OUR TEAM

Rachael LaPorte
M. Ed Culinary Expert

Executive Chef and Co-Founder

Rachel brings a unique combination of experience to the Azuluna team. She trained in the culinary arts and foodservice management on the west coast, before turning to her passion for sustainable farming. She farmed in Oregon for over eight years, working as farmer and breeder, and eventually owner of a commercial farm producing hundreds of varieties of vegetables and fruits, and managing a wide-array of animals.

Rachel then moved to the east coast where she expanded her knowledge base by managing a commercial farm focused on beef and poultry production. She is dedicated to the preservation of biodiversity in heirloom and open-pollinated vegetables and Heritage breeds of livestock and poultry. Her mission aligns with that of Azuluna’s, to provide humanely raised, good, clean, and fair food to her community, while highlighting the distinct qualities and utilities of breeds and varietals.

Ken Rapoport

Farmer and Co-Founder

Ken’s passion and mission is to provide sustainable living for the community. With the serenity and natural beauty of his farm, and working with the Wyndham Land Trust, Ken and his staff have preserved nearly 200 acres of pristine New England landscape encompassing native American Indian trails and the pre-revolutionary “Old Kings Highway” running from Hartford, Connecticut to Plymouth Plantation. Securing this land and nurturing its growth for eternal preservation is a legacy to his late wife, Linda, who is the inspiration for the farm and its bounty.

Ken is a graduate of the University of Texas at Austin and worked internationally in the oil service business starting in 1978. Since 1986, Ken has pursued his entrepreneurial endeavors and has businesses in the technology sectors supporting IT and telecommunications, power generation, and software—all of which continue today.

Rachel Kornstein

Supply Chain Manager and Farm Manager at Woodstock Sustainable Farms

Rachel chose to dedicate herself to farming after attending culinary school—she couldn’t ignore that the current methods of supplying our food chain are both inhumane and unsustainable. She has been dedicated to sustainable farming for the past 10 years, working her way up from farmhand to farm manager.

The Kitchen Team

Our cooking team is comprised of culinary professionals and farm-enthusiasts alike who share a passion for healthy delicious food. From assisting in selecting the ingredients, creating recipes or utilizing every bit of fruits, vegetables and meat, our team genuinely cares about how your food is prepared.

Our Board

Dr. George Saperstein

Product Sourcing and Sustainability Advisor, Board Member 

George boasts an extremely diverse career. A faculty member of the Cummings School of Veterinary Medicine at Tufts University for 34 years, he was the Amelia Peabody Professor of Agricultural Sciences, the Director of Corporate Research, Farm Director and Chairman of the Department of Environmental and Population Health. A leader in the school’s International Veterinary Medicine program, George directed a U.S. Agency for International Development-funded livestock disease control program between Egypt, Israel, Jordan and the Palestinian Authority, along with a premier United Nations Food and Agriculture Organization funded project.

George founded Azuluna Brands, LLC back in 2004 to develop markets for premium pasture-raised livestock products, promoting farmland conservation and profitability, and agricultural diversity. He was instrumental in the creating the SVF Foundation in Newport, Rhode Island, where he serves as a board member. George also patented a novel antibiotic susceptibility test and started Lotek, Inc to market the innovation.

Geri Brewster

RD MPH CDN, Board Member 

Geri has over 30 years of experience as a registered dietitian-nutritionist. She currently works with Azuluna as a health coach, helping our team to develop effective nutrition programming for you and your family. Eating a nutritionally balanced diet is essential to achieving goals of healthy weight management and improving physical and mental energy. It's also a much better alternative to the fast food that we’ve some to rely upon for ease and convenience.

Geri practices Integrative and Functional Medical Nutrition Therapy. She earned a master’s degree in Public Health Nutrition from New York Medical College and was awarded the Sirach Award for outstanding achievement in the field of Public Health. She is a recipient of the Excellence in Practice Award of Dietitians in Functional Medicine, a practice group of the Academy of Nutrition and Dietetics. She also holds certificates of study in Chronic Fatigue Syndrome and Fibromyalgia from Dr. Jacob Teitelbaum, IAACN, and the Institute of Functional Medicine.

TJ Delle Donne

Associate Instructor & Assistant Dean, Johnson & Wales University College of Culinary Arts 

Thomas J. “TJ” Delle Donne MAT, CEC is an Associate Instructor and Assistant Dean of Culinary Relations at Johnson & Wales University (College of Culinary Arts). He is an award-winning chef and is a frequent contributing writer and expert panelist to Flavor & the Menu Magazine.

TJ takes particular interest in a conscious style of cuisine that works to preserve a sustainable food future for the next generation. He takes a modern approach to food, often with an eye on its historical perspective. He explains more in this brief interview.

Azuluna’s culinary team is proud to work with Chef TJ, whose work continues to introduce culinary trends and new ways of increasing sustainability.

Swee Chong Wong

Ph.D., Quantitative & Population Genetics 

Swee earned his Ph.D. in Quantitative and Population Genetics from the University of Helsinki in 2016. He currently works as a Solutions Architect in a Bio-IT company, which develops software to process health care and life science data.

Swee is also the domain expert of genetics studies and data analysis within the company and has been analyzing DNA data for both animals and human for 7 years. This cutting-edge research points to the idea that we will eventually be able to design individualized nutrition based on our genetic makeup. As the science evolves, Azuluna will continue to implement the latest proven nutritional developments.