Emilie works at the intersection of design, performance, and the visual arts, creating experiences that provoke new connections between the senses. She uses the eating experience as a lens for cultural reflection and creation, working to reframe, re-question and remind us of the fundamental place food occupies in our lives.
Emilie holds a B.A. in Film Studies from Vassar College and an M.I.D from Pratt Institute. She is part of the founding faculty of the School of Visual Arts Products of Design program and founded the Food Design Studio at Pratt Institute. In addition to her artistic practice, she works as a Strategic Creative Director, teaches team-building workshops and lectures on the sensory experience. She is the former Creative Director of the Museum of Sex and author of L.O.V.E FOODBOOK and Junk Foodie: 51 Delicious Recipes for the Lowbrow Gourmand.
Right now, 800 million people on the planet don’t have access to clean, safe drinking water. That’s one in nine of us.
charity: water is a non-profit bringing clean and safe drinking water to people in developing nations. Since 2006, they’ve funded more than 13,641 water projects in 22 developing countries. When complete, these projects will provide clean water for more than 4.6 million people.
Makena helps raise millions of dollars from strategic partnerships, working with brands to make an impact on the water crisis and inspire others to take action alongside them. Formerly she coordinated field efforts for political campaigns, where she got her start working in fundraising and communications.
Eric is a co-founder of Smorgasburg and Brooklyn Flea, overseeing the markets' brand, daily operations and curating of vendors as they have grown to become New York City’s largest outdoor markets.
The Flea has been named one of the best markets in the U.S. and the world by Travel + Leisure, Country Living, and Budget Travel, and The New York Times called it “One of the great urban experiences in New York.”
Smorgasburg attracts 10,000 people per day to its Williamsburg and Brooklyn Bridge Park locations, and none other than Mario Batali called it “The single greatest thing I’ve ever seen gastronomically in New York City.” In August of 2014, he and partner Jonathan Butler opened Berg’n, a 9,000 square-foot beer hall in Crown Heights featuring Smorgasburg food vendors.
Eric served as Brooklyn Borough President Marty Markowitz’s communications director and speechwriter from 2003 to 2007, and worked as a journalist covering art, music, architecture, and politics from 1995 to 2007. He has been active in New York City community-building for more than a decade, including the movement to legalize dancing and helping create ice-cream parlors in Rwanda and Haiti through the Blue Marble Dreams project. He has a BA from Eugene Lang College at the New School and lives in Prospect Heights with his wife, daughter and son.
Claudia is a professional food stylist based in New York City. She first fell in love with the culinary arts in her Italian grand-mother's kitchen. She would watch her as she meticulously made meatballs every week for Sunday lunch.
Claudia moved to New York to pursue her dream and received her food styling education by apprenticing under some of the city’s best food stylists. Her first job in the big apple was styling meatballs, which she took as sign that she was on the right path—never looking back. Her artistic collaborations with Davide Luciano have been exhibited in New York, Montreal, Toronto and featured in countless international publications.
At Modern Meadow, Andras develops fundamentally new ways to grow meat and leather with better properties, no need for animal slaughter and much lower inputs of land, water, energy and chemicals.
Previously, Andras co-founded Organovo (NYSE: ONVO), which uses 3D bioprinting to create human tissues for pharmaceutical research and medical applications. Organovo has been recognized as one of TIME magazine’s inventions of the year in 2010 and by MIT Technology Review on its TR50 list of most innovative companies for 2012. Earlier, Andras had served as a consultant with McKinsey, a venture investor, and an investment banker with Citigroup.
He is also co-founder and Chairman Emeritus of the international non-profit Resolution Project, a Kauffman Fellow and was a Term Member with the Council on Foreign Relations. Andras holds an MBA from Wharton and a Bachelor of Arts with honors from Harvard.
John’s mission is to improve global health and change the way people eat by making the nutrition of chia available to everyone, every day.
A fourth generation farmer, John grew up on the West Australian wheat belt where his family had been growing wheat for over 100 years. John became frustrated, however, by the system that took his nutritious grains and turned them into highly processed foods that were contributing to modern illness.
He discovered the nutritional profile of Chia and instantly saw its potential as a food that could make a difference to people’s lives. The richest combined source of Omega 3, fiber and protein, Chia required no processing and could be added directly to food and drinks to increase their nutritional value.
In ten years John has established the world’s largest chia supply chain, with traceability by bar code from The Chia Co farms to finished products that are sold in 36 countries around the world.
