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.

EXECUTIVE PASTRY CHEF

Originally from Lima, Peru, Milagros studied Culinary Arts and began her career crafting desserts and cakes in her home country. Three years ago, she moved to New York, where she refined her technique and embraced pastry as her calling.
At Purslane, she has found a space to develop her creative vision, express her identity through desserts, and create experiences that turn the final course into a lasting memory. Her approach combines creativity, precision, and leadership rooted in respect, fostering a kitchen where every team member feels safe, valued, and inspired to grow.

VICE PRESIDENT OF SALES AND BUSINESS DEVELOPMENT, PURSLANE

Rebecca Antsis brings more than 15 years of experience in hospitality leadership, experiential production, and commercial strategy, with a career spanning Wedy AI, The Assemblage’s wellness-focused hotel and coworking spaces, and most recently Lush Life Hospitality Group, co-founded by James Beard Award semifinalist chef Jesse Schenker. As Regional Food & Beverage Manager at The Assemblage, she helped launch its Park Avenue location, guided its culinary evolution from Ayurvedic cuisine to farm-to-table dining, and oversaw food and beverage execution for more than 215 events in two years. Her production portfolio includes Babel’s annual 3,000-person events at Duggal Greenhouse and El Studio’s Black Lotus series at Sony Hall, orchestrating performers, immersive activations, and bespoke VIP experiences. Holding two degrees in theater and a minor in event production, she unites operational acumen with artistic discernment, including the development of botanical elixir and nonalcoholic beverage programs. As Purslane’s Vice President of Sales and Business Development, she is committed to cultivating strategic partnerships and advancing its vision of carbon-neutral hospitality through culinary excellence, sustainability, and cultural relevance.

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 OPERATIONS, PURSLANE

Niu V. Castro is the Director of Operations at Purslane, bringing extensive experience in hospitality operations, event production, logistics, and team leadership. Originally from Venezuela and now based in New York City, Niu has built her career around creating structure in fast-paced environments and turning big-picture goals into thoughtful, efficient operational systems.
Before joining Purslane, Niu led operations for a high-volume hospitality and events company in New York, overseeing logistics, purchasing, staffing, transportation, vendor relationships, budgeting, and large-scale event execution. Her background in law school also shaped her analytical and problem-solving approach, giving her a strong foundation for navigating complex situations, building processes, and advocating for both people and the business.
Outside of work, Niu is an active volunteer with NYC Pride and a lifelong theatre enthusiast. She enjoys being part of New York’s vibrant arts and cultural community and is always happy to talk about Broadway plays.

SERVICE AND STAFFING MANAGER, PURSLANE

With more than 30 years in hospitality operations and over a decade focused on managing large-scale events, Richard brings determination, creativity, and reliability to his role as Service and Staffing Manager at Purslane. Originally from Maryland, he has called Brooklyn home for twenty years. At Purslane, Richard oversees front-of-house operations to ensure flawless service execution while upholding the company's commitment to sustainability and excellence. Drawing from extensive international travel, he brings a deep appreciation for regional cuisines and for the power of hospitality to build connection.

SENIOR EVENT SALES MANAGER, PURSLANE

With nearly two decades of experience in event planning, hospitality, and sales, Lauren brings a thoughtful, collaborative approach to her role as Senior Event Sales Manager at Purslane. Her career has spanned corporate events, private dining, and large-scale celebrations, with experience at Neuman’s Kitchen, Union Square Hospitality Group’s Manhatta, and Rhubarb Hospitality Collection. She loves building relationships with clients and helping bring their ideas to life, paying close attention to the details that make each gathering feel personal and memorable. A graduate of the Institute of Culinary Education, Lauren has a deep appreciation for the role food plays in bringing people together. At Purslane, she combines her experience in events with her love of hospitality to create meaningful experiences around the table.

SALES MANAGER, PURSLANE

A New York City native, Jessica’s passion for food and hospitality is deeply rooted in her Mexican heritage and inspired by her parents, who instilled in her an appreciation for the way food brings people together. She holds a degree in Business Administration with a focus on Event Management and has gained hands-on experience in catering, sales, event planning, and day-of coordination throughout her career. As Sales Manager at Purslane, Jessica combines her passion for client service and love of food with a strong commitment to sustainability and environmental stewardship. She enjoys collaborating with social and corporate clients to bring their event visions to life through thoughtful planning, exceptional service, and sustainable practices. Outside of work, Jessica is an avid traveler and passionate foodie who loves discovering new destinations, exploring local cuisines, and drawing inspiration from diverse food cultures around the world. When she’s not traveling or exploring new culinary experiences, she enjoys relaxing and spending time with her rescue pup.

CATERING SALES ASSOCIATE, PURSLANE

Neha is a California native with over a decade of experience in events and catering across San Francisco, Los Angeles, and New York City. With a background in both production and sales, she takes a holistic approach to every client, bringing an eye for detail to every step of the process. From intimate weddings and corporate galas to the Macy’s Thanksgiving Day Parade, she's made it happen! When she’s not selling delicious food and beautiful spaces, she’s writing about them! Prior to working at Purslane, Neha was a food critic for The Infatuation. Ask her for restaurant recommendations any time!

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 PRODUCER, PURSLANE

Allicia got her start in theatre and quickly discovered her passion for curating experiences and bringing people together. She has since turned that passion into 10+ years of dynamic event management and catering across NYC, Chicago, and DC. She combines creative vision with thoughtful & meticulous execution, driven by a deep appreciation for human connection and the lasting impact of meaningful celebrations with a touch of style.

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.

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.