John Khoury has been named president and chief executive officer of Wheat Montana, an agriculture operation whose facility includes grain cleaning, processing, flour milling and a full-scale bakery that services retail and wholesale customers throughout the Western U.S. Mr. Khoury succeeds Dean Folkvord, founder of Wheat Montana. Mr. Folkvord will remain as board chairman and company adviser.
Mr. Khoury has more than 32 years of experience in the baking and grain-based foods industries. He most recently was president of Custom Bakery Solutions, an industry sales brokerage company. Earlier, he was president of Custom Foods, Inc. and also has held plant manager positions with Archer Daniels Midland Co., Sara Lee and Heinz Bakery Products. He started his career at Penny Curtiss Baking Co. in Syracuse, N.Y.
Mr. Khoury received a Bachelor of Science degree in bakery science and management from Kansas State University and is a graduate of the American Institute of Baking. Additionally, he has served on the American Society of Baking board of directors and was board chairman in 2009-2010. He also held board positions with AIB, and is currently on the Bakers National Education Foundation board at Kansas State.
He earned the Outstanding Alumni award from the Department of Grain Science at K.S.U. and was named a Leadership Award recipient in 2009 by Baking & Snack magazine. For many years he was a regular speaker for the AIB pizza seminar and has spoken at K.S.U. for numerous bakery science and grain science classes.
Wheat Montana was founded by Dean and Hope Folkvord in Three Forks and has grown from a multigenerational family farm into a large operation that encompasses a 15,000-acre farm, grain cleaning and processing, flour milling, the Wheat Montana retail delis, and a large commercial bakery with retail and food service customers throughout the United States.