Board of Directors

Carla D. Martin : Executive Director and Board Member

Carla D. Martin, PhD, is the Founder and Executive Director of the Fine Cacao and Chocolate Institute and a Lecturer in the Department of African and African American Studies at Harvard University. Carla is a social anthropologist whose current research focuses on ethics, quality, and politics in cacao and chocolate and draws on several years of domestic and international ethnographic experience. Her writing has appeared or is forthcoming in Transition Magazine, Social Dynamics, The Root, US History Scene, Sodade, The Savannah Review, and edited volumes. She lectures widely and has taught extensively in African and African American Studies, critical food studies, social anthropology, and ethnomusicology, and has received numerous awards in recognition of excellence in teaching and research. She currently serves on the Editorial Board of Transition Magazine. Find her online at and @carladmartin.

Peter Giuliano : Board Member

Peter Giuliano is the Director of Symposium for the Specialty Coffee Association. In 1988, he began his career in coffee as a barista in San Diego. Since then, Peter has worked in a variety of coffee occupations, including roaster, cupper, manager, trainer, and coffee buyer. Peter became involved in the Specialty Coffee Association of America as a volunteer over a decade ago, when a workshop taught at SCAA headquarters inspired him to become more involved as a volunteer and trainer. Since then, Peter has been deeply involved in SCAA training programs, serving as Training Committee Chair from 2005-2007. He has been a volunteer for the Coffee Corps and other CQI programs, teaching cupping, roasting, and marketing programs. He is a proud member of the Roasters Guild, and was a founder of its Executive Council, sitting on the Council from 2001-2007 and serving as its chair in 2004. Peter has dedicated himself to coffee education and advocacy, and the recognition of extraordinary coffee and coffee professionals worldwide. Find him online at and @petergiuliano.

Kathryn Sampeck : Board Member

Kathryn E. Sampeck is an Associate Professor of Anthropology at Illinois State University and a 2015-2016 Central American Visiting Scholar at the David Rockefeller Center for Latin American Studies and Fellow at the Afro-Latin American Institute at the Hutchins Center of Harvard University. Sampeck is a specialist in the archaeology and ethnohistory of Spanish colonialism. Her current research project, “Black Market: Early Colonial Cacao Wealth, Contraband Economy, and Afro-Central Americans in Colonial Guatemala,” examines the role of Afro-Central Americans and their daily lives in one of the most extreme colonial environments in Latin America, the birthplace of chocolate. Her writing has appeared in American Antiquity, Historical Archaeology, The International Journal of Historical Archaeology, Mesoamérica, Ancient Mesoamerica, The Journal of Latin American Geography, and Ethnohistory. She has received fellowships from the John Carter Brown Library and the John D. Rockefeller Library at Colonial Williamsburg and grants from the National Science Foundation, Wenner-Gren Foundation for Anthropological Research, Social Science Research Council, Fulbright program, and Cherokee Preservation Foundation. Find her online at and @kathrynsampeck.

Christina Xu : Board Member

Christina Xu is an organizational designer and ethnographer based in New York. Recently, she has taught courses on entrepreneurial design through Orbital and SVA’s Interaction Design MFA program, run interim operations for Everybody at Once, and conducted ethnographic research with PL Data. She serves as an advisor for Orbital, a supportive space for independent creators in the Lower East Side, and the NYC Data & Society Research Institute. Previously, she ran Breadpig, a sidekick service for independent creators, where she advised on and produced $2 million worth of crowdfunding campaigns; served as the global coordinator for Awesome Foundation, an international group of guerrilla philanthropists; co-founded ROFLCon, an internet culture conference/convention that ran from 2008-2012; and wrote a thesis on the history of interfaces and protocols for instant messaging. Find her online at and @xuhulk.


Chloé Doutre-Roussel : Cacao Grader Intensive Instructor

Chloé Doutre-Roussel is an author, consultant, educator, and internationally recognized expert with more than 35 years of experience in fine cacao and chocolate. A former buyer at Fortnum and Mason, shop manager at Ladurée, author of The Chocolate Connoisseur, and creator of Chloe Chocolat in Paris, she has also worked with El Ceibo, a cooperative of cocoa farmers in Bolivia, to launch a vertically integrated tree to bar to bonbon brand. Chloe is a regular juror at the Academy of Chocolate Awards (AOC) and at the Northwest Chocolate Festival. She is member of honor of the AOC, founding member of the Academia del Chocolate of Ecuador, member of the Advisory Board of the Fine Chocolate Industry Association (FCIA), and co-chair of the Chocolate Committee for the Good Food Awards. Find her online at and her Facebook page.

