Inspired by her grandparent’s farm and selling vegetables at the Farmer’s Market since she was a small child, Belinda joined Felicia to pursue her passion of feeding children healthy food. Prior to founding Butter Beans, Belinda worked in the financial services industry for over 10 years. Belinda holds an MBA from the Executive MBA program at NYU’s Stern School of Business and a BS in Business Administration from the University of North Carolina at Chapel Hill. She lives with her husband Jon, their son Sam, and their daughter Claudia.
Chef Nicholas brings over twenty years experience of some of the most progressive culinary environments in the country and a passion for the betterment of school lunches. Nicholas has had a diverse career running the gamut from prestigious Michelin starred restaurants and chefs such as Joel Robuchon, Michael Mina, George Germon, and Johanne Kileen, to some of the largest culinary facilities in the world, Bellagio and MGM Grand hotels. Through this diversity he brings real world solutions to everyday problems. Nicholas earned his BS in food service management and AAS in culinary arts from Johnson & Wales University in Providence, RI.
Jason Wong, General Manager
Growing up as a chef and manager in his family’s food establishments, Jason mastered the hospitality trade prior to opening several more restaurants throughout Manhattan and Brooklyn. He specializes in operation logistics, customer service, and special event planning. Jason spends most of his time with his two daughters, teaching them the holistic importance of preparing balanced and nutritious meals from scratch. His favorite foods include anything that comforts the soul. Jason has a BA in Operations Management from SUNY Geneseo and over twenty years of experience in the restaurant and catering industries.
Flora comes to the Butter Beans team with a background in sustainable development, and a great passion for nutrition and wellness education. She grew up spending summers in Italy and Long Island where she learned first hand where food comes from, how to cook it simply to bring out its natural flavors, and the value of sharing family meals. She holds her BA in Environmental Studies and Community & International Development from the University of Vermont, is a Certified Nutritionist Consultant through the Natural Healing Institute, and has received her Plant Based Nutrition Certification from the T. Colin Campbell Center for Nutrition Studies at Cornell University.
With a background in sustainability and community advocacy, Kelly hopes to affect positive change for our communities and the Earth through the food that fuels us. She is passionate about promoting social justice around food, and served as a youth delegate to the United Nations Commission for Social Development in 2014. Certified in Permaculture Design, she has worked in gardens in South Africa, the Bahamas, Thailand, and Australia. Kelly earned her BA in Environmental Studies from Dartmouth College.