ABOUT US

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SARAH DVORAK – STRATEGIC DIRECTION, MARKETING, CHEESE & WINE
After years of dreaming about opening her own cheese shop, Sarah opened Mission Cheese in 2011, where she built a trained team of cheesemongers, served as general manager, curated the menu and retail cheese selection, and provided strategic direction and brand identity. Since opening its doors, Sarah’s brainchild has been highlighted in the New York Times, Food & Wine, Fortune, the Travel Channel, San Francisco Magazine, 7×7, and more. Sarah currently serves on the Board of Directors for the California Artisan Cheese Guild, where she is constantly pushing the industry to strengthen the relationships between producers, cheesemongers, and consumers. She draws on ten years in corporate retail for her skills in merchandising, inventory management, and marketing.

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OLIVER DAMERON – FINANCE, OPERATIONS, BEER
Oliver has followed an interesting path to the good food industry. This path has included years as a coral reef scientist, where he managed multi-million dollar budgets and large teams of scientists, and work as a responsible investment analyst, vetting public companies for their social and environmental performance. After receiving his MBA from the Presidio Graduate School, Oliver joined a startup solar technology company, where he engaged in financial planning, fundraising, budget management, and business development. In 2011, Oliver co-founded Mission Cheese, creating operational and financial tools critical to profitability. He currently operates as its chief financial officer and beer director, having earned his Certified Cicerone (equivalent to a beer sommelier) certification in 2013.

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ERIC MILLER – GENERAL MANAGER, CULINARY DIRECTOR, CHARCUTERIE
Eric discovered his passion for all things meat-and-cheese in the classroom of Murray’s Cheese, where he immersed himself in the culture of fermentation. After years managing an international sales team in New York’s photo industry, he realized it was time to trade sales calls for slow food, business development for menu development, and marketing plans for charcuterie production. When he left New York for San Francisco, he vowed to never work in a cubicle again. Today, he’s the Manager and Head Charcutier at Mission Cheese, managing a team of cheesemongers and creating new and delicious menu items that support local producers and farmers. Eric also teaches classes at the Cheese School of San Francisco, and serves as the Charcuterie Chairperson for the Good Food Awards, where he manages the selection and judging of domestic charcuterie entries.