Steven Gill

Steve Gill is a fourth-generation California farmer and the visionary behind Gills Onions. Alongside his brother David, Steve co-founded the company in 1983 when they recognized a significant gap in the market for value-added onions. What began as a response to a single customer’s request for pre-peeled onions has since evolved under Steve’s leadership into one of the largest and most technologically advanced fresh-cut onion processing operations in the world.

A graduate of California Polytechnic State University-San Luis Obispo with a degree in Crop Science, Steve has spent his career bridging the gap between traditional agriculture and modern industrial innovation. He is widely credited with pioneering the proprietary equipment and specialized processing techniques that established the fresh-cut onion category. His commitment to sustainability led to the development of the company’s landmark Advanced Energy Recovery System. This internationally award-winning project famously converts onion waste into ultra-clean electricity, powering the Oxnard processing plant and achieving near-zero waste.

Beyond his technical achievements, Steve is a prominent voice in the agricultural community. He is particularly passionate about agricultural education, serving on the board of directors for SeeAg to help develop the next generation of vocational farming talent.

Jane Phelps

Jane Phelps is the founder of Know Agency, a digital marketing firm specializing in the Nutrition and Health industries. Since 2010, she has led her team in supporting a diverse clientele, from global strategic brands to innovative, early-stage wellness startups. With a proprietary, client-centric approach, Jane and her team devise, execute, and accelerate comprehensive digital strategies.

A recognized expert in SEO, SEM, and leveraging the latest AI and digital tools, Jane is a sought-after speaker who shares insights on optimizing Google and other platforms. Her deep knowledge and practical expertise make her a valuable resource for anyone looking to understand and improve their digital performance.

Diana Winters

Diana R. H. Winters is the Deputy Director at the Resnick Center for Food Law & Policy at UCLA School of Law. Besides administering the Center, teaching, and mentoring students, she created and co-hosts a monthly food law and policy podcast, Repast, and writes for various publications, including Health Affairs. Her research interest lies in food law and policy and she writes about the interaction between federal and local law and the judicial review of regulation.

Before she moved to Los Angeles with her family in 2016, Winters was an Associate Professor at Indiana University McKinney School of Law.  Prior to that she was the Health Law Scholar Visiting Assistant Professor at Boston University School of Law and an Assistant Solicitor General at the New York Attorney General’s Office.  Winters holds a J.D. from New York University, a Ph.D. in American Studies for Harvard University, an M.A. in History from Harvard, and a B.A. from Brown University.

Winston A. Boyd

Winston A. Boyd is the VP of New Product Development at The Color Lab. Agriculture has always been an integral part of his life, shaping both his personal interests and professional pursuits. His academic journey began with earning a Bachelor of Science in Mathematics, which provided a strong analytical foundation. Building on this, he pursued a PhD in Organic Chemistry, giving him a deep understanding of chemical principles and processes. These educational experiences naturally led him to a career in the food industry, specifically focusing on natural food colorants. Throughout his career, he has engaged in nearly every aspect of the food colorant industry. This broad exposure has enabled him to develop a comprehensive understanding of how these unique ingredients can be effectively utilized in various applications. The chemistry involved in food colorants continues to fascinate him, presenting numerous challenges that keep the work engaging and dynamic. Ultimately, the sense of accomplishment and the positive outcomes achieved in this field are highly rewarding.

Sophia Pollack

Sophia Pollack is a French trained chef who spent years in Paris cooking in various restaurants under various Michelin star chefs. Upon returning from France, she received her Masters of Science in Food Science and Master in Business Administration from Chapman University, CA. During and since the completion of her masters, Sophia has been working in the food and beverage industry developing products. Sophia currently pilots the R&D beverage application lab at a leading flavor house where she uses cutting edge technology to create award-winning beverages for customers across the globe.

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