Our Team

Lani Raider

Lani RaiderCo-Founder, CEO & Board of Directors

NOBULL founder Lani Raider is on a mission to change the food system and help achieve equitable access to delicious and nutritious food. Her impressive culinary career has spanned over 25 years – as a chef, entrepreneur, educator, author and culinary ethnographer. As a tenured Associate Professor at the Culinary Institute of America, Lani mentored young chefs for over a decade. During this time, she served as co-leader of Slow Food Hudson Valley for many years, speaking and organizing programs and events.
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Through time cooking at acclaimed farm-to-table restaurants, Lani gained a comprehensive understanding of the rhythms and needs of professional kitchens. As the founder of catering and pickling enterprises, Lani gained perspective on the flexibility and drive required to manage a growing business.  NOBULL represents the culmination of a career punctuated by a deep and lasting commitment to working on issues around sustainability, food ethics, equity, and culture. Lani will never stop questioning the norm and always looks for new ways to foster truly healthy food production and support consumers, communities and our planet.

Lani holds an M.A. from Harvard University, where she studied food as a marker of identity. Lani has been creating, cooking, surprising and delighting palates with NOBULL since 2011. She makes her home in Portland, Oregon.

Donna Neusch, Ph.D.

Donna Neusch, Ph.D.Co-Founder & Board of Directors

Donna is a serial entrepreneur; NOBULL is her third start-up business. She has held senior executive positions in several corporations and non-profit organizations, including C-level roles. Donna also spent 12 years as a consultant to manufacturers, facilitating the development of strategic and operational processes for integrating their employees and HR systems into newly implemented initiatives.
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As co-founder, Donna took on the role of COO the first three years of NOBULL’s development and growth. While she has retired from the day-to-day operations, Donna still uses NOBULL daily in her kitchen. Donna has a passion for building organizations and co-authored the book The High Performance Enterprise. She holds a Ph.D. in program evaluation from the University of Texas.

Victor Jurgens

Victor JurgensChief Information & Technology Officer

Victor has 35 years of technology leadership experience, serving as Chief Information and Chief Technology Officer for food industry manufacturers, wineries and coffee importers. His extensive background in the manufacturing arena includes supply chain management systems, inventory control, ERP implementation, business system integration and IT strategic direction.
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Victor has designed and developed a wide range of successful IT projects to meet challenges in sales forecasting, logistics, plant automation, quality assurance and business information analytics. He brings to the advisory board a strategic mindset plus broad experience and knowledge in manufacturing, ideally positioning him to support NOBULL’s growth with scalable tools. Victor believes NOBULL products are “fabulous” and shares a deep commitment to our company values.

Alison Negrin

Alison NegrinHealthcare Chef

Alison specializes in transforming healthcare institutions into healthy food zones by connecting with local, sustainable food sources and emphasizing the power of nutrition and healthy eating in menu development and training. A former executive chef at such Bay Area institutions as Chez Panisse and Ginger Island, Alison has also served as executive chef at John Muir Health System with responsibility for menu development across multiple hospital campuses.
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Alison has been honored for her work to reduce greenhouse gases through sustainable purchasing and to bring healthy, sustainably sourced food to healthcare. She is passionate about education, holding degrees from the University of California, Bauman Institute of Holistic Nutrition and the California Culinary Academy. Alison is currently a culinary instructor at Diablo Valley College and proudly serves on the board of directors for Wellness City Challenge, a non-profit dedicated to educating communities around health and nutrition.

Jessica de Stefan Oliver

Director of Operations

Jessica has an impressive track record of success in the start-up world. In previous consumer goods and food industry companies, she has provided strong leadership to finance, operations, production and logistics teams and dedicated herself to perfecting the fine art of team building. Immediately prior to joining the NOBULL team, Jessica directed all operational and financial activities, facilities and staff for a candy company with complex international logistics and production challenges.
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Joining start-ups at inception, she has built a tremendously varied and sophisticated skill set. From leading the charge to build out infrastructure required to scale up quickly and meet the demands of some of the largest retailers in the U.S. to spearheading large-scale cost reduction projects to building full-service warehousing and fulfillment facilities, Jessica has met each challenge head-on and successfully shepherded start-up companies through exponential growth, profiable sale and exit.

Jessica is excited to utilize her expertise to support NOBULL’s continued growth and get this revolutionary product into as many hands as possible. She is passionate about food, social justice and their intersection and believes strongly in NOBULL’s mission. Although she doesn’t play favorites, Jessica has a special place in her heart for our Carrot Ginger variety.

