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.

Johan Magnusson is the Corporate Chef for Summerset Grills, leading culinary innovation, product development, and outdoor cooking education for the premium grill brand. He helps home cooks and grilling enthusiasts maximize their Summerset grills through expert recipes, techniques, and live demonstrations.Johan is the award-winning author of Badass Backyard Cooking (NBBQA Cookbook of the Year) and creator of Big Swede BBQ's internationally distributed rub line. His approach to outdoor cooking has been shaped by travels to more than 90 countries, blending global culinary traditions with American backyard grilling.With years of experience delivering cooking classes and high-impact culinary events nationwide, Johan brings energy, expertise, and a passion for helping people cook better outdoors to his work with Summerset.

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.

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.

Jared Hartke is Director of the Anova Brand at Electrolux AB, where he helps shape the voice and vision behind Anova’s connected kitchen tools. A self-described foodnerd, Jared believes deeply in Anova’s mission to change the way the world cooks by making it dead simple for anyone to serve a perfectly cooked meal. Based in Charlotte, he cooks weekly for his family—often using his favorite tool, the Anova Precision Cooker Pro, to make St. Louis–style ribs in a city that takes BBQ seriously.

Nancy Kalish is the Founder and CEO of Rule Breaker Snacks, a better-for-you snack brand known for its soft-baked, plant-based, top allergen-free treats made from chickpeas. A former health journalist and certified health coach, Nancy spent years writing about nutrition and wellness — and understood exactly what it meant to “eat healthy.” The challenge? She also had a serious sweet tooth and couldn’t find indulgent treats that truly satisfied without being loaded with sugar, preservatives, and artificial ingredients.Determined to create snacks that delivered both great taste and better nutrition, Nancy began experimenting in her own kitchen. The result was Rule Breaker Snacks: delicious, crave-worthy cookies and brownies that are gluten-free, vegan, nut-free, and made with simple, recognizable ingredients. Today, Rule Breaker Snacks are sold nationally and enjoyed by families, schools, and anyone looking for a treat that breaks the rules — without breaking their health goals.Nancy is passionate about redefining what indulgence can look like and helping people enjoy dessert without compromise.

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).

Peggy O’Shea Kochenbach, RD, is the Director of Marketing at Rule Breaker Snacks, where she leads brand strategy and communications for the nationally distributed maker of soft-baked, plant-based, top 11 allergen-free treats made from chickpeas. As a Registered Dietitian, Peggy brings an evidence-based lens to the brand’s mission of proving that indulgence and thoughtful nutrition can absolutely coexist.At Rule Breaker Snacks, Peggy helps translate the company’s better-for-you “rule breaking” approach into clear, engaging messaging for families, schools, retailers, and industry partners. She is especially passionate about creating snacks that feel fun and crave-worthy while still meeting the real-world needs of today’s families — from allergen-friendly options to balanced ingredient lists.Peggy holds a Bachelor of Science in Nutrition from Texas Christian University and an MBA in Marketing from Boston College.

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.

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 

Molly Blakeley is a life long serial entrepreneur. She grew up in a rural town in Alaska with just 4000 people. She created 13 business in just 15 years. Anything from a roller rink, to a flower shop, many restaurants, even a bar and lodge! Molly sold many of them for a great profit, and failed miserably at others, all in all she learned the ropes on how to create and sustain a successful business! "You never want to trust someone who says they have never failed at business, that's how you learn!"Molly Blakeley's most recent endeavor is a national cookie company named Molly Bz Inc. in 2018. Molly went from her last $150 after a bad business deal, to a national brand in under 3 years! Molly loved writing her first book How to be fearless in business, she takes all her street knowledge and throws them into her pages to help you hit to your mark. Molly's favorite pass time is inspiring others. She now has multiple companies and speaks at events around the nation.

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.

