Amanda Severson
Atlanta Experience

Amanda Severson grew up in a small town in Washington state with no understanding of where her food came from. Today, she raises 100% grass-fed cattle on a century family farm in Iowa alongside her husband, Knute. Together, the couple owns Grand View Beef and markets their grass-finished beef to consumers nationwide through their website, farmers markets, health retailers, and farm-to-table restaurants.

Amanda’s leadership includes finances and fulfillment, processing partnerships, marketing, and sales. She believes that hospitality is an essential bridge between farmer and consumer. Hosting farm-to-table meals at their ranch for more than 240 guests each summer helps establish that connection.

Amanda is deeply committed to improving the land: converting row crops to pasture, practicing intensive rotational grazing, integrating cover crops and organic crops into the rotations, and investing in systems that encourage farmers to grow nutrient-dense food for their neighbors. She shares the realities of farming and ranching in America with consumers on Instagram.

Andrea Fujarczuk
Kentucky Experience

Andrea Fujarczuk is the Program Coordinator and Professor for Niagara College’s Artisan Distilling program. A Doctoral candidate at Heriot-Watt University, she is exploring the geography of value in spirits. She’s accrued global experience at Moët Hennessy and Thames Distillers Ltd as well as notoriety as a 2026 DISCUS (Distilled Spirits Council of the United States) Academy Leadership member, a Bourbon Women SIP scholar, and a Business Link Niagara 40 Under 40 recipient.

As both founder of Niagara Whisky and Canada East Chair for Canadian Whisky Week, Andrea advocates for evolving Niagara’s regional identity by championing world-class spirits alongside its wine culture.

As an educator, she presents research globally and regularly contributes to American Whiskey and Artisan Spirit magazines. Based in the Niagara region of Ontario, Canada, she lives in a bilingual household with her French husband, where they are raising their two daughters. Andrea believes motherhood can be a catalyst for professional ambition, proving that with heart and grit, one can thrive while pursuing one’s passions.

Carla Briggs 
Portland Experience

Carla Briggs is a New Orleans-based chef, educator, and entrepreneur, and the founder of Viola’s Heritage, an artisan food brand rooted in the baking traditions of Black and Brown communities across generations.

Her signature heritage breads carry the warmth and intention of generations of beloved home cooks, built on a belief that food can preserve culture, build community, and create economic opportunity.

With over a decade of experience across restaurant kitchens, farmers’ markets, catering, food education, and culinary media, Carla has grown Viola’s Heritage into a brand defined by authenticity, resilience, and deep community roots. A beignet competition winner and featured contributor to King Arthur Flour, she is currently transitioning from retail baking into packaged products, scaling production while staying fiercely true to the soul of what she makes.

Her work is driven by a simple conviction: heritage belongs on every shelf.

Hailey Zhou
Hawai’i Experience

Holding a Master of Science degree in Food Science and Technology from Oregon State University, Hailey Zhou is the Product Development Manager and resident food scientist at the Wahiawā Value-Added Product Development Center. There, she supports Hawaiʻi’s farmers and food entrepreneurs in bringing their goods to market. Her work focuses on transforming local ingredients into viable, shelf-ready products that reflect place, culture, and community. She has worked with over 150 local brands and contributed to more than 100 products now in the market, which span various categories of food and beverage.

Hailey is especially passionate about value-added agriculture and building pathways for local producers through product innovation. She develops hands-on education programs across the University of Hawai’i (UH) system of public higher education and K–12, connecting agriculture, food science, and entrepreneurship. She previously supported China’s national rowing team during a gold medal–winning Olympic cycle, and has developed award-winning products for brands including Nona Lim, Pan’s Mushroom Jerky, and Hawaiʻi’s Piko Provisions.

Melinda Carbajal                   
Boston experience

Melinda Carbajal is the Managing Member and CEO of Simply Pizza, a unique woodfired, mobile, and hybrid restaurant business. With a background in government and education, Melinda has carved out a niche in the food industry, leveraging her extensive knowledge of systems, grants, and nonprofit management to drive her business forward in innovative ways. 

As a dedicated mother of five, Melinda balances her entrepreneurial endeavors with an active role in her community. She serves on three nonprofit boards and is dually elected to her city council and school district board, reflecting her commitment to community engagement and service. 

Melinda thrives on building programs, navigating complex systems, and making a positive impact. Her journey from the realms of government and education to the culinary world is a testament to her adaptability and passion for serving others.

While the mobile and hybrid world of pizza has been her niche, she is ready to explore the possibilities of owning and operating a brick and mortar: a new journey in her culinary career.