The Sustainable Business Leadership Council

The Sustainable Business Leadership Council is a group of industry leaders 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 will be addressed through executive training, promoting industry dialogue, and research. Integrating the results into the CIA’s curriculum will also prepare the next generation of culinary leaders to be socially aware citizens. The Sustainable Business Leadership Council is composed of leading chefs, food and foodservice executives, entrepreneurs, investors, and social innovators. Click on a name to read a biography of that individual.

Arlin Wasserman
Chair of the Menus of Change Sustainable Business Leadership Council, Principal and Founder of Changing Tastes (Gaithersburg, MD)

John Ash
Chair of the CIA’s Sophisticated Palate Program, Founder of John Ash & Company, Culinary Director for Fetzer Vineyards (Santa Rosa, CA)

Michiel Bakker
Director, Global Food Services, Google, Inc. (Mountain View, CA)

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

Gail Christopher, DN
Vice President for Programs at the W.K. Kellogg Foundation (Battle Creek, MI)

Sierra B. Clark, PhD
(Washington, DC)

Jorge Leon Collazo '82
Executive Chef for New York City Public Schools (New York, NY)

Christy Consler
Senior Vice President of Human Resources and Corporate Sustainability at Jamba Juice (Pleasanton, CA)

Steve Ells '90
Founder and CEO of Chipotle Mexican Grill (Denver, CO)

Debra Eschmeyer
Co-founder and Partnerships & Policy Director of FoodCorps (New Knoxville, OH)

Michael Faherty
Vice President of the Foods Category for Unilever NA (Englewood Cliffs, NJ)

David Feller
Founder and CEO of Yummly (Palo Alto, CA)

Danielle Gould
Founder and CEO of Food+Tech Connect (New York, NY)

Harvey Hartman
Founder and Chairman of The Hartman Group (Bellevue, WA)

Christie Hefner
Executive Chairman of Canyon Ranch Enterprises (Chicago, IL)

Claudia Hogue
Foodservice Marketing Director at the Alaska Seafood Marketing Institute (Seattle, WA)

Andrea Illy
Chairman and CEO of illycaffè (Trieste, Italy)

Mollie Katzen
Cookbook author, charter member of the Harvard School of Public Health Nutrition Roundtable (Berkeley, CA)

Michael Kaufman
President of Centerplate Restaurant Group (Chappaqua, NY)

Ellen Kennedy
Manager of Environment and Climate Change for Calvert Investments (Bethesda, MD)

Craig McNamara
President and Owner of Sierra Orchards (Winters, CA)

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

Clifford Pleau '81
Senior Director of Culinary at Seasons 52 (Orlando, FL)

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

William Rosenzweig
Managing Partner, Physic Ventures, LLC (San Francisco, CA)

Diana Simmons
Director of New Product Commercialization for Clif Bar & Company (San Francisco, CA)

Rafi Taherian '95, CEC
Executive Director of Yale Dining (New Haven, CT)

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

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

Peter Truitt
President of Truitt Family Foods. (Salem, OR)

Scott Uehlein '85
Vice President of Food & Beverage and Corporate Chef for Canyon Ranch (Tucson, AZ)

Marc Zammit
Partner, Changing Tastes (Los Gatos, CA)

Anthony Zolezzi
Consultant, environmental entrepreneur, author (New York, NY)