MANAGING PARTNER, THE OBERON GROUP

Henry has opened and managed nine food businesses since he started his first company out of college at age 22. As managing partner of Purslane, Rucola, June, Rhodora, Anaïs, and the Accord Market, Henry has been working towards providing sustainable, healthy, delicious, and affordable food in Brooklyn since opening Rucola in the Spring of 2011. More recently, Henry has focused on climate advocacy, neutral carbon operations, zero waste practices throughout the food supply chain, and sustainable building. He recently finished an MSt in environmental engineering at the Cambridge Center for Sustainability Leadership.

PARTNER, CHIEF FINANCIAL OFFICER,
THE OBERON GROUP

Originally from the Hudson Valley, Ian moved to Brooklyn in 2004. A pivotal meeting with Henry Rich about his new restaurant project, Rucola, inspired Ian to transition into the hospitality industry. As CFO, Ian has been instrumental in growing Oberon's bookkeeping business to 13 companies, guiding clients through audits without penalty, and acting as a fiscal liaison for a corporate acquisition. With over 12 years of experience mastering financial management in the hospitality sector, Ian now leads Oberon's bookkeeping and financial services, driving the company's continued success.

CHIEF OPERATING OFFICER, THE OBERON GROUP

Larry’s decade-long career in restaurants and hospitality has taken him through many facets of the industry. His time as a cook took him through acclaimed kitchens in Chicago, Sweden, and San Francisco. Prior to moving to New York, he served as Culinary and Operations Director at Farming Hope in San Francisco, where he partnered with Massimo Bottura’s nonprofit Food for Soul to open their first Refettorio communal kitchen in the U.S. In New York, Larry joined Union Square Hospitality Group, providing internal consulting across all USHG businesses, focusing on supply chain, data analysis, operational improvement, and accelerating the expansion of Daily Provisions. At Purslane, he oversees all operational aspects and works to make the business sustainable for the planet, its employees, and its partners.

PARTNER, EXECUTIVE CHEF, PURSLANE

Classically trained at the French Culinary Institute, Alonso Silva built his foundation in some of New York's most rigorous kitchens, including The Dinex Group under Daniel Boulud, Oceana, and the three-Michelin-starred Le Bernardin. He transitioned into large-scale events and hospitality, holding leadership roles with Creative Edge Parties, Silkstone Events, and Rhubarb Hospitality Collection, while freelancing for industry leaders including Sonnier & Castle, Union Square Events, and Pinch Food Design. He also served as Food Director for Black Fox Coffee, overseeing culinary development and brand strategy. Alonso joined Purslane as Executive Chef and Partner in 2021. With travel to over 60 countries before age 23, he brings a global perspective to menu creation, seamlessly blending culinary traditions with a subtle Latin influence. His approach delivers elevated, accessible dining with originality and precision, fostering a collaborative kitchen culture and impeccable service standards.

HEAD EVENT CHEF, PURSLANE

Erin Ward is a trained savory and pastry chef and sommelier-in-training with 13 years of professional experience. Her work at acclaimed restaurants across New York City, Chicago, Italy, and Australia has shaped her distinctive approach to food and cooking. Ward's career began with a summer internship at Hotel Santa Caterina in Italy, followed by positions at Daniel and Union Square Events in New York. She gained additional experience in private dining at Le Bernardin and as chef de partie at The Modern. A tournant position in Chicago brought her to Grant Achatz's Alinea, where she also served as bar captain at The Aviary. She then relocated to Australia to work at Attica under chef-owner Ben Shewry, where she developed expertise in native Australian ingredients. Ward has returned to New York City as head event chef at Purslane.

DIRECTOR OF SALES, PURSLANE

Raised in the hotel business along the coast of Maine, Tosca developed an early love for hospitality, food, and the art of bringing people together. As a child—and later as a college student—she lived in Florence, Italy, deepening a lifelong connection to food culture and tradition. Tosca holds a Master’s degree in Food Studies from NYU and has spent over 20 years working in New York City hospitality. Her career includes leadership roles such as Director of the Special Events & Catering Department at the Frankies Spuntino Group and Director of Accounts at Great Performances Catering Co.

DIRECTOR OF EVENTS, PURSLANE

With a dynamic background in event production, Matt has curated and led a diverse range of experiences, from high-profile galas and Broadway opening night celebrations to branded trade show activations and multi-city culinary events, nationally. Passionate about giving back to the hospitality community, he has organized thought leadership panels in collaboration with institutions like the Culinary Institute of America, BentoBox, the Art Institute of Atlanta, and Drexel University’s Hospitality Management Program in Philadelphia. His work extends to philanthropic initiatives, including partnerships with Food Bank For NYC and Careers Through Culinary Arts, as well as producing pop-ups and regional events. Matt also founded an annual bake sale alongside National Queer Theater in support of the Ali Forney Center, reinforcing his commitment to advocacy through hospitality.

