With an undergraduate degree in international relations from Boston University and a master’s degree in business management from the Harvard School of Continuing Education, Natasha worked in the private-equity sector in New York and London before founding her first business—a fashion showroom and consultancy called LuxCartel. There, Natasha provided logistical, press, and sales support to fashion and lifestyle brands such as Anndra Neen, Kalmanovich, Marlo Laz, and Ralph Masri, among others, helping them achieve their unique business objectives. Natasha has always been passionate about connecting people to world cultures through consumer products, and has traveled the world extensively in her work at LuxCartel. As a second-time business founder with Laroot World, she brings leadership expertise, a strong business network, and operational acumen to the project.

An alumnus of the Culinary Institute of America in Hyde Park, New York, Makai has ten years of experience as a professional chef. They were previously the executive chef at the Graduate Hotel Roosevelt Island, leading the kitchens of its Anything at All restaurant and Panorama Room bar and lounge. In addition to their formal education, Makai has worked with the renowned chefs Marcus Samuelsson, John Fraser, and Michael Cimarusti, who helped steer Makai's culinary direction toward sustainable foods as well as recipes inspired by modern African diasporas and the Mediterranean. Having grown up on the South Side of Chicago, which is Makai has made full utilization and access to healthy food a focal point of their vision, and is particularly keen on spaces where food and philanthropy intersect.

Developing a strong focus on community-driven and sustainable design during her graphic design BFA at Savannah College of Art and Design, Milla has worked with prominent brands such as LoveShackFancy, Rebecca Taylor, and Victoria's Secret where she refined her creative approach and deepened her expertise in brand storytelling. As a New York native, Milla brings her passion for community to her work at Laroot World while curating bespoke experiences for clients, leveraging her deep understanding of design and brand storytelling.

Molly is a registered dietitian with her master's degree in clinical nutrition from NYU. She is the co-founder of The Motherhood Method app offering trimester specific workouts and recipes for prenatal and postpartum women. She also works as a nutrition consultant for several brands in the food, wellness and beauty space. @themotherhoodmethod @mollysbest themotherhoodmethod.com

Dr. Avilochan Singh, the Wellness Director at VANA wellness retreat in Dehradun, India, promotes wellness through contemporary Ayurveda and sustainable living. He empowers individuals with knowledge of their unique bio-constitution and self-care for a healthy lifestyle. As a 5th-generation physician from a prestigious Ayurvedic lineage, he boasts over 20 years of expertise in Kerala Ayurveda Panchakarma, making him a highly sought-after expert in therapeutic interventions.

Naria is Laroot's Traditional Chinese Medicine (TCM) advisor, fine-tuning our dishes in accordance with TCM's emphasis on dietary planning based on flavors, temperatures, colors, and seasons. A diplomate in acupuncture and Chinese herbal medicine who is accredited by the National Commission on Certification for Acupuncture and Oriental Medicine (NCCAOM), Naria has been practicing acupuncture and TCM in New York since 2008. She fervently supports the integration of Eastern healing systems with Western medicine and nutrition in order to prevent illness and maintain optimal health.

Noemie leads growth initiatives at privately held and venture-backed companies. She currently serves as VP of Portfolio Operations at Copley Equity Partners, a middle market private equity firm. 

Noemie founded Frecious, a range of fresh vegetable ingredients, inspired by her longstanding experience in food & agriculture. Her past work spans the allocation of $800m in investments for global capacity expansion in chocolate production, and the realization of 30% EBITDA improvements in a $20 million foodservice operation. She has led product development for emerging packaged food companies and menu development for chained restaurants, senior care and hospital facilities.

Noemie started her career at the Boston Consulting Group in Dallas, Texas. She received her MBA with honors from Harvard Business School, and graduated magna cum laude from Boston University with a BA in Business Administration and international relations.

Startup Executive, Advisor, Investor, and Board Member

Sid Banthiya brings over two decades of experience in capital raising and leading high-growth businesses in finance, strategy, and operating roles. Currently, he is the interim CFO for TMRW Life Sciences, a member of the Board of Directors for Splendid Spoon and an active investor in several startups including Othership, Aerflo, Fitlab, Smalls, Laroot World and Bikky. 

Previously, he was the CFO/CSO at Milk Bar, leading multiple successful financing rounds and diversifying the business into retail to bring its products to a broader, nationwide audience. Prior to Milk Bar, he headed Corporate Development at Blue Apron, where he supported the Company's technology-based approach to disrupting the food industry, including leading their commercial partnership efforts and Initial Public Offering process. 

Before his roles at tech-enabled start-ups, Sid was in investment banking at Credit Suisse, UBS, and Jefferies, where he focused on M&A, equity, and debt financing for high-growth US and Latin American-based businesses. While at Credit Suisse (located at Eleven Madison Park), he also had the privilege of advising Will Guidara and Daniel Humm at EMP. 

Sid also passionately supports underserved communities and causes near him. He volunteered with the United States Peace Corps in Paraguay, working on municipal service projects to improve living standards in rural communities. He also currently supports Project Purple – an organization dedicated to supporting families living with Pancreatic Cancer. Sid graduated from the University of Pennsylvania with a BA in Neuroscience and the University of Texas at Austin with an MBA.