Legacy chocolatier, Steven Lawrence, began working in chocolates when he was just a teenager and has since become an acclaimed award-winning chef in the fine chocolates industry. As Co-Founder and Co-President, he brings to Wildwood more than five decades of experience, combining impeccable sourcing standards with both traditional and unique flavor pairings. Lawrence’s passion and creativity for recipe development are the drive behind Wildwood’s artisanal roots and award-winning confections. His experience managing chocolate production for other acclaimed confection companies before starting his own The Chocolate Makers Studio 15 years ago funnels into his efficient management of Wildwood’s production operations.Today, he delights in spreading joy by making Wildwood caramel and chocolate a deeply joyful experience, from first sight to last bite.

Namiko Hirasawa Chen is the creator of Just One Cookbook, the #1 English-language website for Japanese recipes. Nami believes that anyone can cook traditional and modern Japanese dishes with confidence by following her accessible, step-by-step instructions and videos.To help home cooks prepare meals with the right tools and present them beautifully, Nami launched JOC Goods, an online shop dedicated to artisan-made Japanese tableware and kitchenware.Born and raised in Yokohama, Japan, she now lives in San Francisco, California, with her family.

Dan Abel Jr. is the Chief Chocolate Officer of two beloved St. Louis-based companies:Chocolate Chocolate Chocolate Company and Bissinger’s Handcrafted Chocolatier.Dan occasionally goes by another nickname: “Willy Wonka of the Midwest.” But nomatter what you call him, he’ll never forget his roots. Dan is a 2nd GenerationChocolatier & son of the founder of Chocolate Chocolate Chocolate Company. Alongwith his two siblings, Dan oversees the operations of both Chocolate ChocolateChocolate Company and Bissinger’s Handcrafted Chocolatier. Manufacturing,distribution, national sales channel and product development are the key areas to Dan’sfocus. Currently the Abel family is expanding its manufacturing facility, adding a bar anda café – and Dan is very instrumental in the construction management and developmentof both concepts while continuing to push growth. Dan is married with three children –enjoys playing golf, gardening with his young children and spending time with his family.

Kieran is a Canadian entrepreneur based in Los Angeles. He currently runs Equip Foods, a real-food supplementbrand known for its grass-fed beef protein powder that tastes like dessert, Prime Protein. Sincetaking over operations in 2021, Equip Foods has scaled top line and bottom line by 30X+ from low sevenfigures in net sales to mid eight figures. It's an extremely lean team with <10 FTE's,optimizing for sustainable, profitable growth.Prior to Equip, Kieran founded Amplify, a marketing services business that helped CPG brands growin the student market. He started the company in university, dropped out, and ran it for about sixyears. There, he earned business from the likes of Unilever, Procter & Gamble, L'Oréal, PepsiCo, Lyft,Nestle, Molson-Coors, and Popeyes. Amplify was fortunate to employ over 3500 students. Kieran has beennamed to both the Forbes 30 Under 30 and Adweek Young Influentials lists for his work.Equip aside, Kieran serves as an investor and advisor to CPG brands. When not staring at a computerscreen, he runs a lot (around 3000 miles a year), meditates, reads, golfs and cooks.

Hannah, founder of ChicP, is a former private chef with a passion for sustainable food practices. After catering across the UK and Europe for families and gatherings, she completed a cooking course centered on the farm-to-fork concept, which ignited her commitment to using fresh, sustainable ingredients and reducing food waste. This ethos, deeply rooted in her childhood, would ultimately lead to her shaping her career and business.While working as a chef, Hannah noticed the alarming levels of food waste—whether at large events, on farms, or in homes. She also became frustrated by the lack of high-quality, natural hummus options on the market. Inspired to create a product that aligned with her values, Hannah launched ChicP in 2017, turning surplus produce into delicious, nutritious hummus. Starting in her kitchen, Hannah began collecting surplus produce from New Covent Garden Market and experimenting with recipes to turn these leftover vegetables into flavourful and sustainable dips. The brand was built on the idea of reducing food waste, supporting British farmers, and offering an eco-conscious snacking experience with no preservatives.ChicP quickly gained traction, with its first major retail listing in Whole Foods in 2017, shortly after launching. Today, ChicP is available in national retailers like Ocado and Booths, as well as prestigious outlets such as Selfridges and Whole Foods Market. With three product ranges and eight unique flavours, Hannah’s mission continues to make hummus that is not only good for you, but good for the planet. Building ChicP from the ground up, Hannah, to this day, still oversees all aspects of the business —from creating the recipes to navigating the business challenges — demonstrating unwavering dedication and hard work in every step of her entrepreneurial journey.

