He is driven by a mission to bridge the gap between flavor and health with crave-worthy plant-based foods through the platform of Kraveworthy Kitchens, a plant-based micro-food-hall. Inspired by personal experiences and a deep-rooted connection to sustainable, nutritious eating, Miheer blends his background in building trusted systems with a passion for plant-based cuisine. Cactus represents his commitment to effecting change in the contemporary food system, specifically to address environmental impact and access to healthy and sustainable foods, which are simply flavorful. His approach cross-pollinates concepts from private, nonprofit, and government sectors, and he draws from a global sensibility as someone born in Mumbai, raised in Virginia, and educated internationally. Miheer holds a Bachelor of Science degree in Information Technology from the Volgenau School of Engineering at George Mason University, and an Executive MBA from Brown University and Instituto de Empresa (IE Business School).

 His post at Cactus is a mission-driven one.  John firmly believes that plant-based foods are critical in changing our planet’s future.  He also believes the way we prepare those foods has the power to change lives.  His many years of experience as a leader in the restaurant industry across multinational dining groups such as José Andres Group and Planta Restaurants have equipped him with the knowledge and skills to design craveable dining experiences while helping shift our food system to a more resilient, sustainable, and just model.  John holds an Associate Degree in Culinary Arts, a Bachelor’s Degree in Culinary Arts Management, and a Master’s Degree in Sustainable Food Systems from The Culinary Institute of America.  

He is driven by the mission of introducing/providing healthy, sustainable, crave-worthy food into the college food system.  He has been working in the restaurant industry for over 12 years, holding all front of the house positions as well as management positions. From inventory management , auditing, curating menus, training to employee management, he has been involved in all aspects of the restaurant and hospitality business. He has worked with multinational restaurants/hospitality groups such as Jose Andres Group, Ruth’s Hospitality Group and Marriott, which has equipped him with the knowledge and expertise for this venture. Working his way up in the industry has provided him the ability to see from all aspects of the business, which allows for a perspective that very few have. Having attended college at Frostburg State University and seeing first hand the scarcity of healthy/environmentally conscious food, also was a driving force that brought Tollie to “Cactus”. 

 A self-proclaimed plant-based ‘foodie’ Arun is passionate about bringing mouthwatering multi-cuisine plant-based options to the mainstream. With over 17 years of experience, Arun is a strategic leader with a proven track record in driving business development, corporate growth strategies, and executing high-impact initiatives across the Media & Entertainment, Sports, Technology, and Retail sectors primarily in the strategy consulting industry. Before founding Cactus, Arun ran corporate strategy for Ahold Delhaize, one of the largest grocery retailers on the East Coast, where he led strategic planning and growth initiatives, including the successful launch of an online grocery platform. His experience in the grocery sector has equipped him with deep insights into consumer behavior, subscription models, and partnership strategies, all of which are invaluable in his current role at Cactus. Arun holds an MBA in Strategy from The University of Texas at Austin’s McCombs School of Business and a Bachelor of Science in Computer Engineering from the University of Maryland, Baltimore County.

Santiago plays a pivotal role in leveraging technology to create crave-worthy, plant-based foods through Kraveworthy Kitchens, a plant-based micro-food-hall. With over 8 years of experience helping companies develop competitive advantages through technology, he brings a wealth of expertise to his role. His deep commitment to sustainable and nutritious eating is also reflected in his experience as a co-founder of Nilus, a triple-impact startup that used technology to help people in need lower the cost of accessing nutritious food while reducing food waste. At Cactus, Santiago leads the development and integration of the technology necessary to achieve its mission of bridging the gap between flavor and health. Born and raised in Argentina, Santiago holds an MBA from the University of Chicago Booth School of Business.