Innovation isn’t just about products. It’s about how people think, collaborate, and make decisions across the business.
In this conversation, David shares his journey from working as a chef through to leading global innovation at Kerry. It is a path shaped by sideways moves, hands-on experience, and a willingness to learn by doing.
We talk about what innovation really requires in food manufacturing and retail environments. Not just strategy, but culture, curiosity, and leaders who are willing to admit they don’t have all the answers.
One of the strongest themes in this episode is the idea of “winging it”. Not as a lack of competence, but as a necessary part of working at the edge of change. David shares why feeling uncomfortable or uncertain is often a sign you’re doing the right kind of work.
We also explore the realities of cross-functional working. The frustrations, the silos, and the missed opportunities when innovation is seen as someone else’s job. David challenges the idea that innovation sits purely in R&D and makes the case for involving every function, from finance to operations.
There’s a strong leadership thread throughout. We discuss the difference between being nice and being kind, why honest feedback matters more than surface-level harmony, and how a leader’s real role is to develop others, even when that means having difficult conversations.
The episode also touches on balancing instinct and insight. In fast-moving food businesses, data matters, but so does experience and gut feel. The best decisions often come from using both.
If you’re trying to build a more innovative culture, break down silos, or lead teams through uncertainty, this episode is a reminder that you don’t need to have it all figured out.
Staying curious, asking better questions, and being willing to learn as you go is often where the real progress happens.
Timestamps
00:00 – The real role of a leader: developing others and building your successor
03:00 – David’s career journey from chef to Chief Innovation Officer
06:03 – Why “winging it” is part of innovation and growth
08:42 – Moving beyond the idea that innovation sits only in R&D
11:02 – Cross-functional collaboration and unexpected breakthroughs
13:40 – Why innovation needs a seat at the top table
17:06 – Creating cultures where failure and change are possible
22:01 – The difference between being nice and being kind
26:28 – Breaking down silos and encouraging honest collaboration
31:12 – Advice for early-career professionals: stay curious and ask questions
34:23 – Instinct vs insight in decision-making
37:00 – Final reflections: where innovation really sits in your business
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Useful Links & Support
If this episode resonated, especially around innovation, leadership, and building stronger team cultures, here are a few places to continue the conversation.
Connect with David Hamilton
Follow David’s insights and experience in food innovation and leadership on LinkedIn.
https://www.linkedin.com/in/davidaihamilton/
Work with The Fearless Foodies
Leadership development and team support tailored specifically to food manufacturing and retail environments.
https://fearlessfoodies.co.uk
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