We LiveLife at the edge.
What happens when you combine the experience of operators and entrepreneurs with the creativity of innovators?
You get a different kind of partner, where ideas aren’t just exciting, they are actionable. We take ideas beyond paper, to develop, scale, and realize them together. We know the industry and its challenges, and that success comes from a strong team of diverse skills aligned towards your goals.
Our Team
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Alyssa Case
SENIOR PROJECT MANAGER
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Betty Kaufman
STRATEGY DIRECTOR
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Elmer Mikery
FACILITIES COORDINATOR
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Eric Fernandez
ASSOCIATE DIRECTOR CULINARY
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Erica Holland-Toll
CULINARY DIRECTOR
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Graham Humphreys
PRESIDENT
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Homaira Naimi
HEAD OF OPERATIONS
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Jane Hurh
SENIOR STRATEGIST
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Leigh Loper
ASSOCIATE DIRECTOR CULINARY
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Leslie Brian
STRATEGY LEAD
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Michael Parlapiano
MANAGING DIRECTOR
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Nikki Freihofer
STRATEGY DIRECTOR
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Sam Aronson
SENIOR STRATEGIST
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Sean Thomas
SENIOR R&D CHEF
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Susan Bean
R&D CHEF
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Theo Friedman
PROJECT LEAD
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Will Thanapisitikul
SENIOR R&D CHEF
Our Origin Story
In 2002, having already launched several successful restaurants, Founder and CEO Aaron Noveshen, had the idea to leverage his deep knowledge of the food & beverage industry in service of fellow restaurant owners and operators. With a stack of business cards and determined entrepreneurialism, Aaron grew The Culinary Edge into the USA’s leading culinary innovation agency.
Today, you’ll find classically trained chefs working alongside designers, brand planners, operational experts, and food anthropologists. We’ve worked with over 25% of the top 200 F&B brands and have developed upwards of 30 new businesses, including our own.
From its humble origins to the present day, TCE lives up to Aaron’s initial ambition: to fuse culinary excellence, operational expertise, and human-centered design in the hopes of a more delicious and prosperous future.