Le Bon Magot is a unique entry in the gourmet and specialty food industry because it is inspired by the unusual flavors and pairings from South Asia, Middle East and Africa.
Lior Lev Sercarz is the chef, spice blender and owner of La Boîte, a biscuits and spice shop in New York City. Lior and La Boîte have been featured in publications including The New York Times, Vogue, In Style Magazine, Every Day with Rachel Ray, Food & Wine Magazine and the SAVEUR 100.
Naomi J. Mobed is the founder, food-lover and life-long traveler behind Le Bon Magot. For her, Le Bon Magot brings together a love of family, food, language and travel intrinsic to the multicultural way in which she was raised.
David Lopez learned to cook through French cookbooks and is endlessly fascinated by bizarre foods and innovative methods for layering flavor and texture. Inspired by the adventurousness of Andrew Zimmern and the technical skills of Jiro Ono and Ferran Adrià, David aims to understand food by way of science.
Percis Bansal is an active leader in her community, praised for her significant contributions to the March of Dimes in Monroe, New Jersey. She has been instrumental to Rangeela, an event dedicated to food, music and dancing, and whose charity and community involvement have been a cornerstone of the Mercer County Indian community.
Alexandra Zeitz is the manager of the Drexel Food Lab, a culinary innovation and product development research lab at Drexel University. She owns a patent to a gluten free baking technology, was featured in 30-under-30 in the 2016 Foodservice Director Magazine and was one of Billy Penn’s Young Chefs to Watch 2017.
Thomas has worked for such chefs such as Mark Peel (Campanile), Rory Herrman, Thomas Keller (Bouchon Beverly Hills), and Scott Leibfried and Gordon Ramsey on "Hell's Kitchen" and "Kitchen Nightmares." Thomas has also worked for Eli Kaimeh (Per Se), Ivan Orkin (Ivan Ramen), and Scott Leibfried (Reviver Team).
Sheeraz Wania is an international independent graphic designer and design educator who loves to travel and explore new cultures. She has lived, taught and practiced in Karachi, Dubai, Bratislava, Vienna and Toronto. She considers whipping up a meal with whatever she has on hand an act of creativity and finds the process rather therapeutic.