We are Rhode Island’s premier culinary incubator, ranking in the top 10% in the country. Since firing up the kitchens for the first time in October 2014, our team has helped launch nearly 200 food and beverage-related businesses, with over 40 graduates now operating out of their own spaces.
Our staff, Board, consultants and contributors are a comprehensive resource to our members, offering a wealth of industry, entrepreneurial and technical expertise, allowing us to meet individual needs for each business work with.
Culinary & Facility Operations
Administration & Programming
Lisa has more than has more than 30 years of experience in program development and advancement at non-profit organizations in healthcare and higher education with a special focus on distributive justice, social responsibility and economic development. Currently she is the VP for Advancement at Roger Williams University. Previously, Lisa was a Clinical Assistant Professor for Community Health and Medical Ethics at the Brown University School of Medicine where she developed and instructed courses in public health research; health promotion and disease prevention; food security and food justice; healthcare financing and system reform; and health disparity and the burden of disease.
Board of Directors
Kyle Adamonis, SHRM-CP | State of Rhode Island
Ellen Almeida | ReFoucs, Inc.
Tamarah Bacon | Pawtucket Credit Union
Ken Banalewicsz | Dave’s Fresh Marketplace
Lisa Bergeron | AWE
William Bigelow | Blount Fine Foods
W. Henry Blade | Henry Blade Consulting
Sheila Brush | Grow Smart RI (retired)
Sumana Chintapalli | Law office of Sumana Chintapalli, LLC
Joanne Dahmer | Seekonk High School
Sergio P Ferreira | Ferreira Concrete Forms, Inc.
Tony Fonseca | Packaging & More, Inc.
Maureen Maloney | Sacred Cow Granola
Lori Pivarnik | University of Rhode Island, Food Safety Research Center
Leo Pollock | The Compost Plant
Lisa Raiola, MPH | President & Hope & Main Founder
Chef Nick Rabar | Chef 2 Go, Avenue N American Kitchen, The Pantry at Avenue N
Consultants & Contributors
Amos House Culinary Training Program
Charles Giolio | HACCP/Process Consulting
Conservation Law Foundation | Legal Food Hub
East Bay Chamber of Commerce
Farm Fresh Rhode Island
John Perez | Efficiencies Consulting
John Robitaille | Entrepreneurship & Marketing Coach
Newport Chamber of Commerce
Rhode Island Commerce Corporation
Rhode Island Food Dealers Association
Rhode Island Foundation
Rhode Island Hospitality Association
Roger Williams University | Legal Clinic
State of Rhode Island Department of Health
The Compost Plant
Todd Blount | Blount Fine Foods
United States Department of Agriculture
University of Wisconsin
WhatsGood / Crave Food Services