Woodland Gourmet’s Waukegan Facility Gets a Fresh Look – New Kitchen, Tasting Space, and More

On Thursday, a modest crowd gathered at Woodland Gourmet’s Waukegan plant for a ribbon‑cutting that felt more like a celebration of flavor than a typical corporate ceremony. CEO John Buckles, Mayor Sam Cunningham, and a handful of local officials trimmed the ribbon while chefs whipped up samples for anyone who wandered by.

The updates aren’t just cosmetic. The company poured months of planning into a brand‑new kitchen, a tasting room where clients can sample spices and roasted vegetables, and a conference area meant for brainstorming new menu ideas with partners like Burger King, Chipotle and even upscale retailers such as Costco.

“We help them plan their new menu,” Buckles said, his voice half‑proud, half‑practical. “We bring flavor to their offerings. We look at different combinations of spices and seasonings that will be on the menu in 2027. We work on it together right here.”

Walking through the renovated space, you can’t miss the rows of glass‑fronted shelves brimming with jars labeled Woodland – everything from smoked paprika to flash‑frozen fire‑roasted corn. Two chefs, knives flashing, offered bite‑size tasters of the very products that will soon travel to fast‑food kitchens and grocery aisles across the country.

Mayor Cunningham, who’s been touting his “Rebuilding Waukegan” initiative, took a moment to explain why the makeover matters. “Renovating existing businesses keeps good‑paying jobs here,” he said. “Our industrial corridor along Sunset Avenue is a logistics hub, and having modern facilities like this supports both workers and the broader supply chain.”

Woodland’s story started back in 1989 when founders David and Diana Moore returned from a European trip with a crate of chanterelle mushrooms. Fast forward, and the firm now produces fire‑roasted vegetables, a full line of herbs and spices, and, after buying New Jersey’s Idan Foods in 2024, a suite of batters and breadings for fried chicken and other classics.

Today the Waukegan plant employs roughly 280 people out of a total workforce of about 500, spread across additional sites in Utah, Nebraska and New Jersey. The recent upgrades touched the entryway, offices, employee break rooms, and—perhaps most importantly—the spaces where customers come in to taste, test and talk business.

“We redid the entry level, offices, and kitchen,” Buckles explained. “We also upgraded the lunchroom and breakroom for our staff.” He added that the new tasting area is already busy, with representatives from big‑box chains sampling roasted broccoli and experimenting with new seasoning blends.

While you might not see the Woodland name on the front of a burger joint, chances are the spices that flavor your fries or the breading on a chicken sandwich were crafted behind those newly painted walls. For Buckles and his team, the renovations are less about looking good and more about giving partners a first‑class laboratory to perfect the foods that end up on diners’ plates next year.