Steven Lamar is the original creator of the Beats by Dr. Dre headphone product line.Today he is the co-founder and Chief Executive Officer of Einstein Energy, Inc., a premium functional energy and nutrition company built around performance, cognition, and culture. He is also a co-founder and Managing Partner of 42 Macro and Wall Street Beats.Steven has spent more than 25 years building, operating, and investing in businesses across finance, technology, media, and consumer products. He began his career in banking at Wells Fargo and Citibank before moving into capital formation and private investing.In the mid-1990s, Steven served as an executive at Shoreline Pacific Institutional Finance, where he helped emerging public and private companies raise growth capital, financing 22 companies for a total of $320 million. From 1998 to 2005, he was the co-founder and Managing Partner of a San Francisco–based investment fund focused on late-stage private and early-stage public technology company investments. During his tenure, the fund invested more than $750 million across 117 public and 28 private companies, generating a 177% return for investors.Steven has deep roots in audio innovation and consumer technology. In 2005, he created the original business model, product roadmap and design identity for the Beats by Dr. Dre headphone product line – a role legally affirmed in a landmark 2019 jury verdict. He later founded Jibe Audio, LLC, continuing his work in bringing high performance audio products to market.Prior to Jibe Audio, Steven served as President of SLS International, Ltd., a publicly traded audio technology company. During his tenure, he led the company’s transition from the pink sheets to the American Stock Exchange, launched its first consumer product in partnership with Quincy Jones, and secured product placements on the Mark Burnett Productions shows The Apprentice and RockStar: INXS.From 2006 to 2013, Steven held senior leadership roles at Allied Container Systems, Inc., including CFO and COO. He was an integral member of the management team that scaled the company from a startup into a multi-million-dollar, ISO 9001–certified systems integrator serving the U.S., Canadian, and British militaries.Today, Steven is an active macro investor, angel investor, and board member in numerous private companies. Across Einstein Energy, 42 Macro, and Wall Street Beats, his work is focused on building durable brands and backing exceptional teams.

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.

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. 

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.

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.

Dr. Olivia Todd is Director of Clinical Studies and Academic Collaborations at Sorridi Therapeutics, where she helps turn gut–brain science into meaningful research. With a PhD in Microbiology and training in fungal-bacterial interactions, her background spans basic science, clinical study design, and cross-disciplinary collaboration. At Sorridi, she leads research programs exploring how dietary fibers and microbiome modulation influence inflammation and neurological health, particularly in Parkinson’s disease. Known for her ability to connect data, people, and ideas, Dr. Todd works closely with clinicians, researchers, and industry partners to advance fiber-based interventions and communicate complex microbiome science in clear, human terms.

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.

Beth Statkus is the Co‑Founder and CEO of Sorridi Therapeutics, a science‑driven startup dedicated to empowering people to address the root causes of disease rather than simply treating symptoms. Sorridi’s mission — Slow Neurodegeneration and Enhance Lives Through the Power of the Microbiome — reflects Beth’s commitment to translating cutting‑edge science into meaningful, accessible solutions for people living with chronic illness. Under her leadership, Sorridi has developed and clinically validated a first‑of‑its‑kind prebiotic fiber bar designed for people with Parkinson’s.Before launching Sorridi, Beth served as Senior Director of New Business Development at Mars Wrigley, where she introduced Health & Wellness innovations across the US, EU, and China. Over her 20+ year career in Research & Development, Beth held multiple global leadership roles spanning Science & Technology, Business Translation, and Global Brand Teams. As Global Science Director, she transformed a 2‑person team into a 37‑member global organization with strategic oversight of 80+ associates and a $20M+ budget. Her leadership generated roughly $1.2B in new business opportunities, protected $1.8B in net sales value, delivered 13 technologies into the global pipeline, and drove 40 patent applications.Beth’s innovation leadership extended across major global brands. She led the development of functional gum platforms, including a caffeine gum that delivered 25% incremental sales. Earlier, she oversaw global oral care innovation for brands such as Orbit, Extra, and Freedent, delivering 5% annual topline growth while reducing R&D project load by 20%. Beth began her R&D career at Kraft Foods, where she launched new products in the Yogurt and Pizza categories, including the award‑winning Creme Savers Yogurt and DiGiorno innovations.She holds a Bachelor of Science in Food Science from Cornell University and an MBA from Northwestern University’s Kellogg School of Management, with concentrations in Entrepreneurship & Innovation, Marketing, and International Business.

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.

HI! My name is Kelsey, a bit about me: I’m a results-driven, tenured public relations and communications strategist with a proven track record across hospitality, food and beverage, lifestyle, travel, franchise, and sports. Over the years, I’ve built my career by helping brands define who they are, elevate their stories, and earn meaningful visibility in the moments that matter.My strengths include executive thought leadership, securing top-tier media coverage, leading high-impact PR and communications initiatives, and shaping compelling brand narratives. I’m a confident leader, a collaborative partner, and an effective communicator who thrives when working with stakeholders at every level of an organization.Most recently, I took a major step forward in my career by launching my own public relations and communications practice. This move allows me to channel my passion into developing strategic, high-impact programs for brands that inspire me, and to do so with intention, creativity, and purpose.