Pierre Thiam (Co-Founder) is the most widely recognized authority on African food in the United States. He was born and raised in Senegal, and came to the US to attend college. Instead, he pursued a career in the restaurant industry, working his way up from busboy to chef. He has opened two of his own restaurants in New York City, and has written two critically acclaimed cookbooks, the most recent of which, Senegal, was a finalist for the James Beard Award in 2016. Pierre has been featured on Iron Chef America, Anthony Bourdain’s Parts Unknown, and many other segments on television, radio, and the web.
Philip Teverow (Co-Founder) is a food industry veteran who pioneered the introduction of unusual ingredients to the US as the director of the Dean & DeLuca brand for thirteen years, during the company’s rise from owner-operated shop to multinational retailer. He has been a consultant to food entrepreneurs since the late ‘90’s, working with culinary stars like Mario Batali and Marcus Samuelsson, as well as ethnic food manufacturers seeking to expand their audience beyond their traditional base.
Claire Alsup (Director of Business Development) has a background in restaurant management and direction in New Orleans at James Beard award winning restaurants. While there she opened and ran two businesses in a food hall. In New York she transitioned to work in client relations and developing business for a travel tech startup with a focus in culinary tourism. While pursuing her Master’s degree, Claire also worked in non-profit food media and youth culinary education at NYCHA Community Centers. She received her MA in Food Studies from NYU and BA from Tulane.