FoodBytes! Brooklyn is proud to welcome David Barber from Blue Hill Farm who will spark a robust discussion on Sustainability, Resiliency and Survival with expert panelists Scott Norton, Co-Founder ofSir Kensington’s, Dan Giusti, Founder of Brigaid (ex-chef NOMA), and Gabriel Wilmoth, Investment Manager at Syngenta Ventures. The panel discussion will commence at 2:15pm — and will no doubt inspire and educate!
David Barber is the co-founder/Owner of Blue Hill–a working farm, restaurant, product and consulting company supporting agriculture that positively contributes to the world’s food system. The 138-acre farm in Great Barrington, Massachusetts has been in the Barber family for three generations. Blue Hill restaurant has locations in Greenwich Village and Pocantico Hills, New York and is a leader in the movement to promote ecologically produced food. David is a founding partner and board member of the Stone Barns Center for Food and Agriculture in Westchester County, New York. This unique nonprofit celebrates, teaches and advances community and ecologically based food production–demonstrating alternative ways to farm and eat. David’s original role included design and management of the financial operating structure and all related capital expenses. Stone Barns Center works in association with Blue Hill’s second restaurant located on the campus. Blue Hill (NYC) received the James Beard Outstanding Restaurant Award in 2013. Blue Hill at Stone Barns received the same honor in 2015 and was added to the San Pellegrino World 50 list. David is an advisor to S2G Ventures and Acre Investments. He serves on the Board and Executive Committee of Stone Barns Center and as a member of the Board of Trustees for Connecticut College, the Jacob Burns Film Center and the Collegiate School in New York City.
Scott Norton is co-founder of Sir Kensington’s, the premier producer of all- natural ketchup, mayonnaise, and mustard distributed nationwide. With a mission to bring integrity and charm to ordinary and overlooked food, Sir Kensington’s condiments have become an integral offering at leading retailers, restaurants, and hotels. As an organization, Sir Kensington’s combines an innovative high-growth startup environment with a values-driven natural food producer, all personified by a fabled English gentleman. Scott has been named one of Fast Company’s “1000 Most Creative People in Business” and on Forbes’ “30 Under 30.” Prior to founding Sir Kensington’s, Scott worked at Lehman Brothers in Tokyo and co-founded AsiaWheeling, traveling across Asia for ten months on a folding bicycle. Scott is an Eagle Scout and holds a degree in Economics from Brown University.
Dan Giusti is the founder and head chef of a new, U.S-based school food service company named Brigaid. Dan started cooking professionally at the age of 15 and after gaining a few years of experience while still in high school, he attended The Culinary Institute of America in Hyde Park, NY. Since then, he has worked in a wide variety of restaurants in different parts of the world . Most recently, Dan served as René Redzepi’s Head Chef at Restaurant Noma in Copenhagen, Denmark. His company Brigaid will officially start to rollout their food service program into a small grouping of schools this upcoming fall.
Gabriel Wilmoth is an investor with Syngenta Ventures, the venture capital arm of the global agribusiness Syngenta AG. Prior to joining Syngenta in 2013, Gabriel worked as a management consultant with Wilson Perumal & Company, where he focused on operations strategy projects for major food and beverage companies; and as a factory manager for Danaher Corporation, where he was responsible for a $100m revenue manufacturing division. He has deep ag expertise from first-hand experience with renowned sustainable ag organizations in the US, including Rodale Institute and Polyface Farms; from working with small holder farmers as an extension agent in the US Peace Corps; and from summers on his family’s sixth generation farm in West Virginia. Gabriel earned an MBA from Harvard Business School and Bachelor’s and Master’s degrees in Biochemistry from Virginia Tech.