Eddie Garza is a vegan chef, cookbook author, and leading figure in the movement to reform food systems in Latin communities. Eddie hasbeen featured widely on media outlets in the United States and Latin America, including CNN, ¡HOLA! TV, People en Español, Telemundo, Univision, TV Azteca (Mexico).
"You don’t have to eat less. You just have to learn to eat right."
Owner of Manna Life, known as 'La Healthy Mexicana', Fernanda has been in the food industry for 10+ years and due to a health condition decided to show the world how eating clean, healthy and wholesome foods are the new way to live a happy and fuller life.
Allen Campbell is widely known as the “chef of peak performance”. Through his culinary acumen, various publications, speaking engagements, consulting, and highly publicized work with athletes, actors and entertainers, most notably Tom Brady and Gisele Bündchen, he has revolutionized traditional culinary artistry by maximizing health benefits.
Chef Matz is the executive director of culinary for the Menin Hospitality group. He is also the creator and owner of Bodega - one of Miami's hottest and tastiest taco restaurants, with locations and food trucks all over the city.
Stamerra is an innovative chef who makes his own vegan mozzerellas and is the owner of Capri New Style. His restaurant boasts a full plant-based menu where each ingredient is made from fresh and in-house. Catch him in our Pizza Battle on Thursday Night
Wolfe has taught vegan-cooking classes for thousands of students throughout Miami and has influenced the masses, through the power of delicious food, to go vegan. He was executive chef at The Kollectiv(NYC), NOBE Juice(Miami Beach), and Fine & Raw(Brooklyn) - a raw vegan chocolate factory where Wolfe was the resident DJ. Wolfe was also Steven Meisel's private chef in NYC, which inspired him to start his personal chef biz. He is an expert chocolatier.
After opening a catering company in Mexico (Tangara Catering), with an innovative mission to change the idea of canapés for parties. Each event and menu was personalized for each different client, so if certain client wanted a BLUE MENU, all the food had to be not only tasty and beautiful but BLUE. Now, one of two head chefs at Manna Life Food in downtown Miami, he loves creating new food to help people become more healthy and happy.
Mitch specializes in shifting people off of autopilot and into living more empowered lives. Mitch has learned in fields as diverse as attachment and polyvagal theories to epigenetics and mitochondrial function to spiritual teachings, contemplative practices and more, to help us understand why doing certain things is a good idea. Mitch is corporate trainer, speaker, coach and is writing a book about what he’s learned. A former lawyer, investment banker and money manager, Mitch has been applying the same analytical rigor he brought to his positions on Wall St to his study of the science of the bodymind.
After opening a catering company in Mexico (Tangara Catering), with an innovative mission to change the idea of canapés for parties. Each event and menu was personalized for each different client, so if certain client wanted a BLUE MENU, all the food had to be not only tasty and beautiful but BLUE. Now, one of two head chefs at Manna Life Food in downtown Miami, he loves creating new food to help people become more healthy and happy. She is a doctor, entrepreneur and professor.
Mo Hasan is a thought leader and executive trainer with a focus on emotional intelligence and mind science. He is a 2x TEDx speaker and the author of several books, Mo is the creator of Happiworx, a curriculum for executives and managers. His students include Justice Ruth Bader Ginsburg of the Supreme Court and Fortune 100 C-Suite Executives. As a modern day renaissance man, he is also a gourmet chef, ballroom dancer, boat captain, and adviser to numerous organizations.
A thought innovator on women’s social issues, food education and conscious relationships. She is the owner of a vegan bakery in Miami. Her background stretches from psychology of eating, integrative nutrition, eastern philosophy, to plant-based food artistry. She’s the author of "Nourished, The Plant-based Path to Health and Happiness,” which explores our relationship with food and self.