Chuck Siegel has been a part of the San Francisco chocolate scene since 1987. He taught himself everything he knows about the art of chocolate making through trial and error until he perfected the confections that are sold in stores today.After selling his first chocolate company, Attivo, in 1995, Chuck took a break from making confections to work as a business consultant. Not being able to stay away for long, he founded his second artisan chocolate company, Charles Chocolates, in 2004 where he remains today. With Charles Chocolates, Chuck has set out to make confections using only the finest ingredients. "The guiding philosophy that drives both how we make our chocolate and the ingredients we use," Chuck says, "is that I view every chocolate I make as equal to the worst ingredient I put in it, so we only use the best."

Tripp McLaughlin stands out as one of Atlanta's top leaders due to his impressive track record and current role as the Chief Marketing Officer at The Honey Baked Ham Company, LLC. With his extensive experience and dedication, he is poised to significantly impact the growth and success of this Atlanta-based brand which boasts over 440 locations nationwide and a thriving direct-to-consumer business.Having previously served as the Global Brand Head for Hilton, Tripp brings a wealth of knowledge and expertise in the hospitality industry to his current position. During his tenure at Hilton, he played a pivotal role in the groundbreaking for Motto by Hilton Atlanta Old Fourth Ward (O4W), a pioneering mixed-use property, demonstrating his ability to contribute significantly to Atlanta's business landscape and economic growth.As the Chief Marketing Officer at The Honey Baked Ham Company, LLC, Tripp McLaughlin is focused on spearheading a new phase of growth and transformation for the brand. He is committed to maintaining the company's legacy of quality and excellence while creating unforgettable experiences that deepen customers' connection to the brand. Tripp holds a Bachelor of Science degree from the University of Virginia and an MBA from Northwestern University's Kellogg School of Management. 

Jennifer Mayne: DLM's Gift Tour Guide:Jennifer and her husband, Calvin love food, travel, family and friends. Being generous with food is at the core of their being. Jennifer loves to cook for her family and friends and enjoys shipping gourmet food gifts. After marrying Calvin, an opportunity presented itself to help direct the DLM Mail Order Business. With lot's to learn, Jennifer learned LEAN manufacturing to how to quadruple staff for 3 weeks in December along with her true passion of selecting the gifts at dorothylane.com. Being generous through the gift of food is a proven way to brighten someone's day and comfort to those in need.

Dr. Anthony Gustin is a former sports rehab clinician turned amateur farmer, entrepreneur,author, podcaster, and investor. Driven by a commitment to fixing what is broken in our modernhealth and food systems, he has founded several companies that empower people to livehealthier lifestyles.Equip Foods was born out of frustration with a supplement industry full of misinformation,underdosed products, and shady ingredient sourcing. As he puts it, “The supplement industry isdirty and people are getting robbed. Our food system is bereft of nutrients and toxic. People whogive a damn about their health need support and alternatives on their journey. No one else isdoing it, so we will.” Anthony aims to raise the bar across the entire industry, setting newstandards for transparency and quality, and helping people bridge the gap between their dailynutritional needs and real foods.As a recognized expert in food systems and regenerative agriculture, Anthony has invested inand advised over 40 businesses in the health and wellness space, always striving to help goodpeople do good things. He continues to explore what it means to live like a human through hispodcast, The Natural State, and his newsletter, The Feed.

Rebecca Adams Savage brings her cross-functional understanding of design, business and law to Wildwood as it cultivates the most luxurious yet approachable caramels and chocolates. Her years of experience as Director of Operations and General Counsel for successful early stage companies coupled with her past as an artist informs her management of Wildwood as the company blazes new trails in a burgeoning domestic craft confections market. Rebecca ensures Wildwood creates the highest quality most beautiful products that uphold the values and standards which reflect the beauty and preservation of nature, while strategically guiding the company through challenging externalities. Savage grew up working in her father’s small manufacturing business and studied environmental studies and fine art, specializing in oil painting, during her liberal arts undergraduate education. This unique background coupled with her experience as a lawyer and in various aspects of business operations pours into Wildwood each and every day. The result is an aesthetically and culinarily revolutionary confections brand with an ethos of environmental sustainability and a solid business foundation.

