Enrico Sanna

Fora is leading the workspace Revolution Fora is reimagining the entire co-working space and elevating the experience to another level. Enrico a MIT Sloan Business School Grad was the former head of Deutsche Bank Global Head of Operating Assets . Enrico was the Chairman of the Cosmopolitan Hotel in las Vegas . Enrico was also the Former Vice president of American Express and brings a unique expertise and view point to all projects he is involved with.

MBA Co-Founder CEO Fora Space

Major General Melvin Spiese

Major General Melvin Spiese (ret.) Major General Spiese was commissioned via the NROTC program after receiving a Bachelor of Science degree in Civil Engineering from the University of Illinois, Urbana- Champaign in May of 1976. His final assignment on active duty was Deputy Commanding General, I Marine Expeditionary Force, and Commanding General, 1st Marine Expeditionary Brigade. Prior to this assignment, he commanded the Marine Corps’ Training and Education Command, and had command of Marine Air Ground Task Force Training Command, Marine Corps Air Ground Combat Center in Twenty-Nine Palms, California. In 2005, Major General Spiese served as the Deputy Director for Strategy, Policy and Assessments at the U.S. European Command (inclusive of Africa). He commanded and served at multiple Marine Corps key training commands, including Commanding General Training Command; Deputy Commanding General Training and Education Command; command of the School of Infantry (East); the Director, Expeditionary Warfare School; and the Director, Tactical Training Exercise Control Group at the Marine Corps Air Ground Combat Center. Major General Spiese has earned a Master of Science degree from the University of Southern California, and a Master of Military Arts and Science degree from the U.S. Army School of Advanced Military Studies. He is a graduate of the Marine Corps Command and Staff College. Upon leaving active duty, Major General Spiese worked for Cubic Defense Systems as the Vice President for Training Strategy and Effectiveness. Founder and Principal at Leaders Can Be Made: Character Based Leadership in Values Based Organizations Major General Melvin G. Spiese, United States Marine Corps, was awarded the Defense Superior Service Medal for exceptionally superior service to the Defense Department of the United States.

2 Star Retired

Robert (Bobby) Soper

Bobby Soper is the Founder and CEO of Sun Gaming & Hospitality which he operates out of Ft. Lauderdale, Florida. Mr. Soper brings two decades of experience overseeing the development of numerous projects from ground-up while also leading the operations of casino resort properties in very competitive regional and destination markets.

As President & CEO of Mohegan Sun in Connecticut, one of the world’s largest and most successful integrated resort destinations, Mr. Soper initiated and implemented new metric systems, processes and policies focused on team member empowerment, accountability and profitability, and as a result, the property saw significant improvement in guest service scores, productivity, margins and EBITDA. In addition, Mohegan Sun was only one of two gaming companies to received “Forbes Best Places to Work” under his leadership. Mr. Soper also served as President & CEO of the Mohegan parent company, Mohegan Tribal Gaming Authority (MTGA) where he oversaw all business development efforts and day-to-day operations of MTGA. Among his accomplishments, Bobby successfully led the effort to procure an Integrated Resort License in Korea among a global field of 34 applicants, for the purposes of developing a $5 billion resort at Incheon Airport.

Recently, SG&H, assisted Juniper Capital Partners, in partnership with Richard Branson and Virgin Hotels, to acquire the Hard Rock Casino Resort in Las Vegas. He continues to provide them guidance and advisory services on transition to the Virgin Brand, and will assist the new ownership with operational execution of the property. 

Mr. Soper graduated magna cum laude with a Bachelor of Business Administration in Economics from the University of Georgia, and graduated with a Juris Doctor from the University of Georgia Law with honors, also serving on the Editorial Board of the Georgia Law Review.

Tavio Hobson

Trufl is an on demand seating platform that allows guests to wait less by bidding on the next available table. Trufl is a front of house tool that manages the wait-list, guest-list and seated guest floor plan. Similar to existing solutions like opentable, Trufl is also capable of taking reservations.
Unlike any other platform that exists, Trufl allows restaurants and venues to maximize their revenue during peak times.Early in his career, Tavio founded and developed the A PLUS Youth Program. The nonprofit aimed to help kids succeed in the classroom as well as in the game. By creating workshops focused on athletics, civic engagement and education, A PLUS worked to develop youth into the next generation of leaders. Tavio Hobson’s role in advancing social justice and promoting cultural competency in the community was recognized through the Redwing Leadership Award and the Parent Map: Superheroes of Washington Families.
In 2015, Tavio was selected as one of 34 people from a group of more than 700 nominations to represent the United States as a Marshall Memorial Fellow. The fellowship awards 75 Marshall Memorial Fellowships each year to the best and brightest from all sectors, including business, government, and civil society.

Co-Founder of Trufl

Debra F Powers

Debra F. Powers, CPA MBA has served in Chief Financial Officer positions for 15 years in various industries.   At Active Resources, Inc. she serves as the Chief Financial Officer for the start-up resource company.  At Nix Venture Partners she serves as the Chief Financial Officer & main strategic financial consultant involved in M&A and business evaluation.  This involves diligence work, ROI model building, start-up & strategic analysis.  She was selected as Chief Financial Officer at Fuller Industries, LLC a Chemical & Brush Manufacturer.  She was Chief Executive Officer and Owner of Southern Management Services, (SMS).  SMS is an outsourced custodial cleaning company for school systems


Ms. Powers holds an MBA in Organizational Management from University of Tennessee and a BBA in Accountancy from East Tennessee State University. She is also Certified Public Accountant licensed in state of Tennessee.  She is a member of the Tennessee State Society of Certified Accountants & is a member of Financial Executive’s International


Burnie Tappel III

Burnie launched his career in 1988, with Norex Insurance Brokers, Ltd. in the Lloyds market. After gaining experience placing international shipping, war risk, and U.S. marine and energy liabilities, he returned to Louisiana and co-founded and managed Southern Cross Brokers, Ltd., where he developed and refined his knowledge in the marine and energy sectors.

