Both founders are native Westcherites, one now living close to the Sound and the other on the Hudson.
Alvin Edersheim-Haas
CHEF AND CHIEF EXPERIENCE OFFICER
has a lifelong passion for cooking and the science of taste. He began his restaurant work with John Novi, owner of the Depuy Canal House, a four-star restaurant and one of the first generation of farm-to-table establishments. Alvin completed the Chef’s training program at the Natural Gourmet and went on the get his bachelor’s in culinary management with a minor in wines and spirits at the Culinary Institute of America. While in school, Alvin continued working with John Novi in numerous capacities both in the front and back of the house, learning all capacities of restaurant service. Since graduating, he has managed a café and ice-cream shop at a seasonal location and co- founded Haas Juice. At Haas Juice, he is bringing his love for healthy and absolutely great tasting nutrition to our drinks.
Reldon Caddy
Chef and Chief Food Scientist
grew up with a love for the science of food and farming. He began winning 4-H ribbons associated with farming and food while still in elementary school. His restaurant work began at the Lone Cone Restaurant with Chef Heinz. At the Culinary Institute, Reldon received his bachelor’s in culinary science, wrote his Thesis on the health and science associated with Vital Wheat Gluten, established multiple lab protocols for the school, built skills in decorative chocolate work and with Chef Haas received the highest rating from the professionals in the Chile Cook-off. Since the Culinary Institute, Reldon has worked at several leading institutions to establish new protocols and push the science of food. At Haas Juice, he is bringing his love for tailoring our products to our customers’ specific needs to our offerings.