John advocates sustainable, fair value farming and fair value to all participants in the supply chain. He has relocated his wife and three very young children from the Australian outback to New York City, where he continues to take his vision to the world.
Lisa is the daughter of a Korean immigrant and a Jewish New Yorker. She was raised on one grandmother's denjang-guk and the other's matzoh ball soup. The League of Kitchens is borne out of her passion for New York City, her love of cooking, and her connection to the immigrant experience.
Lisa's projects as an artist, educator, and social entrepreneur create opportunities for learning, connection, and multi-sensory engagement. She is the founder of The Boston Tree Party (an urban agriculture performance project), a former food writer for the NY Press, and a frequent speaker at universities and conferences. Lisa received her MFA from the School of the Museum of Fine Arts/Tufts University and has a B.A. from Yale University.
Dorothy is one of the most respected culinary leaders in the world today. Thirty years ago, Hamilton founded the school in Manhattan as The French Culinary Institute. Today, it has grown to be one of the world’s leading centers for culinary education with additional campuses in California and Italy. ICC has world-renowned chefs as its deans including Jacques Pépin, José Andrés, Jacques Torres, as well as more than 15,000 notable alumni hailing from more than 80 countries, including chefs Bobby Flay, David Chang, Wylie Dufresne, Dan Barber and Christina Tosi.
A true entrepreneurial educator and culinary leader, Dorothy was selected to serve as President of the USA Pavilion at the 2015 World Expo in Milan. Together with the James Beard Foundation, she will curate 7,000 various cultural programs and events that will take place at the Pavilion, whose main goal is to showcase U.S. leadership in the global food arena and highlight the country’s role in advancing culinary sustainability. Dorothy has received remarkable accolades, including being decorated by the French government with the Legion d’ Honneur; “Entrepreneur of the Year” from the International Association of Culinary Professionals; “Who’s Who of Food and Beverage in America” from the James Beard Foundation; “Silver Spoon” from Food Arts magazine; “Outstanding American Educator” from Madrid Fusion; and many more.
Dorothy is an author and creator and host of Chef’s Story, a weekly radio program on the Heritage Radio Network and a 26-part television series on PBS. After graduating with a B.A. Honours degree from Newscastle-upon-Tyne in England, she spent three years in the Peace Corps, and later earned an M.B.A. from the Stern School and NYU. Dorothy is also a graduate of the OPM program at Harvard Business School.
Helen is the Editor-in-Chief of MUNCHIES, Vice’s food website. She's a former cook, truffle-dealer and food writer who has written for publications including GQ, Food & Wine, Saveur, Lucky Peach, Refinery 29, Food 52, Time Out and Tasting Table.
Peter is leading a team to launch the Museum of Food and Drink (MOFAD), the world's first large-scale food museum with exhibits you can eat. He envisions creating a global center for education that shows people how exciting it is to learn and care about food. MOFAD and Peter have been widely featured in media outlets including The New Yorker, The Wall Street Journal, Fast Company, CNN, NPR, and Bloomberg TV.
Daniel is a New York City based food photographer. His work regularly appears in the New York Times, Food & Wine, Bon Appétit, Punch, and Eater.com where he serves as head photographer. Daniel has photographed several cocktail and cookbooks, including the recent Ivan Ramen book, The Old Fashioned by Robert Simonson, and Harold Dieterle's recent cookbook. He has two upcoming books, one with food celebrity Justin Warner and the other with Julie Reiner of Clover Club, both out of Brooklyn.
He documents much of his daily work on his instagram account @danielkrieger. To see his work check out: www.nycfoodphotographer.com
Mike is the founder and CEO of Studio Industries, a Food Design & Innovation agency, specializing in the application of design thinking to food products and experiences. Mike is also the founder of the Future Market, a conceptual grocery store that illustrates what the world, our food, and our retail experiences could look like in the year 2065. The Future Market is a project that aims to enhance how the food world innovates today, by thinking more ambitiously about tomorrow.
Mike’s experience in food design & innovation has covered a wide range over the past 10 years. Most recently, Mike led product development initiatives on the Innovation & New Ventures team at Chobani.
Mike also founded the Studiofeast underground supperclub, a sister organization to Studio Industries. Studiofeast creates unique dining experiences that use food as a medium to design experiences that range from the artful, to the educational, to the hedonistic. The Studiofeast project acts as a conceptual test lab for Studio Industries and provides a platform with unlimited creative freedom to explore new ideas in food.
