TEAM

Jorge Gaviria
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.

Danielle Dahlin
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.

Darien Brown
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 Ng
Business Development

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.

ADVISORS

Dan Barber

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"

Rick Schnieders

Former chairman and CEO of Sysco Corporation

Co-founder of MoGro, mobile grocery, providing healthy, affordable food to underserved communities

Director of Revolution Foods

Rick Bayless

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

Alan Tank

Founder and CEO of Revolution Energy Solutions

Former CEO of National Pork Producers Council

Former executive of National Corn Growers Association