The Giraffe Foods Management Team
Ari Powell is the CEO and a founding partner of Giraffe Foods Inc. He received his law degree from the University of Toronto Law School after earning his degree in Psychology and Philosophy from McGill University.
Ari’s career in the food industry began while attending law school as he constructed a manufacturing plant to produce foodservice beverage syrups for his family business. After completing the requirements to practice law, Ari realized that his passion for food exceeded his interest in Law and he continued to grow the manufacturing business he had started at Giraffe.
Through his Product Development, Sales and Marketing initiatives, Ari has grown the company ten-fold since he focused his efforts in the food industry, making Giraffe a leader in the Contract Manufacturing.
Michelle Powell, MSc.
After completing her undergrad degree at University of Toronto, Michelle set her sights overseas, completing her Masters at Luftborough University in the United Kingdom.
Michelle brings over twenty years of industry experience to Giraffe Foods, expanding the business from regional distribution to full-service manufacturing for our customers nationwide and overseas.
Michelle is responsible for vital branches of Giraffe, including Production, Customer Service, Warehousing and Distribution, constantly striving to not only meet, but exceed the demands of our retail and foodservice chain customers.
Michelle specializes in sourcing unique ingredients and custom packaging, with a focus on maximizing efficiencies in Processing and Production to meet strict customer deadlines.
Ellen Powell, CFS
Director, Research & Development
As a Certified Food Scientist and Director of Giraffe’s R & D team, Ellen brings over twenty five years of experience as a Product Developer. Throughout her career, she has been instrumental in the development and commercialization of successful, award-winning products in the foodservice and retail sectors.
As an Industry advisor on both the George Brown Culinary Nutrition Program Advisory Committee and the Niagara College Culinary Innovation and Food Technology program, Ellen pulls from her food industry experience to guide academic leaders in creating the ideal curriculum to blend the principles of Food science with relevant Culinary techniques.