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Kendra Sepulveda,
Executive Director
Casa de la Kombucha (BCN)
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.
Zane Adams,
Chairman of the Board
Buchi (NC)
Zane was recently appointed as Co-CEO and leadership collaborator with Lightswitch Foods, a newly merged company majority held by Buchi Kombucha, a 9-year-old local brand that started its journey in a humble kitchen located on Chestnut St, Asheville, NC. He has over 12 years of experience in the marketing discipline from strategy and brand development, product positioning to enterprise partnerships and marketing communication. From its start at the North Asheville Farmers Market, to emerge as the largest producer of craft kombucha on the east coast, Buchi’s brand is starting to translate outside of the local market and cultivate a devoted following.
Hannah Crum, Co-Founding Chairperson of the Board
Kombucha Kamp (CA)
Hannah Crum, aka “The Kombucha Mamma,” is a longtime educator and Kombucha advocate. Her popular educational site, KombuchaKamp, is the most visited website in the world for Kombucha information, recipes and advice. In 2014, to further her mission of “changing the world, one gut at a time,” she co-founded KBI with her partner, Alex LaGory who was Chairman of the Board. Together, they have directly mentored and consulted Kombucha brewers from start-up to scale-ups since 2007 and co-wrote the authoritative “The Big Book of Kombucha” (Storey, 2016). Taking KBI’s mission to “promote and protect the Kombucha industry worldwide” to heart, Hannah has been a featured speaker at conferences, festivals and in the media as the leading expert in Kombucha.
Alex LaGory, Founding Chairman of the Board
Kombucha Kamp (CA)
Alex LaGory is the co-author, with Hannah Crum, of The Big Book of Kombucha. LaGory is a writer and producer who, with Crum, mentors kombucha home brewers and serves as a commercial brewing consultant. Together they created Kombucha Kamp as a one-stop destination for the highest quality brewing supplies, information, and support. They are co-founders of Kombucha Brewers International in Los Angeles, where they reside.
Shane Dickman
Rocky Mountain Culture (CO)
Shane began his entrepreneurial journey early in life with his brother delivering flyers up and down the streets. Life later guided him to Western State College for an undergrad degree in business administration and a full ride football scholarship. When that journey ended, he found his new place to collectively build the High Country Kombucha brand from the ground up. Sixteen years later, Shane now leads operations at what is now Rocky Mountain Cultures and working day in and day out to build a community embodied company that makes health beverages for the masses. You may not see his name on the back of a label, but you can be sure it was made with pride.
Matt Silbert
Local Roots Kombucha (CA)
Matthew Silbert manages the quality assurance and compliance for Local Roots Kombucha. He was a marine biologist before his passion for brewing inspired him to a career in fermentation microbiology. Last year he attended his first Kombucha Kon in person and fished up the amazing experience by giving a tour of Local Roots to many of the conference participants. Matt is very grateful to have been recently elected to the KBI Board of Directors. At Kombucha Kon 2020, Matt served as a panelist on the hard kombucha round table. He enjoyed sharing his experiences navigating this new segment of the kombucha industry and felt a great sense of community with the other brewers. Since then he has participated in more hard kombucha panels, helped provide technical support for the Kombucha Kup and meets regularly with the other board members.
Chris Ollis, Treasurer
Spring Branch Kombucha (MO)
Chris Ollis is the co-founder of Spring Branch Kombucha, a family-run brewery located in Springfield, MO. He and his wife, Jessica, launched SBK as a draft-only operation in 2017. Today they distribute product throughout the Ozarks region of Missouri and Arkansas. Spring Branch is committed to offering low friction, healthy choices to consumers by producing a boldly flavored craft kombucha. Chris’ background is in finance with over 20 years of experience in the wealth management and banking industries.
Jordi Dalmau
Mun Kombucha (BCN)
Jordi Dalmau es ingeniero de profesión y vocación. A los 13 años fue diagnosticado de Síndrome de Gilbert, pero no fue hasta los 40 donde encontró con la kombucha gran mejora en sus dolencias. En 2015 fundó Mun Ferments, junto con su pareja Mercè Pérez (periodista), para hacer el kombucha que les hubiera gustado encontrar en las tiendas y así poder compartir con más gente el descubrimiento que acababan de de hacer.
Jordi Dalmau is an engineer by profession and vocation. At age 13 he was diagnosed with Gilbert’s Syndrome, but it was not until he was 40 that he found great improvement in his ailments with kombucha. In 2015 he founded Mun Ferments, together with his partner Mercè Pérez (journalist), to make the kombucha that they would have liked to find in stores and thus be able to share with more people the discovery they had just made.
Daniela Guilbert, Secretary
Bruja Sana (MX)
Daniela Guilbert is the CEO of Bruja Sana Kombucha. My journey began in Vancouver, Canada, where I first discovered my love for kombucha. While living in Northern California, I explored countless varieties of kombucha, deepening my appreciation and understanding of its benefits.
When Daniela moved back to Mexico, she saw the potential and benefits of producing kombucha locally and founded Bruja Sana Kombucha in 2015. What started as a small operation has grown into
a recognized brand, with our kombucha now featured in some exclusive hotels in Tulum.
Daniela has been brewing kombucha for over 10 years, starting with small batches in her home kitchen and gradually expanding to larger production runs.
With over a decade of hands-on experience in the kombucha industry, Daniela has dedicated herself
to perfecting the art of brewing and sharing this vibrant beverage with the world.
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