Nikki Jackson is a global business strategist and marketing leader who brings entrepreneurial grit and diplomatic vision to her role as Founder and CEO of the Global Culinary Project LLC and Nikki Jackson Global LLC. Based in Texas, she drives U.S. strategy and partnerships, bridging public and private sectors to advance social impact and economic opportunity across agriculture and the food & beverage industries. A connector and storyteller at heart, Nikki leads high-profile initiatives like the Flavor Fusion Culinary Showdown, a global platform blending food diplomacy, trade development, and cultural exchange. Her ability to unite government, brands, and producers has positioned Global Culinary Project as a leader in purpose-driven collaboration. With a Master’s in Agriculture from Tarleton State University, Nikki’s career spans continents and industries, from international marketing for the Texas Department of Agriculture, to global business development in the energy sector. Her humanitarian and research work in Iraq and Ethiopia helped establish partnerships and programs focused on sustainable food and water systems. Originally from Tempe, Arizona, Nikki’s early years as a competitive synchronized swimmer and collegiate rodeo athlete shaped her relentless discipline and collaborative leadership style. Today, she continues to champion authenticity, resilience, and impact proving that bold vision can transcend borders and industries.

Elizabeth Hivner has spent more than a decade working at the intersection of food, health, and community, building the systems and partnerships that help mission‑driven organizations grow with clarity and confidence. Her career began in public health education and program management, where she learned that meaningful impact often happens behind the scenes—in the workflows, relationships, and operational structures that allow good ideas to reach the people they’re meant to serve. At Penn Medicine Lancaster General Health, Elizabeth managed multiple clinical and educational initiatives, served as one of the leaders of a statewide health conference, and directed a food‑as‑medicine program that connected healthy food access and nutrition education to patients living with chronic disease. She also led evaluation research across community‑based prevention programs and clinical initiatives, using findings to strengthen operations, improve program design, and inform strategic planning. Earlier, at Penn State College of Medicine, Elizabeth oversaw more than ten wellness and education programs and produced award‑winning health education media. She cultivated community and organizational partners to execute projects across the region and regularly presented program outcomes to community leaders. Her work was also featured at national conferences, highlighting effective models for community health engagement and education. For Elizabeth, operations is not just logistics—it is the discipline that turns vision into something real. She believes strong systems, clear communication, and genuine partnership are what allow meaningful work to scale without losing its purpose. Elizabeth holds a Bachelor of Science in Health Sciences from James Madison University and a Master of Education in Health Education from Penn State Harrisburg, and is a Certified Health Education Specialist (CHES). As Interim Director of Operations at Global Culinary Project, she brings that same rigor to strengthening organizational systems, expanding digital presence, and building strategic partnerships that advance GCP’s mission of connecting food, culture, and community.

Born in Daraa, Syria, Chef Saeed Alheraki was raised on fresh, seasonal food sourced directly from local farmers. That early exposure to honest ingredients and traditional cooking shaped his understanding of food at its roots, not as a luxury, but as a way of life. Chef Saeed’s career has taken him across Syria, Asia, the Middle East, the Seychelles, Europe, and South America. Each destination deepened his cultural fluency and expanded his mastery of global cuisine. For him, cooking is not confined to technique; it is a responsibility. He believes chefs play a critical role in preserving cultural identity while building bridges between communities through food. His expertise has led to appearances on television, high-profile catering events attended by celebrities, published cookbooks, and helped him establish a strong digital presence where he shares his story and culinary philosophy. At the heart of his work is a simple belief: food is not merely sustenance, it is art. It is an expression of care, generosity, and connection. The true reward is not just in the dish itself, but in the experience it creates for others. Today, Chef Saeed applies his global perspective to help businesses navigate evolving food trends, strengthen operational performance, and contribute to broader conversations around sustainability and food security. He believes culinary leadership should do more than follow trends, it should help shape a more responsible and resilient food future for farmers, operators, and communities alike.