Ben is the co-founder and CEO of Resy, a new reservations app for people who love restaurants and hate hassling for reservations. He is also the co-founder of Eater.com, the food blog network acquired by Vox Media in 2013.
Focused on the intersection of food and technology, Ben has also led projects for NBC Universal, Food Network, InterActive Corp, and New York Magazine and startups like UrbanDaddy, Kitchensurfing, and Very Short List. He is on the board of directors of Hot Bread Kitchen, an organization that prepares minority women for careers in the culinary industry, and MOFAD, the Museum of Food and Drink; and he's on the James Beard Awards restaurant voting committee.
Gabi and Greg are the co-CEO of Exo, which pioneers the consumption of insects as a nutritious and sustainable protein source.
Exo's first product is a line of protein bars made from cricket flour. Formulated by a 3 Michelin Starred chef, the bars combine cricket flour with nut butters, dried fruits and spices, and contain no gluten/grain/soy/dairy.
Since launching on kickstarter in July 2013, Exo has been featured in media outlets including The New York Times, TechCrunch, The New Yorker, Fast Company, Forbes, Business Insider, Gizmodo, The Wall Street Journal and National Geographic.
Peter is a food writer and an editor of Lucky Peach magazine and the co-author of numerous cookbooks. He is a former "New York Times" restaurant columnist. His most recent book is "Momofuku", co-authored with the chef David Chang.
Before making the leap into ice cream, Alexis built a decade-long career in the international development sector. Her curiosity about the concept, practices and potential of social business, coupled with her deep passion for ice cream, led her to the conception of Blue Marble Ice Cream.
Over the last seven years, Blue Marble has grown from this single local shop in Brooklyn, to a nationally recognized brand with multiple retail locations, several seasonal outposts at high-profile venues across NYC and a thriving wholesale division.
In 2009, Alexis & her co-founder established Blue Marble Dreams with the mission is to create opportunities for joy and prosperity through the unlikely medium of ice cream—building women-run ice cream shops in areas recovering from conflict or natural disaster with the audacious belief that these sweet, small enterprises can lift both the economy and the spirit of a community.
Trevor is a co-founder and Managing Partner at Alliance Consumer Growth (ACG). ACG is a consumer-focused growth stage private equity firm that invests between $5 million and $15 million of growth capital in exciting, high-growth emerging consumer brands out of its committed growth capital fund, often for a minority ownership stake. Trevor currently serves on the board of BARKTHINS Snacking Chocolate and previously on the board of Phil's Fresh Foods, maker of EVOL-branded frozen food products, which ACG recently sold to Boulder Brands.
Prior to founding ACG, Trevor was a principal with The Lessing Companies, a consumer-focused private equity firm. Earlier in his career, Trevor worked for Texas Pacific Group (TPG Capital), one of the world’s largest private equity firms with over $50 billion of capital under management, where he was a generalist in TPG's buyouts group.
Before TPG, Trevor spent three years working for the New York-based private equity firm, Harvest Partners. Trevor began his career in the Mergers & Acquisitions Group at Lehman Brothers. Trevor holds a B.A. from Northwestern University where he studied political science and captained Northwestern's Div-1 men's varsity soccer team.
Benzi is the founder and CEO of Farmigo, an online farmer’s market that empowers people to eat better by creating farm-to-neighborhood access to fresh and affordable food—benefiting local farmers and bypassing local supermarkets. He is bringing community back to the food system.
After spending a decade working in the technology industry, Benzi took a step back and reflected on his personal history, steeped in the importance of community. He thought about how technology has tremendous power to bring communities together, and yet to date in the food industry, it has largely removed human connections entirely. He decided to focus his next, and most personal venture yet, on using technology to transform the suburban food system, which had become efficient, yet unsustainable and impersonal.
Benzi earned his BA at Tel-Aviv University and MBA at the University of Michigan, and spent more than a decade working with technology giants such as Microsoft, Netscape and SAP, and launching a successful entrepreneurial endeavor called Octago, largely using software to optimize user experiences.
David, a serial entrepreneur, co-founded and leads AeroFarms, a clean-technology company that builds and operates advanced vertical farms in urban environments.
AeroFarms has been recognized as a Circular Economy 100 company, was voted Most Innovative Company at the Future of Agriculture conference and the Best Growth Company to invest in at the Wall Street Journal’s ECO:nomics conference.