Joyce M. Vergili Ed.D., RD, CDN, CDE, FAND

Vergili_Joyce_MNutritional Specialist & Dietitian

Joyce has dedicated 30 years to educating people about healthy food. As a Registered Dietitian and Certified Diabetes Educator, Joyce educates people with chronic nutrition-related conditions, and the healthcare professionals who care for them, on appropriate and effective strategies to improve health. Joyce continually receives recognition for her contributions to the field of nutrition education and clinical leadership.
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Joyce holds a Ph.D. in Nutrition Education from Columbia University. She is a regular invited speaker for state and national nutrition conferences, as well as a guest lecturer in the Nutrition Program at Columbia’s Teachers College. Most recently, she was accepted as a Fellow of the Academy of Nutrition and Dietetics. Joyce strongly believes that NOBULL is an idea whose time has come: a revolutionary tool to support people in planning and creating quick, healthy, clean and flavorful meals, no matter what type of diet they may be following.

Erin McBride

Erin McBrideResearch & Development Chef

Erin’s passion for cooking began in the kitchen with her mom and grandmothers. She spent her childhood summers on the family farm, helping with the farm stand and readying bushels of produce for freezing and canning. Later, this love of food led her to study at the Culinary Institute of America and the Center for Agroecology and Sustainable Food Systems at UC Santa Cruz.
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Erin has worked in professional kitchens from New York to New Orleans to Portland, OR, where she spent several years at Higgins Restaurant, ultimately leading the pastry department. For nearly a decade, she has been co-owner of Cellar Door Coffee Roasters and a consultant to innovative food companies. Erin has been using NOBULL to create imaginative, delicious recipes since 2014.

Our Advisors

Ken Rubin

Ken RubinBoard of Directors

Ken is a chef, educator and food anthropologist with 20 years of culinary industry experience. He is the Chief Culinary Officer at the Rouxbe Cooking School, which delivers technique-focused culinary training to home cooks, culinary students and professional cooks in over 180 countries.
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Ken has held top-level teaching and executive leadership positions at culinary academies including Le Cordon Bleu Schools North America and the Natural Epicurean Academy. In these roles, he has developed deep expertise in education and training, food culture research, and product development. Ken currently serves on the James Beard Foundation National Media Committee and the Oregon Food Bank’s Advocacy Committee. Ken has published more than 100 pieces in Gastronomica and other respected publications. He received his M.A. in anthropology from the University of Texas. Ken is excited to be involved with NOBULL because of the tremendous potential it holds in a variety of food service and culinary contexts – and what it means for scratch cooking.

Beth McDonald

Beth McDonaldAdvisory Board

Beth draws on over 15 years of food industry leadership experience including significant turnaround and profit improvement initiatives. In senior executive roles with grocery, restaurant and prepared food companies, she has led product and brand development with consistent success. Most recently, Beth directed Product Innovation and Production at New Seasons Market.
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Beth brings a strong background in entrepreneurship and small business growth, having founded a successful company creating merchandising and training materials for food service programs. Her broad experience across sales, program development, procurement, promotions and marketing make her an invaluable asset to NOBULL’s advisory board. Beth has a B.S. from Iowa State University.

Teresa Muehlenkamp

Advisory Board

Teresa is a seasoned marketer with over 20 years of experience working with high profile restaurants, coffee roasters, and consumer packaged goods. She spent 12 years working for Panera Bread, holding leadership positions in brand and catering marketing. Most recently, Teresa founded Plated Marketing, a small consultancy focused on restaurant, food and beverage brands where she can leverage her industry expertise to support emerging and regional businesses.
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Teresa grew up in St. Louis, Missouri, graduated from the University of Missouri-Columbia and continued her studies towards her MBA from Pinchot University after moving to the Pacific Northwest. Her career started in agri-business working in public relations and marketing communications. Today she lives on Bainbridge Island outside Seattle with her two teenage sons.
Lori Spencer

Advisory Board

Lori is a proven consumer products and business leader who is truly passionate about helping companies innovate, plan and grow. She brings a strategic vision to everything she does, from raising capital for new ventures to launching ground-breaking brands.
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 Over the years, Lori has worked as an employee, owner and consultant with a number of early-stage, mid-growth and family-owned businesses like Oregon Chai, New Seasons Market and Zoom+. From co-founding and growing Oregon Chai to helping revolutionize healthcare at Zoom+, she knows firsthand what it takes to launch and build a successful company and brand. In addition to her passion for business, Lori holds a strong commitment to arts, education and community, having served on boards including the Pacific Northwest College of Art and Young Audiences of Oregon & SW Washington. Lori is excited to be a part of the birth of a new category and bring her passion, food industry experience and commitment to NOBULL.

Percy Kleinops

Percy KleinopsAdvisory Board

Percy has worked in the food world for over 35 years, including senior management positions and ownership of a small specialty distribution company. He has provided guidance to a variety of global food companies on market entry and brand expansion into the American food service market, with special expertise in the natural products category.
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Percy helped grow two small regional companies to national success, including developing private brands business with leading broadline distributors. His expertise in the natural products industry is well-respected; Percy has been an invited speaker at the National Restaurant Association annual tradeshow and The Natural Products Expo and co-authored a white paper on organic food in the food service industry. Since being introduced to NOBULL, Percy’s personal testimonial is “I love to cook and I love to use NOBULL in my kitchen to improve just about everything I make”!