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 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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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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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
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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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
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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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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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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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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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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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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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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