Herb Grimes has been our Chairman of the Board and Chief Executive
Officer since June 27, 2007. He has also served as President of Braxton Management Corporation,
the general partner of Allison's, and as such, as President and Chief Executive of Allison's, since he
co-founded Allison's in January 2003. From 2002 until January 2003, he was a private investor.
Before that, Mr. Grimes served as Vice-President of Sales, Marketing, and Research and
Development for Orval Kent Holding Company from November 1996 until Orval Kent was acquired
by Sky Chefs, Inc. in 2002. From January 1996 until November 1996 Mr. Grimes was President of
the Mrs. Crockett's Country Kitchens division of Orval Kent. Before that, from 1982, when he cofounded
Mrs. Crockett's Country Kitchens, Inc. (formerly known as Mrs. Giles' Country Kitchens,
Inc.) he served as its Vice President of Sales, Marketing and Research and Development until it was
acquired by Orval Kent in January 1996. Mr. Grimes has over 35 years experience in the food
processing industry, with the bulk of his expertise in the refrigerated prepared salads business.
Mark Vaughan served as President, Chief Executive Officer and a director
of Vaughan from 1992 until June 27, 2007. On June 27, 2007 he became President and Chief
Operating Officer while remaining a director. He has over 20 years of food processing experience
and has directed advances in quality control, food safety, purchasing and manufacturing processes at
Vaughan. Mr. Vaughan attended the University of Oklahoma.
Robert has been a partner in the certified public accounting firm of Dillon & Associates, P.C. since June 1983. He has provided accounting and consulting services to Vaughan since 1983 and to Allison's Gourmet Kitchens Limited Partnership since its formation in 2003. He is a graduate of the University of Oklahoma and has been a member of the Oklahoma Society of Certified Public Accountants since 1979.
Richard currently serves as Chief Executive Officer of Fresh Pet Company, a manufacturer of fresh refrigerated pet food, which he launched as a start-up in October 2006. From 2002 until 2006, Richard was Senior Vice President and Chief Financial Officer of Meow Mix. When Meow Mix was sold to Del Monte Corporation in May 2006, he remained in his position there until July 2006. Previously, Richard was a consultant to venture capital businesses with respect to acquisitions of consumer brands and service organizations from 2001 through 2002; Co--President and Chief Financial Officer of Global Household Brands, a manufacturer of consumer household cleaning products, from 1999 through 2001; Senior Vice President, Chief Operating Officer and Corporate Comptroller of Chock Full O'Nuts Corporation from 1986 through 1999. Currently, Richard serves as a director and audit committee member of World Fuel, a New York Stock Exchange listed public company whose principal business is supplying fuel to the marine and aviation industry, as well as a director and chair of the audit committee of Velocity Express, a NASDAQ listed public company whose principal business is providing same-day transportation services. He is a graduate of Baruch College and is an inactive Certified Public Accountant.
Laura Pensiero has been the owner and manager of Gigi Trattoria, Rhinebeck, New York since 2001. In 2006, she founded and opened Gigi Market in Red Hook, New York, a year-round farmers' market, gourmet store bakery and catering site. Since 2005, she has also been a chef consultant and member of Just Salad LLC, a chain of New York City salad bars and restaurants. She has served as the nutrition consultant to the Strang Cancer Prevention Center, New York, New York since 2005, and was the culinary coordinator for the Memorial Sloan-Kettering Prevention and Wellness Program from 1999-2005. She continues to work with Strang's nationwide Healthy Children, Healthy Future's initiative. From 1998 to 2004, she was a consultant to the Culinary Institute of America in Hyde Park, New York. Since 1992, she has also been the founder and operator of Chef4Life, a nutrition and culinary consulting service promoting healthy eating. She is a co-author of The Strang Cancer Prevention Center Cookbook (2004) and the author of numerous articles on healthful diet and eating and Italian cuisine. She is a graduate of the State University of New York, Plattsburgh, majoring in nutrition and food service management, and of the Professional Culinary Arts Program of The French Culinary Institute, New York, New York.
= Chair
= Member
