non-executive director

ANTOINETTE BRUNO steers companies to make the impossible possible through recognizing opportunity and devising creative strategy. She makes complex ideas understandable, guiding executives to extend their thinking to drive competitive advantage. Quickly able to grasp ideas, she’s able to make relevant suggestions to improve performance and help businesses grow. She is financially astute and able to slowly steer the group toward change if needed. Respected as an impactful voice, Antoinette earns a seat at the table wherever she serves.

For two decades, as the CEO and Editor-in-Chief of StarChefs, Antoinette dedicated her career to helping the food industry move forward, addressing the many challenges it faces. She assisted in building food B2B brands, envisioning new products, creating successful marketing campaigns and brand strategies that last while developing relationships for brands with key influential culinary professionals. Antoinette knows how to go to market and has a proven track record of supporting numerous brands including Angostura, Breville-Polyscience, CA Walnuts, Corto Olive Oil, Jade Range, Laura Chenel, Minor’s Foodservice, Niman Ranch, Steelite, Symrise, Vitamix and more. Now as a NED, Antoinette supports StarChefs growth strategy, enhancing all business development ambitions. 

As a NED for WCR, she supported the transformation of the organization’s image and culture, ushering in new membership. Coached the marketing team to bring in sponsorship dollars and ultimately restore financial stability. At Seeds in the Middle, Antoinette mentors the ED, supporting the organization’s fundraising and growth strategy. 

As CMO of UPcycled Foods, a sustainable food enterprise, scaling tech-powered ingredient solutions, Antoinette focused on spearheading the Go to Market efforts, cultivating an influencer chef strategy for authentic ambassadorship and exposure for Company’s upcycled products. 

In late 2019 she was called upon to aid her family’s failing entertainment business. She led the turn-around and modernization of the oldest family owned and operated amusement park in the world in the midst of the pandemic. She guided the digital transformation and customer experience solutions creating end to end accountability. In addition, she launched Trimper's F&B division building new revenue streams. As with many family exclusive boards, change was tough, but change drove the best performance in the park’s 128 year history. 

Earlier she rose through the ranks of The Body Shop transitioning from operations to business development. Antoinette was responsible for diagnosing and constructing a plan to halt growing 18 million in aging excess inventory. She began her career in Sales & Trading with Salomon Brothers under Lewis Ranieri. 

Antoinette holds an MBA from Harvard Business School, Post Graduate Degree from London School of Economics and culinary degree from L'Ecole Ritz Escoffier. For the next chapter, she’s focused on food waste, food insecurity and sustainability to solve our food crisis in the hopes to bring about large-scale impactful change.  

Antoinette has demonstrated she is:

Able to think strategically and contribute to the on-going evolution of the business mission

Familiar with and experienced in defining and executing strategy derived from the business mission

Works  collaboratively

Adds experiential and intellectual diversity to any board 

Has back bone when vital issues are on the line

Adds value to the executive suite not just the board

Able to use her in-depth food industry experience and contacts to help companies grow