pizza Kitchen, Taco Johns, Del Taco, Bakers, Guzman Y Gomez Mexican Kitchen, Red Robin, IHOP, and Baja Fresh.
From the Hungry Squirrel commercial kitchen to yours, keto-friendly and low glycemic content, no sugar-added sauces, dressings, baked goods, bars, and confections keep healthy appetites coming back for more!
PRODUCT INNOVATION – Hungry Squirrel’s keto-friendly, low glycemic, no sugar added savory sauces and delectable dressings combine years of food science with time-tested tradition. The Hungry Squirrel product line is expanding to include baked goods, dessert sauces, cake frostings, beverage mixes, and more.
COMMUNICATIONS – Hungry Squirrel is creating a communications platform that will share family-inspired recipes and do-it-yourself instruction for beginners to kitchen masters. Connect with Hungry Squirrel’s commercial kitchen (coming soon)!
COMMUNITY – Hungry Squirrel believes in family values and supporting community outreach programs. For more information, contact us.
SANDRA DICICCO, FOUNDER
From her family’s long-standing DiCicco’s Italian restaurant in the Central Valley community of Clovis, to Southern California’s Giaola Italian Kitchen in Carlsbad, Bellamy’s Restaurant in Escondido, and Nick & G’s Restaurant in Rancho Santa Fe, Sandra DiCicco’s restaurants provide time-tested flavors and fresh, hearty meals. Inspired to innovate by her son who lives with Type-1 diabetes, Sandra’s specialized family recipes are both sugar-free and savory.
Farm-fresh local eggs, produce, and wines from Sandra’s family ranch in San Pasqual Valley in northern San Diego County are featured at all of her restaurants. Also served in Sandra’s restaurants is Lava Lei Kona Coffee direct from her Big Island, Hawaii, plantation. Sandra’s career path began at the age of 11 in her family’s restaurant and shaped her strong work ethic and successful entrepreneurial career in sustainable farming, foods, beverages, and health and wellness. Sandra is deeply committed to her community and supports many non-profit organizations as well. She was also recently named Woman of the Year by the Hollenbeck Center that provides support to children and young adults in Los Angeles, California.
“The happiest people are not those getting more, but those giving more.” – – Sandra DiCicco
ROMANNA “RO” CLARK, BS, MBA, FOUNDER
Ro’s passion for food started at a young age with cooking, baking, kitchen creativity, and experimenting. She was a natural in the kitchen, shadowing her mom and stepdad while spending summers at her father’s restaurant in New Jersey. Ro’s professional food career spans over 25 years in Research and Development with both a culinary and a scientific focus. She began as a Food Technologist and went on to hold various middle and upper management positions. Her vast experience and passion has led her to develop popular food products for retail markets as well as within the food service industry. Ro’s vision with Hungry Squirrel expands options for specialized dietary requirements while bringing flavor and function to kitchens around the world.
“Live, Love, Laugh, Bake and Cook.” – – Romanna “Ro” Clark