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Beard Foundation restructures executive suite

CEO aims for more impact on food world

Clare Reichenbach
Photo: JBF

The James Beard Foundation has restructured its leadership team in a move CEO Clare Reichenbach said would align its “talent to our strategic priorities.”

Mitchell Davis
Photo: Clay Williams

Under the new structure, Mitchell Davis has been promoted from executive vice president to chief strategy officer overseeing corporate strategy and acting as “industry liaison and ambassador for the Foundation globally,” the group said in a press release.


Kris Moon
Photo: Jeffrey Gurwin

Kris Moon, formerly the foundation’s vice president, is now chief operating officer, with responsibility for overseeing all revenue, including sponsorships, fundraising and development, as well as information technology and property and operations of the James Beard House, which hosts hundreds of dinners annually from visiting chefs.

Katherine Miller
Photo: JBF

Katherine Miller, who was senior director for policy and advocacy, is now vice president of impact and is in charge of such programs as the foundation’s Chefs Boot Camp for Policy & Change and Smart Catch, which is the group’s seafood sustainability initiative. She’s also responsible for chef advocacy and food waste programs, diversity initiatives, scholarships and women’s leadership programs.

Siobhan Flaherty Haber
Photo: Michael Johnston

Siobhan Flaherty Haber, who was director of special events and Greens — the foundation’s group for members under the age of 40 — is now vice president of events, including the gala James Beard Foundation Awards and associated parties. She’s also still in charge of expansion of the Greens organization.

Alison Tozzi Liu
Photo: JBF

Alison Tozzi Liu, former editorial director, is now vice president of marketing, communications and editorial, responsible for all internal and external communications and public relations as well as marketing, brand strategy and content origination, such as the members’ newsletter. 

Additionally, chief financial and operating officer Marilyn Platzer is now also chief of staff.

The restructuring arguably began in February, when Reichenbach was hired as CEO, replacing Susan Ungaro, who had been the foundation’s president for 11 years. At the time of Reichenbach’s appointment, the foundation said the new title was more in line with the way similar foundations were structured.

In a statement Reichenbach called the reorganization “comprehensive,” and said, “It sets us up for success as we embark upon the next phase of ambitious growth. … It will enable a more strategic approach, strengthening the value we bring to the culinary community, food lovers, and partners alike. I have great confidence in the team, and am excited for this next chapter.”

Contact Bret Thorn at [email protected]

Follow him on Twitter: @foodwriterdiary

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