Graduating from the Culinary Institute of America in Hyde Park, NY, Ari Sexner has trained under Michelin star chefs and has worked at numerous 5-star 5-diamond rated resorts and eventually made his way into cold-pressed juice, developing the first unpasteurized USDA Certified Organic juice program in Las Vegas for the Bellagio Hotel.

Taking what he’s learned as a chef, Ari has gone on to consult for hundreds of juice and health food companies. He has a passion for guiding founders and managers through kitchen planning, operations, recipe creation, food costing, sourcing ingredients, NSF and HACCP training, SSOP programs, USDA Organic Certification, and more.