Born in Houston, TX, to Vietnamese immigrant parents and raised in Germany, Khanh grew up immersed in a blend of cultures, each shaping her appreciation for craftsmanship, aesthetics, and storytelling. After studying Psychology in Boston, a chance connection with the coffee world through Jaho Coffee sparked a new passion - one that merged community, experience, and design. As Director of Brand Development for Jaho Coffee, Khanh honed an eye for how branding and visual identity shape the way people experience coffee.With a deep love for design’s ability to elevate the everyday, Khanh founded CHEEBXDESIGN, a creative studio dedicated to capturing the beauty in design and how it enhances perception - because a well-crafted experience, much like a well-brewed cup of coffee, is greater than the sum of its parts. Now, as co-founder of Dekáf Coffee Roasters, that philosophy extends to redefining decaf. Caffeine-free should never mean flavor-free, and great coffee should look just as good as it tastes.When not shaping the future of decaf, Khanh enjoys traveling, discovering new foods, spending time with family, and doting on her cat, Jeffery (who, much like a great design, brings endless joy in the simplest of ways).

As a Registered Dietitian with over 26 years of experience, Meg is dedicated to educating her patients on the importance of a healthy approach to diet, and why a balanced lifestyle is vital to healthy aging and well-being for patients of all ages. She is greatly encouraged by the efforts and accomplishments she has witnessed in both her field, as well as in her clients during her 14 years in private practice in Beverly Hills, California. Meg received her BS in Nutritional Science at Cal Poly, San Luis Obispo, California. She continued her training and completed her dietetic internship at the University of Medicine and Dentistry in New Jersey, receiving her Master’s in Human Nutrition at the University of New Haven in Connecticut.

Madeleine Macks is the Chief Operating Officer of Ella’s Flats, where she leads business operations, strategy, and growth for the family-owned brand known for its clean, all-seed crackers. Prior to joining Ella’s Flats, Madeleine was a Principal at Boston Consulting Group (BCG), where she advised Fortune 500 companies and high-growth startups across the consumer and retail sectors. Her work spanned brand strategy, innovation, supply chain optimization, and go-to-market planning. She also has a background in real estate and international development—areas she advised on during her time at BCG. Madeleine graduated with honors from The Wharton School of the University of Pennsylvania, where she earned her MBA with a concentration in Strategic Management. She is passionate about building mission-driven businesses that put real food and wellness first.

Andrew Thomas is an accomplished marketing executive with over 15 years of experience in the CPG food and beverage industry. He is known for his strategic thinking, entrepreneurial mindset, and ability to drive profitable growth through innovative marketing and brand management. Before joining Archer, Thomas held marketing leadership roles at several top CPG companies, including VP of Marketing at Wilde Chips, VP of Marketing at Chicken of the Sea, and VP of Brand Marketing at Soylent, where he led a variety of successful marketing and product development initiatives. He also served as Director of Marketing at PepsiCo, working on key brands like KeVita, Naked Juice, and IZZE Sparkling Juice, driving growth and market expansion across these portfolios.At Archer, Thomas has spearheaded extensive research efforts to gain deeper insights into consumer segments within the meat snack category. His work has been crucial in defining the brand's target consumer and setting the stage for the launch of a distinctive, ownable brand identity.A dynamic and engaging speaker, Thomas captivates audiences with his forward-thinking approach to marketing and branding. His unique blend of practical experience and visionary insights make him invaluable for those looking to understand the future of CPG, consumer behavior, and innovative marketing strategies and who want actionable takeaways that inspire and challenge the status quo.

