Chef Ryan Kennedy was born and raised in New London County, Connecticut. Ryan has spent the last 20 years working in restaurants around the New London area. For the last nine years, he was the head chef at Coffee's Country Market and Fine Catering. Ryan joined Brigaid in August of 2016 and is the Regional Chef of New London. 

Chef April Kindt was born and raised in Pennsylvania.  After graduating from the Culinary Institute of America in Hyde Park, she spent ten years cooking at several resorts in Phoenix, Arizona before returning to the East coast as an Executive Sous Chef for Newport Restaurant Group in Newport, Rhode Island.  April joined Brigaid in August of 2016 and is the Regional Chef in New York City.

Chef Tyler Guerin was born in South Berwick, Maine. Tyler has worked at a number of highly-regarded restaurants in the northeast and most recently worked at Bror in Copenhagen. Tyler first joined Brigaid as a cook at New London High School and became the Head Chef at Nathan Hale Arts Magnet School in November 2016.

Born in Duxbury, Massachusetts, Wesley Barrington attended the Berklee College of Music and has worked at a number of restaurants in the Boston area. Wesley joined Brigaid as the Head Chef of Winthrop STEM Elementary Magnet School in December 2016.

Raised in Brooklyn, New York, Chef Stephanie Lip graduated with a degree in culinary nutrition from Johnson & Wales University. After serving with FoodCorps in Sells, Arizona, she went on to work as the Culinary Specialist and then Supervisor of Nutrition Services for Monterey Peninsula Unified School District. Stephanie joined Brigaid in January 2018 to become the Head Chef at C.B. Jennings Elementary School. 

Growing up in Colchester, Connecticut, Paul developed a keen interest in food and cooking, leading him to pursue a culinary career. He worked at the Willimantic Brewing Company, then as Sous Chef at the Weekapaug Inn in Westerly, Rhode Island. Paul went on to become Food Forager and Director of Culinary Education at Ocean House in Westerly, and eventually joined Brigaid in 2017 as the chef at New London High School. 

Chef Angeline Chiang grew up in Sharon, Connecticut. She attended University of Connecticut and received a bachelor of science in molecular biology. After changing career paths, she moved to NYC to pursue as passion for cooking. Her work includes Colicchio and Sons, stages at various restaurants across NYC, and Sous Chef at Ivan Ramen. In May 2017 she joined Brigaid and became the Head Chef at Bennie Dover Jackson Middle School. 

Raised in Freeport, Maine, Katie Turner studied nutrition and dietetics at the University of Maine. Following her graduation she joined FoodCorps, working in the Child Nutrition Program in New London, Connecticut. She taught nutrition, cooking, and gardening to students from elementary up through high school. Katie joined Brigaid as Communications Manager in Dec. 2017.

Nora White grew up in McLean, Virginia. She studied architecture at the University of Virginia, then proceeded to work in a variety of settings, including as a gardener at Monticello and as a line cook in Washington, DC, to learn where food comes from and how it’s prepared. This further evolved into learning about the ways food can be used to prevent and reverse disease, leading her to pursue a master of public health degree and the registered dietitian credential from the University of Michigan. Nora joined Brigaid as Operations Manager in November 2017.