Board of Directors and Advisory Committees | CUESA

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Board of Directors and Advisory Committees

Board of Directors

Erin Archuleta

Erin Archuleta co-owns the award-winning restaurant group, ICHI Dozo and previously held the position of Director of Field Operations and Strategy for the literacy nonprofit 826 National. She is a member of the CUESA Development Committee; a co-founder of the Mission Bernal Merchants Association; a Trustee of the City of San Francisco, as a graduate of the Leadership San Francisco 2012 class; and a board member of the Golden Gate Restaurant Association. Her work with ICHI Sushi + NI Bar and ICHI Kakiya garnered San Francisco’s Small Business Week Award from Mayor Edwin M. Lee in 2014. ICHI Sushi + NI Bar has been named One of America’s Top Restaurants (Zagat, 2013) and the Hottest and Top Sushi Bars in the US (Eater, Thrillist, 2014, 2015). Erin is a native of Flint, Michigan, and is a recipient of the Alumni Achievement Award from Western Michigan University’s Department of English.

Hans Baldauf

Hans Baldauf is one of the founding principals of Baldauf Catton Von Eckartsberg Architects (BCV) in San Francisco, the firm responsible for the design of the Ferry Building Marketplace and Napa’s Oxbow Public Market. Hans is inspired by the tenets of the Slow Food Movement, leading to his involvement in Slow Food Nation ’08, where BCV coordinated the participation of over 20 design firms to help build this first-ever American collaborative gathering to unite the growing sustainable food movement. He received his BA in History at Yale and a Masters in Architecture. Currently, Hans serves on the Board of the Friends of the Bancroft Library at the University of California and as the Chairman of the Board of the Maybeck Foundation, a non-profit organization which is working with the City of San Francisco to restore Maybeck’s Palace of Fine Arts.

Jonathan Bass

Jonathan Bass is a partner in the San Francisco law firm of Coblentz, Patch, Duffy & Bass LLP, where he has practiced law for more than 30 years. He received his BA from Yale University and his law degree from the University of California, Berkeley School of Law. He also serves as president of the board of directors of Civic Assets, a local nonprofit that provides transition assistance for veterans of the armed forces.

Daniel Capra

Daniel Capra is Executive Chef of Paula LeDuc Fine Catering, where for the past 17 years he and his team of chefs have been creating culinary experiences on par with the highest standards of fine dining restaurants. A native Virginian, Daniel spent time mastering his craft in Virginia Beach, Washington, D.C., and New Orleans, before landing in the Bay Area. He oversees the company’s organic garden in St. Helena, incorporating produce from the garden in his seasonal menus, and works with his staff to maintain and develop environmental and sustainable kitchen practices. He has partnered with CUESA for over a decade, as a participating chef at both CUESA’s Summer Celebration and Sunday Supper, as well as hosting cooking demos at the San Francisco and Oakland CUESA farmers markets. Daniel is co-owner and founder of Just Cook Foods, where he concocts innovative spice blends for the home cook.

John Carlon

John Carlon obtained a Bachelor of Science in Agronomy and Horticulture from C.S.U. Chico and a Masters of Science in International Agricultural Development from C.S.U. San Luis Obispo. Mr. Carlon managed large-scale farming operations in the Middle East for five years before returning to the states and starting Sierra Cascade Blueberry Farm. Planted in 1988, Sierra Cascade Blueberry Farm is one of the oldest blueberry operations in California and has been certified organic for 20 years. In 1998, John and another farmer co-founded River Partners, an environmental nonprofit that has planted over a million native trees, and restored over 6,200 acres of public land. Mr. Carlon is the chair of the California Riparian Habitat Joint Venture, serves on the Board of the Central Valley Joint Venture, and in 2007 was the recipient of the James Irvine Foundation Leadership Award.

Cathy Curtis

Cathy Curtis is the principal of Curtis Financial Planning, an Oakland-based, independent, fee-only financial planning and investment advisory firm. Since 2000, she has provided specialized financial advisory services to women, their families and their businesses. Previously, Cathy spent 20 years as a sales and marketing executive for Fortune 500 and private food companies. She received her BA from the University of California, Berkeley; she also completed her financial planning studies at UC Berkeley, leading to her certification as a Certified Financial Planner™. She serves as program director for the Bay Gourmet Forum of the Commonwealth Club of California, is on the Advisory Council for the Community Alliance for Family Farmers (CAFF), and previously served on the Advisory Council for BACS Meals for Change and BALT.

Aomboon Deasy

Aomboon Deasy is the General Manager/Proprietor of K&J Orchards, a family-owned farm founded in 1982 and located in California’s Central Valley. One of K&J’s first customers was The French Laundry. Today, K&J partners with over 150 restaurants in the Bay Area, working directly with chefs and owners. Aomboon also consults in manufacturing and operations across multiple industries (e.g., apparel, food, hard goods, and CPG). She also regularly participates on panels in the agriculture and horticulture industry. Born in Bangkok, Aomboon was raised in Sacramento. She received her Master’s in Project Management from USF. In her spare time, Aomboon loves cooking, photography, and enjoying local cuisine.

