Executive Vice President
Mitchell Davis is the executive vice president of the James Beard Foundation, a cookbook author, a food journalist, and a scholar with a Ph.D. in Food Studies from New York University. With the Beard Foundation for 20 years, Davis has created and overseen many of the organization’s important initiatives, including the JBF Greens for “foodies under 40”; the non-profit’s popular five-week pop-up restaurant JBF LTD in Chelsea Market (2011); the annual JBF Food Conference, a national dialogue of thought leaders on sustainability and public health in the food system; and the JBF Chefs Boot Camp for Policy & Change. In 2013 Davis assembled and led the team that was selected by the U.S. Department of State to create the USA Pavilion at the World Expo Milano 2015, the theme of which is American Food 2.0.
In addition to his work at the Foundation, Davis frequently writes about and reviews restaurants. He holds a chair on the academy of the London-based World’s 50 Best Restaurants ranking program. He has written four cookbooks, including The Mensch Chef and Kitchen Sense (both Clarkson Potter), co-authored the ground-breaking electronic book My Provence (Alta Editions) with famed French chef Laurent Gras, which won two 2013 awards from the International Association of Culinary Professionals, including “Judges Choice,” and is a regular contributor to The Art of Eating. Davis’s television appearances include History Channel’s 101 Fast Foods that Changed the World, Food Network’s Food(ography), Throwdown with Bobby Flay, and Best in Smoke. Davis is host of Taste Matters, a weekly radio show (Wednesdays at 11 a.m.) on the Heritage Radio Network. In 2013 The Forward selected Davis as one of the 50 most influential Jews under 50 in America.
Chief Financial and Operating Officer
Kris Moon is the vice president at the James Beard Foundation. During his tenure at the Foundation Moon has been instrumental in launching the Chefs Boot Camp for Policy and Change, which was piloted in summer 2012. Under Moon’s leadership, the program teaches established chefs necessary policy and advocacy skills for creating food system change and has educated over 145 chefs to date on effective advocacy. Most recently, Moon is responsible for spearheading the strategic planning which led to the launch of the Foundation’s JBF Impact Programs in April 2016. These new programs engage the culinary community in the ongoing process of creating a sustainable food system that provides nutritious an delicious food for all. Moon has also helped the Foundation to grow its major gifts and foundation funding. Working closely with president Susan Ungaro and executive vice president Mitchell Davis, he transformed JBF’s annual dinner and auction into a full-scale fundraising gala in 2012, making it the Foundation’s most successful event to date which has continued to grow year over year.
Before moving up the ranks to vice president, Moon held several positions at the James Beard Foundation. He first joined the Foundation in 2007 as the director of house operations and house events a position in which he oversaw the daily operations of the historic James Beard House in Greenwich Village and the execution of the Foundation’s house events with featured chefs. After a year working with amfAR, The Foundation for AIDS Research, as manager of special events, Moon returned to the Foundation in 2011 to assume the position of director of charitable giving and strategic partnerships overseeing the Foundation’s various fundraising initiatives.
Prior to his promotion to vice president, Moon served as senior director, strategy and development for the Foundation and managed all fundraising initiatives for the Foundation including; sponsorship sales, grants, and major gifts; and continued to craft and develop strategic partnership opportunities to help the Foundation achieve it’s broader strategic goals. He also helped assemble and evolve JBF’s Young Professionals Committee, which was launched in 2012 to help cultivate a younger audience for the Foundation.
Moon has made multiple appearances on WNBC and has been featured in numerous publications on behalf of the Foundation. He also frequently speaks on the Foundation’s work at culinary events and food conferences across America. Moon holds a Bachelor’s degree in vocal performance from Boston University and is a graduate of the Institute for Integrative Nutrition where he was certified as a holistic health counselor through AADP.
Executive Assistant to the President
Director of Development
Senior Director, Food Policy Advocacy
Director of House Programming
Director of House Events and Membership
Senior Manager, Scholarships
Impact Programs Manager
Impact Programs Associate
Victoria Jordan Rodriguez
Director of House Operations and House Events
Senior Finance Manager
Kimberly Bradley Osorio
Information Systems Manager
Manager of House Marketing and Reservations
Night Kitchen Manager
Day Kitchen Manager
Assistant Day Kitchen Manager
Mark Brownlee, Jean Fenestral, Fatima Gomez, Claudy Israel
Juan Perez, Jose Rosario
Carolyn Cale, Benson Lau, Adam Lenart, Sanel Lukovic, Iris Monegro, Andrew Montes, Mirela Mujovic, Alija Mustajilasic, Sultan Naba, Luis Navas, Joisdan Recio, Rose Rungue, Cameron Wallace
Volunteer Programming Committee
Hidy Chang, Silvi Forrest, Lee Kowarski, Jourdan Ludwig, Wendi Royal, Moira Sedgwick, Jennifer Watson, Rachel Waynberg
Volunteer Young Professionals Development Committee
Damira Bowles, Kristen Frank, Julian Mateo, Heath Miller, Sara Pandolfi, Benjamin Robinson, Gary Schueller, David Strauss, Julia Tang, Anthony Thomas
Alison Tozzi Liu
Event Marketing Manager
Media Project Manager
Digital Media Coordinator
Stephanie Bourgeois and Yewande Komolafe
Director of Sponsorship and Special Events
Director of Events and Marketing
Celebrity Chef Tour Event Director
Siobhan Flaherty Haber
Director of Greens and Special Events
Manager of Special Projects and Student Program
Sponsorship Marketing Manager
Awards and Events Associate
Special Events and Awards Assistant