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.
Ruby has led business development and wholesale efforts for beloved brands across the world. She's a proud new mom who totally ditched rice for tortillas.
Director of Experiential Marketing
Chelsey hails from hit TV shows like Iron Chef America and Top Chef, where she worked as culinary producer and food stylist. She is excited to tell the world about America's Next Top Bread (#OGsuperfood) and will never say no to a plate of chilaquiles.
Supply Chain and Logistics
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.
Fresh from academia, Ramona joins Masienda with two bachelor's degrees from UC Berkeley and The Culinary Institute of America (CIA), respectively. She's a self-admitted sucker for buñuelos (the Mexican, tortilla version, of course).
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
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
Geneticist and landrace maize expert
Maize Landrace Improvement Coordinator
Former research geneticist at USDA
Founder and CEO of Revolution Energy Solutions
Former CEO of National Pork Producers Council
Former executive of National Corn Growers Association