Eugene Kang’s journey started in his Korean immigrant parents’ Los Angeles convenience stores where he learned the value of food, community and hard work. Later, on a spring break road trip, he discovered a delicious, hand-crafted beef jerky stand and returned home with an idea that soon became a full-fledged company. He acquired Archer (then Country Archer Provisions) when he was only 22 years old. Fourteen years later, Archer is the No. 1 premium jerky brand in the U.S., known for its real, responsibly sourced ingredients and clean-label products that stand out in a crowded market. Archer’s explosive success is a driving force in the growth of the overall meat snack category.Under Kang’s leadership, Archer’s 90% year-over-year growth in 2024 outpaced the category's 5.8% growth[i],, and the company is on track for $500 million in top-line revenue by the end of 2026. A pivotal moment for the company came in 2017 when Kang made the decision to expand Archer’s product portfolio from jerky to meat sticks – that bet is paying off; the stick business is booming. In 2024, Archer’s meat stick sales grew by 187.4%, making the company one of the primary drivers of the overall meat stick category's growth[ii]. In the first half of 2025, under Kang’s leadership, the company underwent a bold brand refresh, which elevated it in a competitive marketplace. Archer also announced a sponsorship of the world champion Los Angeles Dodgers, which brought Archer products to concession stands throughout Dodger Stadium. In the second half of the year, the company will launch its first national marketing campaign and open its second manufacturing facility that will nearly double its production to meet surging demand and further vertically integrate its operations, an approach Kang strongly champions. Kang holds a coveted spot as a Forbes 30 Under 30 All Star Alumnus and is frequently tapped by top-tier press for his leadership expertise and commentary on industry trends. He’s been featured in ABC News, Entrepreneur, Forbes, Fortune, GoodMorningAmerica.com, Inc., Los Angeles Times, Money Magazine and many more. Under his leadership, Archer has also been ranked on the Inc. 500 Regionals (Pacific) and Inc. 5000 list as one of the fastest growing companies in the U.S. for multiple years running. [i] SPINS, Total U.S., latest 24 weeks ending 12/19/24[ii] SPINS, MULO & Natural, Latest 24 weeks ending 12/29/24

Martine Lund Nielsen is the Chief Marketing Officer of Ella’s Flats, where she leads all brand, digital, and go-to-market efforts for the clean, all-seed cracker company. Martine brings deep expertise in marketing, digital strategy, e-commerce, and direct-to-consumer (DTC) growth, with a career spanning a variety of globally recognized brands. Originally from Norway, Martine has a personal connection to the product—Ella’s Flats are a nod to traditional Norwegian all-seed crackers, a staple she grew up enjoying. This cultural resonance fuels her passion for the brand and its mission to offer nutritious, clean-label snacks to health-conscious consumers. At Ella’s Flats, she is driving the company’s next chapter of growth, focused on expanding reach and deepening customer engagement nationwide.

Leigh learned early on that sharing a table unites people: it’s a level playing field for everyone. She treats the kitchen as her playground, creating dishes that cultivate togetherness, joy and love. And her queso, more than any recipe, shares that love.Now, Queso Mama is bringing her beloved queso to everyone—so you can share the love with your friends and family.

Tasuku Murakami helms the kitchen at Umi, Atlanta’s destination for modern Japanese cuisine. The Michelin-starred chef oversees the menu that unites classic and modern Japanese flavors and has earned Umi accolades from media outlets including The New York Times, Time Out and USA Today. Murakami’s career spans more than 20 years and includes stints in Tokyo, Osaka and Kobe, Japan, as well as Turin, Italy. Murakami came to Umi from New York’s The Lobster Club, a Japanese-style brasserie where he served as executive sushi chef. While in New York, he also was executive sushi chef at the Michelin-starred Tribeca hot spot Sushi Azabu. In Japan, Murakami served as sushi chef at Sushi Kobe in Kobe and Ginza Sushi in Tokyo. In Osaka, he was executive sushi chef and managed nine restaurants for E-ownersfood Inc. and was proprietor for the sushi and Japanese restaurant Dateya, responsible for all areas of the restaurant. Murakami also served as executive chef for Ristorante Tobiko and was sushi chef for Ristorante Arcadia and Tsukiji Sushi Iwa in Turin.

Lisa Pollack is Corto’s Education Ambassador. She leads opportunities to taste and experience fresh olive oil with both professional and home chefs. Lisa has visited olive oil producers all over the world, from New Zealand to Japan, and she found her way to the California industry in 2013. Her background comes from the California Olive Oil Council where she oversaw the organization’s commitment to quality and standards with the sensory taste panel, while also working as an advocate for California producers among discerning chefs, retailers and consumers. When she decided to step away from the COOC, she was elated to join Corto in furthering their education initiatives and sharing the exciting innovations that position them as a leader worldwide. In addition to her experience overseeing the COOC taste panel, Lisa is certified by the National Association of Olive Oil Tasters (ONAOO) based in Imperia, Italy.

