Beth Fowler
Big Sky Sea Buckthorn
Big Sky Ventures Inc. - Beth Fowler / Clay Bartlett operate a Certified Organic and Certified Kosher Sea Buckthorn Berry orchard and licensed Cottage Winery in Chipman, NB
The Sea Buckthorn Berry journey started with Clay’s daughter who at a very young age was diagnosed as a brittle diabetic. With being in farming his whole life and having an agriculture education, Clay started to search food solutions to help his daughter with her many challenges. Clay and Beth met in kindergarden but when they re-connected again in 2010, Beth with a business background, was doing business plans as a sideline and became fascinated with the creditable research that had already been done and the investments that Canada was taking in the pursuit of Sea Buckthorn farming. Once research started within the business plan, Beth invested into the entire package.

Jessica Frenette
Bird's Hill Wagyu
President
Jessica Frenette is the president of Bird’s Hill Wagyu, where she’s leading the transformation of her family’s farm into a premium Wagyu beef brand. At 34, she left a career in the federal government in 2022 to return to her roots and pursue a bigger vision for the business. A proud wife and mom to two boys, Connor and Logan, Jessica is passionate about good food, fitness, and building something lasting. Whether she’s managing operations, crushing a CrossFit workout, or planning the next big move, she’s all about pushing limits and chasing dreams with grit, heart, and purpose.

Maxime Gauvin
Savour NB
Executive Director
Maxime Gauvin is a passionate innovator, strategist, and engaged connector. With over 15 years of change leadership in local food systems, community, and business, Maxime’s leadership brings people together around common visions and goals.

Maxime is the inaugural Executive Director of Saveur NB Food and Beverage Partnership, a new food and beverage industry organization promoting the New Brunswick food and beverage ecosystem and supporting the growth of the sector through targeted programs and services. In previous roles, Maxime was the Director of Hospitality at Elbowroom Properties, a furnished rental property management company in Greater Moncton. Previously, he was also the Executive Director of Really Local Harvest, a not-for-profit agricultural cooperative in southeastern New Brunswick. Maxime is the instigator of the Eating Heritage Food Tourism Symposium, and the founding president of Slow Food Cocagne Acadie. He has been involved in various food, sustainability and entrepreneurial initiatives in Canada and around the world.

Maxime invests lots of time in various community initiatives and sits as 1st Vice-Chair of the City of Moncton Planning Advisory Committee. He has been recognized as one of the Top 20 Under 40 by the Greater Moncton Chamber of Commerce, as well as one of the 21 Young Leaders of New Brunswick by 21inc, and was named Young Cooperator of the Year by the Coopérative de développement régionale Acadie.

Philman George
The Re-Seasoning Coalition / KraftHeinz
Co-Founder / Corporate Chef
Philman George has over 25 years of experience in the foodservice & hospitality industries and is the corporate chef for Kraft Heinz’ AwayFromHome brand in Canada. He is also the Co-founder and Chair of the Board of The Re-Seasoning Coalition (TRSC), a non-profit dedicated to increasing the representation and advancement of Black Canadians in the foodservice industry through research, programming, and community engagement. Philman's advocacy work with TRSC has paved the way for Black-owned food products to be featured as key ingredients in culinary competitions and showcases like the Black Experience Pavilion at the Restaurants Canada Show. He also forged key industry connections and mobilized intimate panel discussions with Black restaurateurs and leaders, in addition to sharing his lived experiences on some of the biggest culinary stages in Toronto.

About The Re-Seasoning Coalition
Created in 2020, The Re-Seasoning Coalition (TRSC) is a non-profit organization working to increase the representation of Black Canadians across every organizational level of the foodservice industry. The organization takes an interactive approach to systems change by partnering with restaurants and corporate foodservice brands to equip them with the tools to be more equitable, inclusive, diverse, and empowering for the benefit of their bottom line and the communities they serve. Learn more about TRSC at thereseasoning.org.

Katherine Lanteigne
Distillerie New Brunswick
Owner
Katherine Lanteigne & Michael Petrovici
Co-Owners, Distillerie New Brunswick Distillery

Partners in both business and life, Katherine Lanteigne and Michael Petrovici are the dynamic duo behind Distillerie New Brunswick Distillery, the first distillery in their region. With deep entrepreneurial roots and a passion for locally crafted excellence, they have quickly become a driving force in Atlantic Canada’s growing craft spirits industry.

Katherine brings a wealth of experience in economic development, management, and community leadership. A proud native from the region, she has launched (along with her partner) several successful local businesses in the hospitality and service sectors, and previously served as a Bathurst City Councillor. Her deep connection to the region and tireless dedication to supporting local culture and commerce shine through in everything she does.

Michael, originally from Romania, carries with him a rich family tradition of spirit-making and entrepreneurship. His childhood memories of distilling fruit brandies with his family planted the seed for what would become the heart of the distillery’s vision: crafting premium spirits that tell a story of place, heritage, and craftsmanship.

Together, Katherine and Michael are building more than a business, they are shaping a movement. Their mission is to bottle the spirit of New Brunswick, one small batch at a time, using locally sourced ingredients and a whole lot of heart.

Stephane Leblanc
Stéphan LeBlanc is a 7th generation lobster fisherman and homesteader in South-East New Brunswick. Prior to getting back into fishing as he did as a teenager, Stéphan did an undergraduate degree in Biology and a graduate degree in Fisheries Ecology. His studies brought him to work as a Fisheries Biologist for the Department of Fisheries and Oceans Canada (DFO) and the Maritime Fisherman’s Union (MFU) before returning to fishing with his father. He took the helm from his dad in 2019. In addition, Stéphan and his partner are in the process of developing a regenerative farm in the Cap-Acadie community in South-East NB.