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Dee Dee Bryant – Chief Executive Officer
Dee Dee possesses a robust CPG background with experience spanning from Fortune 500 CPG powerhouses to early and late stage start ups.
As a brand manager for ConAgra Foods and Frito-Lay North America, Dee Dee led the commercialization and launch of 7 new items, ran both brand and grocery channel strategy, drove the success of the longest and largest digital to shelf in – store activation in company history, received the Glass Packaging institutes clear choice award, the CMO team of the year award, and has had her programming covered in the Wall Street Journal, Huffington post, and Mobile Marketer.
Dee Dee has a B.S. in Mathematics from the University of Notre Dame and a MBA with a concentration in Marketing & Strategy from Washington University in St. Louis.
David Tafares – Chief Operating Officer
David, an ex Army Officer and West Point graduate, brings manufacturing, supply chain, and logistic expertise to the team. With 24+ years manufacturing and plant operations experience at Frito-Lay/PepsiCo, David has both food and beverage experience.
His time with Frito – Lay provided him the expertise in operation and supply chain financial/productivity planning, manufacturing design and oversight, process planning, as well as supply side sales & distribution excellence. Making him the perfect COO for Ethyl Ambrosia.
David has a B.S. in Engineering Management from West Point – United States Military Academy.
Mike Eisenmenger – Chief Science Officer
One of the top gel scientists in the industry, Mike is our secret weapon. With over 10 years of designing, developing, and commercializing food and beverage products, he is leading up our formulation team.
His expertise in understanding and manipulation of the product-process-package interface has resulted in product launches generating over $600MM in new revenue for ConAgra Foods and Frito-Lay/Pepsico.
Mike has a BS in animal science from Oklahoma State University, an MS in food science from Oklahoma State University and a Ph.D. in food science from the University of Florida. He will also complete his Certified Culinary Scientist degree in early 2019.