As co-executive chef at Atlanta’s top destination for sushi, Todd Dae Kulper unites classic and modern Japanese flavors with two decades of experience as a sushi chef. At Umi, he creates an assortment of sashimi, nigiri and specialty rolls as well as a selection of “aburi” or slightly cooked sushi-grade fish, hot items such as black cod miso and smoked duck breast tataki, and desserts like the “donut touch my donut.”Kulper spent two years working for Nobu Matsuhisa, honing his skills as a sushi chef at NOBU in Miami Beach, Florida. During this time, he was able to stage at The French Laundry in Yountville, California. Before arriving at Umi in 2017, his career path also has taken him to Kansas City, Missouri, Honolulu and Ho Chi Minh City.Kulper was born in Seoul, South Korea but grew up on a dairy farm in Northeast Iowa. A self-taught chef who got his start in the industry right after college working as a dishwasher and expediter, he has since made a name for himself developing skills in French, Japanese, Vietnamese, Italian, Mexican, Korean and Sichuan Chinese cuisines, in addition to holistic vegan and vegetarian fare. He also is a trained pastry chef.

Lex Evan is the Founder, CEO & Chef of LEXINGTON BAKES.He is focused on building the company into the next great American bakery brand rooted in empowering consumer choice, improving equitability, and inspiring radical change in the food world.Before founding LXB, Lex developed his expertise in design and brand strategy through a 15-year career working in CPG.Spending a decade of his career at Johnson & Johnson, Lex led the design, strategy, and creative direction of iconic global brands, products, and teams for some of the world's most impactful beauty, health and wellness brands.Alongside his career in design, Lex also founded three previous startups, including a digital publication, a design marketplace, an LGBTQ+ activism apparel brand, Alt Pronouns, and a subsequent digital platform, Queerist.He holds a Bachelor of Fine Arts in Graphic Design from Montclair State University.

Eytan Zias’ career began as a busboy, and he rose through the kitchen ranks in New York City, and then attending culinary school in Arizona. He worked at Craft Bar, Le Cote Basque and Fiamma Osteria in NYC, then moved to Phoenix to help open Fiamma Trattoria at the James Hotel, and stayed to work at Kai, the only 5 Star/5 Diamond property in Arizona. Eytan initially developed an interest in cutlery out of necessity in the kitchen, but quickly found knife-work to be his favorite part of the day, and sharpening to be his way to relax and compose his thoughts. After a ten year cooking career, he opened the Phoenix Knife House in 2007, creating the go-to place for the culinary community and home cooks alike to purchase and learn about knives. In 2014, he relocated to Portland, Oregon with his family and opened a second outpost of Knife House. His two shops contain one of the largest collections of kitchen knives of any independently owned store in the country. During all of this, Eytan was simultaneously pursuing a personal passion for knife making, studying and experimenting with steel properties, blade geometry and traditional forging techniques. He channeled his passion for knives into learning forging techniques and has pursued the art for the last 15 years. With 30 years of experience using, sharpening, selling and making knifes, Eytan is expert in the field. STEELPORT has been the culmination of all of his experience an understanding of the best features a chef would want in their ultimate kitchen tool.“After 25 years of sharpening, using, selling, and making knives, we’ve created the knife that I would want to use for myself.” Eytan Zias, Co-founder and Bladesmith 

Robert (Robby) Sansom is Co-Founder & CEO at Force of Nature, a regeneratively sourced meat company based in Austin, TX. Robby’s roots run deep in the natural food community. Previously, as CFO/COO at EPIC, Robby spent much of the last decade studying regenerative agriculture at ranches all over the world.Through this education, Force of Nature was co-founded with the intention to accelerate the creation of a global regenerative supply network. Force of Nature works in partnership with land stewards, ranchers and farmers committed to creating a positive return on the planet. With Force of Nature, consumers now have the ability to invest in environmental regeneration by consuming meat that is good for the planet.Born and raised in Austin, TX, he received both a bachelor’s degree and a master’s degree from the University of Texas. When he’s not building businesses aimed at saving the planet, Robby can be found on a trail, ocean, mountain or field, always making time to appreciate nature and explore his surroundings.Robby is also a land steward at ROAM Ranch where he owns regeneratively managed bison.

