An avid yogini, founder and CEO of Mighty Leaf Tea, Gary loves to walk his Golden Retriever puppy William when he is not traveling or concocting new tea blends or innovative solutions for tea.
Bliss Dake is Mighty Leaf Tea’s Chief Marketing Officer who manages the development and execution of all marketing functions, including advertising, promotion, media, digital, innovation and research across all sales channels.
Born in a log cabin in Oregon, Bliss got his start in the food and beverage working in the family alfalfa sprout business at a young age, growing and delivering fresh produce to local health food stores and groceries. His taste for tea developed while spending time in India, especially chai from the ubiquitous chai wallahs. Bliss enjoys all things food and beverage, including tasting tea, cooking and food photography.
Chef Vinita Chopra Jacinto is an instructor at California Culinary Academy, where she teaches Contemporary Cuisine as part of the school’s Le Cordon Bleu Culinary Arts program. In her courses, Chef Vinita enjoys introducing her students to innovative culinary concepts, her favorite of which is tea cuisine.
Chef Vinita is a graduate of The Institute of Hotel Management, Culinary Arts & Applied Nutrition in Mumbai, India. She has 27 years of experience educating on the subjects of Indian cuisine and healthy cooking. She also leads a basic skills culinary program for disadvantaged persons in San Francisco and operates a consulting business focused on
healthy foods and cooking.
Jeremy Warner is a physician at the University of California, San Francisco. He works with patients hospitalized for treatment or complications of leukemia, lymphoma, and multiple myeloma. He plans a career in oncology with a specific focus on molecular prognostics and cancer outcomes. His other interests include food, sustainable agriculture, and the environment, which he writes about on his blog, Basic Eating. He is especially interested in the chemopreventive effects of certain foods (including tea), and in clarifying the numerous and contradictory claims about such foods.
Shawn Refoua has been tending bar for approximately 9 years. He has been
teaching bartending at the San Francisco School of Bartending for over 3
years. Shawn currently works at Rouge and Azul, two clubs in San Francisco.