Matthew has spent the last 20 years building disruptive consumer brands that have challenged established industries with products that are better for people and the planet. Prior to Kite Hill, Matthew was the CMO of Impossible Foods, a company that develops plant-based options to one day replace our global reliance on industrially raised meat. Matthew hasn’t always worked in the plant-based world — he came to Impossible Foods after founding Fork in the Road Foods, a leading sustainable meat company. When he’s not grazing at his local farmers’ market, Matthew can usually be found helping aspiring entrepreneurs realize their dreams of launching the next great food company.
Manufacturing & Operations
A mechanical engineer with a love of cheese, Jean has spent the past decade directing operations for leading cheese producers in Hungary, France, and the United States, most recently at Laura Chenel Chèvre. In these roles he has overseen every aspect of production: designing state of-the-art factories, overseeing plant operations, and managing process design, product development, and workforce training to ensure products of the highest quality. With a thorough understanding of the cheese-making industry — from concept to final product and all operational steps between — Jean leads the commercialization and manufacturing of our unique products.
Whether from behind the stove or behind the lectern, Monte has dedicated himself to the creation of fine foods for over two decades. A graduate of Johnson and Wales University, Monte has worked in the kitchens of esteemed chefs like Lydia Shire, Jodi Adams, and Wolfgang Puck. Most recently, he dedicated himself to teaching his passion for blending classical culinary technique with scientific innovation. He worked as an instructor at the Cambridge School of Culinary Arts, then at Le Cordon Bleu in Boston where he taught artisan cheese-making, bread baking, and molecular gastronomy. At Kite Hill, Monte is responsible for the bench-top development of all of Kite Hill’s foods.
Tal Ronnen, executive chef of LA’s Crossroads restaurant and author of the New York Times bestseller The Conscious Cook, became known nationwide as the chef who prepared the meals for Oprah Winfrey’s 21-day cleanse. He made his culinary mark at a number of high-profile events; he has catered Ellen DeGeneres and Portia de Rossi’s wedding, Arianna Huffington’s party at the Democratic National Convention, and a U.S. Senate dinner. A graduate of the Natural Gourmet Institute, Tal also conducts master vegetarian workshops for students and staff at Le Cordon Bleu campuses nationwide, and is the consulting chef of LYFE Kitchen in Palo Alto and a collaborating chef at The Wynn and Encore hotels in Las Vegas.
Dr. Patrick Brown
Pat is the founder of Impossible Foods and a co-founder of Lyrical Foods, maker of Kite Hill foods. As a Howard Hughes Medical Institute investigator and biochemistry professor at Stanford, Pat led a team that developed the first methods for analyzing, visualizing and interpreting global gene expression programs. He has also been a leader in making scientific and medical research results freely available to the public; he co-founded the nonprofit publisher, Public Library of Science (better known as PLoS). Pat is a member of the National Academy of Sciences and Institute of Medicine and recipient of the American Cancer Society Medal of Honor.