Chef Pierre Albaladejo, Executive Chef, Park Hyatt Aviara


Executive Chef Pierre Albaladejo oversees Park Hyatt Aviara Resort, Golf Club & Spa’s complete culinary operations, including four restaurants, the lobby lounge, banquet facilities, room service, menu and recipe development, and management of the hotel’s kitchen staff. Originally from Dax, France, Chef Albaladejo graduated from the prestigious Culinary Institute Lycee d’ Enseignement Professionel de Capbreton in Landes, France and held posts at the three-star Lucas Carton in Paris, two-star Café de Paris in Biarritz and Palais de L’Elysee in Paris in the private kitchen of President Francois Mitterand. Chef Albaladejo’s passion lies in the inspiration and creation of new dishes with an emphasis on utilizing fresh, local produce and paying respect to each ingredient in order to maximize taste.



Martine Boswell, Environmental Scientist, CalRecycle

Martine Boswell is an Environmental Scientist in CalRecycle’s Statewide Technical and Analytical Research Branch. She serves as CalRecycle’s technical advisor on food waste, and provides scientific analysis on food systems and climate change. Martine is also highly engaged in statewide efforts to increase safe surplus food donation in California, and is a member of the CalRecycle team tasked with developing regulations for the edible food recovery component of SB 1383. She received her bachelor’s degree in environmental studies from the University of California Santa Cruz, and her master’s in environmental studies from the University of Pennsylvania.

Chef Bill Bracken, Founder & Culinary Director, Bracken’s Kitchen

Chef Bill Bracken led the charge on the West Coast when the popularity of a Celebrity Chef was just emerging. As the Executive Chef of the Peninsula Beverly Hills for 12 years, Bill achieved unparalleled success. From a 12-time winner of Triple AAA’s coveted 5 Diamond Award to recognition as one of the world’s top hotel restaurants, his success speaks for itself.  He now devotes his full-time efforts to the non-profit organization bearing his name, Bracken’s Kitchen. Becoming acutely aware of the vast disparity between those who have and those who have not, right here in Southern California, Bill has set out to make a difference. Bracken’s Kitchen not only strives to have an impact on the lives of those suffering from the ongoing effects of food insecurity but also challenge the way America feeds its poor.

Iana Castro, PhD, BrightSide Produce Director

Iana A. Castro is an Associate Professor of Marketing at San Diego State University. Dr. Castro is a consumer behavior researcher and retailing expert who studies consumer decision-making in food retail environments. She is also the Co-Founder and Director of BrightSide Produce, a full-service produce distributor with a sustainable distribution model that delivers fresh fruits and vegetables to small food stores and liquor stores in underserved communities.

Karen Clay, Admin Coordinator, Senior Gleaners of San Diego

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Karen Clay has 40 years of diverse business background and is currently an Admin Coordinator for Senior Gleaners of San Diego County. She is the Vista Village Business Association  North County Times Rose Award winner of "Dark Brown Downtown Chocolate Award" for bringing Chocolate to ~10K chocolate lovers in Vista, CA. She is also the Volunteer Chair of Harvest CROPS residential gleaning program. Her experience with Corporate America includes being a Program Coordinator for start up D2000 expert level training program, and Program Manager multi site, int'l Design and Test Technology. She has also been a Business Analyst with Hewlett-Packard  County of SD - IT Account. As an Entrepreneur she was the Lead Coordinator of California's Sesquicentennial Wagon Train - 33 event site delivery.

Alexandria Coari, Capital & Innovation Director, ReFED


Alexandria serves as ReFED’s Capital & Innovation Director, working to catalyze the more than $18 billion of public, private and philanthropic capital needed into scaleable solutions to food waste. She brings 10 years of investment banking, sustainable food supply chain, and innovation acceleration experience with startups, for-profits and nonprofits in the U.S. and Latin America, including time at JP Morgan, Fair Trade USA, and Agora Partnerships. She is passionate about helping mission-driven companies grow their impact and believes in the power of market-based approaches to solving today's biggest challenges.


Maritza Davila-Nash, Program Coordinator/ Resident Services Specialist, San Martin De Porres STEP Center

Maritza Davila-Nash was born in Ponce, Puerto Rico “City were the La Bomba & Plena Rhythms” originated. She started working for Metro Area Advisory Committee (MAAC), as a Green Careers Coach - Obama Initiative and Grant monitored by the National Council of the La Raza. In 2013 MAAC needed Maritza’s services at the San Martin De Porres Apartments STEP Center at East County San Diego. At the San Martin STEP Center, she has collaborated with other partner agencies providing resources with food, jobs training opportunities, meals for complex children, and a community garden.


