Leadership
The Texas Food and Wine Alliance (TFWA) board is an all-volunteer group of individuals that embody the heart and soul of the Texas food community. Representing the diversity of the statewide culinary scene, TFWA board members help move the organization forward to continuously innovate and expand our culinary grant and education programs and one-of-a-kind events.
The TFWA board strives to create and sustain a support system for the next generation of Texas culinary artisans, from budding chefs and tenacious food entrepreneurs to aspiring farmers and Texas high school students seeking a culinary career,
Executive Leadership
Jessica Sanders
President
drink.well. and Paper Boat Hospitality
Jessica Sanders is a bar/restaurant owner, hospitality consultant, and professional bartender based in Austin, Texas. She is the owner and operator of drink.well., an award-winning gastropub in Austin’s vibrant North Loop district. In addition to her ownership of drink.well., Jessica was a Managing Partner of Backbeat, a lauded high-volume cocktail bar in Austin, which was open from 2016-2018. She was previously the President of the Austin chapter of the United States Bartenders’ Guild and has lectured at numerous industry events. A Certified Sommelier, Jessica was featured in Wine Enthusiast’s “40 Under 40” list in 2016. Her professional endeavors have recently expanded to include cocktail catering for off-site events, spirits education, and bar/beverage menu consulting through her company, Paper Boat Hospitality. When she is not behind the bar, Jessica is an active volunteer with the Central Texas Food Bank, avid SoulCycler, voracious reader, karaoke enthusiast, aspiring gourmand, and curious traveler.
Kristina Zhao
Vice President
Dashi Sichuan Kitchen + Bar | Sichuan House
Kristina is the Chinese-American restaurateur behind acclaimed restaurants DASHI Sichuan Kitchen + Bar and Sichuan House. She cooks to bridge cultural differences and reimagines the American dining experience by bringing real tastes of Sichuanese cuisine to the limelight, expanding the boundaries of Sichuanese cuisine in San Antonio — one of only two UNESCO Creative Cities of Gastronomy in the United States. The University of Texas alumna also serves as a member of the San Antonio Food & Beverage Committee and the IPW 2023 Task Force, board member of Musical Bridges Around the World, was a former San Antonio UNESCO City of Gastronomy Ambassador, and hosted the first James Beard Taste America Tour event in San Antonio at her latest concept, DASHI Sichuan Kitchen + Bar. The San Antonio-native is highly active in the local gastronomic scene and strives to ignite passions and provide opportunities for world-class chefs living in obscurity to level up and create their legacy.
Shaady Ghadessy
Past President
Aramark
Shaady Ghadessy is a Regional Marketing Director at Aramark, where she strategically implements marketing programs across higher education, healthcare, and business dining lines of business. Shaady began her career in nonprofits at the Texas State History Museum and was on the opening team of the Long Center for the Performing Arts – Austin’s creative home. Following the Long Center, she joined the opening team of the W Austin hotel overseeing marketing efforts. Her work was recognized with the 2015 Austin Under 40 award for Culinary Arts and Hospitality. Following her time at Starwood Hotels, she was promoted to the global brand marketing team for sister brand, Le Meridien in New York, where she supported global marketing efforts for the Parisian brand. Unable to trade bagels for breakfast tacos, Shaady moved back to Austin in 2016 to join healthy on-the-go meal provider, Snap Kitchen. In this role, she led brand marketing efforts for the 35 retail shops across Texas and Philadelphia. She also helped the organization grow into an omnichannel business with the introduction of its subscription meal plan service.
Directors
Aaron Bludorn
Bludorn Restaurant, Navy Blue
Seattle-native Chef Aaron Bludorn has planted roots in Houston to open his first solo venture. Following a prosperous career working under Michelin-starred chefs in Napa and New York, Aaron’s career has led him to open Bludorn Restaurant, a sophisticated neighborhood eatery serving refined cuisine rooted in passion and integrity. A hospitality industry worker since 16, Aaron graduated from the prestigious Culinary Institute of America in 2006 and has since worked in fine dining — including as the Executive Chef of the lauded Café Boulud. His many accomplishments include serving as a board member of Careers Through Culinary Arts Programs, being cast on Netflix’s The Final Table, and being named Star Chefs' New York City’s Rising Star Community Chef. Most recently, he was named a 2022 semifinalist for the James Beard Award for Best Chef: Texas.
