Kendra Sepulveda is the Executive Director of Kombucha Brewers International (KBI). She came to the position with almost three decades of education and experience in nutrition, culinary arts, kombucha brewing, and entrepreneurship as well as a life-long passion for healthy living and culinary innovation. In her current position, she advances the mission and vision of KBI in fostering excellence and sustainability within the kombucha industry as it evolves to the needs of the market and its stewards.   

Kendra studied Nutrition and Dietetics at the University of Texas at Austin. In 2010, she moved to Barcelona, Spain, where she received her certification as a chef from the University of Vic and later became an instructor at the Culinary Institute of Barcelona sharing her knowledge and passion for fermentation and North American cuisine with future innovators and chefs.  

Kendra worked at top restaurants such as Les Cols, (two Michelin Stars) and five star luxury hotels recognized by Relais Chateaux. She has traveled widely as a cook including to Thailand, Brazil, Turkey, the Maldives, the Galapagos Islands, Ecuador, France, Italy, Morocco, Sweden, the Netherlands, and Spain. After expanding her understanding of business with an intensive entrepreneurship course at MIT, in 2019 she opened a kombucha taproom and produced her own brand of kombucha at Casa de la Kombucha in Barcelona, Spain where she was a partner, taste designer, and an entrepreneur for five years. Kendra is in demand as a consultant, flavor designer, kombucha awards judge, manufacturing expert, and market innovator.