Andrew Culver, born and raised in Jamestown, New York, graduated from the Culinary Institute of America in 2000. He became a chef's apprentice within the Food is Good organization and is currently the Head Chef at Olive's Restaurant, changing the way people percieve and appreciate food. Jonathan Háloua was born in Paris, France and brings international acclaim to the Food is Good team. Jonathan graduated with honors from the Paris Restaurant and Hospitality School. He owned and operated a restaurant for two and a half years. Currently, Jonathan is the Director of Operations and Corporate Executive Chef for Food is Good, Inc. David Sampson grew up in Bliss, New York and graduated from the Culinary Institute of America in 2000. He returned to Western New York to assist with dinners and desserts at La Fleur and in 2006, David joined Bonjour Bakery in Mayville as the pastry chef.