Team

Julio is the company's founder and Creative Director. He's an accomplished bartender, former Blue Hill at Stone Barns Bar Manager and current beverage consultant for two newly opened Westchester restaurants. He started his fermented beverage journey as a personal passion project, that he would work on in his down time, behind the bar at Blue Hill. Often utilizing excess or left over ingredients from the pastry kitchen to flavor his naturally fermented ginger beers, tepaches and kombucha. He ultimately found his groove with kombucha when Chef Dan Barber took interest and requested to have Julio produce it exclusively for the restaurant. Chef Dan thought Julio's kombucha was unlike any that he tried before, he felt it was special and decided to offer it to each and every guest as a welcome beverage. Julio's kombucha and pre-batched cocktails were then featured in the very successful resourcED box program, available for purchase from the restaurant during the begining stages of the pandemic. Based on feedback from customers and everyone around him, he decided to turn his passion of producing quality beverages into a business that he could share it with even more people. Since then, he's built a team of people he trusts to take his vision of craft beverages to the next level.

Alanna comes to this project with a culinary background, having received a once in a lifetime education at The Culinary Institute of America in Hyde Park, NY. Alanna went on to cook professionally in multiple NYC restaurants before joining the team at Blue Hill at Stone Barns in 2009. Her curiosity and desire to absorb as much information as possible during her time there, lead her to all corners of the Blue Hill Restaurant and Stone Barns Center for Food & Agriculture property. Spending time in the vegetable fields, the half acre greenhouse, restaurant kitchen, private and main dining rooms, behind the main bar as the head bartender and ultimately as a project manager for the private events team for the last six years. Alanna oversees the day-to-day operations, supply chain management, logistics and sales for Feel Good Booch.

Ronald joins the team with over 18 years of hospitality experience. A certified sommelier and lover of all beverages. Currently, he is consulting on his third restaurant opening in New York City. Ronald is a true Hudson Valley native, growing up in Tarrytown, NY and started his restaurant career at Blue Hill at Stone Barns. Although two different beasts, we rely on Ronald’s ability to adapt his extensive knowledge of beer and wine fermentation to the kombucha making process.

Drew, originally from San Jose California and a graduate of California Polytechnic - San Luis Obispo, moved to New York to follow a Culinary whim. After earning his BS in Agricultural Business, he attended the International Culinary Center in SOHO. With over 10 years experience, Drew has worked virtually all aspects of a restaurant. At Blue Hill at Stone Barns, he had the pleasure of working as Captain, Chef, Florist, and Bartender - where he and Julio worked together to develop seasonal kombuchas as a welcome beverage for guests. Drew brings his many talents to the Feel Good Booch team as our Brew Master. Utilizing his wide range of knowledge regarding food, beverage, and agriculture, he will create new and unique flavors that highlight the seasonality of ingredients that come from the Hudson Valley.