Tracy Delaney, Ph.D., Executive Director, Public Health Alliance of Southern California

Tracy Delaney, Ph.D. is founding director of the Public Health Alliance of Southern California - a regional coalition of nine local health departments whose members have statutory responsibility for the health of 50% of California’s population. Her work advances population health and equity through multi- sector initiatives addressing policy, systems and environmental change.  She has spearheaded multidisciplinary projects integrating land use and transportation, food systems, climate and water resources and community equity indicators. During her tenure at the County of San Diego, she was Principal Investigator for Centers for Disease Control’s (CDC) Communities Putting Prevention to Work grant, the nation’s largest federal obesity prevention award, and the CDC’s Community Transformation Grant.  She holds a doctorate in Nutrition from University of California, Davis. Dr. Delaney was honored with the 2014 Leadership Award by the Southern California Public Health Association. She has a voluntary Clinical Professor faculty appointment with the University of California Department of Family Medicine and Public Health.

Stephen DeStefano, FMP, MCFE, Director of Dining Services/Executive Chef, Culinart Group @ GNF

Stephen is a Foodservice Management Professional (FMP) with the National Restaurant Association and Master Certified Food Executive (MCFE) with the International Food Service Executive Association. He has been on the Board of Directors with the San Diego Food & Beverage Association for over 15 years and currently the Secretary/Treasurer of this organization. Stephen has been the Director of Food & Beverage/Executive Chef of various different properties in San Diego County. During this time, he has received numerous awards for recycling. He has been recognized by the State of California, Department of General Services, San Diego Gas & Electric (SDG&E) Energy Champions, Runner Up in 2011, Director’s Recycling Award with the City of San Diego & San Diego Food Alliance, Distinguished Program Award.  Stephen is a hands-on manager with strong culinary, computer, sustainability and motivational skills with more than thirty years in Executive Food and Beverage Management positions; includes high volume, high profile corporations across the country. Stephen has been married for 32 years to Tina Marie and resides in Ramona, California for the last 25 years. Stephen and Tina have two lovely adult daughters Nicole and Stephanie.

Sasha Escue, Director, Nutritional Services, Jewish Family Service

Sasha Escue serves as the Director of Nutrition Services for Jewish Family Service of San Diego. She oversees three nutrition programs and provides oversight and guidance to a team of 23 staff members, and engages nearly 2,000 volunteers per year in valued program delivery support.  She is responsible for the success of the innovative Corner Market- a health incentivized client choice pantry, Foodmobile–  hot, home delivered meals program, and the Loonin Family Kitchen- a kosher kitchen supplying hot congregate and home delivered meals. She holds a bachelor’s degree in political science and international relations from California State University Long Beach, a certificate in culinary art from Apicius International, and served in the United States Peace Corps as a nutrition educator in Guatemala.

Angel Flores, Program Supervisor, Vista Community Clinic-Dads Club Program

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Angel Flores currently supervises the Dads’ Club at Vista Community Clinic which works with fathers and other paternal caregivers to strengthen positive father-child engagement, improve employment and economic mobility opportunities, and improve healthy relationships through parent/relationship education workshops and individual case management. He has over ten years working in non-profits sector and seven of those years continue to be around food recovery and distribution.  During this time he received a Community Outreach Partner of the Year Award from the San Diego Hunger Coalition as well as the Hunger to Health award from Feeding San Diego. His experience has been around starting a food program as a service to enhancing an existing food program to advocating to eliminating food waste and hunger in the North County San Diego region.

Yanira Frias, Food and Nutrition Program Manager, Community Resource Center


Yanira Frias  serves as the Food and Nutrition Program Manager at Community Resource Center, a non-profit organization located in Encinitas focused on ending hunger, homelessness and domestic violence in North County San Diego.

An alumna of the University of California, San Diego, Yanira earned her Bachelor of Arts in Communications and Global Health and is also a certified Holistic Nutritionist. Yanira began her career in food policy and social justice and discovered an interest in food insecurity and malnourishment, particularly in at-risk populations.

Yanira’s current commitments at CRC focus on continually creating a comfortable and dignified shopping environment and experience for food insecure families and individuals to access nutritious food. In 2017, Yanira identified what she believed to be a critical gap in the traditional food security model used by many food pantries and developed and implemented a Nutrition Consultation program for CRC participants focused on providing individuals and families with one-on-one nutritional guidance. Yanira’s mission continues to be in bridging the gap between food waste and increasing food recovery for food insecure people in need across San Diego County.


Arnie Garcia, Customer Outreach & Energy Solution Advisor, SDGE

Arnie currently works in both commercial and residential outreach as well as customer engagement.  He provides awareness and assists customers with awareness of the many resources available through San Diego Gas & Electric helping customers manage and take control of their energy.  Arnie is glad to collaborate with the San Diego Food System Alliance.

