Rule of Thirds · Brooklyn · Hosted by The Libi Project
The Host
The Libi Project
Carli Gordon · Founder & Executive Director
Mission-driven culinary community and creative studio uplifting early-stage food entrepreneurs, creatives, and farmers. Flagship: Culinary Industry Nights (quarterly, ~200 F&B pros + ~25 brands). Also runs "First Course" — branding and strategy program for culinary creatives. Carli: Chicago native, UW-Madison + Master's from University of Gastronomic Sciences (Italy). Previously Eataly, BentoBox, Hot Bread Kitchen.
FoodCommunityImpact
Ask: "How do you think about the gap between the energy in these rooms and the reality of scaling a food brand in NYC right now?"
23-year-old third-culture food artist — heritage from India, Argentina, and Italy. Creative strategist and experiential producer building community through food pop-ups and branded experiences. Clients include Adobe, Refinery29, CFDA. Ran a month-long NYC pop-up tour using food as medium for social impact.
FoodCultureImpact
Ask: "How do you keep the soul in the work when brands are paying for the output?"
Jakarta-born, moved to NYC 2021 for a second law degree. Laid off from his firm, pivoted to food. Hosts communal Indonesian dinner parties every two weeks at St. Lydia's in Gowanus. Focused on easing urban loneliness through shared meals. Bumi = earth in Indonesian.
FoodCommunityCulture
Ask: "The pivot from law to communal dinners — what did the first one feel like?"
Former private equity investor who pivoted to community building through food. Founded A Supper Series in 2022 — hosts dinners in NYC and globally (Tokyo, Bali, London, CDMX, Berlin). Hosts the podcast "At The Table." Discoverettes appears to be a new project.
FoodCommunityTravel
Ask: "You host globally — how does the energy in the room change between Tokyo and Brooklyn?"
Started 2007 in Brooklyn. Learned kimchi from his mother after failing to find good store-bought. Former DJ. Production facility in Brooklyn, distributed nationally and internationally. Appeared on Shark Tank.
Sustainable distillery in Ridgewood, Queens. Small-batch botanical spirits using food-waste and seasonal farm ingredients (Harvest Series). Veteran brewer. Founded 2020. Distributed widely in NYC bars and restaurants.
Born between NYC and Nagano, Japan. Trained at Tante Marie and Le Cordon Bleu London. Discovered Japanese medicinal wild herbs in Nagano. Makes 100% natural, caffeine-free matcha and YakuZen medicinal herbal teas. Philosophy: "No Nature No Life."
Premium Japanese fish market and grocery in Long Island City. Jun runs Kuroshio, a wholesale Japanese fish supplier to top NYC sushi restaurants. Opened Dec 2021. LIC residents 10+ years.
Discovered wagashi as an adult, trained in Kyoto, became pastry chef at Michelin-starred Kajitsu in NYC building a wagashi-focused menu. Seasonal, plant-based, nature-inspired Japanese confections.
Family business from Wakayama, Japan — factory 100+ years old. Kyoko modernized the design, relaunched as MiMAKi. Premium Kishu Nanko-Ume pickled plums, A-grade only. Launched US operations in NYC 2024.
Premium sustainable seafood using Japanese Ike Jime technique. Partners with American fishermen. 40+ Michelin-starred restaurant clients at launch. Halley Zelicoff: NYC chef, food stylist, recipe developer — creative collaborator.
Malaysian curry pastes and hot sauces. Mama Lam born in Ulu Yam, Malaysia, arrived NYC 1985. Launched 2016 with Traditional Medium Curry Paste. Family operation.
25+ years in wine as sommelier, importer, marketer. Opened Nov 2023 in West Chelsea (140 10th Ave). Curates wines by climate spectrum. Strong community programming and events.
Freeze-dried Thai curry blocks — authentic Thai curries without canned coconut milk. Sourced, cooked, and freeze-dried in Thailand. Stocked at Lichen NYC and Onggi.
Former finance (sales & trading analyst), pivoted to food. Tribeca-based. Small-batch sauces, marinades, and dressings. Friends called for recipes so often she launched the brand.
Ayurveda-inspired sparkling beverage "Date Knight" — made from dates, figs, amla, and ancient prebiotic herbs. Recipe traces back three generations to founder's grandmother in Rajasthan. NYC-based.
Collaboration. Kaja: Polish-born chef, food stylist, photographer based in NYC. Creative Director at Despaña Brand Foods. Personal chef practice and private dining events director.
Brooklyn-based. Note: may be design/stationery brand (block printing, event stationery) — name evokes Italian Sunday mornings. Confirm food offering at event.