Founder & President
By day, Hunter leads global brands to growth using rich experience across virtually every consumer goods category. By night, he counsels promising start-ups in the ways of strategic thinking – and brings tech savvy lessons back to the lab to help big brands act nimble.
Project Operations Manager
A master juggler when it comes to project management, Julie lends her buttoned-up expertise in keeping the team on track and innovation-ready. Her innate sense of empathy creates a landscape that is well-crafted for discovering deep insights.
T. Sigi Hale, PhD, is a founding member of UCLA’s Mindful Awareness Research Center and former neuroscientist at the Semel Institute for Neuroscience & Human Behavior. As Thriveplan’s Principal Neuroscientist, Sigi leads the BeSci Team in decoding consumers by understanding brain function and the cognitive processes that drive human behavior.
A consumer insights & research planning guru, Ellen is hooked on uncovering those truths that connect companies to their consumers to strategically grow business. Her talent lies in asking the ‘right’ questions – those that ensure research uncovers key actionable insights – and allow for seamless translation into a compelling story.
A professor at Indiana University, Peter’s work reveals how people make choices about important resources in their lives, including food, information, and social partners. He is co-founder of Germany’s Center for Adaptive Behavior and Cognition, and co-author of Simple Heuristics That Make Us Smart and Ecological Rationality: Intelligence in the World.
One of the world’s leading researchers in cognitive psychology, Art is Professor of Psychology and Marketing at the University of Texas at Austin. He is currently executive editor of the journal Cognitive Science and a member of the editorial board of Cognitive Psychology, plus author of Smart Thinking, a guide to how humans form beneficial habits.
The leading contemporary evolutionary psychologist, Geoffrey is the author of The Mating Mind and Spent: Sex, Evolution, and Consumer Behavior. He’s also the co-creator of our Ancient Dynamics™ strategic model that harnesses millennia of evolution into a usable guide.
Just slightly obsessed with the user experience, Cody’s succinct development style results in seamless and intuitive interaction with anything digital. Also, if you ask a techie question, he just might treat you to a good, old-fashioned ‘computer geek’ explanation.
Quality Assurance Analyst
Highly competent at “breaking” all things software-related, Gary is an indispensable member of the development team. His systematic approach to testing helps to insure the project stays on track to meet its full potential.
Paul is the resident cornucopia of creative ideas. He also knows brand equity development cold from decades of experience, so every fresh new idea is built for success in real life.
The “still waters” style of great design thinking best describes John’s style, cultivated over many moons in the big brand landscape. Sometimes he wears shorts to work, too.
Owner/operator of G.H Smith & Company, specializing in ultra-creative cooking, Glenn was the Chef-in-Residence at Cooking School of Aspen.
A baker, Kara manages the most imaginative creations in the most unforgiving of climates and locales, from 8,000 ft. elevations in Colorado to remote New Zealand where she’s currently based.
Trained by the best in the world in the extremes of contemporary cooking, Barclay applies those principles to global flavors.
A Food & Wine magazine Best New Chef award-winner, James’s interest in food began as a kid at the Campbell Soup estate where his father was caretaker.
A James Beard award-winning chef, George is currently based in Thailand where he’s researching his next restaurant project.
Hand-picked to help open the Culinary Institute of America at Greystone, Lars is the legendary school’s senior chef instructor and founding member of the Worlds of Flavors International Conference and Festival.
The Food Network’s 2011 Next Food Network Star runner-up, Susie is executive chef of Trenza restaurant in Texas.
A James Beard award-winner, Mark taught cultural anthropology before becoming a chef and one of America’s foremost culinary authorities. He’s opened 13 restaurants, published 11 cookbooks, and is an expert in both Latin and Asian flavors.