Dr. Elizabeth Kim

Elizabeth’s fascination with early childhood development began when she was 8-years-old and introduced to her newborn brother. Watching him grow from her mother’s belly to a walking-talking child with opinions, she became curious about how children learn and how to best guide them towards healthy and positive development. Her curiosity led her to pursue her studies and research in Boston, California, South Korea, and Singapore. She received a Bachelors in English Literature and psychology minor from Wellesley College, where her favorite course was “The Eaten Word” on food and drinking in medieval literature. She holds a Masters in Education from Harvard Graduate School of Education where she investigated how preschoolers trust in others in learning. She completed her Ph.D. in Psychology and Social Behavior from University of California Irvine, specializing in developmental psychology. Her doctoral dissertation was on preschoolers’ healthy eating behaviors in social settings. In her free time, she loves baking desserts for friends, walking her dog in Sentosa, practicing Pilates, and volunteering.


Jennifer Kim 

Jennifer grew up in a multicultural environment between Seoul, Singapore and the U.S. As a stubborn picky-eating child herself, she struggled to finish her meals (black beans, mushy peas, and spinach was a mealtime disaster that always involved tears!). Thanks to a fun and adventurous approach to eating by her nanny, she was able to overcome this and enjoy new food experiences. Jennifer’s curiosity and appreciation for the origins of food stemmed from her summers spent at Douglas Ranch in California where she was encouraged from a young age to nurture her natural surroundings. These experiences played an integral part in developing her passion for food and its roots.  As such, she has always made food the center of her work in hopes to create a positive impact on the industry. After getting her degree in Entrepreneurship at Babson College, Jennifer worked at an international start-up where she developed food applications for major F&B groups in Southeast Asia and led projects in food and environmental sustainability. She also attended South Korea’s Hansol Culinary School and received her training under Chef Y.S. Shim. In her free time, Jennifer enjoys hosting dinner for friends, playing tennis, and collecting oldies and classical records.