Founder & Advisor
Prior to founding ATG, Elliott was a Vice President at Annie’s, Inc. where he helped grow the business from $14 million to over $150 million and turnaround the company’s profitability. He helped lead Annie’s successful IPO in 2012. Previously, Elliott was a Principal at Solera Capital where he was responsible for identifying retail and consumer investments and for portfolio company strategy. Before joining Solera, Elliott worked at Aurora Capital and Morgan Stanley. He graduated cum laude from Amherst College and received his MBA from Harvard Business School.
Founder & Principal
Peter gained his Executive MBA from Golden Gate University and his B.S. in Food Scientist & Nutrition from Cal Poly University in San Luis Obispo, CA. He has a certificate in Thermal Processing from the University California at Davis, one in Cereal Grain and Pasta processing from North Dakota State University, and has been an active member of IFT for over fifteen years. Peter has years of hands on experience across all categories of the food industry working as a Senior scientist and Commercialization director for companies such as Balance Bar, Clif Bar, Annie’s, Diamond Foods, Premier Nutrition, Ebro Puleva, and Mattson Inc. Peter brings an expertise in operations, production, supply chain management, and brand strategy to the ATG Team.
Ruth Escudero-Selby brings culinary expertise and a fine dining sensibility to the ATG team. After graduating from the Culinary Institute of America- Napa Valley, Ruth worked in Spain at three Michelin starred restaurant Martin Berasategui. While at Saveur magazine, Ruth developed recipes in savory, sweet and beverage categories and assessed marketability of food service equipment to be published in the magazine. She has cooked in fine dining restaurants in Lake Tahoe, San Francisco, New York and abroad. In addition to her precise palate, Ruth brings online marketing and social media savvy from her own food blog, and her work for international food and travel sites such as BasqueStage.com and Galavante.com. Ruth’s experience with everything from gougeres to gluten-free goods complements ATG’s comprehensive approach to product development and commercialization. Prior to culinary school, Ruth earned a B.A. in Spanish from the University of Virginia and an M.A. in International Education and Development from Columbia University.