Founder + CEO
Jorge has trained at top restaurants, including Danny Meyer's Maialino and Dan Barber's Blue Hill at Stone Barns. He now subsists almost entirely on tortillas and scrambled eggs.
VP of Operations
Danielle has worked in dynamic roles across the natural and organic sector, including training and education at Whole Foods Market and operations at Belcampo. She is the hyphen in farm-to-table sourcing and is especially fond of green chile enchiladas.
Retail Sales Manager
Darien developed his impeccable sense of hospitality and attention to detail at two of the world's best restaurants – Eleven Madison Park and Blue Hill at Stone Barns. Tostadas and fresh guacamole are, hands down, his favorite meal.
Ruby has led business development and wholesale efforts for beloved brands like Stacy's and Pirate's Booty. She's a proud new mom who ditched rice for tortillas and has never looked back.
Author of The Third Plate: Field Notes on the Future of Food (Penguin Press)
James Beard award-winning chef/co-owner of Blue Hill and Blue Hill at Stone Barns
Named one of Time magazine’s "100 Most Influential People in the World"
Former chairman and CEO of Sysco Corporation
Co-founder of MoGro, mobile grocery, providing healthy, affordable food to underserved communities
Director of Revolution Foods
James Beard award-winning chef/co-owner of Frontera Grill, Topolobampo and Xoco
Co-Founder of Frontera Foods
Top Chef Master and host of "Mexico--One Plate at at Time" television series
Joan Dye Gussow
Mary Swartz Rose Professor Emerita
Author of This Organic Life: Confessions of a Suburban Homesteader
Former chair of Columbia University Teachers College, Nutrition Education Program
Founder and CEO of Revolution Energy Solutions
Former CEO of National Pork Producers Council
Former executive of National Corn Growers Association