Nilton “Junior” Borges
Raised in Mimoso do Sul, Brazil, Junior Borges came of age as a chef in New York City. After graduating from the French Culinary Institute (now the Institute for Culinary Education), he worked under Missy Robbins at A Voce before becoming executive chef at Amali. Junior then splashed onto the scene in Dallas in 2014 as opening executive chef at Uchi before leading the kitchen at Matt McCallister’s FT33 as executive che and moving to the Joule Hotel as executive chef of the property’s multiple outlets. There he developed and assisted in the success of Mirador, Americano, CBD Provisions and other concepts. Now, on the leading edge of what promises to be a significant trend nationwide, executive chef Junior Borges and his team have opened Meridian, introducing modern Brazilian cuisine to the United States. In addition, he is vice-president of culinary for The Village. Borges is an active member of the Culinary Council of Ment’or, the foundation led by chefs Daniel Boulud, Thomas Keller and Jerome Bocuse that helps support young culinary careers through educational grants and opportunities.
Tara Chapman
Two Hives Honey, Good and Ready Provisions
Tara Chapman is the founder and owner of Two Hives Honey, a honey and beekeeping business in Austin, TX, and Good and Ready Provisions, a yaupon tea company. Chapman started her career working in intelligence for the federal government, but a chance beekeeping class inspired her to quit her job and become a beekeeper. An accomplished speaker and educator, she is asked to speak and educate beekeepers across the United States each year and has taught thousands of beekeepers in her ten year tenure. She has been featured on the Today Show, VICE Media, Amtrak's magazine The National, and others. Chapman has an upcoming book on beekeeping from the University of Texas Press expected in August 2024. Chapman has a Level One Certification in Honey Sensory from the American Honey Tasting Society and a Bachelor's Degree from Duke University.
Jamie Cohen
Tony and Luigi’s Ristaurante
Jamie Cohen has been part of the food service industry since his brother threw him in the walk-in to stuff mushrooms at the ripe, old age of 13. That experience was so addictive that he would spend the next 42 years working in every facet of restaurants from back to the front-of-house, department head C-suite, board member, and now ownership. After graduating from UMASS Hotel Restaurant School in 1992, he and his future wife, Monique, moved to Texas. For the next 25 years, he helped grow the Jason’s Deli brand from 24 to 275 stores while raising three wonderful children. He then served as the COO of Kerbey Lane Café through the horrific Covid years. In 2022, he purchased Tony and Luigi’s Ristaurante (correct spelling, great story). He has never had more fun in his life! When not sweeping the floor at the restaurant, you can find him cathartically cooking outside in his man kitchen, golfing, hunting, looking for the next grail watch, enjoying a cigar and glass of Irish whiskey, and driving his family nuts.
Christina Crean
Tito’s Handmade Vodka
Christina Crean relocated from Washington DC to Austin in 2011 seeking warmer temps and new adventures. With a passion for the service industry, she added to her east coast experience by working front-of-house at Porter Alehouse and Gastropub. In 2016, she transitioned to Tito’s Handmade Vodka taking on the role of managing and expanding their philanthropic event presence in Austin. Her impact was significant, effectively doubling the number of charity events Tito’s contributes to in Texas and cultivating strong nonprofit relationships across the state. In her current role as Regional Sales Activation Manager, Crean provides support to event coordinators in 14 states. Her expertise contributes to expanding and elevating philanthropic events and programs throughout the region. Beyond her professional commitments, Crean loves spending time with her dogs and family, horseback riding, and exploring the Austin culinary scene. She is a member of Les Dames de Escoffier – Austin Chapter and holds the position of Board Vice President for Horselink.
