MARCUS SAMUELSSON GROUP

Marcus Samuelsson, Chairman
marcussamuelsson.com

Andrew Chapman, Co-Founder and Partner
In addition to launching the Marcus Samuelsson Group, Andrew also partnered with Marcus to open Red Rooster Harlem and Ginny’s Supper Club and is a co-founder of FoodRepublic.com, a food and lifestyle website for men. Andrew also designed Ambessa, a tea line that combines classic blends with contemporary flavors. He began his career in hospitality with August restaurant in New York City’s West Village, and re-opened The Blue Parrot, East Hampton’s renowned Tex-Mex eatery. Andrew is also a co-founder of Green Beetz, a non-profit organization with the mission to empower children to eat more nutritious food through the use of technology and interactive media.

Derek Evans, Media Advisor and Acting CEO
An experienced media executive who has succeeded in a variety of platforms, Mr. Evans was most recently the managing editor and producer of the groundbreaking Dylan Ratigan Show on MSNBC. Previous to that, he was a founding executive of Spyglass Entertainment, rising to Executive Vice President of Production. In addition to his extensive background in TV, digital and publishing, Mr. Evans has also produced eight major motion pictures with over a billion dollars of collective worldwide revenue.

Howard Greenstone, Strategic Advisor
Howard Greenstone is the former President/CEO and partner of Rosa Mexicano. A seasoned operator who led the growth of the popular Mexican restaurant group to its current 15 locations nationwide and 4 international licensing deals, Greenstone was previously Vice President of Dry Dock Restaurants in Weehawken, NJ, and Director of Operations of Sfuzzi restaurants in ten states.

NILS NOREN Vice President, Restaurant Operations
Nils served as the chef de cuisine of Aquavit for 5 years, working side-by-side with chef Marcus Samuelsson before being promoted to executive chef in 2003. Nils has traveled extensively across the globe & has cooked in every continent. He continues to bravely explore the future of food. Nils left the restaurant in 2006 to accept a prestigious appointment as Vice President of Culinary Arts for The FCI’s culinary, pastry, bread, and Italian food departments. He successfully built the school’s culinary program to one of the best in the world.

CHRISTINA WANG Vice President, Strategy & Finance
Christina was the Director of Education, Consulting Services and Special Projects for The French Culinary Institute. She is a Certified Specialist of Spirits and holds a Masters in Public Policy from Harvard University. She has also worked for JP Morgan and Booz & Co prior to joining the Samuelsson Group.

DEREK FLEMING Business Development Director
Derek was the economic development director of the NY Empowerment Zone, where he managed a fund that financed the start up and expansion of numerous retail, restaurant, hotel and non-profit operations. Previously, he did acquisitions and developed sustainability strategies at Cherokee Investment Partners. Derek received his MBA in Finance and Entrepreneurship at Northwestern University's Kellogg School of Management.