The Business Leadership Council

The Business Leadership Council is a group of leading chefs, food and foodservice executives, entrepreneurs, investors, and social innovators working to inform, support, and confront issues that are surrounding the food industry today. These issues include public health, the environment, demographics, and food ethics, and they can be addressed through executive training, open dialogue, and research. Integrating insights into these issues and results from accumulated research into the CIA’s curriculum will also prepare the next generation of culinary leaders to be socially aware citizens. 

Michael Kaufman
Chair, Menus of Change Business Leadership Council; Partner, Astor Group; and Visiting Lecturer, Harvard Business School (Chappaqua, NY)

Chavanne Hanson, MPH, RD
Vice Chair, Menus of Change Business Leadership Council, and Food Choice Architecture and Nutrition Manager, Google Food (Mountain View, CA)

Matt Abercrombie
Sr. Consultant, Menu Strategy & Development, Chick-fil-A, Inc. (Atlanta, GA)

Shannon Allen
Creator of grown (Miami, FL)

Michiel Bakker
Director, Global Programs for Real Estate & Workplace Services, Google (Los Gatos, CA)

Dan Barber
Chef-owner of Blue Hill and Blue Hill at Stone Barns, Creative Director of Stone Barns Center for Food & Agriculture (New York, NY)

Rick Bayless
Chef-Owner of Frontera Grill, Topolobampo, and XOCO (Chicago, IL)

Sara Burnett
Vice President, Wellness and Food Policy, Panera Bread (St. Louis, MO)

Kathy Cacciola, MA
Vice President, Enterprise Sustainability, Aramark (Philadelphia, PA)

Stephanie Chenevert
Director of Global Programs at Google Food (Mountain View, CA)

Amanda Cohen
Chef/Owner, Dirt Candy (New York, NY)

John Coker
Senior Vice President of Supply Chain Management, Compass Group (Youngstown, OH)

Christy Consler
Founder and CEO of Sustainable Leadership Advisors (San Francisco, CA)

Einav Gefen
Executive Corporate Chef, Unilever Food Solutions (Englewood Cliffs, NJ)

Danielle Gould
Founder of Food+Tech Connect (Brooklyn, NY)

Nicolas Jammet
Co-founder and co-CEO, Sweetgreen (Washington, DC)

Julia Jordan
Director of Sustainability, Compass Group (Austin, TX)

Ellen Kennedy
Ellen Kennedy Consulting (Bethesda, MD)

Arik Markus
Rimon LLC (Phoenix, AZ)

Molly McGrath '08
Chef and Culinary Director, Roti Modern Mediterranean (Chicago, IL)

Jehangir Mehta '95
Chef-Owner, Graffiti Earth, Me and You (New York, NY)

Bart Minor
President and CEO of the Mushroom Council (San Jose, CA)

Marie Molde, MBA, RD
Account Executive for Client Solutions at Datassential (Chicago, IL)

Eric Montell '89
Executive Director of Residential & Dining Enterprises, Stanford Dining (Palo Alto, CA)

Anthony Myint
Co-Founder of The Perennial, Mission Chinese Food, Commonwealth, and Zero Foodprint (San Francisco, CA)

Steven Petusevsky '77
Founder and Principal, Steven M. Petusevsky Enterprises (Plantation, FL)

Carl Potts
Executive Director, Saskatchewan Pulse Growers (Saskatoon, Canada)

Jim Prevor
Founder and Editor-in-Chief, Produce Business (Boca Raton, FL)

Michelle Markesteyn Ratcliffe, PhD
Vice President of Sales and Marketing at Truitt Family Foods (Salem, OR)

Kirsten Saenz Tobey
Founder and Chief Innovation Officer for Revolution Foods (Berkeley, CA)

Lauren Schneider
Senior Consultant, Brand Strategy & Media at Chick-fil-A (Atlanta, GA)

Nicola Shaw
Director of Marketing, Daiya Foods (Vancouver, BC)

Diana Simmons
Senior Director of Product and Process for Clif Bar & Company (Emeryville, CA)

Olly Smith
Vice President, Food at Pret à Manger (New York, NY)

Rachel Fineberg Sylvan, MBA
Director of Corporate Social Responsibility, Sodexo (Washington, DC)

Rafi Taherian '95
Associate Vice President, Yale Hospitality (New Haven, CT)

Ken Toong
Executive Director of University of Massachusetts Auxiliary Enterprises (Amherst, MA)

Scott Uehlein '85
Vice President of Product Innovation and Development, Sonic Drive-In (Oklahoma City, OK)

Ken Whitacre
Executive Vice President of Produce Business (Boca Raton, FL)