Christine is the former CEO of lululemon. She brings 20 years of experience in various executive positions at Starbucks, where she helped build a strong and innovative company culture at one of the world’s most recognizable brands. Her passion, experience, and dedication to wellbeing help us bring Performance Kitchen to the next level, and make her an ideal leader. Christine was honored during the 2016 Excellence Performance Summit and is a recipient of a Canada Award for Excellence, in recognition of her outstanding accomplishments as a successful executive and entrepreneur. Read Christine’s full food story here.
Board of Directors
Managing Partner, Nigro Karlin Segal Feldstein & Bolno, LLP
Mickey is the Managing Partner of NKSFB, and manages the firm’s day-to-day operations. He graduated cum laude in accounting from California State Polytechnic University at Pomona. In 1997, he was inducted into the Accounting Hall of Fame and he received the Distinguished Alumni Award from the University’s business school. He is a member of the American Institute of Certified Public Accountants and the California Society of Certified Public Accountants, with over 40 years of experience in accounting. In the last 25 years, Mickey has focused on practice management, billing, collections, and personnel matters. He has served 12 years on the Arcadia City Council, served as mayor four times, and chaired the City of Arcadia’s Financial Advisory Committee. Mickey is involved in many philanthropic activities and has received numerous awards including the “Spirit of Philanthropy Award” from the Association of Fundraising Professionals, among others.
John A. Quelch
Dean, and Vice Provost, University Of Miami Business School
John is the Dean of the University of Miami Business School, the University’s Vice Provost for Executive Education, and the Leonard M. Miller University Professor. He is the former Charles Edward Wilson Professor of Business Administration at Harvard Business School and held a joint appointment as a professor of health policy and management at the Harvard T.H. Chan School of Public Health (HSPH). John taught a unique postgraduate course on the role and responsibilities of corporations in solving public health problems, in the US, and abroad.
Chairman & CEO, Dugout Ventures, LLC
Mark, along with the Founding Dugout Players, is the original architect of Dugout Ventures, a venture capital, and early-stage private equity group. Mark has been the structuring agent behind dozens of ventures, in industries spanning real estate, distressed debt, commodities, film production, and consumer goods and technology. Mark is a Certified Public Accountant and alumnus of Louisiana State University where he played football.
Former CEO, Americas, and President, Global Food Officer Aryzta, LLC
John was the CEO of ARYZTA, the parent company of La Brea Bakery. He successfully grew their local, niche brand to national distribution in the US, and global distribution in 11 countries, all while leading them through a rigorous non-GMO certification process. John was the Vice President of Starbucks Food and new concepts for nine years.
Board of Advisors
Dr. Robert Graham
Chef Robert Graham, MD, MPH, Co-Founder of FRESH Med NYC
Dr. Robert Graham received his Masters of Public Health from Harvard while completing three fellowships at Harvard Medical School in General Internal Medicine, Complementary and Integrative Medical Therapies, and Medical Education. As a Natural Gourmet Institute-certified chef, Dr. Robert Graham has taught over 500 health professionals (including doctors) how to cook. FRESH Medicine, an integrative medical practice, is Dr. Robert Graham’s most recent venture. Together with his wife, and co-founder, Julie, the two use an Integrative Medicine approach, combining holistic and conventional medicine practices to form a modern healthcare system called FRESH Medicine. FRESH is an acronym for: Food, Relaxation, Exercise, Sleep and Happiness—the “FRESH Five” ingredients in your recipe for health. Dr. Robert Graham facilitates industry research and evaluates our recipes from both a medical and culinary perspective.