Holly Haddad, Executive Director
Holly Haddad comes to Chefs Collaborative with a 20-year background in food systems development, nonprofits, and the Good Food industry under her belt.
Holly most recently served as the Associate Director for FamilyFarmed, a nonprofit food systems development organization in Chicago with the vision of Good Food on Every Table. In addition to her eight year tenure at FamilyFarmed, Holly has contributed to research at the Program on Agricultural Technology Studies at the University of Wisconsin, managed new program development at a Community Action Program in Washington, conducted Community Development Corporation research in Washington D.C., managed national farmer training programs as a consultant, and served on the board of Slow Food Chicago. Holly was an inaugural board member for the global action media organization World Pulse, whose mission is to lift and unite women’s voices to accelerate their impact for the world. She also has a background in natural foods retail management, sales, and distribution, along with direct work experience on organic family farms, as an apprentice to an herbalist, and with family-owned wineries.
Holly is a member of the North American Food Systems Network and serves on the National Advisory Council for the Women, Food and Agriculture Network.
When not exploring Good Food cultures across the U.S. and around the world, she tends to her overflowing spice cabinets and rooftop gardens in Chicago.
Alisha Fowler, Programs Director
Alisha joined Chefs Collaborative in fall 2012 as the Programs Director. Alisha develops and leads Chefs Collaborative’s national programming, including the program for the Annual Summit.
Alisha came to Chefs Collaborative from the Alliance for Climate Education (ACE) in Oakland, California after a brief stint at Formaggio Kitchen in Cambridge, Massachusetts where she picked up some kitchen skills and learned about the life of a busy chef. During her tenure with ACE, Alisha helped to develop and scale their national climate science education programs, growing with the organization from a team of five to a team of 35. Together, they educated more than 1 million high school students about climate science and solutions in less than two years. Alisha was also involved with ACE’s fundraising efforts and through grant writing and relationship management she helped ACE raise $2 million for national programs.
Alisha has also worked in communications with the National Wildlife Federation, as a summer fellow with the Breakthrough Institute, and as a campus organizer with the Massachusetts Public Interest Research Group.
Alisha graduated with a B.A. in Geoscience and Environmental Studies from Hamilton College, and she is thrilled to be working at the nexus of food and environmental sustainability with Chefs Collaborative. Alisha lives in Cambridge, Massachusetts and loves to practice yoga, run, and travel in her free time.
Gina Kim, Membership & Locals Manager
As a recent graduate of Binghamton University, Gina continues to work with students on campus to help mold programs that she was a part of. She has fostered the growth of TEDxBinghamtonUniversity and Binghamton University’s Food Sustainability Internship.
She is based in Brooklyn, NY and enjoys rollerblading around the neighborhood, going on light runs, and chatting over coffee. She is eager to take on this new role with high energy and expand the network to the next level both qualitatively and quantitatively.