Cross-Disciplinary Faculty

Kurt Huffman, Chefstable

Cross-Disciplinary Faculty

Kurt Huffman, Chefstable

Robert J. Johnson

Professor of History in the Liberal Arts/Applied Food Studies Department of The Culinary Institute of America.

Helene York

Global Director, Responsible Business, Compass Group at Google, Former Director of Purchasing Strategy, Bon Appetit

Chris Cornyn

Chief Innovation Officer, BEFORE Brands

Matt Gregory

Director of Innovation and Emerging Platforms, Plum Organics; Former Director of Operations & Supply Chain, Two Degrees

William Rosenzweig

Social Impact Fellow, UC Berkeley-Haas; Founding CEO, The Republic of Tea; Managing Partner, Physic Ventures

Justin Siegel

Acting Director, Innovation Institute for Food and Health, UC Davis

Sangita Forth

Start Up Advisor; Chief Marketing Officer, Pique Tea; Former VP of Brand, Plum Organics; Former GM/Brand Director, Method Products

Sarah Soule

Professor, Stanford Graduate School of Business

Tom Tomich

Director, Agricultural Sustainability Institute Professor, UC Davis; Chair, Sustainable Food Systems, UC Davis

Bruce German

Professor and Chemist, Food Science and Technology, UC Davis

Don Buder

Partner, Davis Wright Tremaine LLP

Nikki Silvestri

CEO and Co-Founder, Silvestri Strategies

Neil Grimmer

Founder and CEO, Habit; Co-Founder and Chairman Plum Organics

Kurt Huffman

Owner & Managing Partner, ChefStable

Jaspal Sandhu

Professor, UC Berkeley; Founding Partner, Gobee Group

Kyleigh Wawak

Culinary Designer, gravitytank; Chef; Idea/Product/Business Grower

Adia Benson

Culinary Designer, gravitytank; Chef, Storyteller; Food Prototyping Expert

Guest Innovators

Caleb Harper

Principal Investigator and Director of the Open Agriculture Initiative at the MIT Media Lab.

Eve Turow Paul

Millennial expert and author of A Taste of Generation Yum.

John Foraker

President and Former Chief Executive Officer of Annie’s, Inc.

Kara Goldin

Chief Executive Officer and Founder, hint, Inc.

Gary Hirshberg

Chairman, Stonyfield Farm and Managing Director, Stonyfield Europe; Chairman and Founding Partner, “Just Label It!"

Rusty Schwartz

Co-founder and Chief Executive Officer, Kitchentown

Laurie Demeritt

Chief Executive Officer, The Hartman Group

Jon Sebastiani

Founder of Sonoma Brands and KRAVE Pure Foods

Steve Case

Co-Founder, America Online; Chairman and CEO, Revolution LLC; and Chairman, The Case Foundation

Karen Frank

Partner, Coblentz Patch Duffy & Bass LLP

Naomi Starkman

Founder and Editor-in-Chief, Civil Eats

Sam Kass

Senior Food Analyst, NBC News; Chief Consumer Experience Officer, Innit; and Former Executive Director of Let’s Move!

Susan Mac Cormac

Partner, Morrison & Foerster; Co-chair, Energy and Clean Technology Groups

Karen Trilevsky

Founder, FullBloom Baking Company; Board Member, Smart Cookie Scholarship Fund and Food, Family and Farming

Cleveland Justis

Executive Director, UC Davis Child Family Institute for Innovation and Entrepreneurship; Principal, Potrero Group

Sophie Egan

Director, Programs & Culinary Nutrition, Strategic Initiatives, The Culinary Institute of America

Lisa Mosconi

Founder and Director, Nutrition & Brain Fitness Lab at NYU School of Medicine; Assistant Professor, Department of Psychiatry, NYU

Kevin Brown

CEO and Co-founder of Innit Inc; accomplished tech sector entrepreneur and executive

Dondeena Bradley

Health and Well-being Expert; Global Head of Innovation at Weight Watchers; former VP of Nutrition Ventures at PepsiCo

Megan Mokri

Founder and CEO, Byte

David Lee

COO and CFO, Impossible Foods

Kirsten Tobey

Founder and Chief Impact Officer, Revolution Foods

Sheryl O’Loughlin

CEO, REBBL; Author, Killing It! An Entrepreneur’s Guide to Keeping Your Head Without Losing Your Heart

Justin Rheinfrank

Interaction Designer, gravitytank; Concept Innovator; Excitement Generator

Elizabeth Glenewinkel

Associate Partner, gravitytank; Experience Designer; Creative Educator

Kristin Groos Richmond

CEO and Co-Founder, Revolution Foods

Founding FBS Dean

“At FBS, we boost the skills, substance and resources behind the good intentions of serious food innovators—enabling them to realize their visions and generate meaningful value in the marketplace.”

William Rosenzweig