Title: Co-founder, Sellers Markets
Hometown: Bay Village OH
1. What did you do before opening Sellers Markets?
Songwriter and musician, I was in the band Stabbing Westward. There are a lot of parallels between music and food. It's the theater of food, we have an open kitchen, so you see it as it's happening. It's like a rock show, people get nervous, you prep, from 11 to 2 you're jammed then you realize what a rush it was.
2. What is your vision for the future of Seller's Markets?
We're going to remain committed to local, sustainable agriculture; we have a chef-driven menu with a value-price point. We take advantage of seasonal ingredients and introduce them and see what flies. We will always do seasonal dishes. We're trying to blur the line between fast food and fine dining.
Our goal is to recreate the success of the first store, we believe we could grow it organically to in the Bay Area to 15 stores by 2010. If the tidal wave of organic food continues then it could be a statewide or national brand. Anywhere there is a Whole Foods store we could do well.
3. What is your definition of "sustainable", any roadblocks to achieving sustainability?
Being a good steward to the land and raising animals humanely, you don't use pesticides and hormones. Taking care of the land and taking care of the animals and crops.