Prior to creating Hast, Elliot worked as a consultant in marketing and branding for agencies and companies such as FutureBrand, Weber Shandwick & Nivea. Elliot has always had a passion for cooking, industrial design, material science, and engineering. Elliot is also a certified Les Mills instructor, a certified trainer, and a nutrition specialist. 

Ellen Macks is the founder of Ella’s Flats, a woman-owned company crafting clean, all-seed crackers that are as nutritious as they are delicious. A lifelong health enthusiast, Ellen launched the brand after her three children were grown—proving it’s never too late to turn passion into purpose. Now a proud grandmother, Ellen was inspired by her commitment to healthy eating and a homemade seed cracker recipe that quickly became a household favorite. With a background in business, she transformed that simple snack into a nationally distributed product. Today, Ella’s Flats are sold in thousands of stores across the U.S., fueling people with real food that fits into keto, paleo, low-carb, and Whole30 lifestyles.

Cashmira is a former recipe columnist for the Indian Express in New York, devoted home chef, and lifelong flavor chaser. Born in Mumbai and shaped by two decades in Dubai and over a decade in New York City, her cooking blends the bold warmth of Indian home kitchens with the curiosity of a global palate. Her green chili chutney—equal parts fiery, fresh, and addictive—grew out of countless test kitchens, dinner parties, and a shared obsession with flavor. In 2024, she was a standout contestant in The Favorite Chef competition, presented by Carla Hall and hosted by Colossal, placing second in her group in support of the James Beard Foundation.

Trevor Blyth, is at the front of Kamut International, serving as president and committed to continuing his family's legacy. Under Blyth, and in addition to leading the operation of the company, he is actively working on undertaking a carbon footprint study and assessment along with the internationally recognized sustainability consultancy Soil & More Impacts (now operating as Sustainable AG) in order to understand the impact of its complete supply chain from farm to customers, including assessing the contribution and/or benefits of all KAMUT® Brand Wheat being grown exclusively organic. Working in collaboration with all members of the supply chain from the growers up to the end customer, the goal is to measure and understand the environmental impacts and be able to determine areas where improvement and reductions can be made.

In 2002, Julie Smolyansky became the youngest female CEO of a publicly traded company when she took over Lifeway Foods at the age of 27. Since then, Julie has propelled the business forward with innovative product development and marketing, bringing kefir into the U.S. mainstream, growing the company from $6 million to $160 million in 2023, and expanding distribution to Mexico, Ireland, France, South Africa, UAE, various regions of Central and South America, and the Caribbean. Julie has been named to Fortune’s 40 Under 40, recognized among Fortune’s 55 Most Influential Women on Twitter, featured as one of the Best Instagrammers on the 40 Under 40 list, was honored as a 2020 Champion of Wellness by VeryWell, and was recently named the winner of a Gold Stevie® Award in the Female Executive of the Year – Consumer category, in the 18th annual Stevie Awards for Women in Business.A University of Illinois at Chicago graduate, Julie is an emeritus member of the United Nations Foundation Global Entrepreneurs Council and a 2015 Young Global Leader of the World Economic Forum. She has produced documentaries such as “The Homestretch,” “Honor Diaries,” “The Hunting Ground,” and “On the Record.” In 2013, Julie co-founded Test400k, a non-profit organization advocating to end the backlog of 400,000 untested rape kits in the U.S. Julie released her first book, The Kefir Cookbook: An Ancient Healing Superfood for Modern Life, Recipes from My Family Table and Around the World, in March 2018. She is the mother of two girls.

