Executive Director | Audrey Garro

Executive Chef | Peter Yurasits

Director of Operations & Finance | Sara Hazelnis

Real Food Logistics Manager | Benjamin Wiessmann

Program Coordinator | Cynthia “Sam” Bugna

Culinary Assistant | Dan Berger

Restaurant and hospitality professionals, real food makers, growers, community volunteers and of course NYS certified educators all play key volunteer roles in the presentation of the various program elements. These role models can also inspire students to consider continuing, higher education, career aspirations and important life choices.