Sonya Dreizler, President

Sonya Dreizler is the founder of Solutions With Sonya, a firm that assists financial services companies with practice management and impact investment strategies. Sonya is a respected leader, practical thinker, and consensus-builder with excellent communication skills and deep experience in Independent Broker Dealer and Investment Adviser management. Her areas of expertise include sustainable and impact investing, business development & oversight, BD/RIA regulation & financial reporting, and contract negotiation. As a board member of CUESA, she chairs the development committee and co-chairs the audit committee. She also volunteers with Friends of the Urban Forest and JVS. Sonya earned a BA from UCLA in English Literature and speaks fluent Spanish and some Portuguese. Born and raised in Sacramento, Sonya now lives in San Francisco with her husband and their two sons. She enjoys travelling with her family, learning martial arts, gardening, and shopping the farmers market.

Jessica Goldman Foung

Jessica Goldman Foung graduated from Stanford University with a degree in English Literature and Creative Writing. She has worked as a Development Manager for two local nonprofits and has written for numerous regional and national magazines. She blogs regularly at, as released two cookbooks, Sodium Girl’s Limitless Low-Sodium Cookbook and Low-So Good: A Guide to Real Food, Big Flavor, and Less Sodium with 70 Amazing Recipes.

Andrew Freeman

Andrew Freeman is president of Andrew Freeman & Co., an innovative restaurant and hospitality consulting firm headquartered in San Francisco that offers marketing, public relations, and creative services to clients across the country. Prior to opening AF&Co, Andrew was Vice President of Public Relations and Strategic Partnerships for Kimpton Hotels and Restaurants. A dedicated philanthropist, Andrew sits on the boards of CUESA, Dress for Success San Francisco, and The Richmond Ermet AIDS Foundation. He is a former board member of Meals on Wheels San Francisco, the San Francisco Convention and Visitors Bureau, and the Anti-Defamation League, and was an advisor for the American Airlines LGBT committee. In 2016 and 2017, AF&Co. was named by the San Francisco Business Times as one of the Top 50 LGBT-Owned Businesses in the Bay Area. Andrew is a contributor to numerous industry magazines and blogs and guest speaker at industry conferences. He resides in San Francisco with his gorgeous yorkies Tulip and Daisy.

Saeeda Hafiz

Saeeda Hafiz is a Wellness Policy Project Manager at San Francisco Unified School District (SFUSD), where she is charged with creating positive behavior change in schools for staff, students, and families to improve upon overall personal wellness. Previously, she has been a nutrition coordinator and a staff wellness instructor teaching basic holistic nutrition and yoga to kids and adults for 15 years. Saeeda is the author of the award-winning book, The Healing: A Memoir of Food, Family, and Yoga. She has appeared on various radio and television programs and has been featured in several national and regional publications. She is a graduate of Temple University in Philadelphia, with a degree in Business and Management Information Systems. She has also studied at the Sivananda Yoga Vedanta Centers and Ashrams, Whole Health Resources, and Natural Gourmet Cookery School in New York City.

Markus Hartmann, Vice President

Markus Hartmann is a district manager for Bon Appétit Management Company. He joined Bon Appétit more than 12 years ago and is responsible for food service operations at key accounts including AT&T Park, Public House and eBay. A classically-trained chef, Markus is a firm believer and supporter of the Bon Appétit philosophy: Food Service for a Sustainable Future. He grew up in a large farming community in Germany where fresh produce and livestock were part of his daily life. After graduating from restaurant management school in Germany he relocated to the U.S. to continue his passionate involvement in the food service and hospitality industry. Through his work with farmers, producers, chefs and consumers, Markus is an advocate for locally-based, sustainable food communities.

Marie Trimble Holvick

Marie Trimble Holvick is the Assistant Managing Partner of the Bay Area Offices of Gordon Rees Scully Mansukhani LLP. Marie specializes in employment law. She counsels employers on employment and human resources issues, conducts sexual harassment trainings, prepares employee handbooks, and presents on “best practices” for employers. Marie also defends employers in high-stakes litigation, including claims of wrongful termination, harassment, discrimination, wage-related claims, ADA access claims, and Labor Code 132a claims. Marie is passionate about food and wine.  She uses this passion to help defend restaurants and agricultural clients in employment-related litigation. Marie is a regular shopper at CUESA’s Ferry Plaza Farmers Market.

Stacy Jed

Stacy Jed is the co-founder and Creative Marketing Director for Amuse Management Group and Bluestem Brasserie, an award-wining, modern American brasserie in the heart of downtown San Francisco. Stacy brings more than 20 years of business leadership in areas of marketing, design, and event management that span the restaurant, hotel, and tech industry. She received her degree in psychology from San Francisco State University and a degree in interior architecture from California College of the Arts. Stacy credits her love for food and the restaurant industry to her Italian roots and her family restaurants and lounge in San Francisco, including Gino’s and Station J. Stacy sits as vice president on the Board of the Golden Gate Restaurant Association. She currently resides in San Francisco’s Mira Loma Park locale with her husband and business partner, Adam, and their dog, Lola.