As his knowledge in these specialized fields grew, Burnie moved to the Rosenthal Agency in New Orleans, where he focused on business development of marine and energy-related clients, and then on to USI Southwest, where he managed a book of business with more than $25 million in annual premiums.

Now as the leader of Cobbs Allen of New Orleans, Burnie brings more than 25 years of experience and an international perspective to each project. Primarily, he partners with larger, complex, high-risk companies. At various times, Burnie serves as risk analyst, contract interpreter and negotiator, client advocate, advisor and account manager

CEO Cobbs Allen

Bert Cutino

Born in Monterey, Chef Cutino is a Certified Executive Chef, Food Manager and World Certified Master Chef (WACS). He is the co-founder of the internationally famous Sardine Factory Restaurant and the Cannery Row Management Co. and other companies, now including five hotels. He graduated from Monterey Peninsula College with a degree in business and has also received two Doctor of Culinary Arts in Honoris. Chef Cutino has gained National recognition, and he has been the recipient of many awards, including the California Distinguished College Alumni Award, Humanitarian Awards, Diplomat from the California Culinary Academy, US Congressional Record, and local-regional-national Chef of the Year. He was part of the International Culinary “Olympics” with his own team from California in 1988, and he also was appointed Protocol Chairman of the U.S. Culinary Team in 1992. Certified Master by the world Master Chef Society in 1999, he has been awarded many gold medals in competition and been recognized in many Halls of Fame. He has also been recognized by Nations Restaurant News as one of the “NRN 50, The New Players," and again in 2007 as the “NRN 50, The Influencers of the Restaurant Industry” and is committed to the future of the hospitality industry through education. He was Chairman of the American Academy of Chefs, 1995-99, which is the ACF Honor Society, the elite 1000 AAC members of 30,000 members of the ACF, Vice President of the American Culinary Federation, Inc., Director of the Honorable Order of the Golden Toque, Euro Toques, Past Chairman of Distinguished Restaurants of North America (DiRoNA), Co-founder of the ACF Chef & Child Foundation, Past Chairman


Bethany Tennant

Dr. Bethany Tennant is a licensed Naturopathic Physician. She graduated with honors in research from the National College of Natural Medicine in Portland, Oregon. Following graduation she went on to complete a post-doctoral research fellowship in the area of Parkinson's disease and nutrition. She is also a Certified Nutrition Specialist and sports massage therapist (trained in New York). Natural sports medicine is her specialty and she deals with matters of prevention, performance, recovery, pain management, and injury rehabilitation. She has had the privilege of working with elementary, high-school, college, and professional level athletes (USATF, D-League, FIBA, NBA, NFL).


A New York native, she earned her bachelor's degree at Houghton College as both a pre-med student and varsity scholarship basketball player. Her areas of interest include: sports medicine, pain management, and neurodegenerative conditions. She has collaborated with several sports organizations including: the Brian Grant Foundation as a nutrition expert and executive committee member; Nike N7 (Native American and Aboriginal initiative), partnered with both MaxHoops and Open Gym Premier as sports nutrition guest speaker and has presented at several high school and college programs on sports nutrition training including the Jr. All-American Basketball Camp in Anaheim, CA. She also teamed up with NBA Cares during the 2016, 2018 and 2019 All-Star weekends to support the Community Service days. 

Naturopathic Physician

Thomas Vaccaro

Executive pastry chef at Borgata Hotel Casino and Spa , and former Dean for Curriculum and Instruction for Baking and Pastry Arts at The Culinary Institute of America for more 14 years  (CIA). Chef Vaccaro is responsible for developing the college’s baking and pastry arts curriculum, food and quality of instruction, identifying new faculty, and fostering student development. Also, Thomas is highly specialized in dessert manufacturing with a strong emphasis with new dessert product development, and logistics in operations. In addition, he serves as a specialized consultant to many large dessert companies in the United States and Europe.

Vaccaro is a Certified Executive Pastry Chef C.E.P.C.. And a Certified Master Baker C.M.B He was the American Culinary Federation’s National Pastry Chef of the Year in 2004. He coached the U.S. Culinary Team to many gold medals in the 1996, 2000, and the 2004 Culinary Olympics in Erfurt, Germany and earned a perfect score in the pastry competition as the team’s pastry chef at the 1992 Culinary Olympics.


Helmut Holzer

A native of Austria, Helmut holds the title of Küchen Meister (European Master Chef) and Konditor Meister (European Master Pastry Chef). He is one of 69 Certified Master Chefs in the United States. One of 11 Global Master Chefs.  And is currently on the Board of the American Master Chefs


Chef Helmut has dedicated the last 46 years to the culinary profession. He has mastered ever type of large scale manufacturing skills there are in the industry from HPP, Retort and Aseptic working with every type of protein from plant based to traditional on the savory side of the business. Helmut is one of the only few that has the same capabilities on the baking and pastry side from breads, laminated doughs, Ice creams, bulk and individual mass production of desserts. 


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