Hailing from the rough streets of San Diego, Ali Bonar inevitably developed an addiction - to food. In fact, she's been eating 3x/day for as long as she can remember. Her deep-rooted passion for nutrition inspired her to study Nutritional Sciences at UC Berkeley and eventually launch @avokween, where she dove crown-first into the Kween lifestyle. Ali wholeheartedly believes that overall wellbeing is often achieved off-the-plate: nutrition is important, but human connection (and pizza with friends at 2am) are essential. Avocado is her drug of choice and people who "forget to eat" are the reason she has trust issues.
Eric Katz is a mathlete, not an athlete. He initially co-founded Kween to support his girlfriend's obsession with food (as any good instagram boyfriend would), but quickly moved to embrace and thrive in the Kween community. Eric sees his involvement with Kween as an opportunity to help everyone reach their potential through good nutrition, miracle mornings and an enlightened community.
Prior to starting Kween, Eric has been involved in the startup scene based out of Israel. His passion to start a company was spawned by the time he spent working in the startup nation (Israel). Other than work, Eric enjoys backpacking trips, EPL soccer and rounds on the golf course.
Eric grew up in Santa Barbara, CA and graduated from UC Berkeley with a Bachelor of Science in BioEngineering. Apart from Kween, Eric works as a technology consultant between Philadelphia and San Francisco.
Ari Schraer is full-time chef, part-time renaissance man.. and what his mom would call a really nice guy. He joined the Kween team with a desire to spice up the Granola Butter recipe (and, if we're being honest here, step up his Instagram game). To Ari, there is no greater pleasure than to share his craft with the world, and he has embarked on the Kween train to make that happen - one bite at a time.
Since 2012, Ari has been working in professional kitchens across the country, and has gained experience in nearly every type of food service establishment out there. Graduating from the Culinary Institute of America in 2014, he has been on a flavor journey which has included Michelin-starred NoMad Restaurant in New York and 5 Star Relais Chateau Addison Restaurant in San Diego. These experiences have honed his craft, palette, and standards, spurring a tenacious desire to refine his recipe. Ari lives and breathes the motto “whatever it takes."
An ice cream queen at age 8 and brownie entrepreneur at 12, Tess has been honing her sweet tooth and creating salivating treats from a tender age. But all of these sugar highs have led her on a journey to work with treats that taste delectable but are nice to the body and soul. Tess joined the Kween team to help get granola butter in the mouths of all Americans...and replace her snack tubs of cookie dough with jars of granola butter.
Tess is a pastry chef who has worked in multiple facets of the industry: from her start in Eli Zabar's kitchens to working with culinary producers at Iron Chef America to food styling on the set of the Today Show, Tess has pursued quality at the highest levels. She has a knack for scaling innovative items, a skill she refined while leading the Research & Development team during her two and a half years at Momofuku Milk Bar. Tess combines all these experiences to help develop & refine high-quality products and help push the industry towards embracing whole foods and products that are good for the body and for the planet.