Role at Four SigmaticDanielle is Four Sigmatic's Head of Education and Innovation.BackgroundDanielle is a Registered Herbalist (RH) of the American Herbalists Guild (AHG), Certified Holistic Nutritionist, Best-Selling Author, and Head of Education and Innovation at Four Sigmatic. Prior to joining forces with Four Sigmatic, she received her BA in Environmental Studies and Philosophy from Whitman College.She studied Ayurveda in India and became a Certified Yoga Instructor on the banks of the Ganges River. She then worked with a Naturopathic Doctor in Indonesia where she became a Certified Raw Chef and Detox Coach. But it was leading trekking adventures into the backcountry of Thailand where she became particularly fascinated by herbal medicine. After several years in Asia, she landed in Boulder, Colorado to formalize her education in holistic medicine.Upon completing her graduate studies at the Colorado School of Clinical Herbalism, she opened her private practice, Danielle Ryan Wellness, where she works with hundreds of clients across the US, specializing in functional mushroom based treatment for individuals with autoimmune conditions and chronic illnesses. She was invited to become the Instructor of Mycology at CSCH, where she taught for 5 years. Danielle brings her passion and expertise in herbal medicine, clinical practice, teaching, formulation, and her deep love for fungi, to everything she does.

Lori “Chef Lorious” Rogers is a celebrity chef, cookbook author, and influencer with roots in both California and Alabama. Chef Lorious proudly combines her California upbringing with her Alabama family influences into a cooking style that is uniquely her own – “Calibama Cooking.” Known for her warm, down-to-earth approach, lots of laughs and her signature Calibama cooking style, Chef Lori’s recipes and cooking show are beloved by home cooks and professionals alike. A trailblazing entrepreneur, Chef Lorious created the first wine-infused jam aptly named, “Jam Vino.” For Chef Lorious, jam-making is a time-honored Southern tradition and cherished ritual protected and transported by her father from Alabama, amidst her family’s move westward. As a California native, Chef Lori’s creative juices began to explore the innovative fusion of West Coast wine country and her southern Alabama roots. What started as a creative twist on a family spread for “a gourmet” grilled cheese evolved into something spectacular during a cooking demo at Williams-Sonoma. As she layered this one-of-a-kind homemade wine-infused jam into sandwiches during the demo, the crowd’s curiosity turned into delight. They kept asking, "What’s in this?" and Chef Lorious realized she had more than just a family favorite — she had a hit, Jam Vino! Five years later, Jam Vino continues to be a hit and in September 2024, Chef Lorious was awarded the coveted Golden Ticket to sell Jam Vino in Walmart stores!A sought-after personality, Chef Lorious has been featured on “Good Morning Washington,” “Good Day DC,” “Good Day Philadelphia,” “Good Day Atlanta,” and has a recurring monthly “Taste Texas” segment on “Good Morning Texas.” Chef Lorious is the author of “Calibama Cooking: Classic & Contemporary Comfort Food.” The Chef Lorious Group, LLC is a woman-owned business certified by the Women’s Business Enterprise National Council and the National Minority Supplier Development Council. Jam Vino products are available online at Amazon.com, Walmart.com and will debut in Walmart stores in June 2025. All things Lorious can be found at www.ChefLorious.com and www.JamVino.com. For media inquiries contact Anita@SenseiCommunications.com.

As a former agency recruiter with a focus on manufacturing and technology, Jenni Morse is inspired by change and by the trailblazing footsteps of her late father. Jenni realized her dream of product-based entrepreneurship with Simpli Press. From there, Made Simpli was born–offering its flagship product Simpli Press for everyday coffee lovers. She now contributes bliss and and ease to the world from her home in Southern California where she resides with her husband, two sons, and two dogs.

Ayumi Chikamoto, the trailblazing CEO and founder of TokyoTreat, challenges conventional norms in patriarchal Japan. A graduate of Waseda University, Ayumi initially honed her skills at Recruit Co., Ltd, overseeing the planning of a domestic e-commerce business. Inspired by requests from friends abroad for popular Japanese snacks, she founded TokyoTreat in 2015, driven by the global allure of Japanese treats.From humble beginnings on her living room floor, Ayumi's dedication turned TokyoTreat into a sought-after monthly subscription service for Japanese snacks. As a female CEO in a male-dominated industry, she shares her experiences and culture, leading the way for TokyoTreat subscribers worldwide.Beyond her role as a business leader, Ayumi embraces the joys and challenges of motherhood, balancing her role as a working mother of two children. Her journey shows that, even in a society where men typically hold more power, Ayumi is proof that women can succeed as CEOs.

