Chief Operating Officer
As COO, Adam has a wealth of more than 18 years of experience and knowledge in brand licensing, financial structuring, operations, and day-to-day management of brand business development for a variety of business sectors. Adam recently served as COO of PTM Images, a leading home furnishings company based in LA. Prior to that, Adam was EVP of Business Development and Marketing at one of N. America’s largest manufacturers of licensed home accessories. Adam launched his career at The Topps Company, as Director of Global Licensing, then was promoted to Sr. Director of International Business Development. Adam reported to and worked closely with Michael Eisner growing Topps. Adam is a graduate from the University of Michigan.
Director of Finance
Don joined the Matthew Kenney Team in 2013 as the Director of Financial Operations. With several years of experience in the Hospitality Industry, he brings an accomplished background and knowledge base to help take the team to the next level. Don has worked with many successful brands such as Brinker International, Bottega Louie, and Drai’s Nightclub Enterprises in the finance departments. Maximizing profits by controlling expenses has been his primary focus in his financial career. He is an expert in creating budgets, understanding revenue opportunities, and identifying areas of financial opportunity to help ventures grow. His combination of both public and private accounting is a great mix of experience in implementing structure, and creating financial systems to help successfully manage business.
Director of Culinary Operations
Born and raised outside of Chicago, Illinois, Jessica grew up working in her grandparent’s Italian restaurant. As a result of that early cooking experience, she obtained a job cooking at a Singaporean restaurant with a family that guided her through travels in Asia. Realizing her passion for the culinary world, Jessica moved to California, where she attended the Culinary Institute of America in Napa, receiving a degree in Culinary Arts. As a result of her formal education, she was granted opportunities gaining invaluable experience in the kitchens of Michelin-rated restaurants, such as Manresa, under Chef David Kinch, and at The Restaurant at Meadowood, under Chef Christopher Kostow. After her experience in central California and the Napa Valley, Jessica returned to Los Angeles to work as a personal chef and private event caterer to a discerning clientele, who she traveled with throughout the United States and Europe. She was lured back to the restaurant scene, managing kitchens such as fundamental, LA, Eagle Rock Public House and most recently managing kitchens for Matthew Kenney Cuisine.
Director of Special Projects
Juliana began her professional career in Higher Education and Student Affairs working professionally at both Virginia Tech and Scripps College prior to joining the Matthew Kenney Cuisine team in 2012. For three years, she oversaw the integration of the company’s leadership team and managed a number of brand development projects as MK Operations Coordinator. Juliana worked directly with Matthew Kenney on all of his major initiatives, especially major events and public projects. Her passion for education, student development, and team building lead her to her current role, working closely with the instructors at academy locations in Thailand, Los Angeles, Maine, Online, and in Miami. She is passionate about helping change the world through food and is a proud graduate of Matthew Kenney Culinary. Originally from Brazil, she grew up bicultural and bilingual, traveling extensively within the U.S. and abroad. She lives in Los Angeles with her dog – lovingly and aptly named Veggie and continues to travel as often as possible.
Director of Education
Kaitlyn Misheff joined the team in October 2015 after graduation from our Level 3 program in Belfast Maine. With over 10 years experience in the hospitality and food industry, Kaitlyn brings a wealth of enthusiasm and knowledge to the team. A vegan of 8 years, Kaitlyn is extremely passionate about a plant-based diet. Before moving to California, Kaitlyn spent 5 years in advertising working with clients such as Verizon Wireless, Vitamix and Blackberry. She ran a successful vegan blog and pop up in Chicago that was featured on a commercial for a Midwest grocery chain Jewel Osco. Her love for food and interest in fine dining paired with her background in marketing allow her to provide students with a fully enriched experience.
Director of Hospitality
As Director of Hospitality Matt Bronfeld is responsible for upholding the Matthew Kenney standard of service across all restaurants. Matt’s experience of over 14 years includes multi-unit management, event production, bartender and restaurant operations. Having worked every restaurant position, coupled with a generous and accommodating disposition, Matt has led MKC to a higher level of hospitality. He is driven by his passion for excellence, and plant-based cuisine. He is always reinventing, and working to enhance the guest experience. Originally from New York, Matt holds a Bachelor of Business Administration in Finance from Queens College, where he graduated Cum Laude. Matt is also a member of the Golden Key International Honour Society.
Scott is very much an artist and responsible for maintaining the company standard for cuisine that is innovative while bridging the gap between culinary art and nutrition. As a born and bred New Yorker, his commitment to seasonal plant-based cuisine developed early on. His initial experience traces back nearly twenty years to Angelica Kitchen, where the budding chef worked under owners who were passionate about sourcing and preparing only the highest quality ingredients. Since, Winegard has been an integral member of various New York City kitchens, including a long term stint as Chef de Cuisine of Pure Food & Wine. New York Magazine’s Adam Platt called Winegard’s menu for Pure “innovative” and “delicious,” and bestowed the raw vegan and organic kitchen with a position on their 2006 list of the 101 best restaurants in the city — the only pure vegetarian restaurant to claim the honor. It is impossible to miss the creative radiance that infuses all of Scott Winegard’s work — from the record on your stereo to the food on your plate. “The bottom line for me,” he explains, “is using your imagination and having fun.” His aesthetic is apparent in our contemporary plant-based cuisine.