Co-founder & Co-CEO, Proper Food
Dana Bloom is co-founder and co-CEO of Proper Food. Awarded ‘Best Grab & Go’ by San Francisco Magazine, Proper Food has ten retail locations across San Francisco and New York and is rapidly expanding. Dana has strong consumer and retail leadership experience, most recently launching KEEP Collective and building it to over $50M annual revenue. Her prior experience includes leading Strategy & Marketing at Stella & Dot, consulting at Bain & Company and investing at Bain Capital. Dana holds an MBA from Stanford Graduate School of Business and an Economics degree from Stanford University
Director of Sustainability, Pacific Catch
With Pacific Catch Restaurant group, Jennifer ensures that the company upholds and works towards finding new, innovative and economically reductive ways to stay within established sustainability guidelines as set by Smart Catch and Monterey Bay Aquarium’s Seafood Watch. Developing, implementing and monitoring the restaurant group’s organizational fish and seafood sourcing strategies as well as communicating those commitments to internal and external stakeholders. She works closely with the CEO, COO, marketing team, executive chef, vendors, guests and in some cases the press, to educate and inform them on the standards that Pacific Catch upholds, how it impacts the menu, the guests, food cost and the ocean. Jennifer Bushman is one of the Fish and Seafood industry’s most respected communicators, teachers and sustainability strategists. For more than two decades, Jennifer has worked with brands like, Verlasso Salmon, Love the Wild, Blue Ocean Mariculture, Pacifico Aquaculture, Equator Coffees & Teas, Dole, Kraft, Unilever, and many more. She has worked within the sustainable seafood community for over seven years. Creating relationships between the aquaculture community, NGO’s such as Monterey Bay Aquarium Seafood Watch, retailers and consumers. She taught thousands through her culinary school, Nothing to It!, and has been recognized numerous times by the James Beard Foundation and the International Association of Culinary Professionals.
Regional Managing Partner - Northern California, Marcum LLP
Jeff Pera is managing partner of the Northern California region. He is responsible for overseeing all services to Marcum's Northern California clients.
Mr. Pera has more than 25 years of experience providing tax, business, and industry advice and insights to clients. He uses his in-depth industry knowledge as the basis for developing and applying tax and value-added business strategies customized to his clients. He has particular expertise in consumer and industrial products, including manufacturing, food & beverage, distribution, and retail.
Prior to joining Marcum, Mr. Pera was a managing partner in the Greater Bay area at a national accounting firm. He also has served as a managing director at a wealth advisory firm and was partner-in-charge of the middlemarket practice at a "Big Four" accounting firm.
Mr. Pera holds a Master of Science degree in Taxation, cum laude, from Golden Gate University and a Bachelor of Science degree in Accounting from San Diego State University. He is a member of the American Institute of CPAs (AICPAs) and the California Society of CPAs. He has been published in numerous trade and business journals and is a frequent presenter at industry and professional conferences on various technical and industry topics.
Executive Chef and Owner, Canela Bistro & Wine Bar
Canela Bistro & Wine Bar, San Francisco, Chef and Owner Mat Schuster specializes in traditional Spanish and Spanish-inspired California cuisine. While finishing his undergrad degree at Emory University in business, Mat traveled to Europe to study business but ultimately cultivated his love for cooking. Upon returning to the United States, Mat joined up with the California Culinary Academy’s College of Food in San Diego and then at Bauman College in Berkeley where he attained his Nutrition Educator status. Mat has been a class manager and culinary instructor for Draeger’s Culinary Centers as well as Whole Foods Market. He was the Executive Chef and F&B manager for the San Francisco Bay Club as well as the Golden Gate National Parks Conservancy where he was in charge of three cafes. Mat continues to travel to Spain one to two times per year to stage for continuing education in Michelin Star restaurants such as Echaurren and La Venta Moncalvillo in La Rioja, Spain. In addition to Canela, Mat consults for the Center for Culinary Development as well as continues to teach culinary classes for Draeger's and Ramekins of Sonoma and others. Mat currently serves on the executive board of the Golden Gate Restaurant Association and is the host of the podcast Food, Wine & the Culinary Mind.
President, Moana Restaurant Group
Jon Swanson is a seasoned hospitality professional with expansive experience in managing and creating leading-edge restaurant concepts. As President of Moana Restaurant Group, Jon drives the vision and strategy for the collection of award-winning restaurants that MRG owns and manages. Passionate about hospitality, Jon works to elevate each concept’s offerings to create distinct, fulfilling, and memorable guest experiences.
A graduate of the University of Denver, Jon began his career by managing and opening successful restaurants and multi-unit concepts in the Bay Area, Portland, Seattle, and Sacramento areas. In 1991, he co-founded the first Paragon Bar & Café in San Francisco's Marina district and served as its opening General Manager. Paragon quickly expanded into multiple markets as other brands followed, forming the foundation that would become Moana Restaurant Group, a comprehensive management company specializing in developing and managing concepts from inception to all aspects of day-to-day restaurant operations.