Sergio Jimenez

Sergio worked on his father’s farm while growing up in Oaxaca, Mexico, but never anticipated a career in the field. He came from an indigenous family, and where he was from, farming was the only way of life. After moving to California, he worked at a manufacturing company and in real estate. He started growing vegetables in his backyard to relieve stress, rekindling his passion for the land. He eventually decide to pursue farming as a career and signed up up for classes at the Agriculture and Land-Based Training Association (ALBA). In 2012, he founded Ground Stew Farms in Gilroy, where he grows certified organic tomatoes, strawberries, herbs, leafy greens, and other vegetables. He believes that the key to healthy plants is healthy soil.

Lee Koffler, Treasurer

Lee Koffler is the Chief Operating Officer of the Voleon Group. Previously, he was a leader at Orbis Investment Management and McKinsey and Company. He also engaged in fellowships at two nonprofit organizations: the International Rescue Committee and Lincoln Center for the Performing Arts.  He received his undergraduate degree from Harvard College and his MBA degree from Harvard Business School.

Shakirah Simley

Shakirah Simley is a community organizer and writer living in San Francisco; she has a over a decade of experience working on food equity policy issues, as well with labor and national youth organizing campaigns. She is a 2017 recipient of the Exchange Fellowship with Stone Barns Center for Food and Agriculture, and the co-founder of Nourish|Resist, a multiracial organizing collaborative dedicated to using food spaces and people as tools for collective resistance. She is the former Community Programs Manager for Bi-Rite, an independently-owned, family of sustainable food businesses in SF. She received her Master’s degree via a Fulbright scholarship to the University of Gastronomic Sciences in Bra, Italy, and received her undergraduate degree from the University of Pennsylvania. Named one of Zagat’s “30 under 30” in 2013, she is also a certified Master Food Preserver though the UC San Mateo/San Francisco County Extension. Shakirah currently manages community benefits programs that prioritize environmental justice and equitable economic development for the San Francisco Public Utilities Commission. Her writing has appeared in the Huffington Post, Civil Eats, SF Chronicle, and the recently published book Feed the Resistance.

Steve Sullivan, Secretary

Steve Sullivan is owner and co-founder of Acme Bread Company. Steve enrolled at UC Berkeley in 1975, intending to major in Rhetoric, while also working as a busboy at Chez Panisse. In 1979, when Chez Panisse’s then-supplier could not keep up with its demands, Sullivan became the restaurant’s in-house breadmaker. In 1983, he left to open Acme.

Advisory Committees

Laiko Bahrs, PR
Haven Bourque, Haven B Media
Cathy Curtis, CUESA Board of Directors
Jane Connors, Ferry Building Marketplace
Andrew Freeman, CUESA Board of Directors
Sinead Kennedy, Diverge Labs
Annie Miller, Boon Design
Lisa Nourse, LNPR
Lalé Shafaghi, Ferry Building Marketplace

Anthony Chang, Kitchen Table Advisors
Cathy Curtis, CUESA Board of Directors
Marie Trimble Holvick, CUESA Board of Directors
Markus Hartmann, Bon Appétit Management Co.
Sonya Dreizler , CUESA Board of Directors
Anna Zulaica Bohbot , LinkedIn
Jessica Goldman Foung, CUESA Board of Directors
Erin Archuleta, CUESA Board of Directors
Vidya Nathu, Parnassus Investments

Tendai Chitewere, San Francisco State University
Saeeda Hafiz, CUESA Board of Directors
Matthew “Herbie” Harman, Exploratorium
Nina Ichikawa, Berkeley Food Institute
Shakirah Simley, CUESA Board of Directors
Rodney Spencer, City Slicker Farms
Eli Zigas, SPUR

Daniel Capra, CUESA Board of Directors
Madison Ginnett, AF&co.
Doug Washington, Anchor & Hope, Salt House, Town Hall
Maggie Spicer, Baana
Thom Fox, Bon Appétit Management Co.
Jill Koenen, Bon Appétit Management Co.
Trey Bertram, Caviar
Taira Kater, Foxtail Catering
Aaron Toensing, Maybeck’s
Casey Burke, Paula LeDuc Fine Catering
Heather Rice, Paula LeDuc Fine Catering
Michael Pierce, Oakland Spirits Co.
Sarah Henkin, Omnivore Books
Pam Mazzola, Prospect
Kory Cogdill, Tacolicious
Josh Even, Tosca Café



CUESA (Center for Urban Education about Sustainable Agriculture) is dedicated to cultivating a sustainable food system through the operation of farmers markets and educational programs. Learn More »