Brian Floyd
Barman’s Fund
Floyd’s love of community has led to a long and happy career in hospitality. He has worn many hats: founder, partner, director, manager, bartender and dishwasher (he’s a really good dishwasher). Floyd’s heart of service led him to create the Barman’s Fund in NYC in 2011, a grassroots fundraising organization that has had chapters across the nation, serving as a blueprint for service industry members who want to actively support their communities. He is deeply honored to support the Texas food anf beverage community through the Texas Food & Wine Alliance.
Harshit Gupta
Madhu Chocolate
Harshit Gupta, an ex-software engineer who had previously worked at Microsoft, Tableau, and Salesforce, embarked on an American journey in 2008 as an immigrant pursuing higher education. In 2018, he co-founded Madhu Chocolate with his husband, Elliott Curelop. Their Indian-inspired chocolate creations garnered widespread acclaim, including two prestigious Good Food awards and the esteemed Texas Food and Wine Alliance grant in 2020. Harshit proudly represents the South Asian LGBTQ+ community within the American chocolate and food industry. Beyond entrepreneurial pursuits, he finds joy in spending quality time with his two dogs, Rani and Pablo. Gupta's zest for life is evident in his love for hiking, extensive travel, and his extroverted nature, thriving on social connections.
Graeme Little
Fairmont Austin
As Executive Chef, Chef Graeme Little leads Fairmont Austin’s lauded venues (Fulton, Garrison, Good Things, Revue, and Rules & Regs) along with culinary offerings for its premier banquets and events. Little’’s longstanding passion for the culinary world began when he started his first restaurant job at just 14 years old. His global travels have enabled him to develop an appreciation for diverse cuisines and built his passion for community support and philanthropy. A native of Toronto, Canada, Graeme has made Austin his home and his role as Executive Chef at Fairmont Austin affords him the opportunity to mentor talented culinary professionals. Before moving to the Lone Star State, he honed his skills at the historic Fairmont Royal York’s kitchen in Toronto and the trend-setting Fairmont Pacific Rim in Vancouver. A true creative at heart, outside of the kitchen, Little creates modern custom furniture pieces from trees native to Texas. He also enjoys playing hockey in a local league during his spare time.
Natalia Prieto
Giant Noise
Natalia Prieto is a Vice President at Giant Noise. Prieto began her career at Giant Noise in Austin, where she managed and assisted with multiple clients. Prieto then worked in New York City for LFB Media Group, a boutique PR agency, where she managed accounts for clients such as ESquared Hospitality and Viceroy New York Hotel. Prieto then worked at Creative Civilization, a full-service agency based in San Antonio, TX, managing campaigns for clients such as the Briscoe Western Art Museum and San Antonio Economic Development Foundation. Prieto graduated from The University of Texas at Austin with a bachelor’s degree in public relations and a minor in businesss. She is active in her community and also serves on the board for PechaKucha San Antonio. In her current role at Giant Noise, Prieto resides and works in San Antonio with clients such as the Goode Co., Bakery Lorraine, Carriqui, Potluck Hospitality, Lone Star Beer, Kuper Realty, San Antonio Book Festival, and more.
Emeritus
Gina Burchenal
With nearly three decades of professional experience in restaurant and catering management, Gina has worked in almost every facet of the profession while starting her own business, Gina’s Kitchen, a supper club, vocational cooking school, and catering company. Gina then joined the El Chile Group family as Director of Catering and Special Events in 2013. Since 2005, Gina has graced several boards and served in an executive capacity for Les Dames d’Escoffier International and the Austin chapter, and the Texas Hill Country Wine and Food Festival. In addition, she was a founding Executive Board Member of the Austin Food and Wine Alliance and served as President from 2016 to 2018. Her new ventures include serving on the advisory board of Chawar, a new Andean Agave spirit that is currently being distributed in the US and Ecuador. As well as, numerous real estate projects around the country. She currently lives in Florida with her husband, Ken, and their dog Lucca.
