Christine Keller

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"The only real stumbling block is fear of failure. In cooking you've got to have a what-the-hell attitude."

—Julia Child

 
 

Christine has a love for everything edible. Her natural curiosity combined with a knack for identifying, understanding and translating creative ideas into actionable businesses is her true passion and talent.

She has spent the last twenty years in CPG product development working on blue sky and new- to-the-world food innovations. She has experience in multiple food categories, as well as a deep knowledge and passion for fresh foods and produce.  

Christine has been interviewed and published in Vogue, SF Chronicle, Chef’s News, Progressive Grocer, Washington Post, Wall Street Journal, NPR’s The Salt, BBC and The New York Daily News.

She is lifelong learner with a degree in Journalism/Media, an MBA and continuing education at Culinary Institute of America, UC Davis Applied Sensory Science and Stanford.