is a distinguished attorney turned entrepreneur, renowned for his contributions to education, business development and emergency food preparedness. As a principal partner in Surplate he brings legal acumen and his considerable expertise providing nutritional, culturally relevant food production and distribution honed during the COVID-19 pandemic.

Before his venture into entrepreneurship, Alfredo enjoyed a 14-year legal career, including roles as Executive Director of the Bronx Empowerment Zone and General Counsel for The Bronx Economic Development Corporation. In synergy with Surplate’s mission to combat food insecurity and provide emergency food preparedness, Alfredo sits on the Board of Directors of The Bronx Community College Foundation, The Bronx Chamber of Commerce, The New York City Hospitality Alliance, College Bridge Café and Karios Democracy Project. His commitment to community service and food insecurity has been honored throughout the years, most recently by the Arc of Justice award and The Bronx Service and Commitment Award.

has been one of New York City’s premier entrepreneurs for well over a decade. Junior’s operational management skills have served the financially adverse and immigrant community securing quality stable housing and providing millions of culturally sensitive and dietary sound meals to all New Yorkers. As a principle of Surplate he brings his extensive experience in logistics and operational management to emergency food preparedness.

Prior to utilizing his operational skills for individual mass food production, Junior operationally spearheaded a hospitality group responsible for six individual locations throughout New York State and a 24 hour food distribution operation individually designed to meet the needs of clientele. Junior further diversified his operational experience during the Covid-19 pandemic by partnering with World Central Kitchen to combat food insecurity. Junior’s unique operational capability and response to emergency food preparedness has been recognized by the White House’s Volunteer Service Award and extends to his Board position on the Advisory Board of Rethink Food.

is the Director of Operations for Surplate and the woman in charge. Jasmine has overseen our mass food production since 2016. She has spearheaded and developed operational strategies that have led to successful completion of all Bid’s and contracts our company has participated in. Her restaurant knowledge and customer service experience have been invaluable in aiding with the city’s most vulnerable clients. After obtaining her degree in Hospitality and Tourism Management Jasmine served in various managerial and executive positions with international retailers, MAC and Chanel. During her time working under a corporate conglomerate structure she obtained the practical tools necessary to service multiple locations and manage a diverse workforce.

Jasmine’s dedication to the underrepresented population of New York continued in her role as Director of Operations. She has orchestrated community food distribution, school supplies for community children, community festivals and other programming that fulfill Surplate’s core tenant of community engagement. Jasmine brings her unique management, operational and community centric skills to Surplate’s mission of responsiveness and community engagement to actualization.

Jasmine is the recipient of the women of distinction award and the recipient of the Hispanic Heritage Award from joint members of the New York State Assembly and Senate.

is the Head Culinary Chef for Surplate. Luis provides his vast experience in the culinary arts to Surplate and is responsible for the design, execution and quality assurance of meals. Luis, is a first generation Mexican American who returned to the United States to pursue his culinary degree from the Institute of Culinary Education where he first gained his broad culinary knowledge.

After graduation Luis’s wide culinary knowledge was expanded during his training under Michelin starred Chef Daniel Boulud. Under Chef Boulud’s tutelage Luis gained unique insight into the juxtaposition of rich in depth flavor profiles and effective high efficiency production. Inspired by the ability to take his art into large scale production Luis moved on to the Grupo Anderson’s Restaurant group which owns and operates over 50 restaurants in North America, South America, the Caribbean and Spain. Luis, has overseen the creation and production of over 10 million meals and brings his unique experience to Surplate. Louis’s culinary prowess and dedication to his local community has been highlighted by the St. Ann Harm Reduction award for helping to feed those most in need.

is Surplate’s Executive Administrative Assistant. Alba immigrated to the United States from the Dominican Republic leaving behind a prominent career in Hospitality. Alba has over 20 years of experience working in various renowned hotels and restaurants in the Dominican Republic. In addition to her academic background, she has pursued several postgraduate studies in Human Resources Management, Leadership, Supervision, and Soft Skills, which have equipped her to excel in the workplace.

Since her transition to Surplate Alba has become a key player for the organization. Her ability to adapt and readily respond to the different client requests has contributed to the success of Surplate.