David is co-owner and executive chef and is from Costa Rica. He ran Aborigen, a highly popular farm-to table-restaurant in Costa Rica before moving to the US. David earned a diploma in culinary arts at Latina University; was certificated in hydrocolloids and avant garde techniques at the French Culinary Institute in New York City; and obtained a Masters in cuisine, techniques and products from the renown Basque Culinary Center in San Sebastian, Spain.
Lori is co-owner and the former Laboratory Manager in the Earth and Environmental Sciences Department at Furman University. She has an MPH in Environmental Health Sciences/Toxicology from the University of California, Berkeley, and an MS in Analytical Chemistry from Furman University. She has a passion for baking and cooking, and has successfully melded her laboratory and kitchen skills. She has also attended the Seasonal School of Culinary Arts in Asheville, NC.