José López Ganem : Latin American Cultural Exchange Fellow

José is an emerging academic on Mexican cacao and chocolate conducting interdisciplinary research drawing on the fields of history, culture, public policy, trade, and sensory analysis. He has presented his work at several scholarly forums such as Harvard University, Boston University, the Culinary Institute of America, and European Business School Paris, among others. He is also an instructor for the Cacao Grader Intensive, a curriculum developed by FCCI. His professional experience includes work in cultural and food studies, as well as an engaged period in the food industry in New York City. He graduated magna cum laude from the Culinary Institute of America in 2018.


Liz Bradford : Intern

Liz Bradford is a chocolate ice cream cake enthusiast and a junior at Emerson College, majoring in visual media arts production. She has been passionate about design and film since she was little and is overjoyed that she can use her talents to help promote an amazing institute.

Sofia Colmenares : Intern

Sofia Colmenares is a chocolatier and pastry chef based at Gabriel Kreuther Chocolates in New York City. From the age of 10, Sofi enrolled in baking classes in Bogotá, Colombia and took part in short courses in Young Chefs Academy in Florida as well as Cooking with Class in Paris. She earned her degree from the Culinary Institute of America in Hyde Park, New York, and completed additional professional training at The French Pastry School, in master classes with Antonio Bachour and Melissa Coppel, and at Harry Sasson Restaurant and Harry’s Bakery. Sofi first learned the importance of baking with love and dedication from her great-grandmother and grandmother.

Advisory Board

Summer Allen : Senior Advisor

Summer L. Allen, PhD, is a senior advisor with the Fine Cacao and Chocolate Institute and a Senior Research Coordinator at the International Food Policy Research Institute. Summer is an agricultural economist whose work focuses on agriculture for nutrition and food security and sustainable development throughout Latin America, Africa and India. Before joining IFPRI in 2014, she served as the Research Coordinator for the Committee on Sustainability Assessment (COSA) where she evaluated the impacts of certification ofor producers of cacao and coffee. Summer has previously worked with the Economic Research Service (US Dept of Agriculture), the UN Food and Agriculture Organization, and the US Environmental Protection Agency. She is currently based in California as a Visiting Scholar with the Food Security and Environment group at Stanford University.

Former Staff and Interns

Colin Gasko : Cacao Grader Intensive instructor

Colin Gasko was the Founder and President of Rogue Chocolatier, a small, authentic bean-to-bar chocolate maker located in Three Rivers, Massachusetts, that closed its doors in 2019. Rogue sourced the finest cacao and cleaned, roasted, winnowed, ground, refined, conched, tempered, molded, and packaged its award winning single-origin chocolates by hand. This craftsmanship brought out the unique flavors of cacao that honored its origins and qualities. Find Colin online at @roguechocolate.

Fatima-Zohra Hakam : Marketing Manager

A lifelong chocolate lover, Fatima-Zohra Hakam is the Marketing Manager leading FCCI’s marketing strategy, social media content, and communications campaigns. She holds an MBA and B.S. in marketing and leadership management  from Bentley University. Fatima-Zohra is from Rabat, Morocco, and holds a deep interest in the current state of cacao production and sourcing in West Africa. Find her online on LinkedIn.

Asmaa Kabbaj : Intern

Asmaa Kabbaj is currently a student at Barnard College pursuing a double major in economics and sustainable development. In her free time, she loves to eat, cook, read, and invent gadgets. Asmaa’s love for food stems from her Moroccan upbringing, which intimately links food, family, and friends. From tagines to sweeter confections, she has experienced food as a product of people, rather than corporations. It is with this mindset that she hopes to raise awareness about the sourcing and production of cacao, to build more empathy for and sensitivity to the human factor in chocolate.

Cristina Liberati : Advisor

Cristina Liberati served as the Grant Projects Coordinator at Equal Exchange in West Bridgewater, Massachusetts. Her work was instrumental in the co-development of the Equal Exchange/TCHO Cooperative Development Project quality, productivity, and capacity protocols with cacao producer partners in Peru, Ecuador, and the Dominican Republic. She previously worked as TCHOSource Program Manager and Flavor Lab Manager at TCHO Chocolate. Find Cristina online on LinkedIn.

Ivan Pereira : Advisor

Dr. Ivan Pereira is Professor do Ensino Básico, Técnico e Tecnológico at the Instituto Federal de Educação, Ciência e Tecnologia Baiano in Brazil. A food scientist by training, he has worked on several innovative projects in cacao and chocolate including the development of a mobile chocolate factory, implementatio of novel methods for cacao quality evaluation, and the divulgation of digital tools for chocolate maker food safety and traceability. Find Ivan online on LinkedIn.

Matt Winnicki : Intern

Matt Winnicki is a huge fan of chocolate cake and shakes. He’s currently a Senior Marketing Communications major at Emerson College. He is passionate about creativity and design, and wants to work in the field of UX after he graduates.