The USC Marshall School of Business has named Todd Kammeyer, president of The Kroger Co.’s Fred Meyer Division, as the executive in residence for the Food Industry Executive Program for the 2024-25 academic year.
“Each year, we select an industry executive who is passionate about mentoring the next generation of leaders to join us as our executive in residence,” said Cynthia McCloud, director of food industry programs at USC.
“Todd Kammeyer has consistently demonstrated a commitment to developing strong, confident leaders through education. We look forward to him sharing his personal journey and leadership insights with our class during both the fall and spring FIEP sessions.”
At Fred Meyer, Kammeyer oversees 132 stores across Oregon, Washington, Idaho and Alaska, as well as the Fred Meyer Jewelers Division, which operates more than 125 locations. Combined, the divisions have more than 40,000 employees.
“I am honored to serve as the executive in residence for the USC Food Industry Executive Program. My career has been shaped by the knowledge and experiences I’ve gained, and I’m excited to contribute to the growth and development of future industry leaders,” Kammeyer said.
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Kammeyer’s career with The Kroger Co. began in 1992 as a courtesy clerk at Smith’s Food & Drug in South Ogden, Utah. Over the next two decades, he held numerous leadership roles at the store, district and division levels. In 2013, Kammeyer joined the Fry’s Division as a district manager, advancing to VP of operations in 2015 and VP of merchandising in 2017. He transitioned to Fred Meyer as VP of operations in 2019, eventually leading merchandising from 2020 until his appointment as division president in October 2022.
A 2004 graduate of the USC Food Industry Management Program, Kammeyer also has completed the food industry certificate program at Cornell University. In addition, he has a bachelor’s degree in business from Weber State University.
Kammeyer lives in the Portland, Oregon area, where he supports Weber State University’s Goddard School of Business. He is a board member of the Western Association of Food Chains and has served on the board of the Arizona Food Marketing Alliance. Kammeyer also supports the Arizona Hispanic Chamber of Commerce and the YWCA of Greater Portland.
About the Food Industry Executive Program
The fall session of the Food Industry Executive Program (FIEP) is set for Sept. 16-19 in Los Angeles. The spring session is scheduled for March 17-20, 2025. For more information and the course schedule, visit USC Marshall FIEP.
About the Food Industry Programs at USC Marshall Office of Executive Education
USC Marshall’s Food Industry Programs are built on decades of results and the commitment to provide food industry leaders with solutions facing them in the marketplace. Founded in 1958, the Food Industry Management program is a 16-week undergraduate program that integrates the functional areas of business with theory and practical application. The four-day Food Industry Executive Program workshop is designed for busy industry executives and taught by full-time faculty at USC Marshall School of Business, as well as experts within the food industry.
