TODD DE MANN, FOUNDER & CEO Cited as one of the nation's top young entrepreneurs by Harvard Business School Magazine and Newsweek, Mr. DeMann is a foodie at heart. Since his first job at age 14 working with a top New York caterer, Mr. DeMann has always had one foot in the kitchen, and his passion for food has been a guiding force in his professional success. Mr. DeMann leverages his extensive experience in business development & management in food service, management consulting and hospitality. Mr. DeMann is responsible for creating the overall vision and plans for the company. He directs the management team to achieve set goals.
	MARIANA ROSSANO, CO-FOUNDER & DIRECTOR OF MARKETING Mariana started as the president of her own high end construction company in New York. She was tied into the health and fitness community as well with a background in personal training. She was approached by Zone Gourmet to serve as a consultant in New York. She soon became the COO of Zone Gourmet LA and later went on to create Fresh Dining with co-founder Todd DeMann. Mariana now oversees PR and Marketing.
	BRUCE N. KNIGHT, CHIEF OPERATING OFFICER Bruce Knight started his food & beverage career in New York at a Kosher - Non-Kosher restaurant and Deli. He believes by virtue of the "quality" of his first experience he was able to see the great fun and virtue of the industry. As Chief Operating Officer at Fresh Dining, his goal is to quickly prepare the operation for substantial growth in it's present market line as well as new lines and new locations. Prior positions as Chef, Restaurant General Manager, New Unit 'Opener', Business Owner, and Corporate Director, all built his well rounded background and his ability to see and use solutions from one segment to apply them to another. Companies in his background include: T.G.I. Friday's; Royal Sonesta Hotels; Paula Le Duc Fine Catering of San Francisco; Hilton Hotels; Marriott Management Services, (now Sodexho), and Compass Group USA. He has been involved as an owner in several businesses including restaurants, catering and food service recruiting & staffing. In his last position with Compass Group, his area in San Diego was responsible for approximately ½ the profitability in the region of seven districts. Educated at Syracuse University and Babson College, Mr. Knight learned the rules of business in general and the qualities needed to make good leadership decisions. He also learned about risk-taking and when projects are "worth the risk". His motto of "never give up on a good idea" was cultivated by his parents and by his life-long rooting for the Boston Red Sox.
	MICHAEL R. WELDON, EXECUTIVE CHEF Fresh Dining Executive Chef Michael R. Weldon is a graduate of the nationally acclaimed California Culinary Academy in San Francisco. Immediately after graduating from the CCA, Chef Michael got his start and foundation for excellence from companies such as the Ritz Carlton in Marina Del Rey, and Loews Hotel in Santa Monica. In addition to his hotel experience, Chef Michael also worked under Wolfgang Puck (Obachine), Neal Fraser and Frank Falcineli (Moomba), Johnny Ferno (Cienega), and Joachim Splichal (Patina Group). Moreover, Chef Michael also conquered the business, industry and full service restaurant experience while working for the largest food management company in the world, Compass Group, and full service restaurants such as Mi Piace and Maggiano's Little Italy. Chef Mike has had a broad taste of all cuisines, from fine dining to full service, but the one true cuisine that has been near and dear to him is what he likes to call "Lifetime-Fitness Cuisine". This cuisine is a commitment to both healthy living and healthy food preparation, utilizing foods rich in color, texture and intense flavors.