Shae Gawlak, Executive Director, Fallbrook Food Pantry

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Shae comes with nine years of nonprofit experience, focusing primarily on grass-roots – community drive organizations and was the Founder and Executive Director for Fit2beKids, an Orange County based nonprofit, serving under-served youth and their families.  Shae is accomplished in working collaboratively with the community to ensure community needs are met. Shae has a bachelor’s degree in Nutrition from Kaplan University and has earned certifications as a personal trainer with NASM, working with populations of all ages.  She resides in Temecula with her husband, William, youngest son, Lucas, and their golden-doodle puppy, Kai. Her two oldest sons, Michael, a Corpman and Jaxon, a Mineman, are both enlisted in the Navy. She enjoys spending free time with her family—camping, hiking, traveling and watching movies together.

Nita Kurmins Gilson, Executive Director, Programs & Outreach, ProduceGood

In 2009, Nita launched a grassroots program called “CropSwap”with the support of friends and volunteers (many of whom are still with ProduceGood today) to benefit the North County Food Bank. Through Nita’s determination, the distribution model was later expanded through a partnership with Feeding San Diego. In 2014, Nita  joined with Alex and Jeri to incorporate ProduceGood, increasing CropSwap’s citrus recovery from 6,000 to 25,000 pounds in twelve short months. Today, Nita drives ProduceGood CropSwap and Market Share programs and community outreach in her co-directing role with Alex. She works with tireless passion as an agent of change in the county, collaborating as part of the food sustainability and zero waste movements, representing ProduceGood in organizations with like missions and driving PG’s produce recovery programs 52 weeks a year.

Molly Glover, Senior General Manager, Bon Appétit Management Group

Molly Glover is a senior general manager with Bon Appétit Management Group, the food service pioneer that operates 1,000 cafés in 33 states for corporations, universities, and museums plus a dozen public restaurants. Bon Appétit recently won the Sustainable Purchasing Leadership Council’s top award for its decades-long commitments to local sourcing, sustainable seafood, responsible antibiotics, animal welfare, food waste fighting, and more.  Molly earned her culinary degree from the California Culinary Academy in SF then worked in restaurants throughout San Diego and San Francisco before joining Bon Appétit in 2013 as a chef/manager. She has overseen dining services for TaylorMade and Petco’s corporate headquarters and currently manages Education First university and the GENESIS Kitchen + Drinks public restaurant in San Diego.

Jaqueline Hess, Development Associate, PATH San Diego

Jaqueline Hess is a Development Associate at PATH San Diego, who oversees PATH’s food program, donations, and volunteers. As a college student, she joined the fight against hunger and studied food insecurity at a global level and within the United States. Jaqueline graduated from SDSU with her Bachelor’s in Political Science. As an AmeriCorps VISTA member, she served one year of national service working to remove barriers to food assistance for homeless individuals, which reaffirmed her passion for food justice and poverty relief. For the past six years, she has been dedicated to fighting hunger in San Diego and believes that access to healthy food is a human right.

Lorne 'Hammer' Jones, Lead Cook, Youth Meals Program, Kitchens for Good

Hammer Jones is an energetic cook and baker and a graduate of Project Launch, Kitchens for Good's culinary apprenticeship program. After graduating Hammer went on to become a lead baker at Panera Bread, only to be brought back ‘home’ to Kitchens for Good to do what he really loves, make meals for the community. He has now become a mentor for other Project Launch students and frequently appears as a guest chef for their classes. Hammer oversees all students and volunteers in the production of thousands of healthy meals for at risk youth. 

Lane Macy Kiefaber, Director of Program Expansion & Sustainability, Red to Black Consulting/Bracken’s Kitchen

Lane Macy Kiefaber, CEO of Red to Black Consulting has been working in the nonprofit and philanthropic sectors since 2004 with a focus growing businesses, and developing impactful programs and sustainable business models.  Lane has served as nonprofit and foundation CEO, as well as founded and supported the launch of seven nonprofit organizations and countywide initiatives that remain successful today. She is skilled at fundraising, developing social enterprises, launching and managing initiatives and programs, strategic planning, and recruiting and developing volunteer and staff resources.  Today, Lane consults with Bracken’s Kitchen to grow its operation to increase its impact, develop earned and raised income, and fundraising. Bracken’s Kitchen celebrates a donor purchasing a large commercial kitchen for its exclusive use beginning this month, which immediately impacts its capacity to fulfill its goals.

Steven Kiefer, Executive Chef and General Manager, Kitchens for Good

A native San Diegian, Steven Keifer’s passion for food was born out of the audacious, multicultural flavors of San Diego.  After serving in the United States Navy he perused his dream to be a Chef, attended culinary school, and embarked on robust career in the hotel and restaurant industry. After 25 years in the industry, his love of family, community, and belief in feeding one’s soul, lead Chef Keifer to Father Joe’s Villages. During his tenure as their Executive Chef, he oversaw the preparation of more than 1,000,000 healthy and delicious meals and built a robust culinary education program. His commitment to ever evolving as a Chef, helping others, and running kitchens that embrace the value of teaching others, made him the perfect addition to Kitchens for Good where he currently serves as Executive Chef and General Manager.