Jeff Christner
ABC Bank
Jeff is a lifelong Texan. He received his BBA from the University of Texas at Austin, McCombs School of Business. He began his banking career in 1987 with Frost Bank in Galveston. He currently holds the position of Senior Vice President at ABC Bank in Austin, where he has been since 2001. His primary function is commercial lending focusing on small businesses, including non-profits, as well as real estate lending. He is a graduate of the National Commercial Lending school at Oklahoma University as well as the Texas Tech School of Banking. Jeff has volunteered for many organizations throughout his career including the Galveston Historical Foundation, The Rotary Club of South Austin, Meals on Wheels, and the former Texas Hill Country Wine & Food Festival. He has served on the board since its inception in 2012. Through his involvement with AFWA he has continued to cultivate his passion for wine and food within the local Austin community.
Cathy Cochran-Lewis
Past President
Wicked Foods Inc.
Cathy Cochran-Lewis has actively worked in the American culinary scene for more than 20 years. She co-founded the Austin Food & Wine Alliance in 2011 and served as the organization’s first president. Starting as a daily newspaper journalist, she followed her passion into the culinary world to develop and open cooking schools across the country. She has served on numerous culinary boards and national award panels, including the James Beard Foundation and the International Association of Culinary Professionals. She co-founded the Austin Chapter of Les Dames d’Escoffier, a worldwide organization of culinary professional women, and served on that organization’s international board. After 16 years in global marketing and PR with Whole Foods Market, Cathy now serves as Retail Marketing Director for Wicked Foods, Inc., a global pioneering food brand creating plant-based cuisine and products.
Courtney Knittel
Giant Noise
Courtney Knittel joined the Giant Noise team in February 2011. While at Giant Noise, Courtney has orchestrated launches for several nationally recognized Austin restaurants, including Olamaie, Emmer & Rye, and Launderette. She has spearheaded PR strategies for Circuit of The Americas and Domain NORTHSIDE, Austin’s premier shopping and entertainment development. Courtney serves on the Alliance board and handles its publicity. Before her move to Austin, she was a senior publicist at a top boutique PR firm in Beverly Hills. With more than 10 years of experience in media relations, entertainment media, celebrity relations, special events, and agency relations, Courtney has developed and maintained strong relationships with magazine editors at national and international publications and television shows.
Bill Norris
Third Generation Hospitality
Bill Norris, credited as the local “father of the modern cocktail” by the Austin American-Statesman, is the founder and owner of 3rd Generation Hospitality, a full service beverage marketing agency, with clients across the spectrum of bar and restaurant operations, including Crescent Hotels & Resorts, Easy Tiger and Cinergy Entertainment. Prior to launching 3rd Generation, he spent ten years as the Beverage Director for the Alamo Drafthouse. During that time, the Drafthouse grew from 12 locations, primarily in Texas, to 41 nationwide. In addition to overseeing the Alamo’s bars, Bill helped develop several associated bar concepts, including House of Wax Bar (Brooklyn); Bear vs. Bull (San Francisco); Video Vortex (Raleigh and Los Angeles); Glass Half Full Taproom (Texas, Denver); 400 Rabbits Bar (Austin), The Flying Guillotine (Staten Island, with the Wu Tang Clan's RZA) and The Press Room (Manhattan). In Austin, he was also a founding partner in Austin’s award-winning speakeasy, Midnight Cowboy. Prior to joining the Drafthouse, Bill spent 17 years pouring drinks in venues from the Jersey Shore to London to New York to Austin, including notable stints at Austin’s FINO and Haddington’s.
