BLACKBIRD FOODS

Previous Founding Member at Simply Gum. Led the company through its expansion from a few stores to nationwide distribution. With his passion for sustainable, restaurant grade, plant-based foods, Blackbird was launched at the start of 2020.

Michael is a pioneer in the food space, first managing and growing NYC’s premier plant based restaurants like Candle 79 and Cafe Blossom, and then founding Terri, NYC’s first chain of plant-based fast casual restaurants.

After spending his early career in the CPG industry in the UK and Ireland, Niall moved to the United States to marry his American wife. Upon arriving in the US, Niall continued his career in the CPG industry with PepsiCo. After a successful period with PepsiCo, Niall decided to enter the Better for You space, working with companies like Quorn and Caulipower. Niall decided to join Blackbird Foods and embark on their growth journey in August 2023.

Abby Thaine joined the Blackbird Foods team in September 2021. Abby is a former pastry chef with a passion for food. As Blackbird’s Marketing Manager she enjoys both the data-driven and creative aspects of CPG marketing. Abby holds a BS in Business Administration from SUNY Brockport and an AAS in Fashion Merchandising Management from The Fashion Institute of Technology.

Craig is the Co-Founder of Blackbird foods, a plant-based pizza, and wings company that sells nationally in Target, Whole Foods, Publix, ShopRite and more. He also co-founded Terri, the first fast casual plant-based restaurant chain in NYC.

With over a decade in the plant based food industry, Damian is a seasoned General Manager known for driving operational excellence, cost control, and fostering high-performing teams. Led operations at some of NYC's upscale plant based eateries such as Terri and NuLeaf restaurants. He is extremely passionate about delivering exceptional service and fostering a dynamic team culture.

Nick has been working in the sustainable food sector for nearly twenty years. Over the past decade he has led investments numerous deals and currently serves on the boards of a number of portfolio companies in the space. He is also the Co-Founder and former Board Chair of the Good Food Institute.

Ryan Moylan earned a Bachelor of Fine Arts degree from School of Visual Arts in Graphic Design, and has since been working with top agencies in New York since 2003. Early on, Ryan worked as a Flash developer, but as Flash was dying, Ryan transitioned into Front End Development. Since, he has received multiple awards, and currently works for a start up company specializing in brand management. In 2010, Ryan opened Blackbird Pizzeria, an all vegan pizzeria, with friend Mark Mebus. After years of increased business, the two opened a second location in 2017. After tasting the seitan Mark had created for Blackbird Pizzeria, talks began about partnering with Mark’s long time friends Mike Pease and Craig Cochran, and Blackbird Foods began creating and distributing seitan around New York City and Philadelphia.

Yaqi Gao Grover, Partner at Lever VC, invests in alternative meat and dairy firms. Former VP at Morgan Stanley and trader at Citigroup, her finance expertise and passion for food innovation drive impact in the protein transformation sector.