David is also the founder of Hycrete, Inc., a cleantech nanotechnology company. David is an active member of the World Economic Forum (WEF) and its annual meeting in Davos. Within WEF he is honored as a Young Global Leader, where he Co-Chairs the Circular Economy Taskforce. At WEF he is also a Co-Chair for Technology and Innovation Group of Agriculture and was a Member of the Global Agenda Council on Water Security.
David is also a member of Young Presidents Organization. David is a regular lecturer at Columbia Business School and a former adjunct professor at NYU’s Stern School of Business. David received his BA from UNC Chapel Hill and holds an MBA from Columbia University. He competed for the U.S. in Fencing where he was a finalist at a world cup and represented the NYAC, helping the club win three U.S. National Fencing Championships.
Carolina holds degrees from Brown University and the Gourmet Institute. Prior to becoming a founding partner of the Comodo team, Carolina worked for Epicurious, building her life long love affair with food.
She has tried roughly ninety percent of Brussels spouts in New York City.
Andrew Steinthal is a 12 year veteran of the East Village and an Ithaca College grad. He’d been on the music industry grind since high school, ending up at Warner Bros. Records as a VP of PR before leaving to chase the dream of running The Infatuation full time. He doesn’t like cheese, and once confused escarole with escargot, asking why there were no snails in his salad. When he’s not having a meal at a restaurant, he’s probably eating a bowl of cereal.
Chris moved to NYC in 2002 to chase down a dream job in the music business. After spending nearly twelve years in marketing at Atlantic Records, he now runs The Infatuation full time, spending most of his time writing, making mockumentaries and coming up with names for the Golden Retriever he doesn’t have.
Nick was born in New York City. He is the Cofounder and Co-CEO of Plated.com. Nick received his BA at Dartmouth and then moved to Java, Indonesia on a Fulbright grant, where he taught English and started a microfinance group. After Indonesia, he received his MPA and MBA from the Harvard Kennedy School of Government and Harvard Business School. He then commissioned as an infantry officer in the US Marine Corps. After leaving active duty, he worked at Goldman Sachs on a private wealth team managing over $3.5 billion in assets, while serving in the Marine Corps Reserves.
In June of 2012, a Harvard Business School buddy and Nick co-founded Plated.com — with the mission to use tech and data-driven operations to fix the broken American food supply chain. Over the last year, Plated has raised over $20 million in venture capital and now ships to over 90% of the United States. Nick is married, has a chubby daughter, is a big fan of peaty whiskey, and contributes regularly to Forbes and the Huffington Post.
Michael, president of the renowned Joseph Baum & Michael Whiteman Company, is considered this country's leading food and restaurant consultant.
With his partners of 37 years, he has forged a "world view" of an ever-changing industry. He is respected for a keen sense of architecture, design, social dynamics and consumer taste trends.
He is a Permanent Member of the Corporation of the Culinary Institute of America, sits on the Board of Directors of the Project for Public Spaces, is Advisor to the Board of American Institute of Wine & Food, and is on the Board of Directors of the Greyston Foundation.
His firm has worked around the globe, researching and planning food and beverage services for the Raffles Hotel Group, creating the first fast food courts in Europe and Japan; developing signature restaurants for Hotel Arts Barcelona, the Regent of Sydney and the Beverly-Wilshire Hotel; enhancing visitor experiences at the Metropolitan Museum and National Gallery of Art.
Michael was founding editor of Nation's Restaurant News, making a young industry's first newspaper the most powerful trade publication, and giving shape to an industry that was just entering its years of booming growth.
His successes have been featured in the New York Times, USA Today, Business Week, Newsweek, Restaurant-Hospitality, Restaurant Business, Food Arts and numerous other publications.
He is mentor and advisor to students in the culinary world. He graduated from Syracuse University and did graduate studies in economics at the New School for Social Research.
From January 2007 to July 2014 Bill held the prestigious title of the White House Executive Pastry Chef. Other executive pastry chef experience includes, The Dressing Room in Westport Connecticutt, owned by actor/philanthropist Paul Newman and Bouley Restaurant.
As Pastry Chef of the White House he was closely involved with Mrs. Obama’s, Let’s Move initiative with the goal of reducing childhood health problems related to diet.
Bill earned his A.A.S. degree at New York City College of Technology, a Master of Arts at Rutgers University. He has published two books, Desserts for Dummies 1997 and The Perfect Finish, Special Desserts for Every Occasion, 2010. He is the recipient of the James Beard Who’s Who Award. He is currently the Director of the Culinary Lab of ChopChop Magazine, and co-producer of Taste of the World Kids Kitchen at the New York Times Travel Show.