Our Team
BEAU PERRY
Beau is the Founder and CEO of Blue Evolution. A mariculturist and entrepreneur, Beau manages Blue Evolution's strategy and direction. The sea provides Beau with endless inspiration and rejuvenation and he spends his free time surfing the waves and thinking up ways to save the world.
NATE SCHLACHTER
Nate is our VP of Operations. He directs our day-to-day operations and logistics engaging with our farms, manufacturers, and new business opportunities. Nate has spent his entire career in the natural food industry and cares deeply about the intersection of food and sustainability.
MAYLIN CHÁVEZ
Maylin is our Executive Brand Chef and Sales Manager. Native of Tijuana, Baja California Norte, Maylin moved to Portland, Oregon in 2014 to open her first restaurant where oysters took center stage. Her cuisine and restaurant have been featured in Bon Appetite Magazine September 2016 issue, Best New Restaurants, Eater’s 38 hot list, Sunset Magazine, Food Networks Best Oyster Bars in America, Northwest Travel & Life, Wine and Spirits Magazine, Portland Monthly Magazine, Top10 Seafood Restaurants in PDX.
DR. LEONEL OCHOA
Dr. Ochoa joins our team as Operations Manager in Mexico. He trusts in the nutritional value sea vegetables bring towards furthering human health benefits. He has a background in Marine Biotechnology, Aquaculture, Manufacturing, and Quality Assurance. His knowledge in Production, Operations, and Functional Nutrition bring innovation for expanding business in Regenerative Sea Vegetable Processing.
CZARINA RESURRECCION
Czarina is our QA Manager. She oversees QA-related activities for all Blue Evolution products: from Mexico to Alaska and everywhere in between! Aside from being certified in SQF and PCQI (food safety qualifications), she also helps with project management, operations, and R&D. She is passionate about being part of BE’s modern revolution of sustainable aquaculture.
EMMANUEL LUDERS
Emmanuel is our Quality Assurance and Production Manager at our onshore farm in Mexico. He's responsible for managing the sea vegetable production at every level.
LAURA B. CHANES
Laura is a food engineer from Ensenada, Mexico with decades of experience creating culinary delights and working with sea vegetable recipes. Her genius in the kitchen started the journey that resulted in our first product line.
BREE BOJORQUEZ
Bree is our General Administrator. She is responsible for our human resources, making sure our employees get paid and keeping all of the office trains running. She joins us with years of experience working within the foodservice and beverage industries.
JOSE ZERTUCHE, PHD
Dr. Zertuche is our sea vegetable Biology and Cultivation Specialist. A brilliant scientist, he is responsible for the farm system that gives us these amazing sea vegetables. He conducts research and teaches at the Universidad Autonoma de Baja California.
ISAAC SOSA
Isaac is our Farm Manager in Eréndira, Baja California, where he oversees the day-to-day farm operations. With a background in Aquaculture Biotechnology, he specializes in working with recirculation systems and the cultivation of various aquatic species. Isaac also contributed as a Research Scientist in a pilot project focused on sea vegetable production at the Universidad Autónoma de Baja California. Additionally, he has extensive experience in quality control and packaging of different species of bivalves. His expertise and dedication make him an invaluable asset to our farm.
ALANNA KIEFFER
Alanna is working with Blue Evolution as a Brand Ambassador in the PNW region. Alanna’s background as a marine biologist, seaweed farmer, and inter-tidal zone foraging expert informs her work with Blue Evolution in sharing her love for all things sea veggies! Check out her Oregon Coast-based foraging and ocean education business, Shifting Tides. Alanna is also Co-Founder (along with Blue Evolution Marketing Manager Rachelle Hacmac) of Winter Waters, a regenerative seafare series celebrating sea vegetable and local sustainable seafood.
CHEF ANDREW SPURGIN
Chef Andrew joined our team as a Brand Ambassador. With his business, Bespoke Event Styling + Menu Design, Andrew has produced and designed over 9,000 events and served his menus throughout the United States, Canada, England, Japan & México.
Based in San Diego, and a total ocean-lover, Andrew helped develop Blue Ocean Institute’s “Green Chefs Blue Ocean” program, the first national curriculum addressing sustainable seafood education for culinary students & chefs in America. A past member of the Director’s Cabinet for Scripps Institution of Oceanography (SIO) was an SIO E.W. Scripps Associate, and the recipient of the Roger Revelle Award for his work on sustainable seafood practices.
RACHELLE HACMAC
Rachelle is our Marketing Manager and has been on the marketing side of the Blue Evolution team since 2017. She oversees all things social media and public relations and assists with sales. Her background in the Portland, Oregon restaurant industry led her to put together Winter Waters, a regenerative seafare series that features Blue Evolution sea vegetables in collaboration with chefs in Portland and the Oregon Coast.