Hailing from Cairns, Australia, Rohani Foulkes began her culinary career early with a trade apprenticeship in Trade Cookery. She worked as a professional chef for more than 10 years along the East Coast of Australia before obtaining a bachelor’s degree in Design Technology & Vocational Education at the University of Sydney. Rohani taught as a high school teacher in Sydney and earned her Master's degree in International Education and Policy Development, which led her to a position with the United Nations Education Outreach division in New York. Rohani expresses a deep commitment to honest wholesome food for all, that passion - along with some influence from her Michigan born husband– ultimately led her to Detroit where she joined the team at Gleaner’s Community Food Bank managing community outreach, nutrition education and programming.
Kiki Louya is a Detroit native, born into Congolese and Southern American tradition, raised in Rosedale Park. She is dedicated to providing a simple, healthier way for people to shop. Her mission? To make real food — food without artificial ingredients and wholesome, honest local products — accessible to all. Kiki is a graduate of The University of Michigan in Ann Arbor and Le Cordon Bleu College of Culinary Arts in Chicago. She has worked for famed restaurateurs in Chicago like Chris Pandel (the Bristol, Balena) and James Beard Award-winning chef Paul Kahan (Blackbird, avec). As a non-profit event planner, Kiki also helped raise over $5 million to date in funding for non-profits across the country including Vista Maria, The New York Public Library and the Charles H. Wright Museum of African American History. When she's not at the market, Kiki enjoys hiking, camping, bike riding and running.