DIRECTOR OF RESTAURANT EVENTS, THE OBERON GROUP

Anasua was born and raised in Brooklyn and graduated from the French Culinary Institute with a culinary degree, and has been working in New York City hospitality ever since. With over 10 years of event experience, she spent eight years at Union Square Hospitality Group as Senior Event Sales Manager for Maialino and Marta, and most recently for Gramercy Tavern and Union Square Cafe. Her culinary training, combined with her deep expertise in events, gives her a unique perspective on creating seamless, thoughtfully executed experiences.

SALES MANAGER, PURSLANE

Jessica brings a deep passion for client service and sustainability to her role as Sales Coordinator at Purslane. With a background in catering and hands-on experience in sales, planning, and day-of event coordination, she’s eager to help both social and corporate clients bring their dream events to life—thoughtfully and sustainably. Raised with a strong sense of environmental stewardship, Jessica is excited to merge her love for people with her commitment to the planet. Outside of work, she’s an avid traveler and passionate foodie, always seeking out new destinations and flavors to experience.

SALES & OPERATIONS COORDINATOR, PURSLANE

Olivia, a Brooklyn native, discovered her love of food and wine while attending high school at the American School of Paris. After returning to the states and graduating from NYU, she got her start in the wine world at a small, family-owned shop in Park Slope, Brooklyn, where her curiosity quickly turned into a passion. She later earned her WSET Level 3 Award in Wine & Spirits through the International Wine Center in New York. Olivia has since worked at wineries, distributors, and importers in roles spanning both sales and operations. Along the way, she’s developed a deep appreciation for food and wine and a genuine love for creating memorable experiences for others to enjoy.

EVENT PRODUCER, PURSLANE

Born in Trinidad and raised in New York City, Crystal brings a Caribbean spirit and a deep-rooted passion for hospitality to every event. A proud CUNY City Tech graduate, she discovered her love for catering early, helping execute events through her family's business in Port of Spain. With over a decade of hospitality experience across Los Angeles, Atlanta, and New York, Crystal has led corporate and social events with expertise in catering logistics and design operations. Her thoughtful approach combines precision with creativity, guided by a deep respect for people and the transformative power of shared experiences.

EVENT PRODUCER, PURSLANE

A restaurant and management industry professional with roots in New England and a degree from the French Culinary Institute, Elena has over a decade of experience in bar and restaurant management, including the successful launch of several establishments in New York City and beyond. She is renowned for adeptly navigating the intricacies of project management and production and providing insightful consulting services. Beyond the culinary realm, Elena also acquired experience in flower farming and floral design, elevating events with her creative eye for design. Whether orchestrating event logistics or overseeing production, Elena is committed to delivering excellence and creating unforgettable experiences.

EVENT & OPERATIONS ADMINISTRATOR, PURSLANE

Dylan brings determination and kindness to everything they do, combining artistic and technical skills developed through work across industries worldwide. As Event & Operations Administrator, Dylan applies their detail-oriented approach and problem-solving skills throughout company operations. Starting as an on-site server at Purslane, they advanced to captain and eventually began overseeing all service staff. Having worked at nearly every level of the organization, Dylan possesses comprehensive operational knowledge that supports the company's mission of combining sustainability and carbon neutrality with exceptional service, whether executing client visions on-site or managing behind-the-scenes operations.

EVENTS & MARKETING MANAGER, THE OBERON GROUP

Born in Seattle and raised in the Bay Area, Mia’s work is grounded in a love of bringing people together. Since graduating from Wesleyan University with an Art History degree in 2021, she has worked across fashion, publishing, and hospitality, organizing events that build community while strengthening brand presence and engagement. At Purslane, Mia oversees marketing and social media, keeping the brand front and center for New Yorkers planning events. Outside of work, she’s an avid reader and art lover, often found at a different literary event every night of the week.

CHIEF OF STAFF, THE OBERON GROUP

Natalie, a Mexico City native, views food as a central shared experience and an opportunity to create community. While studying Science, Technology, and Society at Stanford University, she focused on design thinking and sustainability. Natalie applied her skills to develop a mapping system for The Farmlink Project, connecting farmers with surplus produce to communities facing food insecurity, and created a cookbook to share the organization's mission. With experience in consulting and digital marketplace e-commerce, Natalie brings creativity, passion for food and culture, and a commitment to sustainability to disrupt and improve the hospitality industry.

CREATIVE AND DESIGN CONSULTANT,
THE OBERON GROUP

Carmen brings over a decade of experience as a graphic designer and creative director, working with clients in higher education, cultural institutions, and hospitality. A former practicing fine artist who studied Communication Design at Parsons School of Design, she combines artistic vision with strategic design thinking. Carmen's passion for food and dining culture makes her particularly well-suited to develop and refine creative concepts for The Oberon Group.