Sandra Spalding
Twin Liquors
Sandra Spalding has worked with wine and spirits in restaurants and retail for over 25 years. She honed her hospitality skills while working for the Memphis Restaurant Group in Orange County. After moving to Austin, Sandra gravitated to Twin Liquors, recognizing a kindred spirit and shared vision in the family company. She quickly moved through the ranks as Regional Sales Manager overseeing 50+ stores to her current role as Director of Marketing. Throughout her journey, Sandra has kept a focus on fine wine, food, and cocktails, both in business and in life.
Tom Sunstrom
Outlaw Realty
As a Co-Owner of Outlaw Realty, Tom has been exploring and introducing his clients to the Austin food scene since 2003. Originally from the Boston area, he began his career as a professional actor in Los Angeles and has been featured in multiple episodes of HGTV’s popular show “House Hunters.” Tom’s passion for food started while spending his college summers flipping omelets for tourists on the island of Martha’s Vineyard. A foodie in all regards, he spends his free time growing vegetables, hunting, fishing, making incredible barbecue, and exploring the Austin food scene. Tom is a consummate learner and loves meeting the local farmers, food artisans, chefs, and food writers. He is the founder of the Austin Men’s Cooking Club, a local group of business professionals who trade their suits and ties for aprons and knives monthly.
Staff
Erika White
Executive Director
Before joining the Alliance, Texas native Erika White has produced some of the most acclaimed food and wine festivals in the country. After serving as the director of the Texas Hill Country Wine and Food Festival, she moved on to C3 Presents, where she helped launch the Austin Food and Wine Festival and Nashville's Music City Food + Wine Festival. At C3, Erika also oversaw wine, food, and spirits activations at Austin City Limits Music Festival, Chipotle Cultivate Food, Ideas and Music Festival, Lollapalooza, and more. Most recently, she served as vice president of events and programs at Dallas’ Klyde Warren Park, spearheading Park & Palate.
Brandon Watson
Communications Director
After a career in lighting control, Brandon Watson decided to pursue his passion for writing in 2015, joining the news team at the Austin Chronicle. In 2016, he succeeded Virginia B. Wood as the Food Editor at the publication, later taking the helm of the influential Best of Austin issue. In late 2017, he joined the team at CultureMap as the San Antonio and Austin Food Editor. The Communications Director position at the Alliance now allows him to continue to tell the stories of the producers, chefs, and artisans that make Central Texas culinary scene strong. In his free time, Brandon enjoys cooking, reading, and obsessively browsing Etsy.
Rogelio Puente
Co-Creative Director
Designer, photographer, and chilaquiles (with a fried egg) enthusiast. With a design career that spans more than 14 years, Rogelio Puente’s branding and advertising campaigns have earned him multiple awards including the American Advertising Awards (ADDYs) in both Austin and Oklahoma City and recognitions from LogoLounge and Graphis. After working in publishing, he founded an award-winning creative agency in 2008. Nearly 12 years later, he sold his stake to pursue new endeavors. Rogelio supports the Austin Food & Wine Alliance as a co-creative director alongside his wife, Rachel Landers. The role brings together his love for design, photography and good food. Rogelio was born in Mexico City, Mexico and raised in Austin, Texas. It is quite possible that by now he has Tex-Mex and barbecue running through his veins.
Rachel Landers
Co-Creative Director
Biscuits and gravy. Rachel’s love affair with food started with this perfect combo, and she has been celebrating good food ever since. She is the founder and chief creative at Rachel Landers Creative Studio, which supports culinary and retail brands, among others. Before she launched her design firm in 2016, she was a Senior Designer on Whole Foods Market’s Global Marketing Team for more than five years where she designed and art directed national and international campaigns. During her 15-year career in design, her work has been seen in multiple national print and broadcast outlets, including HOW magazine. She also received a Shorty Award for best brand on Pinterest for her work with Whole Foods Market. Rachel has a M.A. in Advertising with an emphasis in Art Direction from the University of Texas-Austin and a B.A. in Marketing and Spanish from Illinois College. She believes in the power of good design, the magic of international food markets, and the need for lengthy meals with friends. You’ll often find her at Olamaie, where the biscuits are the real deal.