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
Partner, Astor Group; Chair, Menus of Change Business Leadership Council (New York, NY)

Chavanne Hanson, MPH, RD
Food Choice Architecture and Nutrition Manager, Google Food; Vice Chair, Menus of Change Business Leadership Council (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 Workplace Programs, 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)

Megan Bloomer, PhD
Vice President, Sustainability (CSR), The Cheesecake Factory (Calabasas, CA)

Sara Burnett
Vice President, Food Values, Sustainability, and Public Affairs, Panera (St. Louis, MO)

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

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)

Cheryl Dolven
Manager of Health and Wellness, Walt Disney Parks and Resorts (Orlando, FL)

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

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

Christian Hallowell
General Manager of On-Board Customer Experience, Delta Air Lines (Atlanta, GA)

Diane Holdorf
Managing Director of Food and Nature, World Business Council for Sustainable Development (Geneva, Switzerland)

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

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

Ellen Kennedy, MA
Investment and Sustainable Food & Agriculture Consultant, Ellen Kennedy Consulting (Bethesda, MD)

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, RD, MBA
Account Executive for Client Solutions, Datassential (Seattle, WA)

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

Anthony Myint
Co-Founder, Zero Foodprint (San Francisco, CA)

Brad Nelson ‘84
Vice President, Global Culinary Portfolio, Marriott International (Bethesda, MD)

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

Fernando Salazar
Co-Founder and Executive Vice President, E-Spain, formerly Senior Vice President – Food & Beverage, Interstate Hotels & Resorts (Dallas, TX)

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

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, University of Massachusetts Amherst 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)