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.

Ruby Ng
COO

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. 

Chelsey Bawot
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. 

Danielle Dahlin
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.

Ramona Nahapetian
Wholesale Hospitality

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 all types of tamales. 

Jackie Rangel
Director of Brand and Marketing

From Harper’s Bazaar to the Austin Food & Wine Festival and Lollapalooza, Jackie has honed her branding and marketing skills in a number of experience-based businesses, both on and offline. Her avocado taco creativity is also unmatched.

Ian Auger
Northeast Operations

Ian learned the art of customer-driven service in the fast-paced kitchens at New York’s Franny’s and the Blue Hill restaurants. An avid cyclist, Ian believes strongly in the regenerative properties of the post-race taco.

Darien Brown
Northeast 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.


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

 

Martha Willcox

Geneticist and landrace maize expert

Maize Landrace Improvement Coordinator

Former research geneticist at USDA

Alan Tank

Founder and CEO of Revolution Energy Solutions

Former CEO of National Pork Producers Council

Former executive of National Corn Growers Association

 

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