Ayumi Chikamoto, the visionary CEO and founder of TokyoTreat & Sakuraco, is breaking barriers in a still largely patriarchal Japan. In 2015, Ayumi embarked on her journey, sharing beloved Japanese snacks globally through Sakuraco's sister brand, TokyoTreat. However, Ayumi's affinity for the cultural tradition of pairing tea with sweets fueled her desire to explore the deep roots of Japanese snack and afternoon tea culture leading her to create Sakuraco.Ayumi's mission goes beyond mere culinary delights; it bridges the gap between local makers and the global audience, supporting small businesses and fostering cultural exchange. Beyond her role as a business leader, Ayumi embraces the joys and challenges of motherhood, balancing her role as a working mother of two children. Her journey shows that, even in a society where men typically hold more power, Ayumi is proof that women can succeed as CEOs.

Bill Shufelt is the co-founder and chief executive officer of Athletic Brewing Company, the largest and most decorated non-alcoholic brewery in America. As an outdoor enthusiast, trail runner, and busy modern adult, Bill realized that alcohol was holding him back from achieving all of his goals, so he left it behind for good in 2013. However, he still loved socializing with friends and family and pairing great brews with delicious meals. When Bill stopped drinking, he was surprised to discover that nobody had taken the time to develop a line of full-flavored, non-alcoholic beers for the 60% of Americans who drink less than one time per week. So, Bill set out to change that by creating a company focused on crafting delicious adult non-alcoholic beverages that didn't compromise on taste or quality. In 2017, Bill left a successful career at one of the world's largest hedge funds to begin building the first U.S. brewery and taproom dedicated entirely to non-alcoholic beer, despite skepticism from industry insiders. Today, Athletic Brewing is the #1 non-alcoholic beer brand in America, with over 19% market share.

Anjali Bhargava founded Anjali’s Cup in 2014 (formerly Bija Bhar) with the hope of making turmeric part of consumers’ daily habits through authentic, Ayurvedic-inspired drink mixes and spice blends.Passionate about introducing customers to India’s authentic flavors and rituals and driven in her pursuit of balance, health, and wellness, the brand is Anjali’s love letter to her ancestors, crafted with reverence and gratitude.Anjali’s reverence for turmeric began in childhood, watching her mother use the golden root to treat everything from colds and upset stomachs to sore muscles, and for helping manage an autoimmune issue that Anjali developed when she was just eight years old. Decades later, when Anjali began struggling with debilitating migraines, Anjali again turned to turmeric for support. She developed her own recipe, combining turmeric’s trusted benefits with the convenience of a powder, resulting in a one-of-a-kind product that delivers on turmeric’s maximum benefits with a fresh and delicious taste that is suitable for daily consumption. When her migraines disappeared for good within two months, Anjali knew she had created something special, and Anjali’s Cup’s Resilience® Turmeric Elixir, the brand’s signature blend, was born.Years later, Anjali set out to produce a chai masala that would reflect the flavors and traditions of her beloved subcontinent. Championing authentic representation continues to be a driving force of Anjali’s business, which has grown in the past decade to include two turmeric elixirs, two chai masala blends, a golden milk mix, and a masala chai ultra concentrate. Anjali remained grounded in her commitment to the principles that led her at the beginning of this endeavor, while expanding the reach and applicability of her products.Decades in the making, Anjali’s products are as much her offering as they are her mother’s, from whom she learned how to cook and nourish herself with Indian ingredients and rituals. A super-taster, Anjali was taught by her mom to trust her palate at a young age; nevertheless, she continues to work with her mother when developing recipes. Anjali makes these products for everyone, including her family, who consume her products daily for their health and enjoyment. That is why when it comes to quality, taste, and function, Anjali makes no compromises. The creation of Anjali’s Cup is also, in many ways, a reminder to everyone of the value of family recipes and long-standing traditions, and that we can find ways to continue to enjoy them and integrate them into our ever-changing, busy lives, embracing third-culture principles.

Anil caught the entrepreneurial bug watching his immigrant parents hustle after moving to the US from Albania when he was 11. A year studying in Tokyo during college didn't just leave him fluent in Japanese - it sparked a lifelong love affair with coffee that led to founding Jaho Coffee in his hometown of Salem, MA in 2005. Since then, he's built a mini empire with seven Massachusetts locations, two Tokyo cafés, and a string of ventures including Barista Connection (before coffee folks had Instagram!), Milkboy Boba & Ice Cream, and Bagel Boys. His latest venture, Dekáf Coffee Roasters, is on a mission to prove decaf drinkers deserve the good stuff too.