The Chefs
Nephi Craig
Nephi Craig (White Mountain Apache/Dine’) is the executive chef of Café Gozhóó and founder of the Native American Culinary Association. A certified relapse prevention specialist, he leads the Nutritional Recovery program at Rainbow Treatment Center, blending behavioral health with the development of Native American cuisine—work that has earned him international acclaim in Forbes, Food & Wine and The Guardian.
Café Gozhóó
Luis MArtinez
Born in a Zapotec pueblo in Oaxaca, Luis Martinez began his journey as a farmworker before honing his craft in kitchens across Los Angeles, Seattle, and New York. By blending traditional Oaxacan methodologies with diverse culinary techniques learned from fellow Indigenous chefs, Luis developed a unique style that celebrates his heritage. Now based in Asheville, NC, he integrates his culinary expertise with a deep commitment to social justice.
Tequio Foods
Eleanor Parks
Marketing DirectorCreative and strategic in equal measure, our marketing director brings fresh ideas to every campaign. They turn insights into action and help our message resonate with the right audience.
Monet Goode
With a vision for building something meaningful, our founder brings a blend of big-picture thinking and hands-on experience. They set the tone for everything we do.
FounderEmmett Marsh
Focused, approachable, and driven by results, our sales manager is all about building strong relationships. They help connect people to the right solutions—with clarity and care.
Sales ManagerBleu Adams
Black Lamb GroupBleu Adams (Mandan, Hidatsa, and Diné) is a chef, entrepreneur, and food sovereignty advocate who has been a driving force in the Mountain West culinary scene for almost two decades. As a co-founder of the Black Lamb Restaurant Group, she crafts dining experiences that serve as a bridge between rigorous professional technique and the profound cultural narratives of Indigenous foodways.